Alida Restaurant

at Penny Royal

    • 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

      34.00

      fermented chilli + yuzu, charred orange GF

    • Pork belly

      34.00

      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

      33.00

      gochujang, capers, chive, crisps GFO, DF

    • Seared blue fin tuna

      34.00

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

    • Mains

    • Market fish

      45.00

      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

    • Roasted kohlrabi

      39.00

      romesco, shaved asparagus, pickled fennel, toasted almonds 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

      14.00

      pepitas, Bay of Fires cloth bound cheddar GF, DFO

    • Asparagus

      14.00

      brown butter, lemon, tarragon, pancetta GF, VO

    • French fries

      14.00

      aioli GF, DF

    • Desserts

    • Rosemary & orange pannacotta

      19.00

      pinenut crumb, orange gel GFO

    • Pavlova meringue

      19.00

      mango & passionfruit, creme fraiche & thyme GF, DFO

    • Berry & basil parfait

      19.00

      dark chocolate cremeux, shortbread GFO

    • Dark chocolate soft centred pudding

      19.00

      vanilla mascarpone, honeycomb GF

    • Selection of cheeses

      17.00-27.00

      quince paste, lavosh, fresh fruit GFO