My Scandinavian mum tried an igloo by the lake—here’s how it went

Posted on 6 July, 2023

It took a bit of convincing to get my Danish mum to agree to dinner outside in the middle of winter (“I left Europe to escape the cold!”).

But after a bit of time spent correcting her pronunciation (“I think it’s ig-loo, not ig-low…”) and telling her what was in-store, we discovered that these luxurious bubbles might just be one of winter’s best kept secrets.

After booking our dome at newly renovated Water’s Edge, we spent the days leading up speculating how it would work, what they are made of, how they keep it warm, and what the food would be like. Mum was a little sceptical.

However, arriving on one of the coldest nights yet this year, we were delighted to find ourselves seated at a heated table (yes, the table itself is heated!) with beautiful views of shimmering Lake Burley Griffin.

Available for private bookings only, Water’s Edge’s domes come in a variety of different sizes, with options for a romantic dinner for two all the way to 16 people. Based on glowing reviews last winter, the domes are now here permanently, with plans to turn them into air-conditioned oases in summer.

From the outset, the experience was decidedly ‘Hyggelig’—a Danish word that means cosy, pleasant or comfortable. It was a very welcome surprise on such a wintery evening, as were the well-crafted dishes over three tasty courses plus a set of masterfully matched wines from Water’s Edge’s sommelier and restaurant manager Fritz Wambeek.

Starting with entrees that included scallops, spatchcock and buffalo curd paired with beetroot, the shining star was what Executive Chef Avtar Singh says is one of his regulars’ favourites, Five Spice Paroo Kangaroo Fillet with Berkshire Pork Jowl skewer. A mainstay of the menu for years, he says the one time he had to replace it due to supply issues, people begged for its return.

Executive Chef Avtar Singh.

By the main course, we discovered that the dome encourages slightly sharpened senses. Your sense of taste and smell are uninterrupted by outside factors, and the acoustics make for a fun and fascinating experience too.

The Eye fillet main was perfectly cooked, paired with Tuscan cabbage, baby carrot, black garlic and a port jus that packed a flavourful punch. The trout was fresh, the risotto another warming winner, and my mum’s duck course and truffle fries were declared a triumph.

Desserts were served shortly afterwards and included Mascarpone and Manjari Chocolate Mousse and a scrummy Almond Frangipane. A great end to a remarkable meal.

As we departed our cosy dome and made our way back to the car park battling teeth-chattering temperatures, we all agreed that leaving Europe may not have meant escaping the cold—but it was worth it just for the kangaroo starter.