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Dinner Menu

Join us for dinner every Monday to Saturday, from 6.30pm until 8.30pm. 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 until 8.30pm.

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.

Olives, Mediterranean mix 6 VG

Almonds, peanuts, hickory smoked, sea salt 6 VG

Warm Stone’s Bakery sourdough, sea salt butter 6 V VG

Soup of the day, Stone’s Bakery sourdough 10 VG

Grilled scallops, charred lemon, miso butter three 14 / five 19

Chicken and apricot terrine, soaked raisins, pickled cauliflower, curry mayonnaise 13

Moules marinière, with cream, garlic, parsley and lemon small 14 / large 24

Courgette and ‘feta’ cannelloni, roasted onion purée 11 VG

Pork and duck pâté, beetroot textures, pickled onions, crisp bread 12

Curry roasted monkfish tail, coconut rice, prawn samosa, curry sauce 34

Confit pork belly, sweet potato, caramelised onion, apple sauce, crackling 28

Lamb, wild garlic, potato and pea fricassee, mint sauce 30

Catch of the day POA

Turmeric glaze cauliflower, coconut rice, vegetable samosa, curry sauce, coriander 25 V VG

Fish n’ chips; beer battered or grilled prime white fillet, minted peas, tartare, lemon, chips 20
Add curry sauce 3

Fillet steak; 200g fillet, roasted tomato, rocket, chips 34
Add peppercorn sauce 5, Béarnaise sauce 5

Greens, seasonal crop, sea salt butter 6 V VG

Coconut rice, toasted flakes 6 V

Triple cooked chips 6 V VG

Chilli triple cooked chips, Italian hard cheese 8 V

New potatoes, sea salt butter, parsley 6 V VG

Onion rings 6 V

Lemon meringue, lemon curd, strawberries, torched meringue 11 V

Dark chocolate mousse, mango, orange sorbet 12

Vanilla panna cotta, poached peaches, raspberries, pecan praline 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

Ports

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

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

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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