Dining review: Lakeside dining domes at Water's Edge

What secret is known to both Canberra’s upper crust diners and the joggers of Lake Burley Griffin? The answer is one of the Capital’s most exclusive gourmet experiences – a fine dining degustation in a cosy dining dome by the edge of Lake Burley Griffin.

Diplomats, politicians, celebrities, corporates, and travel bloggers alike have enjoyed dinner under the stars at Water’s Edge.

Last week, several of the Canberra Daily team were fortunate enough to join that list, courtesy of Executive Chef Avtar Singh.

Last year, the domes were available for just eight weeks. However, due to high demand, they are set to become a permanent feature of the recently renovated restaurant.

Each dome comes with a dedicated waiter, with the smaller ones accommodating a romantic dinner for two, while the larger domes can seat a corporate party of up to 14.

As our waiter, Rashim, welcomed us into our dome, the sun had just set over Canberra, treating us to a backdrop of purple skies.

My dining partners and I thoroughly enjoyed the three-course dinner menu ($120pp), which comes with an additional wine pairing ($45).

From start to finish, the degustation revolved around classic winter flavours, elevated.

I indulged in the pan-seared scallops appetiser, served in a sinfully rich wild mushroom sauce, with flavourful bursts of pancetta and rhubarb. It was paired with a beautiful Sauvignon Blanc from New Zealand, which perfectly balanced the intensity of flavours.

The Hawkesbury duck breast, with fermented black garlic, pickled turnip, semi dried cranberry, and coffee jus, was cooked to perfection – a more than worthy main course for an altogether spectacular meal.

While Water’s Edge has seen a departure from strictly French European cuisine in the past couple of years, it maintains the core French philosophy of celebrating rich flavours, derived from premium ingredients.

Branching out: Chef Singh creates his own cuisine

Chef Singh is branching out. Photo supplied.

In today’s era, when fusion is all the rage and almost any type of food can be ordered from your phone, cultivating a culinary identity as a chef becomes increasingly important.

Chef Singh has run the kitchen at Water’s Edge for the past five years. However, the last two years has revealed his signature flair, which champions Indian spices and Australian produce.

His culinary style is truly authentic to his roots. Born in India, where he worked as a farmer, Chef Singh cut his teeth in Australia, beginning his culinary career in Sydney in 2009.

To this day, he grows his own organic garnishes for several dishes on the menu.

“I believe in doing things with heart and soul, which motivated me to change my style,” he said.
“I really want to offer something different to Canberra diners.”

This switch in culinary direction has seen great success thus far, with Water’s Edge winning the regional Reader’s Choice Award in the 2023 Australian Good Food Guide.

“We have received an unbelievable response from locals, great comments and feedback.”

Chef Singh makes major changes to the menu every three months to capitalise on seasonal produce, but also switches out dishes more frequently.

While he says that choosing a favourite dish is much like choosing a favourite child, a current top pick is the five spiced Paroo kangaroo fillet, with crispy shallots, macadamia mousse, and blueberry reduction.

Book at watersedgecanberra.com.au.