Alida Restaurant

at Penny Royal

Dinner Menu

2 Courses $70 | 3 Courses $85

Minimum 2 courses

    • Entrées

    • Tasmanian grass fed steak tartare

      spiced dressing, slow cooked egg yolk, pepperberry crisp breads

    • Croustade of Rannoch Farm Tasmanian quail breast

      B&T oyster mushroom duxelle, dry cured bacon, roasted onion jus

    • Persian feta cheesecake

      maple roasted walnuts, roasted beetroot tartare, mango yolk, vin cotta, beetroot crisp

    • Jamesons's Irish Whisky & treacle cured Tasmanian ocean trout

      pickled cucumber, flying fish roe, Agrumato orange oil, treacle tuile

    • Fraser Island spanner crab crème brulee

      pickled ginger, chopped prawn salad, sesame & ginger dressing, crisp toasts

    • Mains

    • Slow cooked Scottsdale pork scotch

      Colcannon, black pudding crumble, B&T oyster mushroom ragout

    • Miso & maple roasted Tasmanian ocean trout

      calamari noodles, soy, chilli dressing, snow peas, crispy broccolini

    • Fried potato gnocchi

      oyster mushrooms, creamed spinach, pumpkin and peas, Parmesan, truffle oil

    • Sautéed Wild Clover Tasmanian lamb rump

      curry confit potato, Baba Ganoush, califlower bhaji, raita

    • Pan Fried market fish

      hot smoked salmon croquette, poached scallops, grilled jumbo prawn, hot tartare sauce, baby peas

    • Grilled loin of beef

      crème Soubise, crispy beef cheek, sautéed spinach, roasted Dutch carrots, peppered jus

    • Desserts

    • Belgian milk chocolate panna cotta

      dark chocolate crème, wattle seed ice cream, glazed pear

    • Crème fraiche brulee

      strawberry salsa, strawberry & Vin Cotta ice cream, white chocolate wafer

    • Lemon posset

      raspberry, orange and cardamom shortbread

    • Sticky date pudding

      butterscotch sauce, toffee ice cream, cocoa biscuit crumble

    • Selection of Tasmanian and International cheese

      quince paste, sea salt lavosh (3 cheese)

    • Snacks

    • Tasmanian Oysters

      27

      Natural, mignonette, ponzu, Bloody Mary, Nam Jim (6) (GF)

    • Oysters Kilpatrick

      27

      (6) (GF)

    • Grilled 1⁄2 shell Bass Strait scallops

      18

      chorizo, garlic, hot & sour sauce

    • Crispy duck won ton

      12

      Hoi Sin (4)

    • Spanish Croquetas

      12

      mustard aioli (2)

    • Toasted garlic sourdough

      12

      with Stracciatella, baby tomatoes, Vin Cotta (2)

    • Lumpia

      12

      Filipino beef crispy rolls, chilli sauce (2)

    • Charcuterie

      15

      pickles, sourdough

    • Sides

      All gluten free.

    • Grilled butternut pumpkin wedge

      10

      miso, sesame, coriander

    • French fries

      10

      (GF)

    • Cheese & onion mash, provolone, green onion

      10

      (GF)

    • Garlic confit baby potatoes, aioli

      10

      (GF)

    • Stir-fried greens, chilli, ginger, garlic, Riata

      10

      (GF)

    • Honey roast carrots, feta, pine nuts

      10

      (GF)

    • Classic Greek village salad

      10

      (GF)

    • Tennessee onions, parmesan, bacon

      10

      (GF)

Vegetarian, vegan and gluten free options are available upon request.

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Lunch

    • Lunch Small Plates

    • Tasmanian Oysters

      27

      Natural, mignonette, ponzu, Bloody Mary, Nam Jim (6) (GF)

    • Oysters Kilpatrick

      27

      (6) (GF)

    • Crispy duck won ton

      12

      Hoi Sin (4)

    • Spanish Croquetas

      12

      mustard aioli (2)

    • Toasted garlic sourdough

      12

      with Stracciatella, baby tomatoes, Vin Cotta (2)

    • Lumpia

      12

      Filipino beef crispy rolls, chilli sauce (2)

    • Charcuterie

      15

      pickles, sourdough

    • Crispy calamari salad

      15

      Vietnamese lime & ginger dressing, aioli

    • Classic prawn cocktail

      18

      shredded lettuce, Marie Rose sauce

    • Lunch Large Plates

    • Sautéed supreme of chicken

      32

      fried potato gnocchi, charred broccoli, sauce café au lait

    • Slow cooked Scottsdale pork steak

      32

      Colcannon, black pudding crumble, oyster mushroom ragout

    • Pan fried market fish Meuniere

      36

      sautéed greens, crispy potatoes, lemon and capers

    • Julienne of beef eye fillet

      30

      Diane, B&T oyster mushrooms, steamed rice or frites

    • Goan coconut curry with poached ping ling

      30

      green vegetables, jasmine rice

    • Potato gnocchi

      30

      oyster mushrooms, creamed spinach, pumpkin and peas, Parmesan, truffle oil

    • Grilled 250g porterhouse steak "New York Cut"

      38

      your choice of sauce and 1 side order (garlic butter, pepper jus, mushroom)

    • Lunch Sides

    • Grilled butternut pumpkin wedge

      10

      miso, sesame, coriander

    • French fries

      10

      (GF)

    • Cheese & onion mash, provolone, green onion

      10

      (GF)

    • Garlic confit baby potatoes, aioli

      10

      (GF)

    • Stir-fried greens, chilli, ginger, garlic, Riata

      10

      (GF)

    • Honey roast carrots, feta, pine nuts

      10

      (GF)

    • Classic Greek village salad

      10

      (GF)

    • Tennessee onions, parmesan, bacon

      10

      (GF)

    • Lunch Desserts

    • Belgian milk chocolate panna cotta

      17

      dark chocolate crème, wattle seed ice cream, glazed pear

    • Crème fraiche brulee

      17

      strawberry salsa, strawberry & Vin Cotta ice cream, white chocolate wafer

    • Lemon posset

      17

      raspberry, orange and cardamom shortbread

    • Sticky date pudding

      17

      butterscotch sauce, toffee ice cream, cocoa biscuit crumble

    • Selection of Tasmanian and International cheese

      25

      quince paste, sea salt lavosh

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