Sunday Lunch in falmouth

TWO COURSES £22 | THREE COURSES £28

Served from 12.30pm until 3pm EVERY SUNDAY


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Sunday lunch should be an occasion to savour and our set menu aims to do exactly that. Perched on the edge of Falmouth harbour, our unique position means that you’ll have panoramic views wherever you sit. Enjoy our traditional roast beef with all the trimmings, or choose something a little different. For lunch, from 12.30pm until 3pm, two courses are £22 and three courses are £28.

The award-winning, two AA rosette-awarded Water’s Edge restaurant offers relaxed and affordable fine dining. So whether it’s a special treat or a weekly occasion – head to The Greenbank for the most delectable Sunday lunch in Falmouth (even if we do say so ourselves).



Served from 12:30pm until 3pm every Sunday

TWO COURSES £22 | THREE COURSES £28

Sides and sharing board not included


APPETISERS


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 (1, 7, 14)


STARTERS


Truffled chicken terrine; Parma ham, parmesan, pickled wild mushrooms (1, 2, 4, 7, 9, 14)


Halloumi gremolata, ruby beetroot, asparagus, beetroot crisps (V, 14, Vg on request)


Classic prawn cocktail, crisp lettuce, Marie Rose, lemon (3, 4, 7, 14)


Mussels, flavours changing daily, garlic focaccia (2, 8, 13, Dc)


Chef’s starter of the day (Dc)

Mains


West country beef, Yorkshire pudding, roast potatoes, seasonal vegetables, traditional pan gravy (1, 2, 4, 7, 14)


Nut roast, Yorkshire pudding, roast potatoes, seasonal vegetables, vegetable gravy (V, 2, 4, 7, 14)


Pan roasted corn-fed chicken, smoked sweetcorn purée, garlic thyme sautéed potatoes, spring greens, bacon jam (1, 7, 9, 14)


Banana blossom fish and chips, pea purée, tartare (Vg, 2, 13, 14)


Fish and chips, peas, tartare (2, 4, 5, 14)


Catch of the day, fish & dish changing daily (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

SIDES

Chunky chips £5 (Vg, Mc, 2)


New potatoes, simply steamed, sea salt, olive oil £5 (Vg)


Green salad, cucumber, spring onion, fine bean, pepper, lemon dressing £5 (Vg, 9, 14)


Canara Farm spring vegetables, sea salt butter £5 (7, Vg on request)

Desserts


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)

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.


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.


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.


Janine Ratcliffe, Olive Magazine
"The restaurant runs the whole length of the front of the hotel so it’s almost impossible to get a table without that view."

Janine Ratcliffe, Olive Magazine

BOOK A TABLE

Call us now on 01326 312440 or drop us an email to book your table