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Our new winter menu favourites in the restaurant

For foodies, a taste of winter awaits at the Water’s Edge this season

Guests and visitors alike can expect to savour delicious winter dishes thanks to the launch of our tantalising new menu.


Our Water’s Edge restaurant has recently welcomed the launch of a new mouth-watering menu that’s been expertly crafted by our Executive Chef Nick Hodges and Head Chef Bobby Southworth.

To mark the season ahead, the chefs have chosen to highlight Cornwall’s incredible local produce in decadent and hearty wintry dishes.

Expect to savour the flavours of the South West, with the highlight of ingredients such as truffle, swede, celeriac, apple and tarragon, which pair perfectly with local winter catches from land and sea, as well as a selection of hand raised meats.


Dishes like roast butternut and sage tart, celeriac purée and burnt onion jus or twice-cooked pork belly with black pudding, crackling and apple bon bon are expected to delight those looking to indulge this season.

While our new comfort foods menu will act as the perfect winter warmer for those looking for respite on a cold winter’s day. Expect to tuck into mini hand raised beef short rib pie, mash and gravy. Or enjoy a warming bowl of sweet Vietnamese rice noodles, with fine vegetables, sesame, chilli and coriander.


Pastry chef Tommy Gilbert has also put together a new dessert menu that is destined to impress. For his new tantalising creations, Tommy focused on recreating his own childhood favourites with a Greenbank twist.

The toffee apple trifle is a take on the classic and retro British dessert. Enjoy it with a warming bonfire night spin, while the black forest dessert has deconstructed elements. It now consists of cherry brandy brownie, cremeaux and soured cherries for a fresh take on the 1970s gateau.

Discover the new menu here.

BOOK your spot by the water’s edge

Fancy savouring our new winter menu? Whether it’s lunch or dinner, our team at The Greenbank can’t wait to welcome you! Check availability in our restaurant here

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