This spring, we're honoured to welcome maison Bollinger for an intimate collaborative lunch—and the launch of La Grande Année 2018. Hosted by Sophia Luduvice & Thibaut Jaubert, Bollinger. There's a natural kinship here. Two family businesses, generations deep, both built on the quiet conviction that legacy is made slowly—quality over quantity, trust earned decade by decade. Bollinger has been at it since 1829; we've spent our own years learning what it means to look after people well. This is a meeting of that shared philosophy. La Grande Année is Bollinger's prestige vintage cuvée, made only in years that merit it—and 2018 was one of them. A warm, generous season yielded a wine of real depth and structure: fermented in oak barrels, aged patiently in the house's historic cellars, built to reward those willing to wait. It carries everything Bollinger is known for— power and refinement, the uncompromising craft handed down through generations across their 180 hectares of predominantly Grand and Premier cru vines. Join us for a very special celebration—intimate storytelling, considered food, and the wines of an iconic house almost two hundred years in the making. Make sure your accommodation is sorted. You'll want to linger a little longer over this one. Reserve your seat. Stay A rare single night package is available for Sunday 27 September. Inclusive of breakfast | From $630  OR An exclusive Cellar Series hotel package inclusive of 2 nights accommodation, breakfast daily and a la carte dinner in the Lake House Restaurant on one night | From $1695 Cellar Series Terms & Conditions All events are subject to availability. Cellar Series tickets are non-refundable. Tickets are transferable up to 30 days prior to the class but Lake House must be notified at info@lakehouse.com.au Please note that whilst every effort is made to ensure all events continue as planned – we are subject to last minute changes in event of an unavoidable circumstances. Cellar Series Lunch guests must be 18 years of age or older. A Note on Allergies Please note that this is a set menu and unable to be modified. Lake House makes every effort to do what’s possible to accommodate guests with food allergies, however if you have severe allergies we suggest speaking directly to our Reservations Team. 

Some producers don't need to shout. Mount Mary has never had to. For over five decades, this quiet, north-facing slope in the heart of the Yarra Valley has produced wines of uncommon finesse — wines that collectors pursue, restaurants covet, and those fortunate enough to encounter rarely forget. This August, we welcome Mount Mary to Lake House for a long, unhurried afternoon in the Waterfront Pavilion. The story begins in 1971, when John and Marli Middleton — inspired by the great estates of Bordeaux and Burgundy — planted vines on a hillside east of Melbourne that no one had touched since the Swiss settlers of the 1850s. What followed was a life's work: forty acres, eighteen varieties, and an unwavering pursuit of elegant, low-alcohol wines from French varieties on Australian soil. James Halliday has long counted Mount Mary among the Yarra Valley's foremost pioneers, praising its rare finesse and purity. That founding obsession endures today in the hands of grandson Sam Middleton, who has guided the estate with equal conviction since 2011 — deepening the commitment to sustainable viticulture and continuing to coax something extraordinary from this singular site. The four estate wines remain anchored in French tradition: the Bordeaux-style Quintet and Triolet, and a Pinot Noir and Chardonnay that speak unmistakably of the Yarra Valley. All fruit estate grown. All wine produced and bottled on site. With just 30 seats, this is an intimate afternoon - a multi-course chef's menu from the Lake House kitchen, each course paired to the wines, in a setting that feels made for exactly this kind of occasion. Stay the Weekend | Two nights at Lake House, breakfast each morning, and an à la carte dinner for two. From $1,600 for two guests. Cellar Series Terms & Conditions All events are subject to availability. Cellar Series tickets are non-refundable. Tickets are transferable up to 30 days prior to the class but Lake House must be notified at info@lakehouse.com.au Please note that whilst every effort is made to ensure all events continue as planned – we are subject to last minute changes in event of an unavoidable circumstances. Cellar Series Lunch guests must be 18 years of age or older. A Note on Allergies Please note that this is a set menu and unable to be modified. Lake House makes every effort to do what’s possible to accommodate guests with food allergies, however if you have severe allergies we suggest speaking directly to our Reservations Team. 

At Dairy Flat Farm we focus on slow fermented sourdough baguettes and loaves. We utilise only small-scale millers and growers of non GMO grains and often incorporate herbs, flowers and vegetables from our regenerative farm in associated viennoiserie. This workshop includes hands on tuition in and introduction to slow fermentation, sourdough baking, shaping and moulding. Also included is a private tour of the Dairy Flat Farm vineyard, orchard, olive grove & productive herb & vegetable gardens which supply the Lake House kitchens. Participants will also receive recipe cards, a sourdough starter, banneton basket & tote to take home with them. Please Note Please note that all ticket(s) purchased in an individual transaction will be recorded under the purchaser's name. All sales are final. Tickets are non-refundable and not transferable to other classes. Participants will receive a separate email confirmation with more information after purchase. Given the nature of the workshop & environment we are unable to accommodate allergies or intolerances in recipes.

At Dairy Flat Farm we focus on slow fermented sourdough baguettes and loaves. We utilise only small-scale millers and growers of non GMO grains and often incorporate herbs, flowers and vegetables from our regenerative farm in associated viennoiserie. This workshop includes hands on tuition in and introduction to slow fermentation, sourdough baking, shaping and moulding. Also included is a private tour of the Dairy Flat Farm vineyard, orchard, olive grove & productive herb & vegetable gardens which supply the Lake House kitchens. Participants will also receive recipe cards, a sourdough starter, banneton basket & tote to take home with them. Please Note Please note that all ticket(s) purchased in an individual transaction will be recorded under the purchaser's name. All sales are final. Tickets are non-refundable and not transferable to other classes. Participants will receive a separate email confirmation with more information after purchase. Given the nature of the workshop & environment we are unable to accommodate allergies or intolerances in recipes.

At Dairy Flat Farm we focus on slow fermented sourdough baguettes and loaves. We utilise only small-scale millers and growers of non GMO grains and often incorporate herbs, flowers and vegetables from our regenerative farm in associated viennoiserie. This workshop includes hands on tuition in and introduction to slow fermentation, sourdough baking, shaping and moulding. Also included is a private tour of the Dairy Flat Farm vineyard, orchard, olive grove & productive herb & vegetable gardens which supply the Lake House kitchens. Participants will also receive recipe cards, a sourdough starter, banneton basket & tote to take home with them. Please Note Please note that all ticket(s) purchased in an individual transaction will be recorded under the purchaser's name. All sales are final. Tickets are non-refundable and not transferable to other classes. Participants will receive a separate email confirmation with more information after purchase. Given the nature of the workshop & environment we are unable to accommodate allergies or intolerances in recipes.

An immersive beekeeping experience for individuals keen to learn about the Art of Beekeeping and every aspect of hive care and management. This class will take you from hive set up and placement, through to hive caretaking as well as helping you navigate rules and regulations, pest and disease management, understanding the inner workings of the hive and behaviours of the honeybee and so much more. Delve into the more complex aspects of beekeeping. Learn through hands-on experience and boundless knowledge of your host Dan the Bee Man, who has decades of experience in the world of beekeeping and hive caretaking. Please join us if you are intrigued and want to learn more amazing facts and add to your knowledge and understanding of the humble, yet incredible honeybee. Your class also includes a tour of the working regenerative farm and semi-underground bake house, where pastries and refreshments will be served. Please Note: Working with open hives is weather-dependent.

At Dairy Flat Farm we focus on slow fermented sourdough baguettes and loaves. We utilise only small-scale millers and growers of non GMO grains and often incorporate herbs, flowers and vegetables from our regenerative farm in associated viennoiserie. This workshop includes hands on tuition in and introduction to slow fermentation, sourdough baking, shaping and moulding. Also included is a private tour of the Dairy Flat Farm vineyard, orchard, olive grove & productive herb & vegetable gardens which supply the Lake House kitchens. Participants will also receive recipe cards, a sourdough starter, banneton basket & tote to take home with them. Please Note Please note that all ticket(s) purchased in an individual transaction will be recorded under the purchaser's name. All sales are final. Tickets are non-refundable and not transferable to other classes. Participants will receive a separate email confirmation with more information about the event 1 week prior to the date. Given the nature of the workshop & environment we are unable to accommodate allergies or intolerances in recipes.

At Dairy Flat Farm we focus on slow fermented sourdough baguettes and loaves. We utilise only small-scale millers and growers of non GMO grains and often incorporate herbs, flowers and vegetables from our regenerative farm in associated viennoiserie. This workshop includes hands on tuition in and introduction to slow fermentation, sourdough baking, shaping and moulding. Also included is a private tour of the Dairy Flat Farm vineyard, orchard, olive grove & productive herb & vegetable gardens which supply the Lake House kitchens. Participants will also receive recipe cards, a sourdough starter, banneton basket & tote to take home with them. Please Note Please note that all ticket(s) purchased in an individual transaction will be recorded under the purchaser's name. All sales are final. Tickets are non-refundable and not transferable to other classes. Participants will receive a separate email confirmation with more information after purchase. Given the nature of the workshop & environment we are unable to accommodate allergies or intolerances in recipes.

At Dairy Flat Farm we focus on slow fermented sourdough baguettes and loaves. We utilise only small-scale millers and growers of non GMO grains and often incorporate herbs, flowers and vegetables from our regenerative farm in associated viennoiserie. This workshop includes hands on tuition in and introduction to slow fermentation, sourdough baking, shaping and moulding. Also included is a private tour of the Dairy Flat Farm vineyard, orchard, olive grove & productive herb & vegetable gardens which supply the Lake House kitchens. Participants will also receive recipe cards, a sourdough starter, banneton basket & tote to take home with them. Please Note Please note that all ticket(s) purchased in an individual transaction will be recorded under the purchaser's name. All sales are final. Tickets are non-refundable and not transferable to other classes. Participants will receive a separate email confirmation with more information about the event 1 week prior to the date. Given the nature of the workshop & environment we are unable to accommodate allergies or intolerances in recipes.

At Dairy Flat Farm we focus on slow fermented sourdough baguettes and loaves. We utilise only small-scale millers and growers of non GMO grains and often incorporate herbs, flowers and vegetables from our regenerative farm in associated viennoiserie. This workshop includes hands on tuition in and introduction to slow fermentation, sourdough baking, shaping and moulding. Also included is a private tour of the Dairy Flat Farm vineyard, orchard, olive grove & productive herb & vegetable gardens which supply the Lake House kitchens. Participants will also receive recipe cards, a sourdough starter, banneton basket & tote to take home with them. Please Note Please note that all ticket(s) purchased in an individual transaction will be recorded under the purchaser's name. All sales are final. Tickets are non-refundable and not transferable to other classes. Participants will receive a separate email confirmation with more information about the event 1 week prior to the date. Given the nature of the workshop & environment we are unable to accommodate allergies or intolerances in recipes.

At Dairy Flat Farm we focus on slow fermented sourdough baguettes and loaves. We utilise only small-scale millers and growers of non GMO grains and often incorporate herbs, flowers and vegetables from our regenerative farm in associated viennoiserie. This workshop includes hands on tuition in and introduction to slow fermentation, sourdough baking, shaping and moulding. Also included is a private tour of the Dairy Flat Farm vineyard, orchard, olive grove & productive herb & vegetable gardens which supply the Lake House kitchens. Participants will also receive recipe cards, a sourdough starter, banneton basket & tote to take home with them. Please Note Please note that all ticket(s) purchased in an individual transaction will be recorded under the purchaser's name. All sales are final. Tickets are non-refundable and not transferable to other classes. Participants will receive a separate email confirmation with more information after purchase. Given the nature of the workshop & environment we are unable to accommodate allergies or intolerances in recipes.