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The Lake House team deliver beautiful, cutting edge, seasonal food matched with an internationally acclaimed wine list. Culinary Director Alla Wolf Tasker, Executive Chef David Green and team work from the ground up producing virtually everything onsite, from house baked breads to an extensive charcuterie range. Regular guests tell of their favourite season and dishes. Butter poached pheasant with chestnuts and Farrow in autumn or spring lamb, asparagus and morels. The duck with orange braised witlof; the golden roasted free range chicken of summer with corn and yabbies, or the truffled Pecorino tart with artichokes Barigoule, eel, Murray Cod and trout; rabbit and hare, speak of local waterways and fields.Wild damsons, Winter Nealis pears, quinces and yellow crab apples feature in fabulous desserts and are made into delicious preserves for enhancing leaner seasons. Each seasonal menu takes you on a trip down country lanes, through orchards and across the regions farm paddocks.During the day, the sunlit restaurant offers magnificent views and guests can witness the local kookaburra family fly around nearby.Two Chefs Hats - Age Good Food Guide, Top 50 - Financial Review Top 100 Restaurants and Hall of Fame - Australian Wine List of the Year.