comfort foods

SERVED monday – saturday, FROM midday until 5pm

Perched on the edge of one of the world’s largest natural harbours, our two AA rosette Water’s Edge restaurant is one of the best restaurants in Falmouth. Our winter comfort food dishes are both warming and mouth-watering, perfect as the days get cooler and the nights draw in.

looking for award-winning restaurants in falmouth?

Executive Chef Nick Hodges and Head Chef Bobby Southworth know how to cook fantastic food. Rustic Cornish cuisine is served and presented beautifully for the eyes and the taste buds beside breathtaking views. For restaurants in Falmouth that offer a memorable culinary experience, The Water’s Edge should be your first choice.

Our dinner menu is is served from 6pm until 9pm every Monday to Saturday. Please click here for our Sunday menu. Free parking available onsite for our diners, or arrive by boat and moor up on our private pontoons.

Book Now


Soup, garlic rosemary focaccia £8 (1, 2, Vg) 

Mini hand raised beef short rib pie, mash, gravy £10 (1, 2, 4, 7, 9, 14)

Smoked haddock and crab croquettes, brown crab hollandaise, 
pickled cucumber £12 (2, 3, 4, 5, 7, 14)

Hot Vietnamese rice noodle bowl, fine vegetables, sesame, chilli, coriander £8 | £15 (1, 11, 12, 13, 14, Vg)

Wild mushroom and truffle arancini, Italian hard cheese, pickled wild mushrooms, cresses Vg on request  £11 (1, 2, 4, 7, 14, V)

Mussels (styles daily changing), garlic rosemary focaccia £12 | £20 (2, 8, 14, DC)


Slow cooked beef short rib, truffle mash, sautéed cabbage, peas, bacon £18 (1, 2, 4, 7, 9, 14)

Beer battered fish, chips, crushed peas, tartare, lemon £16 (2, 4, 5, 7, 14)

Fillet medallions (168g), home cut fries, truffled hollandaise, rocket, parmesan £28 (Mc, 2, 4, 7, 9)

Guinea fowl and vegetable casserole, garlic foccacia £22 (1, 2, 7, 14)



Chip bowl £4 (MC, 2)

Home cut fries £5 (MC, 2)

Posh chips: parmesan, truffle mustard £6 (MC, 2, 7, 9)


Sautéed cabbage, peas, bacon £4 (7)

Seasonal vegetables, butter, sea salt Vg on request £4 (7, V)

Potatoes and rice

Truffle mash £4 (7, 9, V)

Dirty mash; truffle mash, beef burnt ends, parmesan  £6 (1, 7, 9, 14)

Coconut rice, fresh coriander £4 (Vg)


Served from midday until 5pm

Cornish farmhouse loaves – choose white, granary or gluten free
Served with sea salt crisps 

Smoked salmon, lemon dill cream cheese £11 (2, 5, 7, 13)

Coronation chicken £10 (2, 4, 7, 9, 13, 14, MC, 11)

Brie, rocket, spiced tomato chutney £9 (2, 7, 13, 14, V)

Extra mature cheddar, pickle £8 (2, 7, 13, 14, V)

Cornish crab: blend of white and brown meat, twist of black pepper £15 (2, 3, 7, 13, V)


Saffron and pear crème brûlée, Cornish fairing £8 (2, 4, 7, V)

Black Forest; cherry brandy brownie, cremeaux, soured cherries, cocoa nib tuile £9 (2, 4, 7, 14, V) 

Late season blackberry cobbler, vanilla ice cream £8 (2, 13, Vg)

Toffee apple trifle £8 (2, 4, 7, 14)

Treleavens ice creams, butter shortbread fingers (two scoops) £7 (2, 7, DC, V)

Westcountry cheeses, celery, grapes, artisan wafers, chutney (1, 2, 7, 14, 17, V)
Three cheeses £11 | five cheeses £15 

V suitable for vegetarian diet
Vg suitable for vegan diet
Please highlight your dietary requirements to our team. For allergen advice correlating to our number system, please click here.



Call us now on 01326 312440 or drop us an email to book your table

"If there’s a place to dive into local fish and seafood, this is it. Executive chef Nick Hodges is a Cornishman through and through, and consequently leverages the area’s natural larder to maximum effect."

Foodism Magazine

"Dining in The Water’s Edge restaurant is a hearty affair, with all produce sourced from the South West. Executive chef Nick Hodges attempts to highlight the very best of Cornish fare with his rustic fine dining."

The Telegraph

"With the water a toe’s dip from the table, we would have justified seafood at every course if convention had allowed. The tian of Cornish crab dressed went down swimmingly to start, as did the meaty hunk of monkfish on fiery chorizo and spinach hash that followed. Shimmering mackerel further demonstrated Nick’s forte with fish, while a tangy fruit crumble smothered in crème anglais and crowned with an apple doughnut brought the evening to a delicious close."

Food Magazine

"Executive chef Nick Hodges brings together a fusion-focused menu, with dishes like the baked flaky hake fillet with saffron, lemon and crab risotto and for vegetarians, the hearty homity pie with baby carrots, tenderstem brocolli and a delicious roasted onion puree."

The Independent

"The food was exquisite. An impeccable seafood grill selection that was so light and tasty it could almost have been caught that moment and barbecued on the beach in front of me. There was a charming honesty to the dishes but at the same time a skill that made them so impressive."

Riddle Magazine

"A previous haunt of salty sea dogs and weary wanderers, The Greenbank has watched over Falmouth’s historic harbour for almost 400 years. And while its guests are now nomadic weekenders instead of weathered captains, Cornwall’s fleet of fishermen are still honoured in a menu swimming with the latest catch."

Food Magazine