A Gault&Millau Australia TOP 100 restaurant
With the great country restaurants of France as her inspiration, co-owner/Executive Chef Alla Wolf-Tasker opened the doors of Lake House in 1984. In the years since, she has been a driving force behind creating a fabulous local food culture, championing regional dining and local produce. Head Chef Brendan Walsh ensures the highest standards are maintained.
Located in charming and picturesque Daylesford, Lake House lies on the banks of Lake Daylesford, within the grounds of a small luxury hotel.
The menu features an eclectic modern European selection, with a strong emphasis on seasonal, produce-driven dishes. An entree of squid, scallop, clam, white fish and sea succulents is beautiful to behold and delicious to taste; a light kimchi butter brings the dish together with panache. A more rustic offering is the vegetable tart: a truffled custard base is topped with Robiola Rocchetta, greens and herbs, and served with a side of decadent truffled celeriac risotto.
PSST! Lake House regularly runs entertaining and educational cooking classes, often featuring high-profile cooks.
Reviewed for the 2019 Guide