“This impressive collection is utterly mesmerising. Already famed for its two-hatted restaurant and luxe accommodation, Lake House is fast becoming known for its cooking school where the focus is on foraging and local produce.” “After 35 years, Alla Wolf-Tasker’s regionally focused restaurant remains one of the best in Australia, a masterclass in precise cooking and top-quality ingredients”. In all, a remarkable example of talent and determination”. “The wine list is stunning, fresh and handled with the right balance of deference and friendliness. Each seasonal menu takes you on a trip down country lanes, through the orchards and across the farm paddocks of the region. 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.
#Lakehouse restaurant free#
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. Perhaps the butter poached pheasant with chestnuts and Farrow in Autumn, the spring lamb with asparagus and morels. Regular guests will tell you of their favourite season and of memorable dishes. Guests enjoying drinks at dusk will likely witness the daily ritual of the resident kookaburra family flying in to be fed and the flocks of cockatoos circling the 40 year old gums, silver birch and poplars looking for their evening perch. Large expanses of outdoor deck also offer the opportunity for aperitif with beautiful views.
#Lakehouse restaurant windows#
The restaurant offers magnificent views through wonderfully large windows to the treetops and shores of the lake. The latter with almost 40 acres is located within 10 minutes of the flagship restaurant and includes 5 acres of productive vegetable gardens (where produce is handpicked for morning deliveries) olive grove, heirloom orchard, vineyard and a bake house specializing in slow fermented sourdough for Lake House guests. Under the direction of Culinary Director Alla Wolf-Tasker AM, the kitchen work with great Australian produce including a raft of excellent small scale local suppliers and growers and their own Dairy Flat Farm. The dining room holds 2 Chefs Hats from the national Good Food Guide and multiple awards for it’s cellar and service.Ī team passionate about hospitality delivers beautiful, modern, seasonal food matched with wines from one of Australia’s best wine lists. Lake House is located on the shores of lake Daylesford within 6 acres of country gardens that also house the iconic hotel and spa.
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