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.
Food is served from 6.30pm until 9.00pm every day.
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.
V suitable for vegetarian diet
Vg suitable for vegan diet
* to the best of our knowledge this dish is made using gluten-free ingredients with appropriate controls in place to avoid contamination
Please highlight your dietary requirements to our team. For allergen advice correlating to our number system, please click here.
Fresh nocellara, pimento stuffed halkidiki olives £4 Vg*
Garlic rosemary, roasted red onion focaccia, balsamic, cold pressed rapeseed oil £5 (2, 14) Vg
Smoked house nuts £5 (10, 11, 12, 13) Vg*
PRE-DINNER DRINKS SUGGESTIONS
Greenbank Ultimate G&T - large serving of gin infused in-house with rosemary and orange, Franklin & Sons rosemary and black olive tonic, rosemary and orange garnish £8.95
Bollinger, 12% abv 125ml £12
Prosecco Stelle D’Italia Extra Dry, 11% abv 125ml £6
Curio Cornish Cup and lemonade - a local version of Pimm’s made using Cornish gin and fresh local ingredients blended with tea £5.75
Rhubarb Bellini - Tarquin’s rhubarb and raspberry gin, rhubarb bitters, Prosecco £9
St Germain Spritz - French elderflower liqueur, Prosecco, soda £8.50
Basil Mojitini - lime infused Brugal white rum, mint water, basil syrup, lime juice £8
Skinner’s Porthleven - locally brewed in Truro £4.20
Knightor white vermouth - locally made by Knightor winery in St Austell and wonderfully flavoursome £5.20
Fresh soup prepared daily, vegetarian, homemade breads £6 (1, 2, DC) V*
Smoked mackerel, salmon and crab terrine, cucumber dill, samphire salsa, cresses, lemon £8 (3, 4, 5, 7) *
Winter duck - confit leg, Cointreau liver pâté, date purée, poached grape, endive, orange £10 (7, 9) *
Roast potato gnocchi, charred baby onions, wilted spinach, red pepper pistou £8 (2) V
Smoked haddock oyster chowder, baked oyster, potato gratin, kale crisp £9 (1, 5, 7, 8, 9) *
Chicken, blush tomato, basil tian, winter beets, radish, endive, balsamic £9 (4) *
Cornish crab fishcake, hand-picked local crab meat, poached hake, panko crumb, soft poached hen’s egg, wilted spinach, crab emulsion £11 (2, 3, 4, 5, 7)
Vegan salad - mixed leaf, butternut, beetroot, toasted seeds, hazelnuts, tomato, cucumber, mustard dressing £8 (9, 10) Vg*
Twice cooked duck leg, rosemary garlic potatoes, glazed red cabbage, honey orange jus £20 (1, 7) *
Oven baked chicken breast, chorizo farce, smoked corn purée, sautéed potatoes, wilted greens, bacon jam £17 (1, 7, 14) *
Vegan aubergine cannelloni, spiced ratatouille, sweet potato, confit tomatoes £15 (1) Vg*
Shellfish linguine, prawns, mussels, brown crab, fresh cream, dill, lemon, vermouth, linguine £18 (2, 3, 4, 7, 8, 14)
Catch of the day, market fresh fish changing daily, olive crushed potatoes, seasonal greens, tartare butter £POA (5, 7) *
Baked fillet of hake, salmon prawn layer, lemon dill potato cake, confit fennel, saffron cream £18 (3, 5, 7)
Vegetarian dish of the day - showcasing local produce, changing daily £14 (DC) V
Sirloin steak - char-grilled on the coals, garlic rosemary sautéed potatoes, field mushroom, confit tomatoes - 6oz £20 / 10oz £28 (7) *
Peppercorn sauce + £3
Warm bacon jam, blue cheese wedge + £3
Local lobster and crab: collected straight from our private pontoons, we keep a limited supply of fresh lobsters in our kitchens. Please enquire with your waiter or alternatively order by 11am and it will be ready for you to enjoy for dinner £POA
Garlic rosemary sautéed potatoes £4 (7) V*
House salad, mustard dressing £4 (9) Vg*
French fries £4 (2)
Spiced red cabbage £4 (7, 14) V*
Winter vegetables, butter, parsley £4 (7) V*
Cheese leek mash £4 (7) V*
Chef’s crumble - sugar pastry tart, winter fruit compote, cinnamon crumble, blackberry gel, clotted cream £7 (2, 4, 7) v
Chocolate amaretto trifle, amaretti pistachio biscuit £8 (2, 7, 10) *
Toffee apple brûlée, apple doughnut, sea salted caramel textures £7 (2, 4, 7) v
Eggnog cheesecake, coconut granola, passionfruit sorbet £8 (2, 4, 7, 10, 11, 12)
Callestick farm ice creams or sorbets - two scoops, chocolate scroll £6 (7, DC) v
Cornish cheeses, artisan wafers, celery, grapes, quince jelly (1, 2, 7, DC) V
Choice of three £9
Choice of five £15
Otima 10 year old Tawney 50ml
Taylors 10 year old 50ml
Quinta do Crasto Reserve 50ml
Quinta do Crasto LBV 50ml
Qunita do Crasto Vintage 50ml
DESSERT DRINK SUGGESTIONS
Courvoisier VSOP, matured between eight and twelve years in a selection of Troncais oak barrels £4.95
Muscat de Saint Jean de Minervois Domaine de Barroubio (dessert wine, France, 2016) 50ml £4
Pedro Ximenez, Bella Luna (dessert wine, Spain, NV) 50ml £4
Amaro di Angostura, derived from Angostura’s world famous aromatic bitters £5.95
Ti-Rum-isu - Brugal white rum, chocolate liqueur, caramel syrup, double cream £8
Ideally suited for children under eight years of age
Crab fishcake, baby gem salad, fries £7 (2, 3, 4, 5, 7)
Steak strips, peas, salad or fries £7 (2)
Chicken, mash potato, gravy £7 (1, 7)
Tomato and cheese pizza, baby gem salad £7 (2, 7) V
Fish ‘n’ chips, peas, tartare £7 (2, 4, 5, 7)
Seasonal fruits, orange sorbet £3 Vg*
Chocolate brownie, vanilla ice cream £3 (2, 4, 7) V
Toffee apple creme brûlée £3 (4, 7) V
Winter fruit crumble, vanilla ice cream £3 (2, 4, 7) V
Callestick farm ice creams or sorbets £3 (7, DC) V
"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."
"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."
"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."
"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 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."
"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."