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.