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Dinner Menu

Join us for dinner every Monday to Saturday, from 6.30pm until 9pm. For our Sunday dinner menu, please click the link to browse our Sunday menu.

Served Monday – Saturday, from 6.30pm

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.

Olives £5 VG
Almonds, peanuts, hickory smoked, sea salt 6 VG N
Warm Stone’s bakery sourdough, sea salt butter 6 V VGOR

Chef’s starter, sourced from the best local ingredients POA
Whipped feta, compressed peppered melon, pine nuts, mint oil 12 VG N
Mussels, white wine, parsley, garlic, leeks, clotted cream small 14 / large 22
Honey glazed ham hock, pickled carrot, celeriac remoulade, spring onion, chilli 12
Smoked mackerel paté, sourdough crispbread 11
Soup of the day, warm Stone’s bakery sourdough 9 V VGOR
Cornish crab, hand-picked white and brown crab, pickled cucumber, aioli, sourdough crisp 16

Spring lamb, roast rump and slow cooked croquette, wild garlic, roasted roots, mint sauce 28
Line caught mackerel, pan seared, olive nicoise 24
Gnocchi, wild garlic and pea, Italian hard cheese 20 V
Chorizo chicken, smoked tomatoes, gnocchi, wilted rocket, Italian hard cheese 26
Catch of the day, always a prime local fish fillet POA
Confit butternut steak, green vegetable bubble n’ squeak, burnt onion puree 20 VG
Fillet steak, 200g fillet, garlic mushrooms, tenderstem, truffled mustard mash or chips, chimichurri 34

Beef burger, toasted brioche, smoked streaky, jack cheese, truffle mayo, pickled red cabbage, chips 20
Vegan beyond burger on request
Fish n’ chips; beer battered or grilled, minted peas, tartare, lemon, chips 19
Sharing board (minimum of two to share) – smoked mackerel paté, smoked salmon, honey glazed ham hock, whipped feta, olives, sourdough 50 for two, add Cornish crab +10

Mash, truffle mustard, local cream 6 V
New potatoes, sea salt butter, parsley 5 V
Fine beans, tomatoes, red onion, olives 5 V
Greens, seasonal crop, sea salt butter 5 V VGOR
Triple cooked chips 5 V VGOR
Chilli chips, triple cooked, chimichurri, Italian hard cheese 7 V

Tiramisu, Kahlua sponge, mascarpone cream, espresso syrup 9 V
Banoffee tart, Dulce de Leche, caramelised banana, whipped white chocolate, chocolate caramel 9 V
Vanilla panna cotta, rhubarb, rhubarb sorbet, hazelnut praline 9 VG N
Chef’s dessert of the day 10
Cornish farmhouse ice cream and sorbet two scoops 6, three scoops 8 V VGOR
Local cheeses, artisan wafers, grapes, chutney three cheeses 12, five cheeses 16 V N


Bulas Ruby Port: raspberry, cherry (10.5%) £5.50
Bulas 10 year Tawny Port: complex, fresh fruit (10.5%) £7
Bulas Reserve White Port: jammy, citrus (10.5%) £5.50


De Bortoli Botrytis Semillion, Australia: honey, citrus, ripe apples (9.5%) 6
Chateau Les Mingets Sauternes, France: pear, melon, almond (13.5%) 9
Tokaji 5 Puttonyos Pajzos, Hungary: stone fruits, apricot, white peach, oriental Spices (10.5%) 11


Amaretto Saliza: amaretto, almonds (28%) £5
Avallen Calvados: fruity character, apple (40%) £5.50
Mr. Black’s Coffee Amaro (28.5%) £6
Talisker Storm: dark, smoky, spice (45.8%) £7.50
Courvoisier XO (40%) £14.50

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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