The restaurant, retreat and glammed-up lodge lives on a sprawling acreage shaded by autumnal-hued trees overlooking the picturesque man-made Lake Daylesford. It’s a honeytrap for the Range Rover crowds come the weekend, with Melbourne’s well-to-do or those with a clue booking out the dolled-up diner for a long lunch.

Abundant with furnishings straight outta Country Living magazine (complete with ruffled cream lampshades and a crackling fireplace), the restaurant is a white table-clothed affair with service to match. Head chef Brendan Walsh spins the best from Lake House’s 15ha regenerative Dairy Flat Farm across four or so courses.

It’s mod-Aus with Spanish touches and vegies leading the charge, seen in charred sweet corn croquettes with a punchy jalapeno salsa and a tart made from vibrant squash and end-of-season heirloom tomatoes. Perfectly treated proteins amp up the flavour, such as the sashimi-style scallops in kombu and Middle Eastern-spiced lamb served two ways.

The Lake House isn’t just a destination diner serving tried and tested farmhouse fare, it’s an institution with a legacy that’ll carry for years to come.

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