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 – 8:30pm

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


Garlic Cheese Bread $12

Highlands High Tin Loaf
Hot, crusty mini high tin loaf served with creamed herb and plain 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
Crispy spiced squid with a salad of ribbon cucumber, pickled carrot, wombok, mint and red peppers. Black sesame and maple dressing to finish. $19

Field Mushroom Fondue CBV, CBVE
Field mushrooms, slow cooked, filled with prosciutto and caramelized onions and topped with cheddar and emmental cheeses, horseradish, garlic, white wine and cream, baked and served with fennel grissini. $21

Ten Spiced Buttermilk Chicken
Chicken tenderloins seasoned with Chef Raman’s special blend, and buttermilk, deep fried and served with chipotle aioli and salad garnish. $18

Half Shell Miso Scallops
Tasmanian half shell scallops baked with a Miso and shallot butter, yuzu, pickled ginger and green onions. $25

Pernod Garlic Prawns GF
Creamy garlic and Pernod prawns served with leek, saffron, white wine and cream. Finished with buttered cardamom rice.   Main $34Entree $25



Highland Venison Stroganoff
Traditional dish of local venison, mushrooms, onions, garlic and sour cream, served with buttered jasmine rice, fresh vegetables and green onions with buttery puff pastry. $29

Lemon Myrtle Huon Ocean Trout
Marinated in whole orange marmalade and lemon myrtle, baked and served with garlic baby potatoes, green beans and grilled lemon cheek. $35

PX Beef Cheek GF
Slow cooked in Pedro Ximenez sherry with vegetables and herbs, served on a creamy cauliflower and parmesan puree, roasted shallots, green beans and gremolata. $38

Prosciutto and Goats Cheese Chicken Breast
Chicken supreme, pocketed with Sicilian olives, whipped goats’ cheese, preserved lemon and green onions, wrapped in Serrano ham, baked and served with warm peperonata, garlic baby potatoes and green beans. $35

Lake Roo Patties
Tasmanian kangaroo with fresh herbs, spices and beetroot, served with caramelized onion gravy, garlic baby potatoes and fresh vegetables. $26

Wild Mushroom and Truffle Risotto
Tender grains of carnaroli rice cooked in a truffle chicken stock and served with local and porcini mushrooms, green onions, parmesan and cream. $33
Add chicken   $5

Classic Fish and Chips
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.

Porterhouse 300g CBGF
Grilled to your liking with either rustic fries and salad OR fresh vegetables, garlic baby potatoes and your choice of sauce. $33

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. $25



Rustic Fries$8
Garden Salad GF$6
Fresh Vegetables GF$6
Garlic Baby Potato GF$6
Creamy Mash $6
Beer Battered Onion Rings $6



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

Pasta Alfredo
Rigatoni pasta tossed through a cheesy cream sauce. $12

Served with onion rings. $12

*Children aged 12 and under only



Cider Apple Brulee Tart
Salted caramel sauce, cinnamon ice cream and toffee whisky popcorn.$14

Double Chocolate Brownie GF
Vanilla ice cream, warm chocolate and dark rum ganache, cardamom cream. $14

Peanut Brittle Hot Fudge Sundae CBGF
A lot of ice cream, a heap of marshmallow, loads of cream, mountains of peanut brittle and rivers of hot fudge sauce. $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

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