I first learned of Lake House a few years ago and have dreamed of dining here. I remember the awe I felt as I went through the restaurant gallery upon their website; wishing the visuals bestowed on me could translate upon my taste buds rather than salivating in envy. The perfect recipe for a perfect evening - two chef hats, a surreal location and wonderful company.
Big broad windows provide peeking rights to the serene images of lush green trees and the lake itself. The use of natural light ensures each dish to be encapsulated by the eyes by its true respective nature. Staff move fluidly and in a calm, relaxed manner; opposite from the brusk city image. The whole place is riddled with such a breathtaking nature. Somewhat carefree, but at the same time, professional. Your heart just feels at ease and you feel as though you are able to just pause for a moment - and breathe.
For drinks, I had the Savage Garden while bub and Angela tried the Kis O Gin. Both were smooth, refreshing and hinted the birth of Spring through its infused flavours. My cocktail was a little less intense in flavour compared to the citrus and spices which came through on bubba's (no complaints there though!).
We were first welcomed by the complimentary sourdough bread to awaken our already awoken - we were starving - appetites.The quality of the freshly baked bread was apparent from the get go. The outer crust was crisp and the soft, warm fluffy white meat of the bread accompanied well with the smooth butter. It is perhaps one of the best loaf I myself have had.
Our second appetizer was a pea soup with buttermilk granita. For such a tiny glass, I was amazed at the balance and intensity which carried through with one mouthful. Creamy and somewhat silky, it had a subtle meaty taste that gently reminded me of pate. I would have been happy to drink this soup all night long. Joy's dietary requirements were catered for as she got another appetizer - I can't remember what it was, but it looked just as good.
Not long after the plates were cleared, the start to our three course dining experience began. We all rotated between the Sher Wagyu and Local Waterways. The standard and consistency of each plate was nothing short of perfect precision. The Murray Cod; an elegant understated beauty. The brittle aerated biscuit of some sorts gave a light crisp to counter the delicate, squishy textures of the sea elements provided. The smoked eel was sweet yet tender, while the caviar gave small, strong bursts of saltiness. Each element worked well as a whole, but could be enjoyed on its own as well. The small notes of dill and watercress gave an earthy freshness to ground the dish.
Seconds - Pork Belly (Angela), Smoked Duck (Bubba) and Cone Bay Barramundi (Joy and myself). Included with our mains was a leafy green salad with a yogurt dressing. For me, I found the dressing a little overpowering to my simple nuances of flavour for my main. Bub's duck carried some wondrous theatrics when the waiters came out. On a separate plate, the waiter lifted a glass cloche to reveal the aromas of smoke, and the proud piece of duck. He was kind enough to let me try some of it; the vapour prominent as it danced on the tongue while the meat so tender. Nothing over the top, but far from underwhelming.
Now for the barra...
To say it was cooked nicely would be an outright lie. If you were to look up 'perfection', you would see a slap bang photo of the barramundi I ate as the definition. The white flesh of the fish was so soft and carried a fresh sweetness the moment it hit my tongue. The way it just flaked away with sheer grace made it a joy to eat. The Moreton Bay Bug dumplings were also a delight to eat; wrapped in a yellow skin like golden treasure found on a sea bed. The flesh carried its integrity of freshness. They were precious and delicate; articulating the same mannerisms the fish did. Served on top of some house made kimchi, the contrast of heat and saltiness made the seafood a greater hero.
For dessert, I tried the Apple. I had been curious all night long about this dish; the lack of a description to highlight the elements of the dish had me wondering what journey my senses would be taken upon. Served on a bed of green apple sorbet, was a perfectly tempered sphere of white chocolate. Thin, light and a balanced sweetness. The chocolate was fragile and made the beautiful 'crack' as my spoon tapped on to the sphere. Inside revealed a white chocolate mousse (I think - whatever it was, it tasted darn good) and the centre was filled with apple that had been poached in red wine. The bitter note from the wine was harmonious against the vibrant, tart freshness of the apple sorbet to awaken the senses. The finely chopped mint leaves added an extra dimension to invigorate my palate.
To conclude our evening, we were all given some tea and complimentary bite size sweets. My stomach - satisfied. All these minor indulgences offered just demonstrated why the Lake House has been an outstanding option for many.
I am uncertain if I can single out any particular moment of this dining experience as a highlight. To say so would suggest there were some points which were lower than others, and this was far from the truth. I enjoyed every single second, and no dish left me any less than sincerely satisfied. Fresh produce is a recurring theme that is celebrated in each dish. Every element; large or small, was an outright hero. It showed thought, care and a carefully curated understanding of food. Only someone with experience and ability to control techniques rather than flourish the plate with extremities could create something so amazing.
What a wonderful journey, indeed.
Credit: Joy Huang (@joyhuang94) Photos 3,5,10,12,14
Lake House Daylesford
A: 4 King Street, Daylesford VIC 3460
Ph: 5348 3329
