Gallery

Feast your eyes: with a menu that changes four times a year, it would be impossible to illustrate every dish we’ve created. Below, this selection of images will give you a flavour of our cuisine. We hope they will whet your appetite for a visit to the Waterside.

Gallery for Autumn

Gallery for Autumn

Ceviche of salmon and scallops marinated in virgin olive oil and yuzu juice, Fillet of turbot baked in a vine leaf, served with white grapes and a “verjus” emulsion Smoked haddock and dill soufflé with a soft poached egg Fillets of sole filled with a soft scallop and herb mousse wrapped in a spinach leaf, Roasted loin of venison in a pastry crust with wild mushrooms, Dark chocolate and cranberry dessert served with an orange sorbet Warm golden plum soufflé A selection of six mouth-watering desserts of Alain and Michel Roux

The Waterside Inn - Reservations

Reservations

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