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
Beetroot and vegetable crisps, sea salt, cider vinegar £5 Vg K
Artisan selection of nuts served from the bar from £2 (10) Vg
Freshly prepared soup of the day, daily changing, freshly baked artisan breads, gluten free rustic roll available £7 (1, 2, DC) Vg K
Asparagus and beetroot arancini, beetroot salsa, crisps £8 Vg K
Chef’s Cornish crab fishcake, saffron lemon aioli, dressed samphire, soft yolk £10 (2, 3, 4, 5, 7, 9) K
Crotin goat’s cheese, smoked ham, heritage tomatoes, ham crisp, basil purée £9 (7)
Twice cooked pork belly, crackled scallop, hog’s pudding, pear £12 (2, 7)
Mackerel gravadlax, pickles, capers, horseradish remoulade, oyster leaf £9 (4, 5, 7, 9) K
Confit shallot, tomato and truffle brie tatin, green salad, tomato red pepper tapenade £15 (1, 2, 7) V
Catch of the day, prime local fish selected from our local markets, hispi cabbage, smoked bacon, saffron potatoes, mussel nage £20 (5, 7, 8, 14) K
Chicken and chorizo ballotine, olive rosti, courgette ratatouille, tomato emulsion £17 (1, 7)
Turmeric glazed monkfish tail, monkfish cheek bhaji, sag aloo, coconut rice, mango £26 (2, 5, 7, 9)
Pearl barley risotto, roast squash, peas, green beans, wild mushroom broth £18 Vg (1, 2) K
Trio of fillets: lamb, beef and pork, roast heritage carrots, beets, colcannon, port jus £30 (1, 7, 9, 14)
Whole rosemary and sea salt baked sea bass, new potatoes, samphire, lemon dill butter £22 (5, 7)
Charred sirloin steak 8oz/225g, rustic fries, field mushroom, blue cheese, pepper jus £26 (2, 7, 9, 14) K
Local shellfish: lobster, crab, scallop and oysters £POA (3, 5, 8)
Dropped directly onto the quay all year round. We require
24 hours’ notice to guarantee availability – thank you.
‘Posh’ fries, truffle mustard, parmesan £4 (2, 7, 9) V
Rustic fries £4 (2) Vg
Hispi cabbage, bacon £4 (7)
Panache of summer vegetables £4 (7) V
Roasted roots, parsley, parmesan £4 (7) V
Dressed samphire, vine tomato, red onion salad £4 Vg
Rocket, parmesan, balsamic salad £4 (7) V
Buttered new potatoes, sea salt, dill £4 (7) V
Chocolate crémeux, poached pear, toasted pearl barley, cocoa nibs £8 (2, 7) V K
Confit rhubarb, Greek yoghurt ice cream, chef’s granola, sea salt honey £8 (2, 7) V K
Spiced torched pineapple, lemongrass, coconut shards, passion fruit, sesame £7 (12) Vg K
Apple pavé, blackcurrant sorbet, hazelnut crumble, bramble berries £7 (2, 7, 10) V K
Callestick Farm ice cream, two scoops, chef’s granola, flavours changing daily £6 (7, DC) V K
Chef’s indulgent chocolate selection, clotted cream £9 (7, DC) V K
Artisan wafers, damson jelly, grapes, celery (1, 2, 7)
choice of three £10 V
choice of five £16 V
Garlic nettle Yarg Lyhner Dairy, Ponsanooth
Traditional semi-hard cheese wrapped with stinging nettles to create its unique
appearance and fresh lemony taste.
Cornish truffle brie Curds and Croust, Redruth
A smooth mellow mould-ripened soft cheese with a subtle aroma and delicate velvety rind.
Cornish blue Cheesewring Dairy, Liskeard
Award-winning vegetarian pasteurised cow’s milk blue cheese. Gorgonzola in style,
mild and creamy with a dense texture.
Aged Davidstow cheddar Dairy Crest, Davidstow
A strong yet well-rounded flavour with a slight crunch and a crystalline appearance.
Guest cheese selected from local farms and dairies, please enquire with your server
We want our younger diners to experience the Water’s Edge menu with you, which is why we have half portions available at half the price. Please note the available dishes have a ‘K’ on the main menu.
We also offer freshly prepared favourites, all served with rustic fries, cherry tomatoes and cucumber sticks.
Fresh crumbed chicken goujons (2, 4, 7)
Battered hake (2, 4, 5, 7)
Mini beef or veggie burger, brioche slider (1, 2, 4, 7)
Ice cream, one scoop of vanilla, chocolate or strawberry, chocolate scroll (7) V
Fresh fruit Vg
Ice cream cookie sandwich (2, 7) V
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.
2. CEREALS CONTAINING GLUTEN
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.
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.
12. SESAME SEEDS
These seeds can often be found in bread, breadsticks, houmous, sesame oil and tahini.
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.
14. SULPHUR DIOXIDE (SOMETIMES KNOWN AS SULPHITES)
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.
DC: DAILY CHANGING
Daily changing dishes include varying ingredients containing specific allergens. Please ask your server for further allergen information.
"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."