Dinner Menu

MOUTH WATERING. BELLY FILLING. HEART WARMING.

Perched on the edge of one of the world’s largest natural harbours, our two AA rosette Water’s Edge restaurant is the perfect place to enjoy the bounty of the Cornish waters. Our autumn dinner menu includes daily changing chef recommendations, as well as gluten free and vegan options on request. Please call 01326 312440 to book your table. Free parking available onsite for our diners, or arrive by boat and moor up on our private pontoons.

PRE-DINNER NIBBLES

Fresh nocellera and kalamata olives, £4
Focaccia; roasted red onion, garlic, rosemary, £4
Sea salt smoked peanuts, cashews, macadamias, almonds, £5
Crisp crumbed prawns, squid, chilli jam, £6

STARTERS

SOUPS
Soup of the day (all soups are vegetarian and free from gluten and wheat unless stated otherwise) £6
Soup from the quayside; shellfish bisque, foraged seaweeds, shrimp, mussels, scallop, £9
COOKED AND CURED MEATS
Slow cooked belly pork, truffled celeriac puree, crackling, caramelised apple jus, £8
Pressed confit duck terrine, orange gel, pickled beets, radishes, red cabbage slaw, £9
Parma and Coppa hams, oneydew melon, aged balsamic, manchego cheese, basil oil, £8
VEGETABLES
Woodland mushrooms, field mushroom cappuccino, pickled wild mushrooms, garlic ciabatta croute, watercress leaf, purée, £8
Warm salad of chargrilled courgette ribbons, spiced quinoa, charred corn kernels, pomegranate, £7
SEAFOOD
Local Westcountry mussels, fresh tomato, chorizo, saffron, fennel, Noilly Prat, £8
Beetroot and vodka cured salmon, scallop ceviche, cornichons, shallots, horseradish remoulade, cresses, £9
Cornish crab duo; white claw meat, potted brown crab, cayenne salt, home-made granary lemon loaf, aioli, £11

MAINS

PRIME AGED STEAKS AND MEATS
Rolled sirloin medallions 6oz/170g or rib eye on the bone 12oz/340g
charred tenderstem, marrow fat butter, smoked streaky bacon, home-cut chips, watercress, bourbon glaze, £24 / £28
Slow cooked belly pork, butter glazed scallops, black pudding bon bon, peas; crushed, purée, apple jus, £18
Honey black pepper duck breast, potato fondant, glazed carrots, chicory, blackberry port reduction, £21
SEAFOOD
Grilled hake fillet, saffron risotto, mussels, chorizo, samphire, fresh dill, £16
Pan seared mackerel fillets, crab fennel rosti, autumn greens, brown shrimp salsa, £18
Seafood grill; monkfish, mackerel, king prawn, half shell scallop, garlic butter, home-cut chips, charred lemon, seaweed tartare, £24
Add 4oz sirloin medallion for the ultimate surf’n’turf
Shellfish linguine; crab, prawns, chilli lobster purée, garlic lemon herb butter, £20
Half dozen grilled garlic scallops, served in the shell, cresses, lemon, green salad, £21
VEGETABLES
Roasted butternut homity pie, griddled tenderstem, roasted shallots, caramelised onion purée, £13
Beetroot tortellini, crumbed goat’s cheese, spinach, rocket, ruby chicory, beetroot glaze, £15
Autumn superfood salad; crisp leaf, ripped kale, blueberries, sunflower seeds, pumpkin seeds, hazelnuts, dried cranberry, butternut squash, borlotti beans, £12

SIDES

Skinny fries
Buttered new potatoes
Crisp leaf salad, balsamic
Mini superfood salad
Twice cooked chips, aoili
Seasonal vegetables

DESSERTS

Tasting pots are also available at £4 each

Gin and tonic sorbet, sloe gin, thyme, lemon, lemon thyme shortbread, candied citrus, £7
Warm polenta and almond plum cake, poached plums, almond brittle, clotted cream ice cream, £7
Apple blackberry bavarois, caramelised apple purée, blackberry compote, caramel snap, £7
Chocolate tart, caramelised bananas, sea salt caramel, cappuccino ice cream, £7
Clementine ginger cheesecake, ginger soil, orange gel, Cornish fairing, £7
Chef’s crumble; changing daily, fresh custard, clotted cream, £6
Callestick farm ices, chocolate scrolls (selection of local ice creams or sorbets, two scoops) £6

CHEESES

Head pastry chef Paul Beasley has carefully created a delicious offering of local cheeses, served with artisan wafers, biscuits, celery, grapes, quince jelly

Choice of three: £9
Choice of five: £15 (perfect for sharing)

Miss Wenna Brie Curds & Croust Dairy, Redruth: a smooth mellow mould-ripened soft cheese
Helford White Treveador Farm, Helford: a soft washed rind cheese
Yarg Lynher Dairies, Ponsanooth: semi-hard cheese wrapped with stinging nettles for a fresh lemony taste
Smuggler Whalesborough Farm, Bude: creamy Cheddar style cheese, with a red marbling vein
Blue Cheesewring Dairy, Liskeard: award-winning vegetarian pasteurised cow’s milk blue cheese
The Truffler Brie Curds & Croust Dairy, Redruth: an earthy and robust soft cheese with tones of wild truffle

"Our starters were a celebration of beautifully fresh local fish. A perfectly cooked tranche of hake was served with tender samphire and a buttery caper sauce. And there was magic at work in the pastry section here, too."

Janine Ratcliffe, Olive Magazine

BOOK A TABLE

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