Watch Explore Lake House

Restaurant, Hotel, Spa, Weddings, Events, Cellar, Retreats....

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.

Exploring the property is in itself an adventure. Guests may like to have a hit of tennis followed by tea and refreshments in the tennis pavilion, a glass of wine by the fire in the Argyle Library Bar. Given the opportunity to explore the gardens you will come upon significant trees, a myriad of sculptures and artwork from many of the region’s top artists, extensive outdoor terraces overlooking the lake shore and established country gardens with everything from koala-loved stringy barks to lilac, Daphne, quince, plum and apple trees.

The renowned restaurant draws appreciative foodies from Australia and around the world. In the kitchens, a talented team under the guidance of Co-Owner and Culinary Director Alla Wolf-Tasker work from the ground up producing cutting edge, modern Australian cuisine with an emphasis on seasonal and regional ingredients.

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.

Co-Owner and resident artist Allan Wolf-Tasker whose work hangs in private and public collections around the world has a studio on site which is open by invitation and appointment to Lake House guests. Wolf-Tasker’s canvases are on display throughout the property as are works by other artists from the family’s private collection.

In amongst the cool fern gully and surrounded by waterfall fed streams and springs – the Salus Spa is an oasis of tranquility.

Accents of blond wood and splashes of “Tiffany” blue in the furnishings combine with large nudes by renowned local painter David Bromley to create airy relaxation spaces around nine treatment areas. Hydrotherapy in private treetop mineral water spas, advanced performance facials and seasonal signature body treatments provide for easy on site indulgence.

History of Lake House

The early days

“When I was first introduced to the site upon which Lake House now sits, I was speechless. A horse met my wife and I at the fence and followed us as we negotiated our way through the gorse, blackberries and sparse native grass, the seven Redback-infested car wrecks and the lone, dying eucalyptus tree at the edge of the steep slope, that fell to the waters of the swamp below. My wife asked, “Is it do-able Al?”, I responded, “Of course”. An hour later the ex-mine site was ours; a piece of earth that had been turned completely inside-out in the search of gold.
The renowned restaurant draws appreciative foodies from Australia and around the world. In the kitchens, a talented team under the guidance of Co-Owner and Culinary Director Alla Wolf-Tasker work from the ground up producing cutting edge, modern Australian cuisine with an emphasis on seasonal and regional ingredients.

Co-Owner Allan Wolf-Tasker

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.

Co-Owner and resident artist Allan Wolf-Tasker whose work hangs in private and public collections around the world has a studio on site which is open by invitation and appointment to Lake House guests. Wolf-Tasker’s canvases are on display throughout the property as are works by other artists from the family’s private collection.

In amongst the cool fern gully and surrounded by waterfall fed streams and springs – the Salus Spa is an oasis of tranquility.

Accents of blond wood and splashes of “Tiffany” blue in the furnishings combine with large nudes by renowned local painter David Bromley to create airy relaxation spaces around nine treatment areas. Hydrotherapy in private treetop mineral water spas, advanced performance facials and seasonal signature body treatments provide for easy on site indulgence.

Our Press

Daylesford Australia

There’s always something special happening at Lake House. From some of Australia’s top chefs presenting at Masterclasses in The Cooking School to exhibitions from our resident artist Allan Wolf-Tasker to special lunches with some of our regions best winemakers – be sure to sign up to our mailing list to be the first to hear about them!

Exploring the property is in itself an adventure. Guests may like to have a hit of tennis followed by tea and refreshments in the tennis pavilion, a glass of wine by the fire in the Argyle Library Bar. Given the opportunity to explore the gardens you will come upon significant trees, a myriad of sculptures and artwork from many of the region’s top artists, extensive outdoor terraces overlooking the lake shore and established country gardens with everything from koala-loved stringy barks to lilac, Daphne, quince, plum and apple trees.

The renowned restaurant draws appreciative foodies from Australia and around the world. In the kitchens, a talented team under the guidance of Co-Owner and Culinary Director Alla Wolf-Tasker work from the ground up producing cutting edge, modern Australian cuisine with an emphasis on seasonal and regional ingredients.

A two day stay will barely scratch the surface of what’s on offer in this vibrant region.

Exploring Daylesford and surrounds with Alla Wolf-Tasker
History of Lake House

The early days

“When I was first introduced to the site upon which Lake House now sits, I was speechless. A horse met my wife and I at the fence and followed us as we negotiated our way through the gorse, blackberries and sparse native grass, the seven Redback-infested car wrecks and the lone, dying eucalyptus tree at the edge of the steep slope, that fell to the waters of the swamp below. My wife asked, “Is it do-able Al?”, I responded, “Of course”. An hour later the ex-mine site was ours; a piece of earth that had been turned completely inside-out in the search of gold.
The renowned restaurant draws appreciative foodies from Australia and around the world. In the kitchens, a talented team under the guidance of Co-Owner and Culinary Director Alla Wolf-Tasker work from the ground up producing cutting edge, modern Australian cuisine with an emphasis on seasonal and regional ingredients.

The early days

“When I was first introduced to the site upon which Lake House now sits, I was speechless. A horse met my wife and I at the fence and followed us as we negotiated our way through the gorse, blackberries and sparse native grass, the seven Redback-infested car wrecks and the lone, dying eucalyptus tree at the edge of the steep slope, that fell to the waters of the swamp below. My wife asked, “Is it do-able Al?”, I responded, “Of course”. An hour later the ex-mine site was ours; a piece of earth that had been turned completely inside-out in the search of gold.
The renowned restaurant draws appreciative foodies from Australia and around the world. In the kitchens, a talented team under the guidance of Co-Owner and Culinary Director Alla Wolf-Tasker work from the ground up producing cutting edge, modern Australian cuisine with an emphasis on seasonal and regional ingredients.

The early days

“When I was first introduced to the site upon which Lake House now sits, I was speechless. A horse met my wife and I at the fence and followed us as we negotiated our way through the gorse, blackberries and sparse native grass, the seven Redback-infested car wrecks and the lone, dying eucalyptus tree at the edge of the steep slope, that fell to the waters of the swamp below. My wife asked, “Is it do-able Al?”, I responded, “Of course”. An hour later the ex-mine site was ours; a piece of earth that had been turned completely inside-out in the search of gold.
The renowned restaurant draws appreciative foodies from Australia and around the world. In the kitchens, a talented team under the guidance of Co-Owner and Culinary Director Alla Wolf-Tasker work from the ground up producing cutting edge, modern Australian cuisine with an emphasis on seasonal and regional ingredients.

The early days

“When I was first introduced to the site upon which Lake House now sits, I was speechless. A horse met my wife and I at the fence and followed us as we negotiated our way through the gorse, blackberries and sparse native grass, the seven Redback-infested car wrecks and the lone, dying eucalyptus tree at the edge of the steep slope, that fell to the waters of the swamp below. My wife asked, “Is it do-able Al?”, I responded, “Of course”. An hour later the ex-mine site was ours; a piece of earth that had been turned completely inside-out in the search of gold.
The renowned restaurant draws appreciative foodies from Australia and around the world. In the kitchens, a talented team under the guidance of Co-Owner and Culinary Director Alla Wolf-Tasker work from the ground up producing cutting edge, modern Australian cuisine with an emphasis on seasonal and regional ingredients.

The early days

“When I was first introduced to the site upon which Lake House now sits, I was speechless. A horse met my wife and I at the fence and followed us as we negotiated our way through the gorse, blackberries and sparse native grass, the seven Redback-infested car wrecks and the lone, dying eucalyptus tree at the edge of the steep slope, that fell to the waters of the swamp below. My wife asked, “Is it do-able Al?”, I responded, “Of course”. An hour later the ex-mine site was ours; a piece of earth that had been turned completely inside-out in the search of gold.
The renowned restaurant draws appreciative foodies from Australia and around the world. In the kitchens, a talented team under the guidance of Co-Owner and Culinary Director Alla Wolf-Tasker work from the ground up producing cutting edge, modern Australian cuisine with an emphasis on seasonal and regional ingredients.

Torna su