Alida Restaurant

at Penny Royal

    • Entrée

    • Warm marinated olives

      10.00

      GF, DF

    • Smoked almonds

      8.00

      GF, DF

    • Tasmanian Oysters natural

      33.00
      66.00

      with condiment GF, DF (6 or 12)

    • Tasmanian Oysters Kilpatrick

      36.00
      72.00

      with chorizo DF (6 or 12)

    • Tasmania scallop in the half shell

      6.50

      pumpkin cream, sage, pickled shallot GF

    • Heidi Farm raclette & jalapeño croquettes

      15.00

      lemon paprika, aioli [2] V

    • Roasted Scottsdale pork belly

      29.00

      horseradish creme, miso pumpkin, jus GF

    • Beetroot carpaccio

      26.00

      walnut, Persian fetta, truffle oil GF, VEG

    • Cape Grim beef tartare

      28.00

      gochujang, capers, chive, crisps GFO, DF

    • White fish crudo

      28.00

      buttermilk, radish, avruga caviar GFO, DF

    • Mains

    • Market fish

      42.00

      carrot purée, fennel, vincotto, b rown butter crumb, sprout leaves GF

    • Cape Grim short rib

      43.00

      Brown & Towns mushroom purée, kale, celeriac, jus, shallot GF

    • Confit duck leg

      42.00

      celeriac purée, charred leek, sauerkraut, fig jam, hazelnut GF

    • Roasted cauliflower

      38.00

      cauliflower purée, burnt pear, macadamia, golden raisin, kale VEGAN

    • Sides

      All gluten free.

    • Salad leaves

      14.00

      pepitas, pickled red onion, cucumber GF, DF

    • Brussels sprouts

      15.00

      sambal aioli, balsamic pear purée GF

    • French fries

      14.00

      aioli GF, DF

    • Desserts

    • White chocolate cheesecake mousse

      17.00

      sour lemon jelly, pastry leaves, lemon curd GFO

    • Apple panna cotta

      17.00

      apple rosemary granita, oat crumble, Willie Smith's apple cider gel GFO

    • Pinot poached quince

      17.00

      dark chocolate cremeux, salted honeycomb, creme fraiche GF

    • Affogato

      23.00

      espresso, liqueur (Frangelico, Hellyer’s Road Original Cream, Pedro Ximenez) GF

    • Selection of 3 Tasmanian cheeses

      23.00

      quince paste, lavosh, fresh fruit GFO