Perfect possie on the lake

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Wagyu sirloin… served with a mushroom pudding, which added an earthy, almost Moorish element to what was a super dish. Photo: Wendy Johnson.
“Light floods in through the ceiling-high windows and guests can take in the sweeping views across Lake Burley Griffin,” writes dining reviewer WENDY JOHNSON.

THERE’S something divine about dining in a picturesque setting. 

Multiple award-winning Waters Edge has a perfect possie perched right on the lake. Its décor is subtle, so as not to take away from the view. Light floods in through the restaurant’s ceiling-high windows and guests can take in the sweeping views across Lake Burley Griffin and down Anzac Parade, capturing a special spot in Canberra.

Restaurants are slowly being allowed more customers through the door. Waters Edge can, in these crazy covid times, take up to 50.

We opted for the three-course lunch which was reasonably priced at $66 for the venue, quality of food (fine dining) and the artful plating.

Waters Edge offers three options for each of the three courses, with dairy-free and gluten-free options very much available, not just token.

Mustard and cipolla fritta roo fillet… melt-in-the-mouth and married oh-so-well with the blueberry reduction. Photo: Wendy Johnson.

The roo fillet was melt-in-the-mouth and married oh-so-well with the blueberry reduction. Introducing beetroot three ways was inventive and added delicately to the flavours of the dish. Swooshes of colour swept the plate.

Himalayan-spiced octopus… vibrant, gorgeous balance of flavours and charred perfectly. Photo: Wendy Johnson.

Luxurious looking was the Himalayan-spiced octopus – so vibrant and delicately presented in the centre of an oversized plate. As with the roo, it was tender, a gorgeous balance of flavours and charred perfectly.

One entrée that didn’t score as high was the honeycomb tart and fig mousse. We agreed the fermented black garlic element might have been overwhelming.

Mains also looked triumphant. We really feast with our eyes and chefs who perfect plating are skilled and to be admired.

Wagyu sirloin, so perfectly marbled, sat boldly on top of bright-green spinach puree. Two pieces was plenty given how rich Wagyu can be. The mushroom pudding added an earthy, almost Moorish element to what was a super dish.

Free-range chicken breast… elevated with corn purée and Tasmanian pepper jus. Photo: Wendy Johnson.

One of our party chose the free-range chicken breast for her main, elevated with corn purée and Tasmanian pepper jus. Our favourite dessert was the banana parfait, accompanied by creamy chocolate mousse and a salted caramel sauce. Two crunchy pieces of popcorn sat on top wearing a bright pink petal from an edible flower. The dark cocoa crumb added an exciting contrast to the lighter elements in the rest of the dessert.

Waters Edge’s wine list is extensive and not overpriced. A lot of thought has gone into curating the list, taking into account the style of food and emphasis on quality seasonal ingredients.

Service was professional (as it should be for this calibre of restaurant) and not overbearing. The décor is neutral and the plush chairs comfortable. Tables are positioned as much as possible so guests can enjoy the view.

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Wendy Johnson
Wendy Johnson: Food reviewer for Canberra CityNews magazine since 2004, covering stories for true foodies to digest.

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