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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
Outstanding Contribution to Hospitality – Alla Wolf-Tasker
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“She is the regional pioneer,” says Dan Hunter, owner-chef of this year’s double award-winning restaurant Brae.
“It took a lot of courage for her and Allan to do what they were doing in the first place, but the way Alla’s gone about it, by promoting all the good things in the region, like suppliers and producers, as well as the Lake House, she’s proved she’s a smart operator, too.” |
“Allan calls it the runaway Russian train,” she says. “He has a cartoon of it with me in the driver seat and the rest of the tribe hanging on to the windows of the carriages as it careers down the slope.”
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It can be hard to remember, as Lake House celebrates its 30th birthday, just how ground-breaking it was for Alla Wolf-Tasker and her artist husband Allan to set up a restaurant modelled on the great regional restaurants of Europe in Daylesford, a depressed town in regional Victoria. But as it has grown from a three-day-a-week, 45-seat restaurant built on”a swamp” to a renowned hotel, day spa, cooking school, function centre and farmers’ market, Lake House has proved to be both template and benchmark for so many others that followed and headed out of town. |
Beyond the remarkable success and influence of Lake House is Wolf-Tasker’s staunch and vocal commitment to the trade – the championing of local producers, time spent on tourism boards giving a voice to regional concerns, the mentoring of chefs, the investment in local projects like the Daylesford Primary School Kitchen Garden project – that has made her contribution even more significant and was a big part of the reason behind her receiving a Member of the Order of Australia medal. |
“She’s one of the most forthright and driven people in the industry,” says Sibley. And she has massive Integrity because she really practises what she preaches. She’s a nurturer of people in the industry and of the industry itself, but best of all, she’s a person that gets things done.”
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Chef Philippa Sibley recently paid tribute to Wolf-Tasker and a number of other women chefs in the state by including dishes dedicated to them on the Queens of Victoria menu at her Melbourne restaurant Prix Fixe. She’s worked with Wolf-Tasker in the past and describes her as “a person who likes to have something to fix”. |
And the lady herself? Though she claims to be “hitting the wall more frequently these days”, it seems she’s dreaming aplenty – be it of a regionally based tertiary training facility for the culinary arts and best practice agricultural production, or for the Daylesford area to receive regional accreditation as in Europe. Despite her claims of slowing down, there’s still plenty to be getting on with. |
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