The Age | Good Food Guide 2023

TWO CHEFS HATS | 17.5 / 20 POINTS 

November 2022

“Exacting cooking, luxe linen and gilded service fluctuate in fashion, but the Wolf-Tasker clan’s unwavering dedication to substance, classic style and grow-it-yourself dining means Daylesford’s destination fine-diner is as pertinent as ever. A new four course format means fewer interruptions, more flex and no less bang for your buck. Will it be tuna loin electrified by the sour slap of apple, lime & shiso, or a wildly rich union of crab mounted on bisque-soaked koshihikari rice that signs of Old World training and New World vision? Either way, this kitchen has seen enough seasons to properly celebrate each one. As Autumn falls, there might be fudgy heirloom tomato tarts, or plush duck paired with tangy Davidson plum. It’s comforting. So, too the unchanging package: that walk-in-cellar packed with hedonistic vintages, the all-seasons lake views, the silken service. Unbeatable, always.”