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| Awards 2008 Current STAR Australian Good Food and Wine Travel Guide. 2007 Current STAR Courier Mail Good Food and Wine Guide. Watermark is the only venue in Townsville to receive this award 4 years running |
Over looking panoramic ocean views the Watermark can be found a long-side the breath taking Strand. The opulent dining room is enhanced by its coveted wines and haute cuisine designed especially for a perfect North Queensland experience. The restaurant boasts a wine cellar stocked with more than 100 wines from the finest Australian vineyards and a boutique of international. Widely acknowledged as one of the most popular restaurants in Townsville the Watermark has raised the bar within the fine dining industry and garnered high local praise. Watermark features not only an extensive dinner selection but also a fresh and exciting breakfast menu.Adjacent to the restaurant’s main dining room is an energetic upscale bar and lounge called the Tavern which showcases exclusive custom cocktails, classic drinks and a smaller menu featuring popular appetizers like the famous Ribs.
The multi award winning venue showcases a sophisticated yet relaxed atmosphere to cater for all your needs with undoubtedly the best view in Townsville. Keep up to date with the Watermarks events and become a Coco Bongo Google Follower or sign up as a VIP Watermark member
Luke Edwards Executive Chef of the Watermark Townsville
Award- winning chef Luke Edwards brings his finest cooking to Townsville as executive Chef at the Watermark. Known for his easy going nature and enthusiasm to make customers happy, Edwards earned his prestigious awards through his extensive training with the very strict German chef Raymond Reisburger based in New South Wales. Although Sydney born, Edwards has an affinity for all South American cuisine. Even though he completed most of his training in the gourmet rooms of Australia he regularly finds himself back in the Peruvian provinces in search of new inspirations. Considering that his major influences are reflected from Brazil and Peru it’s no surprise Edwards married Lisette who is South American born.
Through Edwards apprenticeship he had the opportunity to work in some the best restaurants all over country and had the chance to work in Reisburgers personal restaurant Harrington Waters NSW. Sent overseas to further his training Edwards worked for Kaefer one of the most famous catering companies in the world. He specialised in high profile functions for stars such as Paris Hilton, Formula 1 teams and exclusive events like the World Cup Soccer and Cannes Film Festival. Back in Australia Edwards had the opportunity to work a long side celebrity chef Ian Curly adding to this already extensive portfolio, saying “My best advice is to keep pushing yourself, never stop learning”. Perfect advice for any aspiring chef wanting to gain exclusive experience from the best in the business.
Moving to Townsville in 2005 Edwards says “What I love about Townsville is the way the city is growing and constantly evolving” “but I don’t like the heat!” he jokes. Edwards inspiration from his South American travels is something he hopes that the Townsville public will enjoy, stating “I would hope customers take away a great experience feeling welcomed, relaxed and happy from our creations”. The Watermarks cuisine has a timeless sensation with executive chefs favourite spice being the pink peppercorn, he explains “they are beautiful to look at with a sweet pepper taste” “something that can be utilised in a lot of dishes” he adds.
Asked what the most common misconception is about chefs, Edwards explains “We are not all psycho” he laughs, continuing with his favourite quote “careful of the toes you tread on today as they may very well be attached to the arse you have to kiss tomorrow”
What would Luke Edwards be if he wasn’t a chef? “If I wasn’t a chef I’d be rich!” he quips “Growing up I loved going to restaurants and being excited by what was happening in the kitchen, and the energy that surrounded it” this is something very close to his heart and when asked if it was either hard work or a lucky break that got him where he is today he answers “Plenty of hard work brings you luck!”
