Holyrood House is designed to be a place to unwind. With a focus on unmatched guest experience.
All guest rooms & suites express the fine history of this elegant country house. Stunning works of art on the walls and artworks scattered through the house and grounds. Hydronic heating, Alpaca blankets, custom made sheets and silk drapes ensure comfort warmth and beauty.
Complimentary Hepburn Springs Mineral Water, Herbalist teas and coffee, locally produced bath soaks and exclusive imported FLORIS Toiletries are available for your comfort.
Enjoy a full a la carte breakfast/brunch with a different menu each day of your visit. A complimentary, and very elegant afternoon tea is served daily and in the evening locally produced still and sparkling wines and mineral waters are available to enjoy during pre-dinner drinks. With an abundance of local fine dining establishments to choose from, all just steps away from Holyrood House, Daylesford.
Le Peche Gourmand
“Le Péché Gourmand boulangerie – patisserie” is a French bakery-pastry shop in the heart of the Goldfields in Creswick, Victoria. Creswick is at the opening of the Macedon Ranges, a short 10 minute drive from Ballarat, 20 minutes from the mineral springs of Hepburn and Daylesford, and the wineries of the Pyrenees. It is an authentic traditional French bakery that strives on the French experience. "
"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 Culinary Director Alla Wolf-Tasker AM, the kitchen work from the ground up producing virtually everything, from house-baked breads to an extensive charcuterie range, on the premises.
Produce is often hand-picked for a morning delivery. Local lamb, rare breed pork, grass-fed beef, freshwater 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.