Over the four-plus decades plying its trade in Daylesford, Lake House has been many things to many people. It’s a place of great hospitality, whether you’re staying in the polished suites, celebrating a milestone or getting spa-pampered, but its heart and philosophy is centred in the restaurant that started it all. A pioneering champion of all things locally grown and produced, with its own working farm exerting strong influence on the seasonally changing menu, Lake House reads as both luxurious and relaxed. A delicate broad bean and snap pea tart might be lushly enriched with burrata, ovation-worthy suckling goat satisfyingly teamed with wondrously tender baby artichokes while smoked caramel parfait might be freshened by the citric accompaniment of lemon thyme and mandarin. It’s elevated cooking that’s precise but never fussy. Same goes for the charming service, the broad-ranging wine list (democratically fond of Old and New World labels) and the original and enduring vision of the Wolf-Taskers.
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Martina Gemmola
