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Hours of operation

Monday – Sunday: 5:00 p.m. – 10:00 p.m.

Dress code

Upscale casual chic. Learn More
Children under 5 are not permitted.


“About as amazing a setting as it gets in Las Vegas. This is an impressive place on lots of counts. Wow a future spouse by reserving the center lakeside table, or earn high marks with a boss who can’t believe how quickly the mahi-mahi gets from Maui to his or her plate.”
- Conde Nast Traveler

In the Kitchen with David Middleton

Lakeside Chef David Middleton

Lakeside Executive Chef David Middleton, in collaboration with Chef Christopher Lee, Wynn’s vice president of culinary operations and development, have created an innovative dry-aged fish program at the resort's signature seafood restaurant.

It starts with an 80-pound fish. Balancing temperature, time and humidity, the tuna loin is prepared like a beef rib-eye rack and placed in the dry-aging locker for seven to 10 days at 34 degrees with Himalayan salt blocks. The pristine flesh is then cut into a 14-ounce Big Eye Tuna Chop, grilled over applewood, then sliced and served rare. The result is so tender it can be cut with a spoon, deepening the natural flavors while adding a rich, buttery texture to the fish.



Lakeside Maine Lobster Bake
Lakeside Wild Hawaiian Snapper
Lakeside Chile Rubbed Charred Octopus


Named for its prime location at the edge of the Lake of Dreams, this modern, ultra-chic room is renowned for a menu anchored by the finest fish and shellfish sourced from worldwide waters. Chef David Middleton’s “world view” of seafood features such dishes as Dover sole from Holland, Pacific big eye tuna; mahi mahi from Hawaii and New Zealand Big Glory Bay king salmon. Lakeside is the only restaurant in the Western Hemisphere to offer live, fresh caught langoustines from European waters. Oven roasted lobsters and king crab, prepared simply or chili rubbed, with a choice of drawn butter, basil yuzu or harissa sauce, are other crowd-pleasing favorites.

Expertly charred ribeyes, dry-aged Tomahawk, filet mignon, and both domestic and Japanese Wagyu steaks make Lakeside a beguiling spot for carnivores as well.

Ideal for sharing, the shellfish plateau is a celebration of Maine lobster tail, shrimp cocktail, oysters and King crab legs. Other popular appetizers include the charred Spanish octopus with red cabbage and wild rice, hazelnut romesco; Alaskan king crab pasta with oyster mushrooms and basil meyer lemon sauce; and the seared big eye tuna with avocado-wasabi puree and pineapple salsa. The Maine lobster bake, served with King crab, shrimp, pancetta, roasted fennel and potatoes – is a taste of the shoreline on one platter.

Surrounded by pine-topped hillsides and nestling a three-acre lake, Lakeside’s spacious outdoor dining terrace is a spectacular setting for dining al fresco. At nightfall, the Lake of Dreams becomes an outdoor performance theatre, with a multimedia experience that combines puppetry, an immersive soundtrack and lighting for a truly unforgettable spectacle. Impeccably sourced seafood and prime aged steaks are served at the water’s edge on the Lake of Dreams. Kindly note outdoor tables can be requested but are not guaranteed.

Without question, even if you need to loosen your belt buckle. Lakeside’s pastry chef Michael Outlaw has a genius way with balancing colors, textures and remembered flavors. His Coffee 24K is a exquisite tableau of milk chocolate mousse, dark chocolate sponge cake, and coffee ice cream, adorned with edible gold accents, while Pretty in Pink is a stunning ode to berries, with vanilla whipped panna cotta, strawberry meringue and strawberry rose sorbet. But Lakeside’s real sweet tour de force is surely the pineapple upside down cake – made with rare white Kaua'i sugarloaf pineapples imported exclusively by Lakeside, and embellished with brown sugar toffee and coconut sorbet.

The specialty cocktail list at Lakeside complements the kaleidoscopic nature of the outdoor entertainment with such drinks as “Strawberry Spritz”, “All Night Long” and “Smoke on the Water”. But surely the most popular concoction here is the “Lakeside Smash” – a superb mix of Maker’s Mark 46 Bourbon, Chareau Aloe Liqueur, house made hibiscus grenadine, watermelon and lemon juices with mint.

Wynn Las Vegas is home to an impressive total of five Wine Spectator Best of Award of Excellence winners, including Lakeside. This aptly named restaurant sits at the edge of the shimmering Lake of Dreams. As befits Las Vegas, this is no ordinary lake, with a 90 foot curtain waterfall and imaginative light shows. Lakeside’s 400-label wine list is a spectacle for wine lovers. The selections hail from around the world, with a special focus on California and France. Each is a perfect complement to chef David Middleton’s seafood-centric American menu, showcasing snapper, mahi mahi and swordfish caught in Hawaiian waters.

Lakeside’s attire is upscale casual chic. Dress for the occasion, stylish and well-presented. Collared shirts are recommended. No athletic apparel. No flip-flops or athletic slides.

Dinner party at Mizumi

Group Dining

For client dinners, welcome receptions and more, our chefs and events team partner to create custom menus served in uniquely designed private dining rooms.

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