The New Edge in Dining


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.

Waters Edge Restaurant

Commonwealth Place
40 Parkes Place, Parkes
T +61 (2) 6273 5066
F +61 (2) 6273 5177

Trading Hours

Lunch | Wednesday – Sunday | 12pm–3pm
Dinner | Wednesday – Sunday | 6.30pm–late
Closed | Monday and Tuesday

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

View Google 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



Three Course Lunch Menu $66 per person


  • Goat cheese cloud, summer squash puree, dutch carrot, pepita seeds, baby beetroot
  • Pan seared scallops, blackened cauliflower, pico de gallo
  • Slow cooked pork belly, sauerkraut, apple puree, crispy crackle
  • Ricotta stuffed courgette blossom, cauliflower croquette, mint puree, sweet potato mash


  • Crispy skin barramundi, daikon, heirloom carrots, smoked ham hock broth
  • Lamb backstrap, saffron potato, mint gel, smoked yogurt, caramelised leek
  • Confit duck leg, parsnip mash, roasted shallots, pickled red cabbage
  • Mixed mushroom ragout vol au vent, caramalised zuchhini
  • Truffled mash $8
  • Mixed greens $8


  • Deconstructed lemon meringue, cream diplomat, coconut ice cream
  • White chocolate pannacotta, seasonal berries, passionfruit sorbet
  • Warm chocolate tart, ginger snap, chocolate ice cream
  • Cheese trio, nuts, dried apricot, lavosh
  • ($4 supplement)
  • Three Courses Lunch $66

Four Course Dinner Menu $77 per person

course one

  • Pan-fried Prawns, Watermelon Carpaccio, Cucumber Salad, Artichoke Puree, Ponzu Caviar
  • Quail Ballantine, Quail lollipop, Carrot Puree with Spätzle
  • Goats Cheese Cloud, Summer Squash Puree, Dutch Carrot, Pepitas seeds

course two

  • Pan seared scallops with blackened cauliflower and pico de gallo
  • Pan fried Pork belly with sauerkraut, Apple Puree and crispy crackle.
  • Ricotta stuffed Courgette Blossom, Cauliflower Croquette, Mint Cream and Sweet Potato Mash.

course three

  • Pan Seared barramundi, Soubise, Pickled Beetroot, Caramelised Onions
  • Lamb Backstrap, Saffron, Potato mint gel, Smoked Yogurt and Caramelised Leek.
  • Confit Duck leg, Parsnip Mash, Roasted Shallots, Pickled Red Cabbage
  • Sides@8
    Truffled mash, Mixed Greens, Mix Leaves Salad w House Dressing

course four

  • Lemon curd meringue, coconut crumble and coconut ice-cream
  • White Chocolate Pannacotta, seasonal berries, consommé
  • Warm Chocolate Tart, Candied Popcorn and chocolate Ice Cream

Watersedge Winelist October 2016

If you need to pre select your wines for an upcoming event,
please contact the restaurant and one of our friendly staff will be able
to assist you with your pre selections.

Valentines 5course degustation $165 per person

This includes a glass of matched wine per course, sparkling water and warm bread with smoked butter. Vegetarian menu available on the night.


  • Moreton bay bug and leek terrine, Eschallot cream and crustacean oil


  • Venison Carpaccio, java long pepper, blue berries and fennel


  • Grimaud duck a l ’orange, pickled red cabbage, liquorice gel, pistachio


  • Yarra valley goat cheese cigar, stone fruit salad and candied pinenuts


  • Chocolate profiterole


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.

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 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


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”.


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:

awards and reviews

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