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
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"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
Lake House Daylesford proprietor and national delicious. mag produce awards judge
| The Fermentary
Sharon Flynn and Roger Fowler produce a range of milk and water kefirs, kimchi and krauts using time-honoured, slow fermented techniques. Their “cellar door” is now in Fairfield but, having made their start in our region, we claim them as our own. Our guests at Lake House love the fig and ginger kefir, and their smoky jalapeno kraut is outstanding.
Sommerlad Chickens We know of the benefits of free-range chooks. But the breeds of meat chickens traditionally grown in Australia often have riot been bred to cope with, and thrive in true free-range pasture-rearing environments. Enter Sommerlad chickens, a unique slow-growing new breed. They are processed at 13 to 14 weeks and have a rich flavour and texture. At Milking Yard Farm, down the road from Lake House, they roam in forested areas and graze on wild grubs, seeds, grits, and organic feed.
Snowy River Station Succulents Years ago, for me, any coastal excursion V1185 an opportunity to do foraging for seashore succulents and seaweeds. Samphire was a real prize, adding saltiness and ocean flavour to dishes on our menus. Andrew French has since arrived with his left-field solution for the salt-damaged portion of his grazing property in East Gippsland. Andrew is one of only a handful of farmers in the world cultivating samphire.
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Holy Goat La Luna
Two years ago when I last cooked in NYC, I took with me a terrific local organic cheese that even had jaded New Yorkers talking. Consistent winner of major awards and now a permanent member of various halls of fame, La Luna remains the brilliant flagship cheese of the Holy Goat enterprise.
Yarra Valley Caviar Yarra Valley freshwater aquaculture farm takes a natural approach to rearing and milking its Atlantic salmon — refusing to use antibiotics or chemicals. Its fish are given plenty of space to swim, are milked by hand, and are then gently returned to their ponds in the pristine waters of the Victorian Alps of the Yarra Valley ranges. The result is a global-standard product both in quality, best practice and sustainability.
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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...
