Dinner Menu

MOUTH WATERING. BELLY FILLING. HEART WARMING.

Perched on the edge of one of the world’s largest natural harbours, our two AA rosette Water’s Edge restaurant is the perfect place to enjoy the bounty of the Cornish waters. Our dinner menu includes daily changing chef recommendations, as well as gluten free and vegan options on request. Please call 01326 312440 to book your table. Free parking available onsite for our diners, or arrive by boat and moor up on our private pontoons. Food is served from 6.30pm until 9.00pm every day.

PRE-DINNER NIBBLES

Fresh nocellara, kalamata olives £4
Garlic rosemary, roasted red onion focaccia balsamic, cold pressed rapeseed oil £5
Smoked house nuts £5
Flash fried smoked paprika whitebait aioli £5

STARTERS

Fresh soup, prepared daily £6
Beef fillet carpaccio, tomato red pepper salsa, shaved parmesan, rocket £10
Falmouth bay mackerel, cold cure, hot torched; pickled radish, beets, shallots, horseradish cream £8
Pan seared scallops, pistachio praline, cauliflower, pink grapefruit, sea salt crispy chicken skin £9
Heritage tomato, fried bocconcini, sun blush tomato, olives, basil pistou
for a vegan or gluten free diet replace bocconcini with fried tenderstem broccoli £7
Salmon prawn roulade; yoghurt mint dressing, pickled cucumber £12
Ham, egg, chips; ham hock ballotine, fried quail’s egg, straw potato chips Bois Boudran £8
Griddled doughnut nectarine, roasted squash, red chilli, spring leaf, cashew, pomegranate dressing £8

MAINS

Monkfish curry, sag aloo, tiger prawn samosa, oyster bhaji, coconut rice, mango purée £24
Roast lamb cutlet, pressed lamb belly, spring greens, carrot potato bake, rosemary jus £22
Baked goat’s cheese, leek ribbons, roast heritage tomatoes, griddled rosemary foccacia, red pepper purée £12
Baked cod fillet, fondant potato, cauliflower, garlic crisps, red wine shellfish jus £18
Pan roast chicken breast, spring greens, ham crisp, pea risotto cake, smoked bacon cream £16
Paupiette of sole, smoked salmon, dill, shellfish risotto, lobster veloute £20
Seafood grill; monkfish, cod, mackerel, scallop; seaweed tartare, crushed new potato, samphire, charred lemon £26
Chargrilled Mediterranean vegetables, tenderstem broccoli, roasted red pepper purée £12

CHARRED ON THE COALS

Club steak; 14oz/400g sirloin on the bone, squid ink charred potatoes, roasted onion, watercress, bourbon ketchup £30
Aged rib eye steak; 8oz/225g, home-cut chips, roasted onion, watercress, bourbon ketchup £24
Spatchcock chicken supreme, home-cut chips, roasted onion, watercress, bourbon ketchup £16

SIDES

Skinny fries £4
Buttered new potatoes £4
Rocket, parmesan, balsamic £4
Home cut chips, aioli £4
Seasonal vegetables £4
Tenderstem broccoli, fine beans, smoked bacon shallot butter £4

DESSERTS

Greenbank gardens; sugared filo flower pot, chocolate soil, pistachio, berries, flowers, lemon curd £8
Crumble of the day, seasonal fruit compote, traditional custard, clotted cream or ice cream £7
Chocolate praline torte, sea salt caramel ice cream, sauce, crushed honeycomb, pistachio praline £7
Vanilla yoghurt panna cotta, blueberry compote, ginger coca nib tuile £7
Rhubarb custard tart, meringue, rhubarb textures, mascarpone ice cream £7
Callestick farm ices, chocolate scrolls; selection of local ice creams or sorbets (two scoops) £6

CHEESES

Head pastry chef Paul Beasley has carefully created a delicious offering of local cheeses, served with artisan wafers, biscuits, celery, grapes, quince jelly

Gluten free biscuits available on request

Choice of three: £9
Choose all five: £15 (perfect for sharing)

Miss Wenna Brie Curds & Croust Dairy, Redruth: a smooth mellow mould-ripened soft cheese
Helford White Treveador Farm, Helford: a soft washed rind cheese
Yarg Lynher Dairies, Ponsanooth: semi-hard cheese wrapped with stinging nettles for a fresh lemony taste
Smuggler Whalesborough Farm, Bude: creamy Cheddar style cheese, with a red marbling vein
Blue Cheesewring Dairy, Liskeard: award-winning vegetarian pasteurised cow’s milk blue cheese

"Our starters were a celebration of beautifully fresh local fish. A perfectly cooked tranche of hake was served with tender samphire and a buttery caper sauce. And there was magic at work in the pastry section here, too."

Janine Ratcliffe, Olive Magazine

BOOK A TABLE

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