Alida Restaurant

at Penny Royal

Representative menu. Menu may be different on the actual day.

Dinner Menu

    • 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

    • Stanley octopus

      30.00

      fermented chilli + yuzu, charred orange GF

    • Salt baked celeriac

      29.00

      charred corn salsa, corn purée, dill, V, GF

    • Cape Grim beef tartare

      32.00

      gochujang, capers, chive, crisps GFO, DF

    • Seared blue fin tuna

      32.00

      zucchini ghanoush, garden peas, wild rice, lime creme fraiche GF, DFO

    • Pork collar carpaccio

      28.00

      B&T mushrooms, miso reduction, compressed cucumber GF, DF

    • Mains

    • Market fish

      44.00

      carrot purée, fennel, vincotto, brown butter crumb, sprout leaves GF

    • Cressy lamb rump

      45.00

      macadamia cream, rosasted turnips, sugar snap peas, jus GF, DFO

    • Roasted cauliflower

      39.00

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

    • Grill

    • 250gr 90 day dry aged scotch fillet

      54.00

      Served with Paris pomme purée, pickled red onion & jus GF

    • 300g Cape Grim porterhouse

      50.00

      Served with Paris pomme purée, pickled red onion & jus GF

    • Sides

      All gluten free.

    • York Town Organic leaves

      14.00

      pepitas, Bay of Fires cloth bound cheddar GF, DFO

    • Asparagus

      13.00

      brown butter, lemon, tarragon, pancetta GF, VO

    • French fries

      14.00

      aioli GF, DF

    • Desserts

    • Fairy bread

      17.00

      butter cake, lemon jam, white chocolate, sprinkles

    • Apple panna cotta

      17.00

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

    • Strawberry & basil parfait

      17.00

      dark chocolate cremeux, shortbread GFO

    • Selection of cheeses

      17.00-25.00

      quince paste, lavosh, fresh fruit GFO

Lunch

    • Lunch Entrées

    • Warm marinated olives

      10.00

      GF, DF

    • Smoked almonds

      8.00

      GF, DF

    • Tasmanian Oysters natural

      30.00
      58.00

      with condiment GF, DF (6 or 12)

    • Tasmanian Oysters Kilpatrick

      33.00
      63.00

      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

    • Cape Grim beef tartare

      32.00

      gochujang, capers, chive, crisps GFO, DF

    • Mushroom pithivier

      25.00

      tomato lime sauce, parsley pepita crumb, sesame V

    • Pork on Toast

      24.00

      bbq pulled pork, dijon, pickles, fennel GF

    • Lunch Mains

    • Pasta of the Day

      35.00

      V

    • Fish and chips

      36.00

      house salad GF, DF

    • Korean fried chicken

      32.00

      kimchi slaw, pickles

    • 300g Cape Grim porterhouse

      45.00

      Served with fries & salad GF, DF

    • Lunch Sides

    • York Town Organic leaves

      13.00

      pepitas, Bay of Fires cloth bound cheddar GF, DFO

    • Asparagus

      13.00

      brown butter, lemon, tarragon, pancetta GF, VO

    • French fries

      14.00

      aioli GF, DF

    • Lunch Desserts

    • White chocolate cheesecake mousse

      15.00

      sour lemon jelly, pastry leaves, lemon curd GFO

    • Apple panna cotta

      15.00

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

    • Pinot poached quince

      15.00

      dark chocolate cremeux, salted honeycomb, creme fraiche GF

    • Selection of cheeses

      17.00-25.00

      quince paste, lavosh, fresh fruit GFO