Set on the shores of Lake Daylesford, the restaurant looks out through tall windows to treetops and water, with a wide deck for pre-dinner drinks where resident kookaburras and cockatoos gather at dusk. Holder of two Chefs Hats from the Good Food Guide, it runs a multi-course seasonal menu shaped by Culinary Director Alla Wolf-Tasker, drawing on the estate's own Dairy Flat Farm nearby for vegetables, olives, fruit and slow-fermented sourdough. Dishes shift with the calendar: pheasant and chestnuts in autumn, spring lamb with morels, summer chicken with corn and yabbies. The wine list has won national recognition, and a beverage pairing accompanies each menu.