To maintain our COVID-19 secure environment we have had to take the difficult decision to close the hotel to non-residents each day except between the hours of 11am and 5pm. Our pub The Working Boat remains fully open every day from midday until late. We are saddened to disappoint our non-residential customers, but feel we are obligated to operate at maximum safety at this time. We will update this webpage as soon as our position changes. As always, thank you all for your understanding and support.
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 6.00pm until 8.30pm 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.
Chef’s daily changing soup (DC)
Chilled cucumber, sea kale and mint soup (Vg)
Coconut crumbed prawns, pineapple and mango salsa, fresh lime (2, 3, 4, 7)
Cornish sea salt carpaccio of Nantegue farm beef, shaved parmesan, caper berries, micro basil (7, 14)
Trio of Cornish crab bruschetta; hand-picked white crab, cayenne and chive brown crab, chorizo and saffron crab, Lizard leaves (2, 3, 4, 7)
Avocado and pine smoked halloumi, sunburst tomatoes, Lizard leaves, tomato gel (Vg)
Charred sirloin of beef and lamb, smoked bacon and leek dauphinoise, tenderstem broccoli, confit shallot jus (1, 7, 14)
Cornish coastal catch of the day, Canara Farm bubble ‘n’ squeak, lemon dill butter (5, 7)
Rolled chicken and chorizo, potato gnocchi, confit onions, tomatoes, spinach, chorizo oil (2, 4, 7)
Seafood and chips; fresh crab, mussel pot, grilled haddock, siracha mayonnaise, skinny fries, Lizard leaves (2, 3, 4, 5, 7, 8)
Rosemary roast butternut squash, tarragon courgettes and peas, aubergine caviar, pea cress (Vg)
Bobby’s turmeric glazed monkfish, sag aloo, steamed coconut rice, coconut crumbed prawn (2, 3, 4, 5, 7)
All vegetables can be prepared simply for a vegan diet. Our fries are cooked in oil that may contains gluten.
Skinny chips £4 (2, MC)
Local buttered vegetables £4 (7)
Lizard leaf dressed salad £4 (14)
Buttered new potatoes, sea salt £4 (7)
Chef’s summer dessert (V DC)
Iced rhubarb parfait, vanilla poached rhubarb, black sesame cracker (V 2, 4, 7, 10, 12 MC)
Chocolate layered torte, white tonka bean, belgian dark and strawberry chocolate, elderflower gin-soaked summer berries (V 2, 4, 7, 14)
Sea salt caramel mess, chickpea meringue, sea salt and sweet popcorn, Jude’s honeycomb ice cream (Vg)
Artisan Cornish and Westcountry cheeses; your choice of three cheeses, Bath biscuits, chutney, grapes (1, 2, 7, 9, 14)
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.
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.
"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."