#truffleseason

Water's Edge Canberra Unveils Exclusive 3-Course Truffle Menu for 2026 Season

Canberra's premier lakeside restaurant celebrates Australia's finest truffle harvest with a limited-time dining experience beginning 11 June 2026.

CANBERRA, ACT – June 2026 – Water's Edge Canberra, an award-winning waterfront fine dining in Canberra on the shores of Lake Burley Griffin, announces the launch of its highly anticipated 3-Course Truffle Menu starting 11 June 2026. This seasonal offering showcases premium locally sourced truffles, expertly prepared by Executive Chef Avtar Singh Kunnar.

A Celebration of Australia's Black Truffle Season

Truffle season represents one of the most exciting periods on Australia's culinary calendar, and Water's Edge Canberra is marking the occasion with a carefully curated menu that highlights the earthy, aromatic depth of fresh local truffles.

"Our truffle menu is designed to showcase the incredible quality of Australian truffles at their peak," said Chef Avtar Singh Kunnar. "Each dish has been curated to let the truffle shine while complementing it with seasonal, locally sourced ingredients."

Menu Highlights

The $130 per person three-course experience features standout dishes including:

Warm sourdough with house-made truffle butter

Truffle pomme croquette – crisp, golden, and fragrant

Duck with truffle chestnut tart – a rich, autumnal pairing

Cured sashimi salmon with truffle ponzu and native finger lime

Mushroom duxelles pasta with truffle-infused celeriac velouté

Slow-cooked Wagyu beef cheeks – melt-in-the-mouth indulgence

Truffle risotto finished tableside with freshly shaved local truffle

Truffle cheesecake with vanilla truffle ice cream

The setting: Canberra's premier waterfront dining destination

Water's Edge Canberra offers a breathtaking lakeside dining experience with panoramic views of Lake Burley Griffin and the National Library. The restaurant's modern Australian cuisine, unique private dining domes, and waterfront make it an ideal destination for romantic dinners, corporate events, and special celebrations.

Private dining and group bookings are welcome for those seeking an exclusive truffle season experience.

Booking Information

Venue: Water's Edge Canberra, 40 Parkes Pl E, Parkes ACT 2600, Australia.

Availability: From 11 June 2026

Price: $130 per person

Reservations: www.watersedgecanberra.com.au/reservations

Phone: +61 (02) 6273 5066

Email: [email protected]

It's a rich and satisfying dish that combines the juicy goodness of grilled beef steaks with the earthy flavor of truffled mushrooms infused with herbs.

Ingredients: 4 beef steaks ribeye, sirloin, or filet mignon. Salt and black pepper, to taste. 2 tablespoons olive oil. 2 cloves garlic, minced. 1 pound mushrooms cremini or button, sliced. 2 tablespoons fresh thyme leaves. 2 tablespoons truffle oil. 2 tablespoons chopped fresh parsley. 1 tablespoon butter.

Instructions: Warm the grill up to a medium-high level. Add a lot of salt and black pepper to the steaks. Pour olive oil over the steaks and rub them all over to cover them. Grill steaks for four to five minutes on each side for medium-rare or until done to your liking. Take it off the grill and wait five minutes. Add the minced garlic and olive oil to a skillet over medium-low heat. Saut for one minute, until the food smells good. Put thyme leaves and sliced mushrooms in the pan. It will take about 5 to 7 minutes of stirring every now and then until the mushrooms are golden brown and soft. Add the truffle oil to the mushrooms and mix them together. Add one more minute of cooking. After taking the pan off the heat, add the butter and chopped parsley. Stir the mixture until the butter melts. Grill steaks and put herb truffled mushrooms on top of them. Have fun!

Prep Time: 15 minutes

Cook Time: 15 minutes

Enjoy the delicious and simple-to-make combination of cookie dough and Butterfinger candy bars with these truffles. Ideal for any sweet-themed event!

Ingredients: 1 package 16 oz refrigerated cookie dough. 1 cup crushed Butterfinger candy bars. 1 cup semisweet chocolate chips, melted. 1/2 cup creamy peanut butter. 1 cup powdered sugar. 1/2 cup unsalted butter, softened. 1 teaspoon vanilla extract. 1/2 teaspoon salt. Lollipop sticks.

Instructions: Beat softened butter, powdered sugar, vanilla extract, and salt together in a large mixing bowl. Blend until a creamy, smooth consistency is achieved. Combine the chilled cookie dough with the bowl and stir until thoroughly mixed. Crushed Butterfinger candy bars should be incorporated into the cookie dough mixture. Roll the cookie dough mixture into tiny truffle-sized balls with your hands and arrange them on a baking sheet that has been lined. After each ball of cookie dough has a lollipop stick inserted, freeze it for 15 to 20 minutes. In the meantime, stir chocolate chips in a bowl that is safe to use in the microwave for 30 seconds at a time until they are smooth. Make sure every frozen ball of cookie dough is completely covered by dipping it into the melted chocolate. Let the dripping chocolate fall off. Return the coated truffles to the baking sheet that has been lined, and allow them to set. Microwave peanut butter in a different bowl until it's smooth. Pour melted peanut butter on top of the truffles coated in chocolate. Before serving, let the truffles set completely. For a quicker setting, you can chill them. These delicious Butterfinger Cookie Dough Truffles are ready to be served.

Prep Time: 30 minutes

Cook Time: 0 minutes