Alida Restaurant

at Penny Royal

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

Dinner Menu

    • Entrée

    • Warm marinated olives

      8.00

      GF, DF

    • Smoked almonds

      8.00

      GF, DF

    • Fresh Local Tasmanian Oysters

      33.00

      1/2 dozen natural or Kilpatrick GF, DF

    • Baked Tasmania scallops

      6.50

      spring onion relish, crispy shallots GF, DF

    • Hot smoked salmon croquettes

      18.00

      pesto, garlic mayo

    • Arancini of the week

      18.00

      parmesan, aioli V

    • Confit pork belly

      27.00

      pea puree, fennel jus

    • Beetroot carpaccio

      23.00

      Beetroot carpaccio, pickled rockmelon, lemon, almond, fresh herbs GF, DFO, VEG

    • Salmon tartare

      27.00

      pepperberry, shallot, capers, chives, confit egg, wattle seed, foccacia DF

    • Prawn cocktail

      29.00

      iceberg lettuce, Marie Rose sauce, lemon gel, dill DF

    • Mains

    • Lamb rump

      42.00

      carrot puree, roasted baby carrots, buttered macadamia, mint salsa GF

    • Market fish

      42.00

      pan seared with potato rosty and asparagus cream GF, DF

    • Grilled sirloin

      43.00

      green salad, french fries, café de Paris butter, jus GF

    • Charcoal chicken

      37.00

      thyme, cauliflower almond puree, mushroom GF

    • St. George beer battered fish & chips

      36.00

      green salad, aioli DF

    • Confit duck

      38.00

      glazed sesame pumpkin, pea puree, orange jus GF

    • Handmade pappardelle

      38.00

      creamy wine garlic sauce, truffle, parmesan, pinenuts,  cream, pine nut, herb oil, parmesan V, NF

    • Sides

      All gluten free.

    • House salad

      14.00

      pepitas, pickled red onion, cucumber GF, DF

    • Garlic butter potatoes

      16.00

      parsley, diced onion GF

    • Char grilled broccolini

      16.00

      toasted almonds, feta V

    • Chips

      14.00

      aioli GF, DF

    • Desserts

    • Sticky date pudding

      17.00

      butterscotch sauce, ice cream

    • Baked lemon tart

      17.00

      torched meringue, wattleseed crumb

    • Chocolate fondant

      17.00

      hazelnut praline, toasted coconut, raspberry sorbet

    • Affogato

      23.00

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

    • Selection of Tasmanian and International cheese

      23.00

      quince paste, lavosh, fresh fruit

Lunch

    • Lunch Entrées

    • Warm marinated olives

      8.00

      GF, DF

    • Smoked almonds

      8.00

      GF, DF

    • Fresh Local Tasmanian Oysters

      33.00

      1/2 dozen natural or Kilpatrick GF, DF

    • Baked Tasmania scallops

      6.50

      spring onion relish, crispy shallots GF, DF

    • Hot smoked salmon croquettes

      18.00

      pesto, garlic mayo

    • Arancini of the week

      18.00

      parmesan, aioli V

    • Confit pork belly

      27.00

      pea puree, fennel jus

    • Beetroot carpaccio

      23.00

      Beetroot carpaccio, pickled rockmelon, lemon, almond, fresh herbs GF, DFO, VEG

    • Salmon tartare

      27.00

      pepperberry, shallot, capers, chives, confit egg, wattle seed, foccacia DF

    • Prawn cocktail

      29.00

      iceberg lettuce, Marie Rose sauce, lemon gel, dill DF

    • Lunch Mains

    • Lamb rump

      42.00

      carrot puree, roasted baby carrots, buttered macadamia, mint salsa GF

    • Market fish

      42.00

      pan seared with potato rosty and asparagus cream GF, DF

    • Grilled sirloin

      43.00

      green salad, french fries, café de Paris butter, jus GF

    • Charcoal chicken

      37.00

      thyme, cauliflower almond puree, mushroom GF

    • St. George beer battered fish & chips

      36.00

      green salad, aioli DF

    • Confit duck

      38.00

      glazed sesame pumpkin, pea puree, orange jus GF

    • Handmade pappardelle

      38.00

      creamy wine garlic sauce, truffle, parmesan, pinenuts,  cream, pine nut, herb oil, parmesan V, NF

    • Lunch Sides

    • House salad

      14.00

      pepitas, pickled red onion, cucumber GF, DF

    • Garlic butter potatoes

      16.00

      parsley, diced onion GF

    • Char grilled broccolini

      16.00

      toasted almonds, feta V

    • Chips

      14.00

      aioli GF, DF

    • Lunch Desserts

    • Sticky date pudding

      17.00

      butterscotch sauce, ice cream

    • Baked lemon tart

      17.00

      torched meringue, wattleseed crumb

    • Chocolate fondant

      17.00

      hazelnut praline, toasted coconut, raspberry sorbet

    • Affogato

      23.00

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

    • Selection of Tasmanian and International cheese

      23.00

      quince paste, lavosh, fresh fruit