Lake House Restaurant has long been renowned for its dining experience but it’s not until one experiences it for themselves that one can truly appreciate why.

The Lake House lies on the shores of beautiful Lake Daylesford, an idyllic backdrop with panoramic views of the sunset should you visit in the evening.

The service is impeccable, the meals exquisite and the setting, although sophisticated with its immaculately dressed linen draped tables, complimenting plum decor and smartly dressed staff, is personified with Allan Wolf-Tasker’s contemporary paintings which hang throughout the lovely dining room.

Wolf-Tasker is the husband of Russian Alla Wolf-Tasker, executive Chef, and Co-Proprietor of Lake House Restaurant and Boutique Hotel.

With two The Age Chef Hats under it’s wing, Lake House’s menu reflects Wolf-Tasker’s strong commitment to the region’s delightful local produce: fresh water fish, organic cheeses, free-range pork and berries.

Not only are the dishes of superb quality, but they have been created with love and transformed into delicate creations of art.

Entree was locally smoked eel wrapped in pancetta and beetroot, elegantly presented on a white rectangle serving platter, and asparagus with poached egg which, when pierced, merged its flavours beautifully with the accompanying maltaise sauce.

Worth waiting for was a slow cooked lamb that had been vacuum sealed with herbs and cooked at 58-59C for four hours and served with spring vegetables, and just a smear of goat’s curd fondue and wild nettle puree.

The lamb, although not seasoned as strongly as what we Greeks are used to, was melt-in-mouth tender, and the highlight of my meal.

The real test was my colleague, who although a fussy eater is not one to take to high-end food.

Drawn to the familiarity of the ricotta and spinach tortellini described on the menu, she selected the dish, Four things with Cheese.

The bite sized tortellini was a smaller serving size than what we had imagined, although sufficient with the addition of the other cheese creations.

The standout was the goat’s cheese and carrot custard; firm to touch but with a delicately creamy centre of goat’s cheese.

Dessert began with a miniature pot of liquor jelly, a fitting start to the three tastes to come. These were strawberry soup with rhubarb, caramelised pear, and almond gelato. The gelato was crisp and cleared the palette, while the caramel in contrast was warm and enticingly sweet.

My colleague was presented with a chocolate cigar, a delicately layered peanut butter parfait and a liqueur jelly with a chocolate centre.

“Fine dining is actually growing on me,” said my colleague, at the end of the night.

So it’s no surprise that we considered the Lake House to be a culinary winner.