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.
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.)Book Now
If you are unable to find availability for the day you are looking to book, it is likely we are fully booked.
Served from 12.30pm until 3pm Monday to Saturday
TWO COURSES £22 THREE COURSES £28
Olives, Nocellara del Belice £5 (Vg)
Garlic sea salt focaccia, balsamic oil £5 (Vg, 2, 14)
Baby chorizos, Dead Man’s Fingers rum & bacon jam £5 (Vg, 1, 7, 14)
Duck breast, chilli lime, raddish, cucumber, wasabi mayonnaise, sesame cracker (2, 4, 5, 9, 12, 13, 14)
Chicken roulade, truffled chicken & mushroom mousse, apricot (1, 2, 4, 7, 9, 14)
Halloumi gremolata, ruby beetroot, asparagus, beetroot crisps (V, 14)
Classic prawn cocktail, crisp lettuce, Marie Rose, lemon (3, 4, 7, 14)
Mussels, flavours changing daily, garlic focaccia (2, 8, 13, Dc)
Pan roasted corn-fed chicken, smoked sweetcorn purée, garlic thyme sautéed potatoes, spring greens, bacon jam (1, 7, 9, 14)
Fish and chips, peas, tartare (2, 4, 5, 14)
Turmeric glazed cod fillet, sag aloo, spiced lobster sauce, seaweed tuile, coriander oil (1, 3, 5, 7, 14, Mc, 2)
Steak and chips, fillet medallion, blush tomato and olive butter, rocket, parmesan (Mc, 2, 7, 14)
Catch of the day, daily changing (5, Dc)
Water’s Edge seafood grill (12 supplement) mackerel fillet, cod, half shell scallop, prawn brochette, pressed new potatoes, samphire, crab hollandaise (3, 4, 5, 7, 8, 9, 14)
add local lobster – half or whole POA – 24 hours’ notice required
Chunky chips £5 (V, Mc, 2)
New potatoes, simply steamed, sea salt, olive oil £5 (Vg)
Green salad, cucumber, spring onion, fine beans, pepper, lemon dressing £5 (V, 2, 4, 7)
Canara Farm spring vegetables, sea salt butter £5 (7, Vg on request)
‘Cornish cream tea’, strawberry textures, scone, parfait (V, 2, 4, 7)
Chef’s brûlée, breton sable biscuit (V, 4, 7, Dc)
Dark chocolate marquise, yogurt ice cream, lime caramel, cumin (V, 2, 4, 7)
Treleavens Cornish ice cream, two scoops (V, 7, Dc)
Three cheeses, West Country cheeses supplied by the Greet Cheese Co. with celery, grapes, chutney, Miller’s artisan wafers (1, 2, 7, Dc)
Olives, Nocellara del Belice (Vg)
Garlic sea salt focaccia, balsamic oil (Vg, 2, 14)
Chef’s soup, garlic focaccia (1, 13, Dc)
Halloumi, beetroot, asparagus, oil (14)
Heritage tomatoes, basil, olives, balsamic (14)
Banana blossom fish and chips, pea purée, tartare (2, 13, 14)
Turmeric roast cauliflower, coconut rice, mango (1, 2, 9, 14)
Green pea tarragon risotto (7, 14)
Aubergine cannelloni, sweet potato, tomato, pine nuts (1, 10, 14)
Chilli pineapple, coriander, seeds (14)
Treleavens Cornish ice creams, two scoops (Dc)
Sea salt caramel cheesecake (2, 4, 7, 10, 13, Mc)
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.
MC: MAY CONTAIN
May contain dishes are not stating that an allergen is included in a dish, but state that we cannot be certain this allergen hasn't been in the vicinity of this dish. 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.
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.
"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."