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Dinner Menu

Served Monday – Saturday, from 5pm until 9pm

Perched on the edge of one of the world’s largest natural harbours, our two AA rosette Water’s Edge restaurant is one of the best restaurants in Falmouth. Our dinner menu includes daily changing chef recommendations, as well as gluten free and vegan options on request.

Bloody Mary sorbet £5 VG
Olives £5 VG
Smoked almonds £6 VG N
Stone’s sourdough, sea salt butter £6 V VGOR
Bar mix sharing platter; olives, smoked almonds, chilli rice crackers £12 VG

Where priced, some dishes can be served as a main

Mussels, Thai broth, lime small £14, large £22
Scallops, miso butter, lemon three for £14, five for £22
Baked “Boy Laity” Cornish camembert, rosemary garlic, sea salt honey £12 V
Soup, Stone’s sourdough £9 VG
Mushrooms, sourdough, blue cheese, crispy onion £11 V VGOR
Ham, chicken and duck terrine, pickled grapes, dates £10

Local seafood cocktail for two to share – served every Monday to Saturday

Lobster, crevettes, prawns, smoked mackerel, aioli, cucumber salad, Bloody Mary sorbet £39pp

Chicken supreme, parmesan, chorizo, risotto £24
Whole sole, chard, seaweed butter £28
Sticky soy and sesame cauliflower, rice noodles, spring onions £20 VG
Local catch, direct from Cornish markets POA
Creedy Carver duck, cabbage, cherry £27
Beetroot goat’s cheese gnocchi, spinach, pesto cream, walnuts £22 V N
Fish ‘n’ chips, battered or grilled, triple cooked chips, peas, lemon, tartare £19
Fillet steak (200g), triple cooked chips, grilled tomato, bearnaise, rocket £32
Add sauces, peppercorn £5, blue cheese £5

Served every Monday to Saturday

Fillet steak (200g), ½ shell scallop, crevettes, chips, bearnaise, rocket £40
Add lobster ½ or whole POA

Garden salad £5 VG
New potatoes, lemon, sea salt butter £5 V
Chard, seaweed butter £6 V
Onion rings £5 V
Autumn greens £6 VG
Triple cooked chips £5 VG
Posh chips, truffle mustard, Italian hard cheese £6 V

Sticky toffee and apple pudding, salted caramel sauce, apple purée, vanilla ice cream 9 V
Vanilla panna cotta, blackberry, puff pastry crisp 9 VG
Black forest sundae, chocolate brownie, kirsch cherries, white chocolate, ganache, cherry ice cream 10 V N
Our chef’s dessert of the day 9
Ice cream – chocolate, vanilla, strawberry, Thunder and Lightning, very cherry, raspberry sorbet, two scoops 6, three scoops 8
Cheeses, biscuits, grapes, chutney, three cheeses 12, five cheeses 16 V


Bulas Ruby Port: raspberry, cherry (10.5%)
Bulas 10 year Tawny Port: complex, fresh fruit (10.5%)
Bulas Reserve White Port: jammy, citrus (10.5%)


Amaretto Saliza: amaretto, almonds (28%)
Avallen Calvados: fruity character, apple (40%)
Mr Black’s Coffee Amaro (28.5%)
Talisker Storm: dark, smoky, spice (45.8%)
Courvoisier XO (40%)

Flavour in every forkful

Join us for a bite

Call 01326312440

“If there’s a place to dive into local fish and seafood, this is it. Executive Chef Nick Hodges is a Cornishman through and through, and consequently leverages the area’s natural larder to maximum effect.”
Foodism Magazine
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
Executive chef Nick Hodges brings together a fusion-focused menu, with dishes like the baked flaky hake fillet with saffron, lemon and crab risotto and for vegetarians, the hearty homity pie with baby carrots, tenderstem brocolli and a delicious roasted onion puree.
The Independent
Dinner at the Water’s Edge restaurant means fresh seafood with ocean views – dreamy
Fiona Duncan, The Telegraph

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