Water's Edge Restaurant at Greenbank Hotel. is the younger chef, who took control of the Water’s Edge in 2017. Rustic Cornish cuisine is served and presented beautifully for the eyes and the taste buds beside breathtaking views. NUTSThis ingredient refers to nuts that grow on trees, like cashew nuts, almonds and hazelnuts. 7. Executive Chef Nick Hodges and his kitchen team have a simple ethos – to bring local produce to life, with imagination and creativity. 1. 11. During the day, we serve our all day dining menu as well as a weekly changing two or three course lunch menu priced at £22 or £28. Perched on Falmouth’s historic waterfront, The Greenbank enjoys panoramic views of glistening blue water so you can while away the hours and watch the yachts sail past. Executive Chef Nick Hodges and Head Chef Bobby Southworth know how to cook fantastic food. You can find celery in celery salt, salads, some meat products, soups and stock cubes. CELERYThis includes celery stalks, leaves, seeds and the root called celeriac. 6. Our dinner menu includes daily changing chef recommendations, as well as gluten free and vegan options on request. Please click here to view all of our events and special occasion menus. 2 £ £ £ £ £ The 2 AA Rosette award-winning Water’s Edge Restaurant offers relaxed fine dining – fusing styles, techniques and flavours to shape an irresistible menu. SOYAFound in bean curd, edamame beans, miso paste, textured soya protein, soya flour or tofu, soya is a staple ingredient in oriental food. Dive into the freshest seafood as a spring breeze whips across Falmouth bay. Our dinner menu includes daily changing chef recommendations, as well as gluten free and vegan options on request. LUPINYes, lupin is a flower, but it’s also found in flour. For allergen advice correlating to our number system, please click here. 9. Executive Chef Nick Hodges and his kitchen team firmly believe in the freshest seafood, succulent local meats and seasonal produce grown on our doorstep, in what is … Nick, born in Falmouth, has been cooking since an early age. Please call 01326 312440 to book your table. 4. Bobby (as he constantly reminds Nick!) 12. Dine on Cornwall’s bounty as the water laps beneath you. This is refundable until 48 hours before your visit. It can also be found in foods brushed or glazed with milk, and in powdered soups and sauces. Please call 01326 312440 to book. Nestled on Falmouth harbour with panoramic views, the 2 AA rosette Water's Edge restaurant is dedicated to great food. We are open every day to non-residents with free parking, daily changing chef recommendations, and a traditional roast on Sundays for all the family. Dinner is served every day from 6.30pm onwards. 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. The Greenbank was soon awarded two AA rosettes and the re-opening of the famous Working Boat pub soon followed, which delighted local residents and visitors alike. FISHYou will find this in some fish sauces, pizzas, relishes, salad dressings, stock cubes and Worcestershire sauce. CEREALS CONTAINING GLUTENWheat (such as spelt and Khorasan wheat/Kamut), rye, barley and oats are often found in foods containing flour, such as some types of baking powder, batter, breadcrumbs, bread, cakes, couscous, meat products, pasta, pastry, sauces, soups and fried food which are dusted with flour. MILKMilk is a common ingredient in butter, cheese, cream, milk powders and yoghurt. Free parking available onsite for our diners, or arrive by boat and moor up on our private pontoons. For restaurants in Falmouth that offer a memorable culinary experience, The Water’s Edge should be your first choice. Bobby brings a fresh, vibrant and modern approach to The Greenbank that complements Nick’s classical French experience beautifully. 5. Having worked with legendary chefs and personalities such as Keith Floyd and Jean Christophe Novelli, he returned to his home town after time working and travelling around the world. The Water’s Edge restaurant, bar and terrace serve food all day until late, so come at a time that suits you. Lupin flour and seeds can be used in some types of bread, pastries and even in pasta. DC: DAILY CHANGINGDaily changing dishes include varying ingredients containing specific allergens. Falmouth, Cornwall . Our knowledgeable waiting staff is always on hand to guide you through the day’s specials, while a carefully selected wine list will tempt you with perfectly matched bottles to complement the menu. This is a restaurant experience to be savoured. Revel in the best of what Cornwall’s larder has to offer - whipped up with skill and served with a smile. In 2014, he joined The Greenbank as Head Chef, refocusing the menu to highlight Falmouth seafood and Cornish produce. SULPHUR DIOXIDE (SOMETIMES KNOWN AS SULPHITES)This is an ingredient often used in dried fruit such as raisins, dried apricots and prunes. Bobby is also born and bred in Falmouth, and proudly flies the Cornish flag. 10. 3. MOLLUSCSThese include mussels, land snails, squid and whelks, but can also be commonly found in oyster sauce or as an ingredient in fish stews. MUSTARDLiquid mustard, mustard powder and mustard. Breathe in the scent of sizzling bacon as the sun rises. Whether it’s a morning coffee and a spot of brunch, decadent afternoon tea, or an evening meal taking in the romance of this serene seaside gem, you’ll be delighted by the service. Please note: On special occasions and for tables of 10 people or more, we require a £10 deposit per person. 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 two AA rosette-awarded Water’s Edge restaurant offers relaxed fine dining. You might also find it in meat products, soft drinks, vegetables, as well as in wine and beer. You can find nuts in breads, biscuits, crackers, desserts, nut powders, stir-fried dishes, ice cream, marzipan, nut oils and sauces. If you have asthma, you have a higher risk of developing a reaction to sulphur dioxide. Their incredible hard work makes everything that leaves our kitchen the very best. Call us now on 01326 312440 or drop us an email to book your table. 8. EGGSEggs are often found in cakes, some meat products, mayonnaise, mousses, pasta, quiche, sauces and pastries or foods brushed or glazed with egg. Our Falmouth restaurant team is made up of fifteen chefs and porters; each individually a vital link in the chain work.
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