An epicurean delight on the idyllic shores of Lake Daylesford—just over 100 kilometres from Melbourne—the Lake House remains one of Australia’s most awarded boutique hotels, more than 30 years after it first opened.
A burst of golden-brown foliage flutters above Lake Daylesford, which glows a deep amber in the late afternoon sun. Rumour has it, gold was discovered here in 1851. And upon visiting this prized slice of regional Victoria, you can see this to be true. It’s a place touched by a special energy, a place seemingly uniquely designed to heal what ails you. Indeed, 80% of Australia’s natural hot springs can be found in its mineral rich earth.
This profound communion with nature is greatly evidenced in the region’s hospitality. The Lake House, perched on the banks of Lake Daylesford, has forged a remarkable gastronomic legacy, known by epicureans around the globe for its perennially innovative, sustainable fare and internationally-acclaimed wine list. And with the venue offering stylish boutique accommodation plus a state-of-the-art spa, it remains at the very pinnacle of dining and hospitality in regional Australia.
The making of an icon
Some 40 years ago, Allan and Alla Wolf-Tasker AM—young restaurateurs with Michelin-stars in their eyes—first set sight on Lake Daylesford. They toiled away at the site for four years, clearing the overgrowth, dragging abandoned cars from the lake and building the exquisite timber venue and its lush chalet-style accommodation.
In its very first year of operation, the Good Food Guide praised the venue as being ‘worth the special trip to Daylesford’. And it was a premonition that indeed rang true—with more than 25 per cent of Lake House guests being return visitors. But that was just the beginning of hundreds of accolades to come, among them: Two Chefs Hats, Tatler’s Top 100 hotels in the world and Australia’s Best Country Winelist from Gourmet Traveller.
First-class dining, country-town spirit
As you sit on the silvered deck of the Lake House, watching the black Swans glide around its perimeter as a family of kookaburras nestle in the Golden Poplar above; the sumptuous food journey begins.
Expect elegant farm-to-plate cooking, such as butter poached pheasant with chestnuts and farrow or spring lamb, asparagus and morels. Or the golden roasted free range chicken with corn and yabbies. Under the direction of Culinary Director Alla Wolf-Tasker AM, the kitchen works from the ground up producing virtually everything, with each dish taking you on a journey down country lanes, through orchards and across the region’s farm paddocks.
Artful interiors, healing mineral springs
Set amongst 6 acres of towering trees and rambling gardens abundant with birdlife, the Lake House’s 33 suites bring together country style with contemporary elegance. Some overlook Lake Daylesford, others are arranged around a series of courtyards and terraces, and all feature elegant, plush furnishings and original artwork, including some landscape paintings by Allan Wolf-Tasker, whose art studio is also on the property.
The property’s Salus Spa is an absolute highlight. Adorned with the paintings of local artist David Bromley, it features two private treetop huts with deep-soaking tubs, filled with specially sourced mineral water—from the very same healing springs enjoyed by the local Dja Dja Wurrung people for thousands of years. Guests can also enjoy hiking around the nearby Wombat State Forest, a game of tennis at the onsite courts, cooking classes with some of Australia’s most prolific chefs, or relaxing in the solar-heated infinity pool overlooking the lake.
Contact Caroline today, call 1300 767 237 or email firstname.lastname@example.org