Last night Bron and I had dinner at a favourite Canberra restaurant, viz., Water’s Edge in Parkes. We’d been there a couple of time before and enjoyed it. It’s part of the Courgette-Water’s Edge group in Canberra.
I noticed in Amanda Whitley’s blog, HerCanberra that a guest blogger, Trish had listed it as her number one this week.
Water’s Edge Restaurant [Image captured Saturday 2013-12-28 10.14.58 AEDT]
Saturday 2013-12-28 10.12.17 AEDT Flags lining a path to the Water’s Edge.
Friday had been a lovely day, we’d been for a walk around Kaleen and had gone to see The Hobbit Desolation of Smaug at the Dendy Cinema complex. I’ve already described breakfast in the last post and for lunch in anticipation of a nice meal we settled for a choc top during the movie. The evening was very fresh and the water on Lake Burly Griffin was quite choppy. The flags outside the restaurant were flapping furiously and making an almighty racket.
We were offered a choice of the four course menu or the degustation tasting menu. We elected for the four course menu.
For my first course I asked for the Spanish Mackerel Escabeche, spiced rye crumbs, pickled celery, rhubarb and rainbow chards. This was delicate and beautiful.
Friday 2013-12-27 19.20.26 AEDT Spanish Mackerel Escabeche, spiced rye crumbs, pickled celery, rhubarb and rainbow chards
For my second course I asked for the Lamb Carpaccio, braised belly, crispy sweetbreads, Pernod labna and pea salad. I loved the lamb done three ways. I’m a sucker for offal and the sweetbreads were delicate and crispy. The fresh peas were amazing.
Friday 2013-12-27 19.31.20 AEDT Lamb Carpaccio, braised belly, crispy sweetbreads, Pernod labna and pea salad
For her second course, Bron asked for the Cured salmon, vietnamese mint and walnut crunch, pickled beetroot, radish and apple salad. This looked really special on the plate and Bron really enjoyed it.
Friday 2013-12-27 19.31.30 AEDT Cured salmon, Vietnamese mint and walnut crunch, pickled beetroot, radish and apple salad
For my third course I asked for the Grimaud duck à l’orange, pickled red cabbage, liquorice gel, pistachio. This was amazing. The duck was served two ways and combined with the truffled mashed potatoes (also enriched with garlic) this was a heavenly dish.
Friday 2013-12-27 19.58.11 AEDT Grimaud duck a l ’orange, pickled red cabbage, liquorice gel, pistachio
Friday 2013-12-27 19.58.23 AEDT Truffled mashed potato. To die for.
For dessert I asked for the Passionfruit soufflé, lemon grass foam, Passion fruit explosion, coconut and kaffir lime sorbet. The explosion is a bomb made of white chocolate. You need to pop it into your mouth whole and keep your lips closed otherwise when the chocolate melts/breaks you may ejaculate passionfruit from your mouth. It’s best to eat the soufflé first and then the sorbet and foam and leave the explosion to last. It gets more refreshing with each step.
Friday 2013-12-27 20.27.10 AEDT Passionfruit soufflé, lemon grass foam, Passion fruit explosion, coconut and kaffir lime sorbet
Being Friday night between Christmas day and New years day, it was relatively quiet which was nice. It was also good that I received a telephone call earlier in the day confirming my reservation. I like it when restaurants do that.
The Water’s Edge restaurant is for fine dining so don’t expect much change out of $200 for two people. It’s worth it though.
I hope you get a chance to try the Water’s Edge. You won’t be disappointed. I’d rank it in my top five fine dining restaurants in Canberra and well worth a visit.
Google maps http://goo.gl/maps/feOuW
A commenter John Smith asked about the service.
My response was, “The service at Water’s Edge was excellent. The wait staff were helpful, cheerful and unobtrusive. They appeared when we needed them and were elsewhere when we didn’t need them. Dishes arrived in good time and our plates were cleared after we’d both finished the course together.”