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)

    • Heidi Farm raclette & jalapeño croquettes

      15.00

      lemon paprika, aioli [2] V

    • Stanley octopus

      34.00

      fermented chilli + yuzu, charred orange GF

    • Pork belly

      32.00

      cauliflower purée, vermouth jus, yuzu apple slaw GF

    • Harissa fried buffalo style parsnips

      26.00

      house pickles, chive aioli, V, DF

    • Cape Grim beef tartare

      30.00

      gochujang, capers, chive, crisps GFO, DF

    • Kingfish crudo

      28.00

      citrus fruits, buttermilk dressing, sliced radish, yuzu pearls GF

    • Mains

    • Market fish

      43.00

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

    • Cressy lamb rump

      48.00

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

    • Herb roasted cauliflower

      37.00

      arrabbiata, chickpeas, crispy kale & capers GF, VEGAN

    • Grill

    • 250gr 90 day dry aged scotch fillet

      54.00

      Served with smoked parsnip purée, chimichurri & house pickles GF

    • 300g Cape Grim porterhouse

      50.00

      Served with smoked parsnip purée, chimichurri & house pickles GF

    • Sides

      All gluten free.

    • York Town Organic leaves

      12.00

      pepitas, Bay of Fires cloth bound cheddar GF, DFO

    • Sauteed brussel sprouts

      14.00

      walnuts, bacon GF, VO

    • French fries

      12.00

      aioli GF, DF, V

    • Chat potatoes

      14.00

      Chat potatoes, parprika salt, herbs GF, DF, V

    • Desserts

    • Rosemary & orange pannacotta

      19.00

      pinenut crumb, orange gel GFO

    • Pavlova meringue

      19.00

      poached pear, creme fraiche & thyme GF, DFO

    • Berry & basil parfait

      19.00

      dark chocolate cremeux, shortbread GFO

    • Selection of cheeses

      17.00-27.00

      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)

    • Heidi Farm raclette & jalapeño croquettes

      15.00

      lemon paprika, aioli [2] V

    • Pork belly

      32.00

      cauliflower purée, vermouth jus, yuzu apple slaw GF

    • Harissa fried buffalo parsnips

      26.00

      house pickles, chive aioli V, DF

    • Cape Grim beef tartare

      30.00

      gochujang, capers, chive, crisps GFO, DF

    • Kingfish crudo

      28.00

      citrus fruits, buttermilk dressing, sliced radish, yuzu pearls GF

    • Lunch Mains

    • Market fish

      42.00

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

    • Korean fried chicken

      35.00

      kimchi slaw, pickles

    • 300g Cape Grim porterhouse

      45.00

      Served with smoked celeriac creme, chimichurri & house pickles GF

    • Herb roasted cauliflower

      35.00

      arrabbiata, chickpeas, crispy kale & capers V, GF

    • Lunch Sides

    • York Town Organic leaves

      12.00

      pepitas, Bay of Fires cloth bound cheddar GF, DFO

    • Sauteed brussel sprouts

      14.00

      walnuts, bacon GF, VO

    • French fries

      12.00

      aioli GF, DF, V

    • Chat potatoes

      14.00

      Chat potatoes, parprika salt, herbs GF, DF, V

    • Lunch Desserts

    • Rosemary & orange pannacotta

      17.00

      pinenut crumb, orange gel GFO

    • Pavlova meringue

      17.00

      poached pear, creme fraiche & thyme GF, DFO

    • Berry & basil parfait

      17.00

      dark chocolate cremeux, shortbread GFO

    • Selection of cheeses

      17.00-27.00

      quince paste, lavosh, fresh fruit GFO