Dinner Menu
Join us for dinner every Monday to Saturday. For our Sunday dinner menu, please click the link to browse our Sunday menu.
Join us for dinner in Falmouth…
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 vegan options available on request.
Dinner menu
Snacks
Mixed olives 6 VG
Smoked almonds, salted peanuts 6 VG
Chargrilled Stone’s bakery sourdough, sea salt butter 6 V VG
Small plates
Soup of the day, warm Stone’s bakery sourdough 10 VG
Grilled scallops, chilli and garlic butter, charred lime three 14 | five 19
Honey glazed ham, pickled walnut ketchup, egg, confit potato 13
Smoked salmon arancini, tomato and caper salsa verde, fennel 13
Beetroot carpaccio, charred courgette, whipped ‘feta’, balsamic glaze 12 VG
Beef blade croquette, celeriac purée, leek fondue, beef jus 14
Chef’s mains
Creedy Carver duck breast, spiced carrot, pomme purée, cavolo nero, cherry brandy sauce 33
Prime white fish, mussel and samphire chowder, chive oil 28
Caramelised pork belly, chorizo and butterbean cassoulet, crispy kale 27
Roasted root vegetable and butterbean cassoulet, crumbled ‘feta’ 24 VG
Fillet steak 200g, triple cooked chips, confit tomato, rocket 36
Add béarnaise sauce 6 V | peppercorn sauce 6
Daily changing vegetarian special
Signature Seafood
Bobby’s curry roasted monkfish tail, coconut rice, mango, crab bhaji, coriander 34
Fish ‘n’ chips; roast cod loin, beer batter wafer, crispy chips, wilted greens, warm tartare velouté 30
Traditional fish and chips available, grilled or battered 21
Side dishes
Seasonal vegetables 6 VG
New potatoes, sea salt butter, parsley 6 V VG
Onion rings 6 V
Triple cooked chips 6 V
Dirty mash, crispy onions, beef jus 8
Desserts
Lemon meringue tart, pineapple and passionfruit, gin sorbet, toasted meringue 11 V
Dark chocolate and mixed nut brownie, chocolate crémeux, chocolate glaze, caramel ice cream 12
Chef’s traditional hot pudding and custard, please ask your server 10
Vanilla set cream, pecan praline, orange and rhubarb, blood orange sorbet 11 VG
Selection of Cornish farmhouse ice creams and sorbet served with honeycomb in a bowl or sugar cones two scoops 7.50, extra scoop 3 V VG
‘The Greet Cheese plate’, artisan wafers, grapes, chutney, three cheeses 13 five cheeses 17 V
Tipples
Ports
Bulas Ruby Port: raspberry, cherry (10.5%) 5.50
Bulas Reserve White Port: jammy, citrus (10.5%) 5.50
Bulas 10 year Tawny Port: complex, fresh fruit (10.5%) 7
Dessert wine
De Bortoli Botrytis Semillon, 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
After dinner tipples
Gonzalez Byass Nectar Pedro Ximenez: sweet 5.50
Amaretto Saliza: amaretto, almonds (28%) 5
Amaro Montenegro: bittersweet, fruity, herbal (23%) 5.50
St Ives Silco Limoncello (50ml): bright, zesty, bittersweet (22%) 6.50
Talisker Storm: dark, smoky, spice (45.8%) 7.50
Espresso Martini: espresso, vodka, Tia Maria, sugar 14
Courvoisier XO Cognac (40%) 12
