Take 3: Lakeside restaurants to keep you warm this winter without skimping on the view

Just because Canberrans find themselves in the depths of winter doesn’t mean the long stretches of Lake Burley Griffin’s serene shoreline need to be off-limits.

Several Canberra restaurants make their reputations by offering panoramic year-round views from the comfort of an interior heated to double digits.

Here are three of Region‘s favourite lakeside venues to suit a variety of palettes and occasions this chilly season.

Snapper & Co

Opening hours: Weekdays 11 am to 8 pm, weekends 9 am to 8 pm
Where: Southern Cross Yacht Club, Mariner Place, Yarralumla, book here

The recently reimagined Snapper & Co is the self-described “jewel in the crown” of venue owner, Canberra Southern Cross Club.

Last year’s renovations involved a lot more than the lakeside eatery taking a new name. The Yarralumla institution came out the other end with a new state-of-the-art kitchen, internal bar and most of all, indoor dining allowing up to 80 people to enjoy the acclaimed fish and chippery’s views of Lake Burley Griffin and relaxed family atmosphere without a trace of winter gloom.

Guests can now also warm up over a cosy weekend breakfast with a special menu offering Belgian waffles, a big breakfast, paleo granola and some hangover-busting options.

And of course, Snapper & Co‘s signature fresh grilled or battered fish and chips remain on offer for lunch and dinner every day of the week, alongside pizzas, salads, burgers and more.

For those willing to brave the cold, three outdoor dining options – all with spectacular lakeside views – won’t disappoint. The Deck boasts an elevated dining experience with a la carte service, the courtyard features the Container Bar, a gelato bar, cabanas and a casual dining menu, while the lawns offer the opportunity to simply throw down a picnic rug and tuck into some take-away.

The Boat House

Opening hours: Lunch from Friday to Sunday, dinner from Thursday to Saturday
Where: The Boat House, Grevillea Park, 7 Menindee Drive, Barton, book here

The Boat House general manager James Souter told Region back in March that a charcoal heirloom tomato, parmesan, basil and jamon consomme best summed up the waterside venue.

But with changing seasons and falling temperatures, The Boat House has again reinvented its modern Australian menu. Known for changing its menu daily to take advantage of the freshest seasonal ingredients farmed using sustainable and ethical practices, the autumn/winter menu showcases cool temperature produce including pumpkin, Jerusalem artichoke, blueberries and squash.

“We have been developing and fine tuning our menu to reflect the best in seasonal ingredients. We are excited to bring premium produce to the Canberra culinary scene,” chef John Leverink says.

Dinner guests are invited to indulge in a four-course menu showcasing the best of The Boat House, beginning with freshly baked bread and a tantalising snack, while lunch features a prix fixe menu with a choice of two or three courses. Diners can also pair their meal with a drop from The Boat House’s award-winning wine list, all while admiring picturesque lakeside views.

The Marion

Opening hours: Daily High Tea 10 am to 4 pm, lunch on weekdays 12 pm to 3 pm
Where: The Marion, Barrine Drive, Regatta Point, Commonwealth Park, Parkes, book here

Taking its name from the woman behind the man behind Canberra’s civic design, The Marion honours Walter Burley Griffin’s long-time creative and romantic collaborator, Marion Mahony.

Brought to Canberra in 2022 by Sydney’s High Tea connoisseurs and the culinary team behind The Tea Room QVB, The Palace, Gunners’ Barracks, Sergeants’ Mess, Dunbar House, The Blue Room and Canberra’s Walter Café, head chef Matthew Ouwerkerk and award-winning patissier and executive head chef Rob Crichton helm the waterside restaurant with steady hands.

High Tea is The Marion’s passion. Served seven days a week, guests are invited to choose from one of Asia’s largest selection of Ronnefeldt specialty teas to complement a selection of freshly baked scones with clotted cream and house-made preserve, followed by finger sandwiches, savoury pastries and petit cakes. All are designed and prepared daily by The Marion’s award-winning patissier.

For weekday lunches, The Marion offers a la carte and set menus designed to showcase seasonal and sustainable Australian produce in dishes featuring flavours inspired by the globe.

Original Article published by Travis Radford on Riotact.