This understated restaurant, Alida, lies beside the waterfall at the Penny Royal, Launceston, Tasmania and has a lot to offer. It is casual but very close to fine dining in delivery. Apparently Josef Chromy, local wine maker, dedicated the restaurant to his wife, Alida.

Tasmanian scallops with pumpkin cream, sage & pickled shallot

A fan of seafood, especially Tassie seafood, I am always on the hunt for restaurants that truly honour the art of bringing seafood from ocean to plate and allowing the produce to speak for itself.

I have eaten here before and it was stellar. This time though, two dishes in, I am feeling a little underwhelmed. Not bad by any stretch, just not quite hitting the heights I know they are capable of but after chatting with the maitre D’ things accelerate to world class again.

The Tasmanian scallops in the half shell with pumpkin cream, sage and pickled shallot arrive looking absolutely beautiful. The colour contrast is stunning and the plating is elegant. But scallops are delicate little treasures and these were just a touch overcooked. Tasmanian scallops are, in my humble opinion, the best in the world. Sweet, subtle and silky when treated with care. Overcook them and they turn chewy, losing that ocean freshness that makes them so special.

For entrée I move to the Cape Grim beef tartare with gochujang, capers, chives and crisps. Yes, this one is gluten free. The tartare itself is beautifully cut and seasoned with confidence. The richness of the Cape Grim beef balances well with the punchy gochujang and the briny pop from the capers. It is bold, modern and very moreish. Perfect as a share plate.

For my main, it simply has to be seafood. The market fish of the day is Blue Eye Trevalla, which is my all time favourite fish. Found in Tasmanian waters, it has a firm, meaty texture with a clean, subtle flavour that I just adore. It is one of those fish that feels both luxurious and honest at the same time. Bitey yet delicate. To my palate, close to perfect when cooked well. This dish brings me back into happy territory and reminds me why I love Tassie seafood so much.

The wine list is simple, proudly Tasmanian and features some of my favourites. By the glass there is a Coal River Valley Riesling, a Hughes and Hughes Pinot Gris which I adore, slightly pink from a touch of skin contact, and a Granton Sauvignon Blanc from the Granton region. Granton is an up and coming wine region. Those of us who grew up in Tassie would never have guessed it would end up on the wine map, but here we are and the wines are genuinely world class.

For Chardonnay lovers, the Milton Reserve is an absolute standout. Textured, elegant and beautifully balanced, it is one of those Chardonnays that makes you slow down and really pay attention.

Of course, no trip to Tassie would be complete without sampling a few (or a dozen) of the world’s best Pinot Noirs. The Bremley is a standout. Simple but confident. The winemaker has really nailed what a great Pinot invites. Light, yes, but with depth, structure and a story behind every glass. It is a true crowd pleaser and I am so glad the wonderful maitre d suggested it.

I really feel this restaurant is an undiscovered gem in Launceston and would highly recommend a visit.

Today the wonderful staff sent me off with an alfogatto, just devine!

Thank you team and see you again soon, Sam