Lake House Daylesford

Founded by Alla Wolf-Tasker and Allan in the early 1980s as a small self-built restaurant, Lake House now occupies six acres on the shore of Lake Daylesford in Victoria. The property holds thirty-three rooms and suites divided between waterfront and lodge buildings. Waterfront Rooms open onto private balconies above the lake; each holds a king bed, sofa, and en-suite with dual shower and heated floors. Lodge Suites and Studios feature stone bathrooms with heated floors, walk-in robes, and private courtyards or garden views. The Sutton Suite adds a separate lounge with gas fireplace and a sun-drenched courtyard. Three standalone villas—Atrium Villa, Spa Villa, and The Retreat—sit behind gated entrances with separate parking; The Retreat accommodates up to four guests across two bedrooms.

The restaurant, accessed from the main building, holds two chef's hats and overlooks the lake through floor-to-ceiling windows. The kitchen works with Dairy Flat Farm, a working property within ten minutes that includes five acres of vegetable gardens, an olive grove, heirloom orchard, vineyard, and bakehouse producing slow-fermented sourdough. Multi-course à la carte menus change with the seasons. The wine cellar holds thirteen thousand labels and is housed beneath the restaurant. A full-sized tennis court, fire pit, and lakefront terraces sit within the grounds. The Argyle Library Bar, adjacent to reception, stocks culinary volumes and afternoon aperitivi. The Spa operates thermal mineral-water soaks in private treetop cabins and a menu of Ayurvedic facials and body rituals. You can hear kookaburras at dusk from the lakefront deck.