Alida Restaurant

at Penny Royal

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

Dinner Menu

    • Entrée

    • Fresh Local Tasmanian Oysters

      5.00

      with lemon and pepperberry mignonette GF, DF

    • Baked half shell scallops

      5.00

      Mornay, dill emulsion GF, DFO

    • Roasted pork belly

      24.00

      black barley, fennel cream, leek, jus GFO

    • Beetroot carpaccio

      19.00

      Beetroot carpaccio, pickled rockmelon, beetroot butter, lemon, almond GF, DFO, VEG

    • Prawn cocktail

      24.00

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

    • Steamed clams

      22.00

      in white wine, peas, zucchini, dill oil, focaccia GFO

    • Beef tartare

      22.00

      pepperberry, shallot, capers, confit egg yolk, rice & wattleseed
      cracker GF, DF

    • Mains

    • Lamb rump

      36.00

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

    • Broccoli and almond agnolotti

      35.00

      leek cream, pine nut, herb oil, parmesan VEG

    • Market fish

      38.00

      charred cos, gribiche, lemon, herb oil, toasted almonds GF, DF

    • Grilled porterhouse

      39.00

      chopped green salad, french fries, café de Paris butter GF, DFO

    • Quail ‘coq au vin’

      38.00

      roasted quail, baby vegetable, mushroom, red wine sauce GF, DF

    • Beer battered market fish

      35.00

      chips, green salad, charred lemon aioli DF

    • Confit duck leg

      36.00

      potatoes, peas, mandarin, orange jus GF, DFO

    • Charcuterie & Cheese

    • Cheese platter

      45.00

      sea salt lavosh, quince paste, fruit DFO

    • Charcuterie platter

      45.00

      Tasmanian selected cured meat, pickles, romesco, focaccia DFO

    • Alida Platter

      50.00

      Mixed Charcuterie and Cheese platter, lavosh, pickles, quince, romesco, focaccia DFO

    • Sides

      All gluten free.

    • House salad

      12.00

      pepitas, pickled red onion, kohlrabi GF, DF

    • Smoked baby potatoes

      12.00

      nduja butter, chives GF

    • Roast pumpkin

      12.00

      milk bread, Persian fetta

    • Chips

      12.00

      roasted garlic aioli GF, DF

    • Housemade rosemary & lemon focaccia

      4.00

      with whipped butter.

    • Desserts

    • Selection of Tasmanian and International cheese

      25.00

      sea salt lavosh, quince paste

    • Mille feuille

      15.00

      ‘crisp puff pastry’, whipped mascarpone, mint, berry compote

    • Apple tart tatin

      15.00

      vanilla ice cream, salted caramel

    • Chocolate tart

      15.00

      candied hazelnuts, raspberry gel

    • Affogato

      15.00

      Vanilla bean ice cream, espresso, liquor (Frangelico, Baileys or Hellyer’s road) GF

Lunch

    • Lunch Entrées

    • Fresh Local Tasmanian Oysters

      5.00

      with lemon and pepperberry mignonette GF, DF

    • Baked half shell scallops

      5.00

      Mornay, dill emulsion GF, DFO

    • Roasted pork belly

      24.00

      black barley, fennel cream, leek, jus GFO

    • Beetroot carpaccio

      19.00

      Beetroot carpaccio, pickled rockmelon, beetroot butter, lemon, almond GF, DFO, VEG

    • Prawn cocktail

      24.00

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

    • Steamed clams

      22.00

      in white wine, peas, zucchini, dill oil, focaccia GFO

    • Beef tartare

      22.00

      pepperberry, shallot, capers, confit egg yolk, rice & wattleseed
      cracker GF, DF

    • Lunch Mains

    • Lamb rump

      36.00

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

    • Broccoli and almond agnolotti

      35.00

      leek cream, pine nut, herb oil, parmesan VEG

    • Market fish

      38.00

      charred cos, gribiche, lemon, herb oil, toasted almonds GF, DF

    • Grilled porterhouse

      39.00

      chopped green salad, french fries, café de Paris butter GF, DFO

    • Quail ‘coq au vin’

      38.00

      roasted quail, baby vegetable, mushroom, red wine sauce GF, DF

    • Beer battered market fish

      35.00

      chips, green salad, charred lemon aioli DF

    • Confit duck leg

      36.00

      potatoes, peas, mandarin, orange jus GF, DFO

    • Charcuterie & Cheese

    • Cheese platter

      45.00

      sea salt lavosh, quince paste, fruit DFO

    • Charcuterie platter

      45.00

      Tasmanian selected cured meat, pickles, romesco, focaccia DFO

    • Alida Platter

      50.00

      Mixed Charcuterie and Cheese platter, lavosh, pickles, quince, romesco, focaccia DFO

    • Lunch Sides

    • House salad

      12.00

      pepitas, pickled red onion, kohlrabi GF, DF

    • Smoked baby potatoes

      12.00

      nduja butter, chives GF

    • Roast pumpkin

      12.00

      milk bread, Persian fetta

    • Chips

      12.00

      roasted garlic aioli GF, DF

    • Housemade rosemary & lemon focaccia

      4.00

      with whipped butter.

    • Lunch Desserts

    • Mille feuille

      15.00

      ‘crisp puff pastry’, whipped mascarpone, mint, berry compote

    • Apple tart tatin

      15.00

      vanilla ice cream, salted caramel

    • Chocolate tart

      15.00

      candied hazelnuts, raspberry gel

    • Affogato

      15.00

      Vanilla bean ice cream, espresso, liquor (Frangelico, Baileys or Hellyer’s road) GF