To make an enquiry fill out the form below. Please ensure to select a subject. Alternatively, call us on +61 3 5348 3329.
Due to COVID-19 protocols we currently offer 2 sittings per service with very limited capacity. Reservations are available: Lunch 12pm or 2pm. Dinner 6pm or 8pm. In order to ensure the best experience, please arrive on time for your reservation. Earlier reservations are for a two hour period. We appreciate your understanding in regards to current limitations. We look forward to welcoming you to Lake House.
To the Lake House community,
We are temporarily closed until further notice due to government requirements in the face of the COVID-19 pandemic.
We completely understand the necessity for this action and thank you to all our guests, for all your kind messages and good wishes.
Our intention is to reopen and welcome you back, as soon as government bodies declare it to be safe to do so.
We will keep you updated as often as possible via our website and social media.
Thank you for your support, consideration, and patience.
~The Lake House team
"An Australian icon where the beautiful rhythm of life
is emphasised and honoured."
Luxury Travel Magazine
.
"What matters here is space, fresh air and sunlight,
elements in abundance that encourage vitality and health
in ways that many could only dream."
B Magazine Singapore
| The Power List
Looking back over the past five decades, it’s clear that the way we dine today has been defined by a great variety of Australians. In considering who’s making the waves today that we’ll still be feeling 50 years from now, we looked not just to chefs, but to restaurateurs, farmers, authors, wine folk, butchers and designers. We’re looking at the picture from the ground up – not at the giants whose shoulders today’s pioneers stand upon, but at the people who are doing the job today, from the veterans to the new blood. They’re an inspiring bunch, and they’ve got even more to give. |
Alla Wolf-Tasker – Chef, restaurateur, industry advocate
This destination-dining pioneer opened Lake house in then-backwater Daylesford, Victoria, more than 30 years ago and has been championing the region, small-scale producers and a seasonal-regional mantra ever since. Hugely supportive of young chefs, heavily involved in the industry at every level including government, and unafraid to tackle bureaucracy when need be, she has a stack of awards, but leading by example – keeping Lake House at the top of its game for decades – is her greatest achievement. |
What will the next 50 years hold for food in Australia?
“The desire to know where your food comes from and the avoidance of processed food is building momentum. I’d love to think that it will become our chief motivation around food in the future – even if only because it will mean we’ll need to build fewer hospitals.”
Story by Gemima Cody Of all the wild conspiracies dreamt up to account for 2020, it’s surprising the good old wrath of...
Outstanding Contribution to Hospitality – Alla Wolf-Tasker “She is the regional pioneer,” says Dan Hunter, owner-chef of this year’s double award-winning restaurant...
There has always been a Wolf in our kitchen. My Russian parents were both great cooks and our kitchen was always...
