LOCATION
Set under the cupped square of Commonwealth Place on the main axis of Canberra with views over Lake Burley Griffin.
DETAILS
The restaurant is modern and unencumbered with a large marble plinth at the shallow end of the main room, which doubles as a bar and work bench. The vaulted ceiling crests over tables adorned with white leather chairs. The main dining room seats up to 75 guests, while a private dining room for 16 fits neatly into its edge.
Beneath the sloping ceiling is a stark, modern dining room of bright whites, soft greys and shimmering stainless steel. Just beyond the metres of glass window-panelling is Lake Burley Griffin with its lake-side joggers, cyclists and lovers all vying for space on the concrete parade of Commonwealth Place.
FUNCTION DETAILS
An atmosphere of elegance and refinement offers the perfect venue for a boutique wedding or private celebraton. In this delightfully intimate setting, floor to ceiling windows allow ample natural light to filter in, creating a lovely ambience for that special day. Water’s edge is available for exclusive hire for events needing an intimate and refined setting, and seats up to 75 comfortably
FOOD & BEVERAGEChef James Mussillon’s food is experimental Modern European-Australian, and ranges from the simplest of fare to the most challengingly complex, making Water’s edge loved equally by gourmands and fresh-foodophiles who thrive on nothing more than the best quality local produce well presented. The menus reflect the use of seasonal produce, both familiar and rare. Dine on the like of beetroot tart tatin, beetroot carpaccio, goat’s cheese mousse and sesame tuille for entrée or game, madeira and foie gras terrine served with sweet corn mousse, basil aioli and potato chips. Main-course features equally tantalizing dishes including roasted lamb saddle, smoked swede puree, and glazed baby vegetables with a thyme jus or Atlantic salmon and seared scallops served with crushed potato, pea puree and beurre blanc sauce. For dessert the flourless chocolate delice served with passion fruit butterscotch, hazelnut tuille and vanilla ice cream is an absolute treat.
