Dining at the Great Lake Hotel
Chef Paul Foreman brings a wealth of experience and passion to the Great Lake Hotel. Having worked extensively around the country and internationally, in top-rated restaurants through to local institutions, Paul’s love of local produce has brought him to Tasmania’s Central Highlands where fish, game and the freshest of ingredients are close at hand.
The Hotel and bottle shop are now open 7 Days with specific sitting times for Lunch and Dinner. We also offer seated drinks, coffee and cakes at all other times.
Patrons numbers are strictly limited, and booking is strongly advised for all meal sittings.
*COVID-19
Due to COVID-19 our seating numbers for each sitting are limited so bookings are strongly advised.
Lunch Sittings – 7 Days
12pm – 2:30pm
Dinner Sittings – 7 Days
5:30pm – Last Order 8pm
Bottleshop
Take away drinks are available during Hotel opening hours.
Mon to Thurs 10am – 9pm
Fri to Sat 10am – late
Sun 10am – 9pm
Great Lake Hotel Menu
Main Menu - click here
STARTERS – GO SOLO OR SHARE
Garlic Cheese Bread $12
Highlands Tin Loaf CBGF
Tin Loaf, served with olive oil, dukkah and creamed butter. $10
Seafood Chowder
A rich seafood soup with a highland difference! Flavored with korma and smoked paprika, enriched with white wine, garlic, and cream. Finished with fresh vegetables, scallops, whitefish and squid. Served with Cassava crisps. $19
Korean Spiced Squid GF, DF
Crispy spiced squid with a salad of ribbon cucumber, pickled carrot, wombok, mint and red peppers. Black sesame and maple dressing to finish. $19
BBQ Octopus and Chorizo Salad GF, DF, CBV
Chermoula, grilled cos lettuce, butter beans and roasted onions. Pearl cous cous and fried chickpeas.
$25
Lamb, Feta and Mint Croquettes CBGF
Served with shaved fennel, green pea salad and mint sauce. $22
Peppered Goat’s Cheese Spaghetti V
Tender spaghetti noodles, tossed with pink and black peppered goat’s cheese, white wine, green peas, parmesan cheese, cream and sage pangrattato.
$25
Chicken Liver Pate CBGF
Served with brioche soldiers, cornichons, fennel grissini. $19
Baked Half Shell Miso Scallops and ‘Nude’ Melshell Oysters GF
Baked Tasmanian half shell scallops and ‘Nude’ Melshell oysters with Miso and shallot butter, yuzu, pickled ginger and green onion. $36
MAINS
Pizza – 12 inch
Memphis BBQ sauce, pineapple, mushrooms, roasted red peppers and mozzarella cheese. $21
Margherita V
Napoli sauce, basil and mozzarella cheese. $18
Tennessee Half Chicken & Fries
Half Nichols chicken roasted in Southern American spices and served with slaw, ranch
dressing and rustic fries. $30
Lake Wallaby Patties CBGF
Local wallaby with fresh herbs, spices and beetroot, served with onion gravy, garlic baby potatoes and fresh vegetables. $26
Red Cooked Scottsdale Pork Belly DF, CBDF
Scottsdale pork belly braised in a Chinese master stock until tender. Served with ginger carrot puree, pork burnt ends, crispy green onion noodle cake and sesame greens. $33
Classic Fish and Chips DF, CBDF
Beer battered white fish served with rustic fries, garden salad and homemade tartare sauce. $26
Classic Chicken Schnitzel CBVE
Coarse crumbed chicken breast served with rustic fries and garden salad.$26
Classic Chicken Parmigiana CBVE
Crumbed chicken schnitzel topped with Napoli sauce, mozzarella and cheddar cheese served with rustic fries and garden salad.
$28
Porterhouse 300g CBGF
Grilled to your liking with either rustic fries and salad OR fresh vegetables, garlic baby potatoes and your choice of sauce. $35
Buttermilk & Chilli Chicken Burger CBGF
Chicken tenderloins marinated in sweet chilli, coriander, and buttermilk, lightly seasoned and fried. Served on a toasted brioche bun with iceberg lettuce, tomato, cheese and pickles. Served with rustic fries. $24
Highland Venison and Mushroom Pot Pie
Local venison braised with PX sherry, baby onions, mushrooms, whole garlic and Vegetables. Served with toasted garlic ciabatta and salad. $36
Miso Huon Ocean Trout DF, GF
White Miso and Furikake Huon ocean trout, Hill Farm lemon canola oil and dill crushed baby potatoes, sesame greens, tamari and ginger aioli. $38
SIDES
Rustic Fries$8
Sweet Potato Fries$8
Garden Salad GF$6
Fresh Vegetables GF$6
Garlic Baby Potato GF$6
Creamy Mash GF$6
Beer Battered Onion Rings $6
Loaded Wedges $9
– Bacon, smoked cheddar and Memphis BBQ Sauce CBVE $12
SAUCES ALL GF
Mushroom, Pepper, Gravy, and Plain or Whipped Garlic Butter. $3
KIDS
Fish Bites
Battered whitefish with rustic fries and garden salad. $12
Chicken Tenders
Crumbed chicken tenders with rustic fries and garden salad.$12
Mac & Cheese
Macaroni pasta tossed through a cheesy cream sauce. $12
Cheeseburger
Served with onion rings. $12
*Children aged 12 and under only
DESSERT
Peanut Brittle and Brownie ‘Sinday’
Vanilla ice cream loaded with shards of peanut brittle, dark chocolate brownie, marshmallow, toffee popcorn, fresh cream and hot chocolate fudge sauce. $14
Hot Apple Pie GF
Hotel made with a coffee crystal pastry crust. Served with salted caramel sauce and cinnamon ice cream. $14
Cappuccino Crème Brulee
Rich coffee & cream custard sealed with a toffee crust. Served with a lemon crostoli and aerated milk
$14
Cake of the Day GF options available
Ask staff for today’s selection.$8
Cookie of the Day GF options available
Ask staff for today’s selection.$4.5
CBGF – can be gluten free
CBVE – plant based proteins
V – vegetarian
CBV – can be vegetarian
GF – gluten free