Dining reviewer WENDY JOHNSON is unequivocal: ‘The service at Waters Edge is attentive and detailed. Customers rank number one.’ 

One-hat, fine dining Waters Edge has introduced high tea and created a new share menu.

Domes are now a permanent fixture, offering private or shared dining experiences, at lunch, sunset and after dark. On our last visit, we were told that Waters Edge is thinking about some short-term, internal refresh renovations during winter.

Our three-course lunch was exceptional value at $77 and included an amuse-bouche, warm breads and – at the appropriate point – a refreshing palette cleanser. 

The plating of each dish is as beautiful as the views of the lake, and Waters Edge holds a prime position beside the International Flag Display.

Native, Asian and international ingredients from tropical parts of the globe are imaginatively used to heighten dishes, including the cured sashimi salmon we shared. The dish is created with finger lime, ponzu, wasabi Katsuobushi and Furikake. Intense umami flavors combined beautifully with tangy, refreshing and intensely citrusy finger lime. My taste buds performed a lively cha-cha. 

Panfried haloumi is always a fave dish of mine. At Waters Edge, the thick slice of firm cheese married well with red wine and honey emulsion, fig, mashed peas, mint and asparagus salad.

Kangaroo can be challenging to cook, but this fillet was as tender as could be. The dish featured pepper berry emulsion, mustard, crispy shallots and pickled beetroot. Wonderfully executed was the potato galette.

White Pyrenees lamb backstrap was a chef’s recommendation, and with good reason. This premium, succulent, pasture-fed lamb is sourced directly from the foothills of Central West Victoria’s Pyrenees region. The quality is up there with the best, and the lamb was super tender and super tasty. Elevating the dish was black garlic and salt bush. Once more, the potato galette was wonderfully executed.

Waters Edge marinated its spatchcock in achiote, a vibrant, colourful spice native to tropical regions of the Americas. The native peppery berry mayo glaze couldn’t be faulted, and the slice of gem lettuce on the side added visual interest and texture. 

We shared two dynamite desserts and a cheese upgrade ($10) for a memorable ending to our meal. 

Truly decadent was the molten chocolate cake ($26). It was rich, but not overly so, and featured a warm, liquid centre that flowed out of the warm cake. The quenelle of homemade vanilla ice cream was perfectly formed.

Refreshing was the Yuzu mousse ($23) with meringue, raspberry coulis, strawberries, coconut and peppermint ice cream. A winning dish all round. 

Wines are carefully selected at Waters Edge. We enjoyed the Apricus Hill Semillon (WA, $92 a bottle) and the Risky Business pinot noir rosé (WA, $72 a bottle).

The service at Waters Edge is attentive and detailed. Customers rank number one.