• Rest & Relaxation
    Rest & Relaxation Whether it's for a week or a night, we provide an escape from it all.
  • Ignite The Senses
    Ignite The Senses Fresh local ingredients and an emphasis on quality mean your dining experience will be one to remember.
  • On The Rock
    On The Rocks Scotch: No matter how you drink it, you should drink it here.

Gallery

Blue on Water Logo small

Blue on Water is committed to using only the freshest local fruits, vegetables, meats and fish. In fact, we grow our own fresh herbs right on the premises.


Our recently renovated main dining room
Banquette seating for groups up to 16
Window seat to watch the "goin's on" on Water Street, North America's oldest street
Executive Chef Adam Grevatt (center) with Sous Chefs Chris Grimley and Emilie Inder
Finishing touches on an artisan cheese plate (notice the refurbished barrel)
Winter green salad with apricot puree, roasted squash and buttermilk
Raspberry Point oysters from PEI with Partridgeberry mingonette
Beef tartar, pickled local vegetables and root vegetable chips
Oysters don't last long on the tables here
Seared skin on salmon, roasted beets, chamomile foam and citrus
Bread made daily in house
"Land and Sea" - roasted bone marrow and scallops with celery root slaw and pesto
The ones in charge of your stay with us, be it restaurant, bar or hotel
Cheers and hopefully we will see you soon
Book a Room
at Blue on Water Book a Table
at Blue on Water