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.

Dining with us is in an experience of country pub-style food with a contemporary twist.

The Great Lake Hotel is open for dining seven days a week, from 10am to 9pm Sunday to Thursday, and 10am to midnight on Friday and Saturday.

Great Lake Hotel Menu

BREAD

Garlic and Cheese Pizza with aioli $##.##


Housemade Ciabatta with plain or whipped parmesan and paprika butter $##.##


Starter – go solo, or sharing is caring…

Wedges with sour cream and guac.$##.##


Loaded Wedges with pork belly scratchings, cheese sauce and green onions CBV, GF$##.##


Great Lakes Rabbit and Ale Chowder$##.##


Welsh rarebit toast
Small$##.##
Large$##.##


Buttermilk chicken wings, ‘Bush Dusted’, hot sauce and crisp celery CBV, GF$##.##


MAIN

Chicken schnitzel with beer battered steak fries and garden salad
Add sauce $##.##
Add roasted vegetables$##.##


Chicken Parmigiana with beer battered steak fries, garden salad
Add sauce$##.##
Add roasted vegetables$##.##


Drunken chicken – baked chicken supreme, roasted sweet potato mash, mushroom, grain mustard and green ginger wine cream sauce. Served with roasted vegetables.$##.##


Pork schnitzel with beer battered steak fries, garden salad
Add sauce$##.##
Add roasted vegetables$##.##


Togarashi Squid
Small$##.##
Large $##.##


Asian slaw, Sriracha kewpie mayo, crisp vermicelli noodles $##.##


PIZZA OFF THE STONE

Margherita – onion, garlic, Napoli sauce, mozzarella cheese $##.##


Ozzie – cheddar cheese, Napoli sauce, bacon, egg and mushroom $##.##


Korean BBQ Pork – crisp pork, lap cheong, green onions, cream cheese, cheddar cheese, togarashi spice $##.##


FROM THE GRILL

Great Lake Trout – whole, fried, with Korean BBQ sauce, Vietnamese salad, fried rice$##.##


Grilled Trout fillets with lemon and tarragon butter, roasted vegetables, garlic mash potatoes$##.##


Great Lake Seafood Board
Trout fillets, scallops, togarashi squid, BBQ octopus, prawn crackers, beer battered steak with fries, garden salad and house-made tartare.$##.##


Porterhouse Steak, 300g, with beer battered steak fries and garden salad
Add sauce$##.##
Add roasted vegetables$##.##


Scotch Fillet 400g, with beer battered steak fries and garden salad
Add sauce$##.##
Add roasted vegetables$##.##


Swiss Meatballs in a rich tomato and herb sauce with cheese dumplings and buttered breadcrumbs$##.##


Crackling Keema pork belly with semolina gnocchi, roasted vegetables, cider apple sauce$##.##


Grilled Great Lakes Wallaby Topside with garlic mashed potatoes, roasted vegetables and bacon, mushroom and red wine cream sauce$##.##


Double cheeseburger – 2 beef patties, pickles, cheese, ketchup, caramelised onions and mustard on a milk bun$##.##


Sides

Roasted vegetables$##.##
Beer battered steak fries$##.##
Battered onion rings$##.##
Garden salad$##.##
Garlic mashed potatoes$##.##


SAUCES

Mushroom$##.##
Peppercorn$##.##
Gravy$##.##
Prosciutto and parmesan butter$##.##


DESSERT

Eton Mess – soft meringue, cardamom cream, berry compote$##.##


Warm double chocolate brownie with hazelnut cream, praline and ice cream $##.##


Sundae – ice cream, whipped cream, marshmallows, crushed nuts, praline, sugar wafer cone, with a choice of toppings$##.##


CBVcan be vegetarian
GFgluten free
DFdairy free