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restaurant
Water’s edge is one Canberra’s most respected restaurants and the fourth venture of European trained-chef James Mussillon. Established in 2008, Water’s edge continues to flourish with recent acquisition of chef Clement Chauvin.
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 | Tuesday – Sunday | 12pm – 3pm
Dinner | Tuesday – Sunday | 6.30pm – 11pm
Payment Facilities For your convenience we offer the following payment options; American Express (3% surcharge) / 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
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
feedback
The New Edge in Dining
menu
course one
- King fish prosciutto, pickled beetroot and radish salad, horseradish cream
- Berkshire pork belly, compressed melons, pistachio paste white balsamic
- Warm prawn cocktail with blood orange & spicy avocado cream
- Goat curd marshmallow, sundried tomato cracker, zucchini and basil snow
course two
- White pyrenees lamb rump, smoked eggplant, capsicum terrine, quinoa
- Sesame crusted salmon, braised cos, nigella cracker, pickled ginger
- Twice baked pumpkin soufflé, shaved pumpkin, parmesan tuile and sage butter
- Steamed blue eye, pearl barley risotto,pippies, passionfruit and coriander
- Grimaud duck à l’orange, pickled red cabbage, liquorice gel, pistachio
Truffled mash
French peas with bacon, onion and lettuce
Kipfler potatoes, lemon and parsley
Heirloom tomato, basil and mustard
@$8
course three
- Peach Melba: poached peach, vanilla rice, candied pine nuts, raspberry gel
- Chocolate fondant, cherry pip ice cream, sour cherries and coconut
- Strawberry and elderflower shortcake, meringue, sweet cucumber, wild berry sorbet
- Selection of cheeses with walnut bread, fruit and crackers
First course
- Quail and foie gras terrine, pickled rhubarb, barberry and vanilla
- Vitello tonnato, seared yellow fin tuna, veal floss, pedro ximenez
- Goat curd marshmallow, sundried tomato cracker, zucchini and basil snow
- Spanner crab roulade, chilled tomato consommé, seeded mustard ice cream
Second course
- King fish prosciutto, pickled beetroot and radish salad, horseradish cream
- Truffle infused duck egg, broccoli, soy roasted almonds potato nest.
- Berkshire pork belly, compressed melons, pistachio paste white balsamic
- Warm prawn cocktail with blood orange & spicy avocado cream
Third course
- White pyrenees lamb rump, smoked eggplant, capsicum terrine, quinoa
- Sesame crusted salmon, braised cos, nigella cracker, pickled ginger
- Twice baked pumpkin souffle, shaved pumpkin, parmesan tuile and sage butter
- Grimaud duck à l’orange, pickled red cabbage, liquorice gel, pistachio
- Steamed blue eye, pearl barley risotto, pippies, passionfruit and coriander
Truffled mash
French peas with bacon, onion and lettuce
Kipfler potatoes, lemon and parsley
Heirloom tomato, basil and mustard
@$8
Fourth course
- Peach Melba: poached peach, vanilla rice, candied pine nuts, raspberry gel
- Chocolate fondant, cherry pip ice cream, sour cherries and coconut
- Strawberry and elderflower shortcake, meringue, sweet cucumber, wild berry sorbet
- Passionfruit soufflé, lemon grass foam, passion fruit explosion, coconut and kaffir lime sorbet
- Selection of cheeses with fruit and crackers
Degustation Tasting Menu
course one
- Beetroot custard, horseradish pannacotta served with parmesan gnocchi And poppy seed tuille, or
- Semi cured ocean trout served with saffron kipfler potato, celery and shellfish Reduction
course two
- Blue swimmer crab tortellini served with squash puree, Avruga caviar and shellfish bisque foam, or
- Pork hock terrine and caramelized pork belly served with celeriac puree, Piccallii and sauce grebiche
course three
- 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, or
- Crispy skin snapper, butter poached Balmain bug tails, corn puree, baby vegetables, Courgette flower and sauce rouille
course four
- Chocolate marquise served with banana jelly, banana ice cream, passionfruit foam and hazelnut praline, or
- Strawberry and white chocolate domes, oatmeal crumble, apple cider And strawberry sorbet, or
- Selection of ripe cheeses with house accompaniments
$80 per person (Sundays & Public holidays $88)
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
Valentine’s Day 2013
ENTREES
- Berkshire pork belly, compressed melons, pistachio paste, white balsamic, Or
- King fish prosciutto, pickled beetroot and radish salad, horseradish cream
MAINS
- White pyrenees lamb rump, smoked eggplant, capsicum terrine, quinoa, or
- Steamed blue eye, pearl barley risotto, pippies, passionfruit and coriander
DESSERT
- Peach Melba, poached peach, vanilla rice, candied pine nuts raspberry gel, or
- Chocolate fondant, cherry pip ice cream, sour cherries, coconut
$80 PP
group bookings | weddings
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
Water’s edge is available for exclusive hire for events needing an intimate and refined setting. It seats up to 100 comfortably. A minimum charge applies.
For Full details Please download the Watersedge Function and Wedding Packages pdf document
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. For Full details Please download the Watersedge Function and Wedding Packages pdf document
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 Roomawards and reviews | chefs biography | careers
media
James Mussillon is the owner of two fine dining restaurants, Courgette and Waters Edge. He is executive chef at Courgette. Since establishing Courgette, James’ expertise in the kitchen has seen Courgette receive many 1 chef hat awards since 2005. Courgette currently holds a one hat status for 2012/2013 from 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”.
Head chef Clement Chauvin has recently joined the team at Waters Edge and Chef Mussillon is confident that Waters Edge will thrive under his watchful eye and attention to detail.
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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