Gourmet Traveller | Restaurant Review

Nearly 40 years since Alla Wolf-Tasker pre-empted fashion by opening her restaurant by a willow-lined lake, the town of Daylesford is unimaginable without it. Lake House has grown into a boutique spa-hotel empire, but the Hamptons-esque dining room – all scatter cushions and country charm – remains one of regional Australia’s most celebrated destinations. Newly elevated by produce from the addition of an organic farm and artisan bakery, the menu’s devotion to seasonality is unimpeachable.

Whether it’s a golden tarte Tatin of winter vegetables intensified by Sherry caramel, or a sweetcorn croquette with Manchego accompanied by an autumn harvest salsa, every dish is a beguiling translation of Euro classicism into Central Victorian vernacular. Appearances matter here, as a theatrical play on peach Melba conclusively proves. Yet, it’s never at the expense of a commitment to hospitality that runs as deep as the wine list – a persuasive case in itself for an overnight stay.