Dinner menu


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
Please highlight your dietary requirements to our team. For allergen advice correlating to our number system, please click here.


Fresh Italian olives £4 Vg

Baker Tom’s rosemary and sea salt focaccia, oil, balsamic £5 (2) Vg

Artisan selection of nuts served from the bar £2 (9, 10, 11, DC) Vg


Served with freshly baked artisan breads - rustic gluten free rustic roll available on request (2)

Freshly prepared soup of the day, daily changing £6 (1, DC) Vg

Chef’s speciality; green pea, smoked ham hock and mint £8 (7, 9) 


Field and black trompette mushrooms, tarragon, garlic, olive oil, toasted focaccia £8 (2) V

Chef’s Cornish crab fishcake, crab bisque, wilted spinach, soft poached egg £10 (1, 2, 3, 4, 5, 7)

Beef tomato and feta cheese, chilli sea salt, rocket basil purée, piperade £8 (7) V

Asian marinated crispy pork belly, stir fried vegetables, rice noodles £8 (1, 9, 12, 13) 

Smoked haddock and scallop chowder, potato, fennel, cream, scallop cracker £11 (1, 5, 7)

Sea salt and vodka cured mackerel, pickled beets and radish, horseradish, lemon £9 (5, 7, 14)


Dishes cooked low and slow, served with Bobby’s freshly griddled flatbreads (2)

Rosemary and garlic lamb shoulder, confit onions, fresh mint raita £8 small | £15 large (7, 14) 

Pulled jack fruit, aubergine and garlic, tomato salsa £6 small | £12 large Vg

Beef brisket, chorizo, olives, pickled red onions £8 small | £15 large (14)


Choose any three dishes from our small plates or small slow cooks
Served with complimentary Baker Tom’s focaccia and Italian olives


We are proud to serve Viv’s Nanteague Farm beef
All served with charred confit onion, vine tomatoes, home-cut chips, watercress

Sea salt and garlic butterfly chicken £15 (7)

Sirloin 6oz/170g £20 (7)

Sirloin 10oz/280g £25 (7)

Fillet 8oz/225g £30 (7)

Add a sauce: Green peppercorn and brandy cream, or blue cheese and garlic chive cream (1, 7, 14) £3


Confit shallot, blush tomato and goat’s cheese tatin, green salad, tomato salsa, beetroot purée £15 (2, 7) V

Pan fried brill, shellfish lasagne, baby gem, squid ink, mussel velouté £26 (2, 3, 4, 5, 7, 8) 

Catch of the day, prime local fish selected from our local markets £POA (5, DC) 

Roast chicken breast, rosti, burnt onion, char-grilled vegetables, garlic sauce £16 (1, 7) 

Cornish hake grilled or beer battered, home-cut chips, minted peas, tartare, lemon £14 (2, 5, 7)

Seared lamb striploin, lamb croquette, roast heritage carrots, beets, port jus £22 (1, 2, 4, 7) 

Bobby's monkfish curry, grilled tail, cheek samosa, crab samphire bhaji, sag aloo, basmati rice, mango £26 (2, 3, 4, 5, 7)

Local lobster and crab are dropped directly onto the quay all year round. During the winter we require 24 hours’ notice – thank you. (£POA)


Cornish smoked haddock, crab, mussels, fennel, garlic, white wine, fresh cream £18 (2, 3, 5, 7, 14)

Chicken breast, chorizo, blush tomatoes, fresh basil, olive oil £16 (2) 

Cornish blue cheese, spinach, chives, fresh cream £14 (2, 7) V


Root vegetable and potato rosti, charred courgettes, roasted peppers, rocket pistou £14 Vg

Asian marinated tofu, stir fried vegetables, rice noodles £14 (9, 12, 13) Vg


Served daily from midday until 10pm in the bar or until 5pm in the restaurant
On malted granary or white bloomer served with dressed leaf salad - gluten free rustic roll available on request

Mature cheddar, tomato, tomato chutney, salad £7 (7, 14) V

Roast chicken breast, chorizo and parmesan mayonnaise, rocket £9 (7) 

Cornish crab, white and brown meat, mayonnaise, lemon, sea salt, black pepper £12 (3, 7)

Guacamole, charred courgette, roasted peppers, tomato, crisp leaf £8 Vg

Steak baguette; char-grilled sirloin steak 4oz/112g, smoked streaky bacon, onion jam £12 (2, 14)

Fish finger brioche; freshly breaded local hake fillet, watercress, pickled cucumber, saffron tartare £12 (2, 4, 5, 7, 14)


Chocolate cremeux, poached pear, toasted pearl barley, cocoa nibs £8 (2, 4, 7, 10) V

Confit rhubarb, Greek yoghurt ice cream, chef’s granola, sea salt honey £8 (1, 4, 7, 10) V

Spiced torched pineapple, lemongrass, coconut shards, passion fruit, sesame £7 (12) Vg

Apple pavé, blackcurrant sorbet, hazelnut crumble, bramble berries £7 (2, 7) V

Callestick Farm ice cream, two scoops, flavours changing daily £6 (2, 4, 7, 10) V

Cornish cheese plate, artisan wafers, damson jelly, grapes £9 choice of three | £15 choice of five (2, 7, 10, 12) V


Hearty home-made dishes for our younger diners...
If something from the main menu takes your fancy, please ask and we’ll try our best to prepare a small portion


Freshly prepared soup of the day, daily changing (1) V

Chef’s Cornish crab fishcake (1, 2, 3, 4, 5, 7) 

Stir fried vegetables, rice noodles (1, 2, 13) Vg

Griddled flatbreads, tomato salsa (2)


Char-grilled sirloin steak 4oz/112g, skinny fries, peas (2)

Fish finger brioche slider, ketchup, skinny fries or salad (2, 4, 5, 7)

Linguine pasta; chicken and bacon (2, 7)

Linguine pasta; cheese and tomato (2, 7) V

Mussels, garlic, cream, skinny fries (2, 7, 8)


Callestick Farm ice cream (7) V

Pineapple, raspberry dipping sauce Vg

Chocolate brownie, clotted cream (2, 4, 7) V

Poached pear, granola, berries (10) Vg

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.


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