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Dessert is on us

This winter, dessert is on us at The Greenbank when you tuck into our lunch menu. Enjoy two courses and we’ll treat you to a delectable dessert, all for just £23. What’s more, we’re extending our much loved lunch offer throughout March. Happy days!

Fancy joining us this season?

We’re treating you to the perfect mid-day indulgence this spring…

Enjoy two courses and a delectable dessert on us!

This offer, available every Monday to Friday, is a showcase of our award-winning dishes. Portions will be served as a lighter bite suited to lunch.

Simply quote ‘dessert is on us’ at the time of booking to enjoy this limited offer. Please note that we expect to be extremely busy, so booking online is essential. Offer ends 28th March

Smoked haddock, kedgeree rice cake, mango curry sauce, soft poached egg

Soup of the day, Stone’s sourdough VG

Chicken and smoked ham hock terrine, pickled mushroom, butterbeans

Roasted beetroots, vegan feta, butternut squash, pumpkin seed dukkah VG

Catch of the day, saffron and mussel chowder, salsa verde

Chicken breast, confit leg, carrot, cavolo nero, truffled mustard cream

Butternut squash risotto, aged hard cheese, crispy sage, toasted seeds V VGOR

Fish n’ chips; battered or grilled, triple cooked chips, peas, lemon, tartare

Fillet steak (112g), triple cooked chips, garlic mushrooms, bearnaise, rocket +5 supplement

Café mocha delice, white chocolate ganache, coffee ice cream, hazelnuts V N

Vanilla panna cotta, blood orange sorbet, blood orange gel,
hazelnut praline VG N

Treleavens ice cream and sorbet (two scoops); vanilla, chocolate, strawberry,
Thunder & Lightning, very cherry, raspberry sorbet V VGOR

Local cheeses, biscuits, grapes, chutney supplement +5 supplement V N

Dinner at the Water’s Edge restaurant means fresh seafood with ocean views – dreamy
Fiona Duncan, The Telegraph
Dining in The Water’s Edge restaurant is a hearty affair, with all produce sourced from the South West. Executive chef Nick Hodges attempts to highlight the very best of Cornish fare with his rustic fine dining.
The Telegraph
This well-fed town isn’t short of phenomenal vantage points, yet the views to be savoured over supper at the Water’s Edge are arguably some of the best Falmouth has to offer.
Food Magazine
“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’s bewitching position makes for an ever-changing panorama of posh yachts, dinky trawlers and naval vessels.
Food Magazine

This season at The Greenbank

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