Hottest Classic - The Australian Hot 50.
2 Chefs Hats - The Age Good Food Guide
"Daylesford's Lake House is the success story of regional dining that everyone looks to for inspiration" - Australian Gourmet Traveller
A team passionate about hospitality delivers beautiful cutting edge, seasonal food matched with an internationally acclaimed wine list. Under the direction of Executive Chef Alla Wolf Tasker and Head Chef David Green the kitchen work from the ground up producing virtually everything, from house baked breads to an extensive charcuterie range, on the premises. And Alla's dream of a raft of excellent small scale local suppliers has finally come about - due in no small part to her own efforts. Several excellent organic farms are now located within minutes of Lake House.
Produce is often hand picked for a morning delivery. Local lamb, rare breed pork, grass fed beef, fresh water fish, sheep and goat's milk cheese, heirloom fruit from old orchards and windfalls from local gardens arrive at the kitchen, which since the early eighties, has fostered an open door policy, mentoring and supporting small sustainable producers and growers and developing a local food culture amongst fellow restauranteurs, chefs and residents.
Regular guests will tell you of their favourite season and of memorable dishes. Perhaps the butter poached pheasant with chestnuts and Farrow in Autumn, the spring lamb with asparagus and morels. The duck with orange braised witlof; the golden roasted free range chicken of summer with corn and yabbies, or the truffled Pecorino tart with artichokes Barigoule, eel, Murray Cod and trout; rabbit and hare, speak of local waterways and fields.
Wild damsons, Winter Nealis pears, quinces and yellow crab apples feature in fabulous desserts and, in time honoured country fashion, are also made into delicious preserves for enhancing leaner seasons. Each seasonal menu takes you on a trip down country lanes, through the orchards and across the farm paddocks of the region.
During the day, the sunlit restaurant offers magnificent views through wonderfully large windows. Guests enjoying drinks at dusk on the outdoor terraces will witness the daily ritual of our resident kookaburra family flying in to be fed.
As part of our policy of developing a direct relationship with our growers and producers - much of the produce used at Lake House is sourced from nearby.
Menus are generally altered twice each season, according to best available produce . These changes generally follow the seasonal calendar, although Mother Nature, marching entirely to her own drum frequently throws some surprises at us.
A la carte 2-4 courses
A la carte 2-4 courses
Relax and unwind during the week with our special package.
Dine and Unwind 60 min treatment plus dining time $176
Spend a blissful few hours at Lake House. Relax with your choice of either a rejuvenating Elemis Skin Specific Facial or a relaxation massage designed to ease tired muscles and soothe a busy mind. Then, once you're totally relaxed, enjoy a 2 course a la carte lunch at the multi award winning Lake House restaurant. Available Monday - Thursday until August 28th, 2014 exculding public holidays. To find out more about Dine and Unwind or to make a booking please contact us on +61 3 5348 3329.
Restaurant Awards & Accolades
"no one ever loses sight of the main game here: hospitality in spades".
The Weekend Australian Hot 50
Australia's Best Country Winelist
Gourmet Traveller Wine Awards
2 Chefs Hats
The Age Good Food Guide
"You don't just eat at Lake House; you immerse yourself in one of Victoria's most enriching hospitality experiences"
The Age Good Weekend
Our restaurant is open for lunch & dinner daily.
For groups of 10 or more, see our private dining options
Reservations are recommended.
Lunch 12pm - 2.30pm (last reservations) Daily
Dinner 6.00pm - 9.30pm (last reservations) Daily
All reservations made over our premium times require a credit card number to secure the booking. No deposit is taken, however a cancellation policy does apply. Click here to view our cancellation policy.