Waters Edge

A restaurant for grown-ups, Waters Edge is perfect for conversation and contemplation. With comfortable white leather chairs and a quiet ambience, it has sweeping views across Lake Burley Griffin to Anzac Parade and the War Memorial. Against this iconic backdrop, Clement Chauvin presents a finely tuned menu drawing on his experience at Michelin-starred restaurants in France and England. Dishes are creative, often with bold combinations of colour and texture, but not at the expense of flavour. Berkshire pork belly is partnered with a bright green smear of pistachio paste and three jewel-like balls of watermelon, rockmelon and honeydew. White Pyrenees lamb rests on quinoa and smoked eggplant with tiny cubes of capsicum terrine alongside. Reinventions of old favourites include a clever take on a prawn cocktail starter with blood orange and spicy avocado cream. East meets west in a passionfruit souffle with lemongrass foam, coconut and kaffir lime sorbet and a surprise chilli hit.