Dinner menu – Restaurants in Falmouth


SERVED monday – sUNday, FROM 6pm until 9pm

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 dinner menu includes daily changing chef recommendations, as well as gluten free and vegan options on request.

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 Sunday. 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.

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Garlic rosemary focaccia, balsamic oil £4 (2, 14, Vg)

Fresh olives £4 (Vg)

Mustard and parmesan glazed pigs in blankets £6 (2, 7, 9)

Porthilly rock oysters, shallot, vinegar, tabasco £4 each (8, 14)


Soup; roasted butternut and sweet potato soup, chesnut purée, garlic rosemary focaccia £8 (1, 2, 10, Vg)

Chef’s soup, garlic rosemary focaccia £8 (1, 2, Vg)

Pressed confit chicken and ham hock terrine, spiced tomato chutney, cresses £9 (1, 7, 9, 14)

Tian of smoked salmon, prawns, smoked mackerel, lemon, dill £11 (3, 5, 7)

Vietnamese rice noodle salad, sesame, chilli, coriander £9 (1, 11, 12, 13, 14, Vg)

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

Slow cooked short rib beef, truffled mash, cooking jus £10 (1, 2, 7, 9, 14)


Roast paupiette of turkey, smoked bacon, pig in blanket, duck croquette, seasonal vegetables, roast potatoes, jus £22     (1, 2, 4, 7, 14)

Roast butternut and sage tart, shallots, celeriac purée, burnt onion jus £18 (1, 2, 14, Vg)

Local catch, changing daily with market availability, your server will advise £p/a (5, 7, DC)

Cornish seafood broth; market fresh seafood fennel, saffron and herb broth, charred garlic focaccia £28                             (1, 2, 3, 5, 8, 9, 14)

Twice cooked pork belly, black pudding, crackling, apple bon bon, celeriac purée, cream cider jus £25 (1, 2, 4, 7, 14)

Pappardelle pasta, red pesto, spinach ragu, toasted hazelnuts, Italian hard cheese £20 (2, 4, 7, 10, V)

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

Fillet of sea bass, smoked bacon chive roasted new potatoes, citrus salsa verde, chargrilled baby gem lettuce £24             (5, 7, 14)


Fillet medallion, slow cooked Jacob’s ladder rib, hand raised pie, truffle mash, cabbage, peas, bacon £36 (1, 2, 4, 7, 9, 14)



Rustic chips £4 (MC 2, Vg)

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


Broccoli, pak choi, chilli £4 (12, 13, Vg)

Spring greens, smoked bacon £4 (7)


Rocket, olive, feta, tomato £5 (7)

Green salad, vinaigrette £4 (9, 14, Vg)


Garlic pancetta roasted news £5 (7)

Parsley new potatoes, sea salt butter V/Vg on request £4 (7)


Gingerbread vanilla bean cheesecake, cinnamon poached orange, gingerbread crumb £9 (2, 4, 7)

White chocolate créme brûlée, chocolate chip shortbread £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, MC 10, 11, 12, Vg)

Toffee apple trifle £8 (2, 4, 7, 14)

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

Selection of dairy-free ice creams are available

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

This includes celery stalks, leaves, seeds and the root called celeriac. You can find celery in celery salt, salads, some meat products, soups and stock cubes.

Wheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats are often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried food which are dusted with flour.

Crabs, lobster, prawns and scampi are crustaceans. Shrimp paste, often used in Thai and south-east Asian curries or salads, is an ingredient to look out for.

Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with egg.

You will find this in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.

Yes, lupin is a flower, but it’s also found in flour. Lupin flour and seeds can be used in some types of bread, pastries and even in pasta.

Milk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces.

These include mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce or as an ingredient in fish stews.

Liquid mustard, mustard powder and mustard. This ingredient can also be found in breads, curries, marinades, meat products, salad dressings, sauces and soups.

10. NUTS
This ingredient refers to nuts that grow on trees, like cashew nuts, almonds and hazelnuts. You can find nuts in breads, biscuits, crackers, desserts, nut powders, stir-fried dishes, ice cream, marzipan, nut oils and sauces.

Grown underground, peanuts are often found in biscuits, cakes, curries, desserts, sauces (such as satay sauce), as well as in groundnut oil and peanut flour.

These seeds can often be found in bread, breadsticks, houmous, sesame oil and tahini.

13. SOYA
Found in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. It can also be found in desserts, ice cream, meat products, sauces and vegetarian products.

This is an ingredient often used in dried fruit such as raisins, dried apricots and prunes. You might also find it in meat products, soft drinks, vegetables, as well as in wine and beer. If you have asthma, you have a higher risk of developing a reaction to sulphur dioxide.

Daily changing dishes include varying ingredients containing specific allergens. Please ask your server for further allergen information.

May contain dishes are not stating that an allergen is included in a dish, but state that we cannot be certain this allergen hasn't been in the vicinity of this dish. Please ask your server for further allergen information.

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