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Food and Wine

Regarded as one of the best restaurants in Australia; Lake House is a world class destination for travellers seriously interested in food and wine.

“A masterclass in how to get it right” Good Food Guide 2018.

With a multitude of awards to its name – it’s a regular on the list of top restaurants around the country and currently holds 2 Chefs Hats, Australia’s Best Food & Wine Experience, Australia’s Best Wine List (Hall of Fame) and Australia’s Top Ten Restaurants.

A tasting menu, vegetarian tasting menu and full a la carte menu provide plenty of options for guests staying more than 2-3 nights. In fact, it’s not uncommon for a two nights stay to extend – if only to sample another delicious meal from the kitchen.

Contemporary dishes, inspire even the savviest and most well-travelled palates and the Lake House kitchen philosophy of working from the ground up and with the best available seasonal produce means that travellers get a real sense of the best Australian produce on the plate.

The picturesque Lake House dining room – airy and with glorious views by day and moodily lit and romantic by night, serves lunch and dinner daily and breakfast for in-house guests only.

Grab a seat in the plush Argyle Library Bar for bespoke seasonal cocktails. Or in the warmer months enjoy the views from the Lagoon Deck overlooking Lake Daylesford.

Private dining for groups is available in the Cellar Dining Room where the locally crafted hand-crafted oak table seats up to 16 guests. The wine list which features almost 1300 different labels is tended to by a passionate team of hospitality professionals; this is no afterthought – the carefully curated list features some of the most sought after wines in the world as well as great examples of local Chardonnay, Pinot Noir, Shiraz and Cabernet.

Produce is grown, picked and harvested from Dairy Flat Farm, their own 38-acre regenerative growing facility, located 10 minutes down the road from Lake House. Five acres of developed vegetable and cutting gardens are flourishing, a planted orchard of 250 trees; an existing repaired olive grove of 200 trees and a similarly attended to, a two-and-a-half-acre vineyard plus a glasshouse and bakehouse providing produce, inspiration and treats directly to Lake House daily. 

Wombat Hill House Café & Gardens
Their offsite sister café Wombat Hill House offers casual country fare in a magical setting in the midst of Daylesford’s beautiful Wombat Hill Botanic Gardens. Sitting high on an extinct volcano overlooking the village, it’s a great place for a stroll or bike ride. They also offer picnic baskets and blankets so you can take full advantage of the seasonal beauty of the gardens.

Cooking School - Learn from some of Australia's most interesting chefs, producers, growers & winemakers plus get hands on tuition in contemporary cooking techniques from senior chefs of the award-winning Lake House kitchen team. Check out the Lake House Cooking School Calendar of Events.

Lake House: Three Decades On – A Book by Culinary Director Alla Wolf-Tasker AM - Australia’s much loved regional icon of great food, wine and bespoke hospitality, now in its fourth decade, continues with its multitude of top listings in premier award lists. In this book, Alla Wolf-Tasker AM shares her love for the region and Lake House, her admiration for great producers both local and across Australia, with wonderful recipes, captivating stories and magnificent imagery.

Alla Wolf-Tasker AM is the Culinary Director and co-proprietor, together with her husband Allan and daughter Larissa, of Lake House in Daylesford. She is the recipient of a myriad of ‘Contributions to Industry’ awards, has several ‘Living Legend’ awards under her belt and was made a Member of the Order of Australia for her work in the hospitality and tourism areas.

Buy online here.

Australia’s iconic gourmet retreat
Daylesford is now a regional food mecca, a status that has been inspired and nurtured over more than 30 years by the co-owner and founder of Lake House, Alla Wolf-Tasker AM. Watch video »

Focus on regional produce
The Lake House policy of wherever possible reducing food miles and developing a personal relationship with producers of quality food means that the majority of the produce used in the restaurant is regionally grown or produced. Some of it is organic but mostly it is the result of great care and passion on the part of small growers who are changing the face of agribusiness in Victoria, and for whom biodiversity and sustainable agricultural practices are firmly on the agenda. Find out more »

Forage and feast
Forage & Feast is an activity and indulgence packed two-night retreat for groups of six or more food and wine lovers. Including a region scavenger hunt around the producers, some hands on time in the kitchen and plenty of great food and wine – it’s a challenging and delicious way to explore the Daylesford Macedon region.

Cooking School
A regular calendar of Cooking Classes are hosted by Executive Chef and Owner Alla Wolf-Tasker AM in the state of the art demonstration kitchen at Lake House. Many of Australia’s top chefs, regional producers and winemakers are frequent participants in the program. Find out more »


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