Located along Gouger Street, The Glasshouse Hotel is a great place to enjoy a wide range of pub food with your favourite beer or wine. In addition to their main menu, The Glasshouse Hotel also offers various specials to diversify the range of dishes available.
Offered as a special during our visit was Goulash, a Hungarian beef stew that is known for the use of paprika as one of the spices. The portion size was quite generous and the beef chunks were quite tender. There was also a good amount of gravy to give the dish a delectable savoury taste. Served alongside the stew was mashed potato, whose creamy flavour was a good foil to the rich stew.
Another of the dishes that was offered as a special, the fettuccini pasta in their Lamb Shank Ragu was cooked to al dente and the lamb did not have the "lamby" taste that may be off putting for some. We were able to have the shaved Parmesan cheese served separately from the pasta so we could sprinkle as much (or as little) as we want onto the pasta to enhance its flavour with its salty taste.
Lamb Shank Ragu (Photographed by Jonathan Phoon)
Ideal for those wanting something healthy, the chunks of chicken in their Chicken Salad had a good amount of "char-grilled" flavour and was partnered well by the sweet roasted nectarine and juicy tomatoes. The quinoa added a bit of bite to the dish and the lemon dressing gave the dish a tangy taste. This dish normally comes with feta cheese but we asked to have it omitted from ours since my father was not too fond of its flavour.
Chicken Salad (Photographed by Jonathan Phoon)
A standard at any Australian pub, the size of the Chicken Schnitzel was quite generous, with its crisp coating setting off the flesh well. The crisp and fluffy chips seemingly had some herbs to add a bit of extra flavour and the salad added an element of freshness. The mushroom sauce I picked for the dish had the right quantity of mushrooms to give the sauce its distinctive flavour.
Chicken Schnitzel (Photographed by Jonathan Phoon)
At one point in time, the Glasshouse Hotel offered a range of curries that formed a part of their curry night special. The curries came accompanied with spiced vegetables, some salad and rice. The dishes had the degree of spice flavour that would be expected from being made at an Indian restaurant. The Chicken Moglai and Chicken Korma are suitable for those wanting something mild while the Beef Vindaloo is great for lovers of spicy foods.
Chicken Moglai (Photographed by Jonathan Phoon)
Chicken Korma (Photographed by Jonathan Phoon)
Beef Vindaloo (Photographed by Jonathan Phoon)
The décor of the restaurant gave it a relaxed and spacious feel with the tables spaced a good distance apart from each other. The size of the restaurant makes it a good venue for functions. Parking is of little concern with a U Park located within walking distance from the restaurant.