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.

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

Take away drinks are available during Hotel opening hours.

Mon to Thurs 11am – 9pm
Fri to Sat 11am – late
Sun 11am – 9pm


Great Lake Hotel Menu

Main Menu - click here


Garlic Bread $9

Cheesy Garlic Bread $12

Warm Ciabatta with Cheese Fondue $13
Gluten Free Bread Available on request.

Seafood Chowder
A hotel specialty! Flavoured with korma and smoked paprika, enriched with white wine, garlic, and cream.
Finished with fresh vegetables, scallops, whitefish, prawns and squid. Served with cassava crisps $21

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

Wasabi Tempura Prawns GF, DF
Served with white miso aioli, Vertical Pasture leaves and pickled ginger. $26

Rigatoni CBV
Fresh rigatoni bound with smoked chicken, pancetta, braised leek, sage, parmesan and cream. $25

Hanger & Marrow CBGF
Marinated hanger steak served medium with roasted bone marrow, Dijon mustard and thyme butter,
petite herbs and brioche. $26

Manchurian Meat Balls DF, CBV
House cooked pulled beef, marinated cauliflower, red onions, carrot, garlic and fresh breadcrumbs,
deep fried and served with basmati rice, romesco sauce. Entree $22
Main $29



Pizza – 8 Slices

Highland Carnivore
Maple bacon, double smoked ham, chorizo, BBQ sauce, red onion and mozzarella $24
Margherita V
Napoli sauce, basil and mozzarella cheese. $18
Cheese, pineapple or mushroom $2
Bacon $4

Drunken Chicken Breast GF
Oven roasted chicken breast served with potato pave’, greens, crisp prosciutto and a button mushroom,
grain mustard and green ginger wine cream sauce. $32

Lake Wallaby Patties CBGF
Local wallaby with fresh herbs, spices and beetroot, served with onion gravy, garlic baby potatoes
and fresh vegetables. $27

Red Cooked Scottsdale Pork Belly DF, CBDF
Scottsdale pork collar braised in a Chinese master stock until tender. Served with ginger carrot puree,
green onion noodle cake, sesame greens and a Reid Farm chili and cherry sauce. $36

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 your choice of side options: Rustic fries and salad or Fresh vegetables and garlic baby potatoes. $26

Classic Chicken Parmigiana CBVE
Crumbed chicken schnitzel topped with Napoli sauce, mozzarella and cheddar cheese served with your choice of
side options: Rustic fries and salad or Fresh vegetables and garlic baby potatoes. $28

MSA Grade Scotch Fillet 300g
Grilled to your liking with your choice of sauce and served with your choice of side options:
Rustic fries and salad or Fresh vegetables and garlic baby potatoes. $39

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

Cheeseburger CBGF
Herbed beef pattie, house pickles, smokey tomato ketchup, onions, mustard, cheese and brioche bun.
Served with rustic fries. $24

Lamb Shanks
Tasmanian lamb, slow cooked with button mushrooms, madeira, shallots, whipped butter and roast garlic.
Paris mash and broccolini. $35

The Great Lake Hotel now offers Plant Based (CBVE) proteins.
Please speak to your friendly Front of House Team member for details.



Rustic Fries $8
Sweet Potato Fries GF$10
Garden Salad GF$7
Fresh Vegetables GF$7
Garlic Baby Potato GF$6
Paris Mash GF$8
Beer Battered Onion Rings $8
Loaded Fries
– Bacon, beef, cheddar and Memphis BBQ Sauce $14



Mushroom, Pepper, Gravy, and Plain or Whipped Garlic Butter. $3



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

Served with onion rings. $12

*Children aged 12 and under only



Warm Pistachio and Almond Syrup Cake
Served with vanilla bean ice cream and cardamon mascarpone. $14

Hot Apple Pie
A hotel specialty! With a coffee crystal pastry crust. Served with salted caramel sauce and cinnamon ice cream. $14

Chocolate, Cherry and Coconut Bread & Butter Pudding
Served with Reid Farm boronia cherries, vanilla bean ice cream and coconut Buttercream $14

Cake of the Day GF options available
Ask staff for today’s selection.$8

CBGFcan be gluten free
CBVEplant based proteins
CBVcan be vegetarian
GFgluten free