Sunday lunch should be an occasion to savour and our set menu, which is served until late, 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, 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).
Garlic rosemary focaccia, balsamic oil £4 (2, 14, Vg)
Fresh olives £4 (Vg)
Soup, garlic rosemary focaccia £8 (1, 2, Vg)
Grilled mackerel, garlic toast, roast tomato, caper £10 (2, 5, 7, 14)
Beetroots, feta, pickled carrot, shallot £9 (7, 14, V)
Smoked haddock scotch egg, crab béarnaise £11 (2, 3, 4, 5, 7)
Ham hock and applewood tart, ham crisp, vinaigrette £9 (2, 4, 7, 14)
Watermelon, lime, chilli, basil, roasted peanuts £8 (11, Vg)
Corn fed chicken, pancetta and spinach potatoes, garlic truffle mushrooms £20 (7, 9)
Local catch, roast new potatoes, brown shrimp tartare butter £24 (DC, 3, 5, 7)
Canara Farm vegetable ramen, udon noodles, coriander £16 (1, 2, 12, 13, Vg)
Lamb fillet, slow cooked lamb shoulder, minted peas, potatoes, jus £26 (7, 14)
Mussels, white wine, cream, garlic herbs, garlic focaccia, rustic chips £18 (2, 7, 8, 14)
Verdant beer battered hake, rustic chips, crushed peas, tartare £16 (2, 4, 5, 7, 14)
Roast sirloin of beef, garlic roast potatoes, Yorkshire pudding, fine beans, roasted roots and carrots, piccolo parsnips, jus £16 (1, 2, 4, 7, 14)
Roasted beetroot and nut loaf, garlic roast potatoes, Yorkshire pudding, fine beans, roasted roots and carrots, piccolo parsnips, jus £14 (1, 2, 4, 7, 10, 14, V)
Rustic chips £4 (MC 2, Vg)
Posh chips: parmesan, truffle mustard £6 (MC 2, 7, 9)
Broccoli, pak choi, chilli £4 (12, 13, Vg)
Spring greens, smoked bacon £4 (7)
Rocket, olive, feta, tomato £5 (7)
Green salad, vinaigrette £4 (14, Vg)
Garlic pancetta roasted new potatoes £5 (7)
Parsley, sea salt butter potatoes Vg on request £4 (7)
Raspberry panna cotta, lychee granita, raspberries £9 (2, 7)
Confit rhubarb, rice pudding parfait, stem ginger £9 (2, 4, 7, V)
White chocolate passion fruit cheesecake, mango, coconut chilli ice cream £9 (2, 4, 7, V)
Chocolate brownie, vanilla ice cream £7 (2, Vg)
Chef’s brûlée, shortbread, berries, flavours changing £8 (2, 4, 7, V)
Treleavens ice creams, butter shortbread fingers (two scoops) £6 (DC, 2, 7, V)
Westcountry cheeses, artisan biscuits, damson jelly, grapes £11 (2, 7, 14, V)
Cornish farmhouse loaves - choose white, granary or gluten free - served with sea salt crisps
Smoked salmon, lemon dill cream cheese £11 (2, 5, 7)
Rare roast beef, pickled gherkin, mustard mayonnaise £10 (2, 4, 7, 9, 14)
Brie, rocket, spiced tomato chutney £9 (2, 7, 14, V)
Extra mature cheddar, pickle £8 (2, 7, 14, V)
Cornish crab: blend of white and brown meat, twist black pepper £13 (2, 3, 7)
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.
"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