"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.