The New Edge in Dining

restaurant

Water’s edge is one Canberra’s most respected restaurants and the first venture of European trained-chef James Mussillon. Established in 2004, it continues to flourish.

Waters Edge Restaurant

Commonwealth Place
40 Parkes Place, Parkes
T +61 (2) 6273 5066
F +61 (2) 6273 5177
info@watersedgecanberra.com.au

Trading Hours

Lunch | Wednesday – Sunday | 12pm – 3pm
Dinner | Tuesday – Sunday | 6.30pm – 11pm

Payment Facilities For your convenience we offer the following payment options; American Express / Visa / MasterCard / and cash. We do not accept cheques without prior arrangement.

the restaurant

The interior is simply this: luxury executed with the restraint that accompanies the impeccable taste. The high ceilings, clean tones, plush chairs and white linen tables invite you to sit back and truly embrace the dining experience. The comfortable level space boasts a lovely water views overlooking the lake. The service is professional, friendly and unobtrusive. An extended wine list has been carefully selected to complement the culinary style; ensuring a beautiful crafted food and wine experience.

the kitchen

The 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 with a penchant for the complex and by 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.

James mussillon, creative and passionate brigade. His philosophy is “to understand and respect the produce and the flavours will speak for themselves”.

directions and parking

Waters Edge Restaurant is located at 40 parkes Place, Parkes.

Day Parking – Free parking located between restaurant and Questacon

Night Parking – Free parking  also availiable along promenade near restaurant

View Google map

courgette_map

gift vouchers

Dining at Waters Edge Restaurant is a unique experience. Why not share it with others by giving them the perfect gift – an Waters Edge gift certificate.

To purchase a gift certificate:

Contact the restaurant on +61 (2) 6273 5066

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menu

entrees | mains | sides | Desserts | New Years Eve at Watersedge 2011 (pdf).

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entrees

  • Blue swimmer crab tortellini served with squash puree, Avruga caviar and shellfish Bisque foam
  • Spice crusted medium rare kingfish, sweet and sour cucumber, saffron And tomato salsa, wasabi mayonnaise
  • Jerusalem artichoke custard, chestnut gnocchi, caramelised witlof, muscatel and Hazelnut vinaigrette
  • Rare Mandagery Creek Venison tri trip, smoked leeks, beetroot fondants and Juniper berry jus
  • Rabbit and speck galantine with duck liver parfait, merlot verjuice jel, Fresh brioche and frissay salad
  • Entrees @ $21.00 / (Sunday) $23.10
  • (9) Natural Merimbula Sydney rock oysters, shucked to order served with Mignonette sauce granite and fresh lime
  • @ $26.00 / (Sunday) $28.60

mains

  • Blue eye cod, brandade and courgette flower beignet, green lip mussel, Aubergine and lemon puree, aromatic fish fumet
  • Snapper fillet served with Balmain bug saucisse, fennel puree, baby radish, Lemon and capers beurre noisette
  • Atlantic salmon with scallop ceviche and scallop mousse, cauliflower puree, Fish cream emulsion
  • Char grilled grain fed beef fillet, braised brisket cigar, 14hours butter poached
  • Beef tongue Carpaccio, watercress cream, oyster mushroom duxelle And smoked bone marrow jus
  • Lamb back-strap, prune braised neck crepinette, carrot and ginger puree,
  • Heirloom carrot, water cress and fennel salad, lamb jus
  • Duck breast and pressed leg confit served with potato and rosemary Gratin dauphinois, sautéed sweet cabbage and lardons, café au lait foam
  • Twice cooked St Maure de Touraine goat cheese soufflé, Baba Ghanoush And baby vegetables millefeuille served with salsa verde
  • Mains @ 38.0 / (Sunday) $41.8

sides

  • Fresh greens
  • Fine leaf salad
  • Paris mash
  • Pomme frittes
  • Sides @ 8.0 / (Sunday) 8.8

Desserts

  • Caramelized apple and cinnamon soufflé, calvados butterscotch sauce And cardamom ice cream
  • Lemon myrtle brulee tart served with wattle seed praline, date puree and Bitter chocolate sorbet
  • Chocolate terrine, milk, strawberry and orange blossom sorbets, Pistachio biscotti
  • Rose water crème caramel, ruby grapefruit mousse, ruby grapefruit tea cake and Pomegranate sorbet
  • Pineapple parfait served with coconut sorbet, coconut tuille, Fresh pineapple and young coconut salsa
  • Desserts @$16.0 / (Sunday) $17.6
  • Grinder coffee, T2 teas / infusions and petit fours @ $5.0 / (Sunday) $5.5

entrees | mains | Desserts

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entrees

  • Spice crusted medium rare kingfish, sweet and sour cucumber, saffron And tomato salsa, wasabi mayonnaise
  • Blue swimmer crab tortellini, squash puree, Avruga caviar and shellfish Bisque foam
  • Rabbit and speck galantine with duck liver parfait, merlot verjuice jel, Fresh brioche and frissay salad
  • Jerusalem artichoke custard, chestnut gnocchi, caramelised witlof, muscatel and hazelnut vinaigrette
  • Entrée @ $21

mains

  • Blue eye cod, brandade and courgette flower beignet, green lip mussel, Aubergine and lemon puree, aromatic fish fumet
  • Atlantic salmon, scallop ceviche and mousse, cauliflower puree, Fish cream
  • Char grilled grain fed beef fillet, brisket cigar, 14hours butter poached beef tongue Carpaccio, oyster mushroom duxelle, watercress cream and smoked bone marrow jus
  • Lamb back-strap, prune & braised neck crepinette, carrot and ginger puree, Heirloom carrot, water cress salad, lamb jus
  • Mains @ $38

Desserts

  • Lemon myrtle brulee tart served with wattle seed praline, date puree and Bitter chocolate sorbet
  • Rose water crème caramel, ruby grapefruit mousse, ruby grapefruit tea cake and Pomegranate sorbet
  • Pineapple parfait, young coconut and pineapple salsa, coconut sorbet $16
  • Selection of Ripe Cheeses with house Accompaniments $18
  • Selection of T2 Teas /Grinder coffees @ $5 with Petit fours
course one | course two | course three | course four | course five | course six
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course one

  • Beetroot tart tatin and beetroot carpaccio, goat’s cheese mousse and sesame tuille
  • (2007 Bird in Hand sparkling pinot noir Adelaide Hills SA)

course two

  • Crab and coriander terrine, crispy soft shell crab and frissay salad Lemon vinaigrette
  • (2007 Gravitas Sauvignon Blanc Marlborough NZ)

course three

  • Scallops boudin and scallop ceviche, fennel and squid salad Anis dressing
  • (2004 Chalkers crossing Riesling Hilltops NSW)

course four

  • Duo of corn fed chicken: boudin and ballotine served with corn puree, quinoa, Potato galette and chicken jus
  • (2008 Mount Rosa Pinot Noir Central Otago NZ)

course five

  • Char grilled MSA beef fillet, braised brisket, carrot puree and red wine sauce
  • (2006 Kyeema Shiraz Canberra District ACT)
  • Sorbet

course six

  • Strawberry parfait with strawberry jelly and baby meringues
  • (2007 Yerring Station ‘Riesling Late Harvest’ Yarra Valley VIC)

$130 PP Food only, $170 pp with wine

Sunday & Public holiday

$143 PP Food only, $187 PP with wine

sparkling wine | white wine | red wine | dessert wine | liqueurs

sparkling wine (by the bottle)

sparkling

  • NV | Farriers Cottage Sparkling Brut | Selected Sites SE Aust | $38
  • 2010 | Bird in Hand Sparkling Pinot Noir | Adelaide Hills SA | $46
  • 2005 | Yarrabank Sparkling Pinot Noir Chardonnay | Yarra Valley Vic | $68
  • 2009 | Vouvray Brut Chateau Moncontour | Loire Valley Fr | $57
  • NV | Tiller Sparkling Shiraz | McLaren Vale | $44

champagne

  • NV | Boizel Brut Reserve | Epernay France | $129
  • NV | Ruinart Blanc de Blanc NV | Reims France | $220
  • 1990 | Charles Heidsieck Blanc de Millenaires | Reims France | $499
  • 1990 | Louis Roederer Cristal Brut | Reims France | $1217
  • 2002 | Veuve Clicquot Ponsardin Vintage Brut | Reims France | $230
  • 1985 | Krug Vintage | Reims France | $1498
  • 1990 | Moet and Chandon Cuvee Dom Perignon Brut | Epernay France | $710

white wine (by the bottle)

riesling

  • 2007 | Zarephath Riesling | Great Southern WA | $44
  • 1995 | Geoff Weaver Riesling | Adelaide Hills SA | $73
  • 2010 | Brindabella Hills Riesling | Canberra District NSW | $43
  • 1998 | Petaluma Riesling | Coonawarra SA | $83
  • 2004 | Chalkers Crossing Riesling | Hilltops NSW | $39
  • 2005 | JB Becker Riesling Kabinett Trocken | Rheingau Germany | $63
  • 2003 | Louis Sipp Steinacker Riesling | Alsace France | $69

sauvignon blanc & blends

  • 2009 | Two in the Bush Semillon Sauvignon Blanc | Adelaide Hills SA | $38
  • 2009 | Lenton Brae Semillon Sauvignon Blanc | Margaret River WA | $45
  • 2009 | Boulder Bank Road Sauvignon Blanc | Marlborough NZ | $50
  • 2008 | Te Mania Sauvignon Blanc | Nelson NZ | $41
  • 2007 | Henri Bourgeois La Bourgeoise | Sancerre France | $88

chardonnay

  • 2004 | Gravitas Unoaked Chardonnay | Marlborough NZ | $50
  • 2008 | Chateau de Viviers Chablis | Chablis France | $70
  • 2009 | Wood Park Meadow Creek Chardonnay | King Valley Vic | $48
  • 1995 | Domaine Thierry Hamelin Chablis ‘Beauroy’ 1er Cru | Chablis France | $123
  • 2006 | Jeir Creek Chardonnay | Canberra District NSW | $44
  • 2005 | Lucien Le Moine Bourgogne Blanc | Burgundy France | $96
  • 2006 | Train Trak Chardonnay | Yarra Valley Vic | $46
  • 2009 | Lenton Brae Southside Chardonnay | Margaret River WA | $51
  • 2008 | Zarephath Chardonnay | Great Southern WA | $59
  • 2006 | L.Moine Chassagne Montrachet “Embrazees”1er Cru | Cotes de Beaune France | $246

red wine

pinot noir

  • 2007 | Merricks Creek Pinot Noir | Mornington Pen Vic | $85
  • 2005 | Labyrinth Viggers Vineyard Pinot Noir | Yarra Valley Vic | $71
  • 2004 | Dom du Chateau Gris Clos de Lupe Bourgogne | Burgundy France | $64
  • 2008 | Te Mania Reserve Pinot Noir | Nelson NZ | $68
  • 2008 | Mt Rosa Pinot Noir | Central Otago NZ | $69
  • 1996 | Rossignol-Trapet Chapelle Chambertin Grand Cru | Cotes de Nuits France | $535

miscellaneous red varietals and blends

  • 1997 | d’Arenberg Custodian Grenache | Mc Laren Vale SA | $80
  • 1997 | Coriole Lalla Rookh Grenache Shiraz | Mc Laren Vale SA | $69
  • 2004 | De Forville Barbaresco | Piedmont Italy | $79
  • 2005 | Domaine de Beaurenard Chateauneuf du Pape | Rhone Valley France | $141
  • 2005 | Castello De Selvole Chianti Classico | Tuscany Italy | $62
  • 2000 | Brezza Barolo | Piedmont Italy | $132

merlot

  • 1997 | Maglieri Merlot | McLaren Vale SA | $92
  • 2003 | Liebich The Potter’s Merlot | Barossa Valley SA | $49
  • 2006 | Wood Park Myrrhee Merlot | King Valley Vic | $41
  • 2005 | Chateau du Courlat Lussac St Emilion | Bordeaux France | $75

shiraz & blends

  • 2005 | Brini Estate Sebastian Shiraz | McLaren Vale SA | $49
  • 2007 | Oddfellows Shiraz | Langhorne Creek SA | $53
  • 2008 | Liebich Leveret Shiraz | Barossa Valley SA | $47
  • 2001 | Vieux Chene Cotes du Rhone Cuvee Beatrice | Rhone Valley France | $58
  • 1995 | Woodstock The Stocks Shiraz | McLaren Vale SA | $93
  • 1996 | Blass Vineyard Selection Dry Grown Shiraz | Eden Valley SA | $102
  • 1997 | Penfolds Grange Shiraz | Various Sites SA | $746
  • 1997 | Saltram Metala Shiraz Cabernet | Langhorne Creek SA | $63
  • 1992 | Wendouree Shiraz Malbec | Clare Valley SA | $235
  • 2004 | Saltram Mamre Brook Shiraz | Barossa Valley SA | $57
  • 1996 | Tollana Bin TR16 Shiraz | Eden Valley SA | 76
  • 2004 | Clonakilla Shiraz Viognier | Canberra District NSW | $297
  • 2002 | Galah Wines Shiraz | Clare Valley SA | $55
  • 2007 | Murray Street Vineyards Shiraz | Barossa Valley SA | $46
  • 1998 | Guigal Cote Rotie Brune et Blonde | Rhone Valley France | $298
  • 2008 | Capital Wines The Frontbencher Shiraz | Canberra District NSW | $46
  • 1996 | Baileys 1920’s Block Shiraz | Glenrowan Vic | $96
  • 2007 | Red Claw Shiraz | Heathcote Vic | $58
  • 2001 | Cave De Tain Hermitage Gambert de Loche | Rhone Valley France | $242

cabernet & blends

  • 2005 | Pankurst Dorothy May Cabernet Merlot | Canberra District NSW | $42
  • 2005 | Chateau Liversan Haut Medoc | Bordeaux France | $85
  • 2008 | Yarrh Cabernet Shiraz | Canberra District NSW | $42
  • 2004 | Train Trak Cabernet Sauvignon | Yarra Valley Vic | $49
  • 1996 | Tahbilk Cabernet Sauvignon | Goulburn Valley Vic | $72
  • 1991 | Penfolds Bin 707 Cabernet Sauvignon | Selected Sites SA | $312
  • 1996 | Wynns Cabernet Sauvignon | Coonawarra SA | $94
  • 1996 | Penfolds Bin 407 Cabernet Sauvignon | Selected Sites SA | $93
  • 2007 | Bird In Hand Cabernet Sauvignon | Adelaide Hills SA | $50
  • 1996 | Kangaroo Island Vines Florance Cabernet Merlot | Kangaroo Island SA | $82
  • 2007 | Mildara Coonawarra Cabernet Sauvignon | Coonawarra SA | $55
  • 2005 | Lenton Brae Cabernet Sauvignon | Margaret River WA | $64
  • 1988 | Chateau Pichon-Longueville Comtesse de Lalande | Pauillac France | $670

dessert wine (by the bottle)

  • 2007 | Tamar Ridge Botrytis Riesling | Tamar Valley Tas | $55
  • 2008 | Jeir Creek Botrytis Semillon Sauvignon Blanc | Canberra District NSW | $49
  • 2008 | Yering Station Late Harvest Riesling | Yarra Valley Vic | $43
  • 2006 | Cookoothama Botrytis Semillon | Riverina NSW | $40
  • 2006 | Chateau Roumieu Lacoste Sauternes | Barsac France | $61
  • 2007 | Inniskillin Icewine Cabernet Franc | Niagra Pen Canada | $195
  • 1997 | Chateau d’Yquem Sauternes | Bordeaux France | $897
  • 2004 | Durban Muscat de Beaumes de Venise | Rhone Valley France | $53
  • 2009 | De Forville Moscato d’Asti (750ml) | Piedmont Italy | $46

Dessert Wines By The Glass

  • 2008 | Yering Station Late Harvest Riesling | Yarra Valley Vic | $14
  • 2008 | Jeir Creek Botrytis Sem/Sauvignon | Canberra District NSW | $15
  • 2006 | Chateau Roumieu Lacoste Sauternes | Barsac France | $21

liqueurs and spirits (by the glass)

scotch & irish. deluxe blends and malt whiskies

  • NA Johnnie Walker Black Blended | $9
  • 18yr Chivas Regal Rare Blended | $13
  • 15yr Dimple Blended | $10
  • 12yr Ballantines Blended | $10
  • 12yr Chivas Regal Blended | $10
  • 12yr Glenlivet Spayside-Highlands | $9
  • 12yr Glenfiddich Spayside-Highlands | $9
  • 14yr Oban Western-Highlands | $12
  • 12yr Cragganmore Spayside-Highlands | $10
  • 10yr Glenmorangie Northern-Highlands 10 18yr Highland Park Orkney-Highlands | $17
  • 10yr Laphroaig South Shore-Islay | $12
  • 10yr Ardbeg South Shore-Islay | $13

bourbon whiskies

  • Jack Daniels Tennessee USA | $8
  • Wild Turkey Kentucky USA | $9

rum

  • 5yr Rhum Agricole Arbre Du voyageur 1998 West Indies | $20

functions

Water’s edge offers the ideal location for memorable functions. Perfectly situated on the lake in parks, your guests will enjoy sophisticated ambience with a beautifully crafted food and wine experience.

Group bookings

For groups of 10 or more we offer a 3 course function menu or a  5 or 8 course degustation menu.

Water’s edge is available for exclusive hire for events needing an intimate and refined setting. It seats up to 75 comfortably. A minimum charge applies.

Weddings at water’s edge

An atmosphere of elegance and refinement offers the perfect venue for your boutique wedding. In this delightfully intimate setting, floor to ceiling windows allow ample natural light to filter in.

At Water’s Edge Restaurant we approach each and every wedding with thoughtfulness and attention to detail to ensure that your day is truly memorable. We pride ourselves on our impeccable standards in service and superb cuisine.  It is our philosophy to maintain these standards at all times that make the true water’s edge difference.

If you would like to enjoy your special day at water’s edge call us on

6273 5066 or Click here to contact us and we can discuss your requirements.

The Dining Room – Up to 60 guests

For a truly exceptional event, the Dining Room is available for your corporate event or private dinner. Enjoy pre-dinner drinks and dinner in this delightful, spacious setting adjoining the atrium. The quality and style of our food and wine, and our exceptional service standards will without doubt leave a lasting impression on all who attend.

There is no room charge however a minimum charge applies to secure a private room.

View The Dining Room

media

James Mussillon is the owner of two fine dining restaurants, Courgette and Waters Edge and executive chef at Courgette. Since establishing Courgette, James’ expertise in the kitchen has seen Courgette receive four consecutive 1 Chefs Hat awards from the Sydney Morning Herald’s Good Food Guide.

From a young age James was inspired by the idea of being creative in the kitchen. After careful research, he decided that the best way forward was to train in Europe. James worked his way into the London kitchen of celebrity chef Marco Pierre White, then the only British chef to hold three Michelin stars. He says “Marco Pierre White was extreme, passionate and driven –being in his kitchen was so exciting. James also got to work with Philip Howard at The Square and French chef Joel Robuchon and claims “he basically got about eight years of experience out of four years of working”.

After returning from London, James accepted a position as sous chef at Quay, one of Sydney’s top restaurants. With a desire and passion to strike out on his own, James chose Canberra as the place in which to showcase his French-inspired Australian cuisine. His two restaurants have made an indelible mark on the nation’s capital and James is pleased to be a part of Australia’s world-class restaurant scene.

The key to the success of this restaurant, he says, is fresh local produce and uncomplicated food. He says “you need to understand each product and know how to cook it properly so the flavours can be fully extracted and the plate can be teased”.

James was born and raised in Canberra. He began his chef’s apprenticeship at the Juniperberry restaurant in 2000 then went on to work for Dean Sammit at Atlantic. During his time at Atlantic the restaurant was awarded 2 chef hats in the Sydney Morning Herald Good Food guide, a first for any restaurant in Canberra.

When Dean moved to Artessresso in 2003 James went to work with him there and quickly became the Sous chef, a position he held for 2 years. In 2005 James travelled to London to gain more experience by working at the famed Dorchester hotel as well as la Trompette.

Upon returning to Australia James went to work for James Mussillon at his award winning restaurant Courgette, then settled as Sous Chef under Jason Rodwell at one of Mussillon’s other restaurants, Aubergine. Moving to Sydney at the start of 2008 James worked at the 1 hatted restaurant, Astral, at Star City Casino. Then in a move to gain more knowledge James relocated to Melbourne where he worked for George Collambaris at his famed restaurant The Press Club and then working for Teage Ezards at Ezards another award winning two-hatted restaurant.

James returned to Canberra in 2009 to take over the role of head chef at James Mussillon’s Waters Edge restaurant, which was one of only three Canberra restaurants to be awarded with a chefs hat for 2011.

careers

Courgette and Waters Edge Restaurants are committed to recruiting high-calibre individuals who have the skills, experience, qualifications and passion to fulfil the restaurants needs. We would love to hear from you if you have a positive attitude, are willing to commit yourself to learning and have a great work ethic.

If you are interested in applying for a position, please email your CV to: info@courgette.com.au

awards and reviews

Coming soon..

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