Dinner menu – Restaurants in Falmouth

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 one of the best restaurants in Falmouth. Our dinner menu includes daily changing chef recommendations, as well as gluten free and vegan options on request.


looking for award-winning restaurants in falmouth?

Executive Chef Nick Hodges and Head Chef Bobby Southworth know how to cook fantastic food. Rustic Cornish cuisine is served and presented beautifully for the eyes and the taste buds beside breathtaking views. For restaurants in Falmouth that offer a memorable culinary experience, The Water’s Edge should be your first choice.


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.

Starters


Chef’s soup, sea salt rosemary focaccia £7 Vg (2, 13, DC)


Spider crab miso soup, rice noodles, spring onions, snow peas £10 (3, 5, 13)


Seared calves’ liver, smoked streaky bacon, confit shallot, brandy cream, sourdough toast £10 (2, 7, 13, 14)


Local mackerel torched and pâté, cucumber ribbons, tartare pickles, dill, lemon £9 (5, 7, 14)


Pressed smoked ham hock, cured ham crisp, orchard fruits, crackling, cider balsamic £8 (1, 2, 9, 14)


Grilled scallops, prawns, chive garlic butter £12 (3, 7, 8)

From the garden


Polenta fritter, charred courgette, blush tomatoes, onion purée, cress £9 small / £18 large Vg (MC 2) 


Heritage tomatoes, bocconcini, pesto, pine nuts, focaccia croutons £8 small / £16 large V (2, 7, 10)


Smoked beetroot, roasted butternut squash, courgette ribbons, peas, hazelnut dressings £7 small / £14 large V (10, 14)

Mains


Cornish coastal catch of the day, changing daily £20 (5, DC)


Duo of duck, seared breast, confit leg spring roll, spiced red cabbage, blackberry reduction £26 (1, 2, 7, 14)


Rolled beef sirloin, 12 hour slow cooked short rib, truffle mash, cabbage, steaky bacon £24 (1, 7, 9, 14)


Shellfish linguine, fresh chilli, coriander, lemon grass, white wine cream £22 (2, 3, 4, 7, 14)


Supreme of guinea fowl, white pudding, mushroom and butterbean cassoulet £18 (1, 2, 7, 14)


Chef's Cornish seafood signatures


Turmeric glazed monkfish, sag aloo, steamed coconut rice, mango, shellfish naan £28 (2, 3, 4, 5, 7)


Seafood chateaubriand to share between two people, baked paupiette of plaice and salmon, spider crab mousse, half shell scallops, prawns, selection of potatoes, vegetables, tartare hollandaise £59 (2, 3, 4, 5, 7, 14)


Cornish Shellfish


Lobster, crab, clams and mussels to name a few, available to pre-order, please note price and availability is dependant on weather and sea conditions £POA (DC)

Sides


Rustic chips £4 Vg (MC 2)


Posh chips, truffle mustard, parmesan £6 (MC 2, 7, 9)


Wilted greens, garlic chive butter £4 V  (7)


Torn baby gem, olive oil, lemon, parmesan £4 V (7)


Buttered new potatoes, sea salt £4 V (7)


Spiced red cabbage £4 Vg


Roasted beetroot, courgette, peas, toasted seeds £4 Vg


‘Dirty mash;’ truffle mash, crispy short rib, beef jus £6 (1, 7, 9, 14)

Desserts


Millionaire tart, cocoa butter biscuit, sea salt caramel, chocolate soil, passion fruit sorbet £9 V (2, 4, 7, 10)


Steamed lemon brown butter pudding, slow cooked lemon, marmalade anglaise £8 V (2, 4, 7)


Honey yoghurt semifreddo, blackberry, granola £8 V (2, 4, 7)


Espresso crème caramel, cherry sorbet, cinnamon hazelnut biscotti £8 Vg (2, 10, 14)


Chef desserts; please ask your server for details £POA (DC)


Cornish farm ice cream, butter biscuits, two scoops £6 V (6, 7, DC)


Local cheeses, biscuits, grapes, chutney, apple, walnuts V (2, 7, 10, DC) three cheeses £10 | five cheeses £15

1. CELERY
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.


3. CRUSTACEANS
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.


4. EGGS
Eggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with egg.


5. FISH
You will find this in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce.


6. LUPIN
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.


7. MILK
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.


8. MOLLUSCS
These include mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce or as an ingredient in fish stews.


9. MUSTARD
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.


11. PEANUTS
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.


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.


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.


 

BOOK A TABLE

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