AVAILABLE FROM 17TH MAY ONWARDS
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.
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.)
Enjoy our traditional roast beef with all the trimmings, or choose something a little different. Our leisurely lunches are served every Sunday from from 12.30pm until 3pm. Two courses are £22 and three courses are £28.
Chef’s freshly prepared soup of the day, fresh bread Vg (DC)
Chicken liver and parma ham terrine, onion chutney, lizard leaves, crisp toasts (2, 4, 7, 14)
Tian of prawns, crab and poached salmon, tartare pickles, lemon (3, 5, 9, 14)
Vegetarian risotto [changing weekly], Italian hard cheese, micro cresses V (14, DC)
Roast sirloin of beef, Yorkshire pudding, seasonal vegetables, cauliflower and leek cheese, garlic and rosemary roast potatoes, rich roast gravy (1, 2, 4, 7, 9, 14)
Catch of the day; fresh prime fish fillet from local markets, lemon new potatoes, fresh greens, caper dill butter (5, 7)
Roast breast of chicken, potato gnocchi, sauté peas, bacon, mushroom cream sauce (2, 4, 7)
Whole baked sea bass, sea salt new potato wedges, crisp green salad, lemon dressing (5, 7)
Chef’s special vegetarian dish of the day; using the finest local produce from Canara Farm and local producers (DC)
Apple and berry crumble, vanilla custard, ice cream or clotted cream (2, 4, 7)
Double chocolate brownie sundae, berry compote, clotted cream (2, 4, 7)
Summer fruit Eton mess, raspberry sauce, Chantilly cream (2, 4, 7)
Local cheeses; cheddar, Cornish Blue, brie, biscuits, grapes and chutney (2, 7, DC)
"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