The Greenbank Bottomless Gin Brunch


Did somebody say bottomless brunch?

We’re bringing our bottomless brunch to Falmouth! Make your brunch merry by sinking unlimited gin and tonics in the Water’s Edge bar. What better way than to celebrate the best meal of the day, whilst enjoying our panoramic views across Falmouth harbour?

Our two hour sessions are available every Monday to Saturday. During this session time, tuck into any dish from our scrumptious brunch menu, whilst enjoying our Greenbank infused gins (£25 per person, including your choice of brunch.) The ultimate way to kick-start your day.


Choose from:

  • Orange and rosemary gin
  • Pink strawberry gin
  • Pink grapefruit and tarragon gin
  • Greenbank spiced gin

The above are all served with your choice of Franklin & Sons tonic, lemonade, or soda.

Or, be a virGIN! If you’re not joining us for a G&T, enjoy our mocktails or soft drinks instead (£15 per person, including your choice of brunch.)


Our brunch menu:

Crispy bacon


Crispy bacon, hog’s pudding, griddled egg (2, 4, 7)


St Ewe soft poached egg V (2, 4, 7)


Smoked salmon, wilted spinach, soft poached eggs (2, 7)


Fried egg, bacon, sausage (2, 4, 5, 7)

Falmouth bay crab omelette: Three free range eggs, fresh white and brown crab, fresh dill, lemon, cracked pepper (3, 4, 7)


Water’s Edge breakfast burger: Sausage patty, smoked bacon, griddled egg, tomato, red onion chutney, toasted brioche (2, 4, 7, 14)

Vegan blueberry pancake stack, berry compote, maple syrup Vg (2)


Chef’s granola and berries: Home made granola, berry compote, natural
yogurt, maple syrup V (2, 7, 10)

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.


Tables in the bar area or sundeck are available during the following sessions (two hours maximum):

  • 10am until 12pm
  • 11am until 1pm
  • 12pm until 2pm

£25 per person (G&Ts) or £15 per person (mocktails.) Please call 01326 312440 to book. Booking for 10 people or more? The person booking gets their bottomless brunch for free! Cheers to that.



Terms & Conditions:

1. Bottomless brunch is time-limited to two hours. 2. Your drink will be replaced once it has been finished. 3. Price is per person and drinks cannot be shared. 4. Drinking to excess will not be permitted and participants are required to drink responsibly at all times. 5. 25ml measures only from the gins listed above. 6. No substitution for any other types of beverages apart from soft drinks from the pump. 7. Gins will only be served with a mixer (no shots.) 8. Management reserve the right to refuse serving alcohol to any participant at any time without notice. 9. Alcohol served to over 18s only. 10. Please book at least 24 hours in advance. 11. Our brunch menu with allergen information is available here.