set lunch menu

SERVED monday – saturday, FROM 12.30pm until 3pm

Throughout January and February, dessert is on us when you savour our set lunch menu. Enjoy two courses from our set menu and we’ll treat you to one of our delectable desserts, all for just £19. 


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 set lunch menu is the perfect mid-day indulgence and gives guests a true taste of all that our dinner menu has to offer in a lighter bite, with portions suited to lunch.


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.

Free parking available onsite for our diners, or arrive by boat and moor up on our private pontoons.

(Please note if you’re looking to book your table for the current day, please call us on 01326 312 440.)

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Set Lunch Menu

Served from 12.30pm until 3pm Monday to Saturday

TWO COURSES £19 - AND ENJOY DESSERT ON US!


STARTERS


Chef’s soup of the day, garlic rosemary focaccia (2, DC, Vg)


Seared scallops, pork belly, apple, cider reduction (1, 7, 8, 14)


Pressed confit chicken thigh & ham hock, olive tapenade, balsamic onions (1, 14)


Torched mackerel fillet, fennel & radish, horseradish cream, dill oil ( 2, 5, 7)


Black truffle & burrata tortellini, tomato basil puree, green salsa (2, 4, 7)

For a vegan option, tortellini can be replaced with potato gnocchi


Thai salmon fish cakes, coconut coriander salsa, lime (1, 2, 4, 5, 7, 12, 13, 14)


Winter vegetable Canara farm ramen, rice noodles (1, 11, 12, 13, Vg)

MAINS


Pot au feu; pot roast guinea fowl, casseroled vegetables, cooking stock (1, 7, 14)


Thyme & garlic roast beef fillet, short rib croquette, confit potato, shallot puree, truffle mustard jus (1, 2, 4, 7, 9, 14)


Twice cooked pork belly, black pudding, apple bon bon, cider cream sauce (1, 2, 4, 7, 14)


Seafood broth; market fresh seafood, shellfish broth, fennel, saffron, garlic sea salt focaccia 1 2 3 5 8


Wild mushroom arancini, soft poached hen’s egg, porcini hollandaise, tarragon oil (1, 7, 14, V) Vg on request


Pan seared sea bass fillet, pancetta & lemon risotto, fine herbs (5, 7, 14)

DESSERTS


Black forest, cherry brandy brownie, cremeaux, cherries, cocoa nib tuile (2, 4, 7, 14, V)


Late season blackberry cobbler, Jude’s vanilla ice cream (2, 10, 11, 12, 13, MC, Vg)


Chef’s brulée, changing daily, butter shortbread (2, 4, 7, V)


Treleavens ice cream, butter shortbread, two scoops (2, 4, 7, DC)


Westcountry cheeses, artisan biscuits, apricot chutney, celery, grapes (1, 2, 7, 14, V)


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.

Please note that occasionally due to current supply chains, some of our ingredients may be temporarily unavailable or substituted for a similar product or dish. We will verbally advise you if this is the case and apologise in advance.


 

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