In 1984 Alla and Allan Wolf-Tasker opened the doors of their 40-seater weekend only restaurant that took three years of weekend building to complete. The restaurant has now truly come of age and is part of the Lake House small luxury hotel complex complete with picturesque accommodation, 10,000 bottle cellar and Salus Day Spa and boasts a raft of both national and international awards and accolades.

The tranquil retreat includes thirty-three rooms and suites in either a waterfront or garden setting. Six acres of country gardens extend down to the waters of Lake Daylesford and provide guests with immediate access to the lake shore and the Wombat State Forest beyond.

Allan Wolf-Tasker, Lake House co-proprietor and talented artist distributes his work to collectors worldwide. His studio is found onsite at Lake House and he welcomes guests to have a look at what he’s currently working on. A selection of his works is on display throughout the property and in each of the individual guest rooms.

The state-of-the-art Salus Spa is surrounded by waterfall fed streams and offers ten treatment areas. A team of specialist massage therapists offer the best of holistic, remedial, deep tissue and relaxation treatments whilst a dedicated beauty team perform such indulgences as Advanced Performance Facials from the premium Elemis Range. In a region that boasts the largest concentration of naturally occurring mineral springs in Australia, Salus Mineral & Spring Water is available for guests to drink on site. Private geisha style tubs are filled with 100% pure mineral water for each guest. Whilst submerged in the therapeutic bubbles guests can look through the louvered shutters to the lake shore below.

Sitting on the lake front of the six acre property, the Lake House restaurant boasts beautiful views over Lake Daylesford. In the kitchens, a talented young team under the guidance of Executive Chef Alla Wolf- Tasker works from the ground up producing cutting edge, modern Australian cuisine with an emphasis on seasonal and regional ingredients. The kitchen creates most items on the daily menu from the ground up, ranging from bread, charcuterie, preserves, smoked goods, chocolates and more. In fact, due to customer demand Lake House now offer a range of produce to take home. A local growers and suppliers network developed over the years, which provide the best and choicest regional produce to the Lake House country kitchen. This includes chestnuts, wild mushrooms, morello cherries, wild berries, rabbits, venison, duck, free-range chickens and eggs, trout, yabbies, lamb, beef and an increasing amount of organically grown and produced goods. A la carte menus change with the availability of new seasonal produce and will use organics where possible.

The wine list boasts an impressive 700 labels and the cellar houses almost 10,000 bottles. The short term cellar doubles as an area for wine tasting and also private dining. Perfect for up to 14 people, the Cellar is a popular choice for private functions and celebrations. Surrounded by some of the most delicious drops in the world, guests enjoy exclusive use of the space whilst they dine on a series of dishes from the Lake House kitchens. The adjacent lagoon deck overlooks the water and is a great place to start the evening as the sun sets. Lake House is one of the highest rating country restaurants in The Age Good Food Guide; it currently holds a Two Chef Hat status.