In the kitchens, a talented team produces cutting edge, modern Australian cuisine with an emphasis on seasonal and regional ingredients.All items on the daily menus – ranging from the breakfast patisseries, bread rolls, charcuterie, preserves, smoked goods, chocolates and petit fours – are made on the premises. A local network of growers and suppliers, provides the best and choicest regional produce. This includes chestnuts, wild mushrooms, many specialty species of potato, rabbits, venison, ducks, free-range chickens and eggs, smoked local freshwater trout, lamb and beef. The local Swiss-Italian delicacy, bullboar sausage, is also frequently found on the Lake House menu. Similarly, the Lake House wine list is regionally based and contains many gems from small, Central Victorian boutique wineries as well as selected vintages and grand marques from around the world.
The Lake House cellar room facility provides the opportunity for an intimate gathering of up to 14 guests to experience an evening of sublime indulgence – a degustation dinner of some of Alla Wolf Tasker’s most finely crafted dishes, a progression of superlative wines chosen by the sommelier and the ultimate in dedicated impeccable service in a beautiful setting. The room with its solid American Oak table handcrafted by local artist Greg Stirling and its bottle-lined walls is softly lit and provides a view through a large window into the long term cellaring area. A restaurant within a restaurant, the Cellar Room because of its size, allows the showcasing of regional produce wines sometimes available only in limited supply. The exclusive private atmosphere offers the perfect environment for a corporate occasion or special function and is also available for tutored wine tastings with some of the regional wine makers
