The Cuisine > Current Menus
Current Menus
Celebrating the abundance of autumn produce, our current menus are created to demonstrate both classic and modern French cuisine at its best.
Le Menu Gastronomique
A little taster of some of the dishes on our three-course lunch menu of the day. Decided every morning based on the market availability of freshest ingredients, this menu has a truly seasonal feel.
Crème de crècy au gingembre, gnocchi de petits pois et crevettes roses
Carrot soup scented with ginger, served with garden peas gnocchi and diced prawns
Terrine pressée de foie gras et suprême de pintadeau truffé, jeunes feuilles de bettes rouges en salade
Terrine of pressed foie gras and supreme of guinea fowl with truffle, young red chard salad leaves
Filet de cabillaud poêlé servi sur un lit de pommes de terre nouvelles écrasées et rouelles de calamar relevées au chorizo, jus de poulet
Pan fried fillet of cod served on a bed of crushed new potatoes and sliced squid seasoned with mild chorizo, light chicken jus
Côte de boeuf d’Angus rôtie, haricots tarbais mijotés et girolles, sauce au verjus et raisins de Smyrne
Roasted rib of Angus beef, simmered tarbais beans and girolles, verjuice sauce with sultanas
Nougat glacé, coulis de fruits rouges, sorbet à la framboise
Iced nougat served with red fruit coulis and raspberry sorbet
Entremets au chocolat lacté et crémeux passion, sorbet mangue
Milk chocolate and passion fruit entremets, mango sorbet
Café et mignardises
Wednesday to Friday - two courses £42.50
Wednesday to Saturday - three courses £58.00
Sunday - three courses £74.00
Service and VAT included
Le Menu Exceptionnel
Sample the most delicate flavours in the most inventive combinations, all with the most exquisite presentation. All we ask is that this incredible tasting menu is ordered by everyone at the table.
Crémeux de parmesan à la truffe et cornes de gatte, accompagné d’une allumette feuilletée aux amandes
Smooth parmesan cream with truffle and pink fir apple potato, served with an almond pastry straw
Escalopes de foie gras chaudes à la cardamome, racines glacées, sauce au verjus et raisins de Smyrne
Warm escalopes of foie gras with cardamom, glazed root vegetables, verjuice and sultanas sauce
Tronçonnettes de homard poêlées minute au porto blanc
Pan-fried lobster medallions with a white port sauce and ginger flavoured vegetable julienne
Duo de gibier de saison, subric de potiron et champignons sauvages enrobés d’épinards, sauce poivrade
Duo of seasonal game with a pumpkin subric, parcel of wild mushrooms and spinach, poivrade sauce
Caneton challandais rôti, feuilles de chou farcies en surprise et jus aux prunes de Damas légèrement épicé (pour 2 personnes)
Roasted Challandais duck, served with stuffed cabbage leaves and a lightly spiced damson jus (for 2 people)
Larme de chocolat lacté au caramel, cœur de mangue et fruits de la passion, sorbet mangue
Teardrop of milk chocolate mousse flavoured with caramel, mango and passion fruit filling, mango sorbet
Soufflé chaud à l’orange et airelles
Warm orange soufflé with cranberries
Café et mignardises
£147.50 per person inclusive of service and VAT
À la Carte - Les Hors D’oeuvre
Oysters, lobster, foie gras, veal kidney: inspirational flavours set the scene for the sumptuous meal that lies ahead, each an elegant work of art in its own right.
Huîtres de Colchester au caviar osciètre "Royal de Belgique" et tartare de Saint-Jacques sur un miroir en gelée de concombre
Colchester oysters coated with oscietra "Royal Belgian caviar" and a tartare of scallops served on a delicate cucumber jelly
£46.00
Quenelle de brochet à la lyonnaise
Traditional pike quenelle with langoutine tails
£35.00
Pâté en croûte au gibier de saison, méli-mélo de truffes et foie gras
Seasonal game pâté wrapped in pastry with truffles and foie gras
£41.00
Escalopes de foie gras chaudes à la cardamome, racines glacées, sauce au verjus et raisins de Smyrne
Warm escalopes of foie gras with cardamom, glazed root vegetables, verjuice and sultanas sauce
£52.00
Emincé de rognon de veau sauté minute à la moutarde en cassolette feuilletée
Thinly sliced veal kidney sautéed “à la minute” with mustard, served in puff pastry
£29.50
Crevettes roses poêlées et lamelles de poulpes marinés, matignon de légumes, sauce relevée au curry jaune
Pan-fried prawns served with marinated octopus slices, vegetable matignon and a sauce enhanced with yellow curry
£37.00
Tronçonnettes de homard poêlées minute au porto blanc
Pan-fried lobster medallions with a white port sauce and ginger flavoured vegetable julienne
£58.00 (as a main course £78.00)
À la Carte - Les Salades et Légumes en Fête
Perfect produce: freshly harvested by trusted farmers, the most flavoursome vegetables, salad and herbs to entice your palate.
Salade hivernale garnie de céleri rémoulade et pomme en l’air, vinaigrette au vinaigre de cidre
Seasonal salad garnished with celeriac remoulade and apple, cider vinegar flavoured vinaigrette
£26.50
Crémeux de parmesan à la truffe et cornes de gatte, accompagné d’une allumette feuilletée aux amandes
Smooth parmesan cream with truffle and pink fir apple potato, served with an almond pastry straw
£33.00
Farandole multicolore de légumes de saison
A selection of seasonal vegetables cooked in various way
£35.00 (as a main course £49.00)
À la Carte - Les Poissons
A mainstay of the Waterside Inn’s menu, fresh fish and succulent seafood is delivered daily from as far afield as Devon, Cornwall and Loch Duart in the north west of Scotland.
Filet de flétan poché dans son eau iodée et nappé de grains de caviar osciètre "Royal de Belgique", sauce oursinade
Fillet of halibut poached in sea water and coated with oscietra "Royal Belgian caviar", sea urchin sauce
£57.50
Dos de bar cuit à la vapeur, sous une croûte aux algues marines, couteaux et palourdes, sauce verte
Fillet of seabass lightly steamed, served under a crust of seaweed with clams and razor clams, herb and shellfish scented sauce
£55.50
Darne de turbotin rôti sur l’arête, moelleux de haricots tarbais aux lardons et trompettes de la mort, sauce riche à l’Hermitage
Turbot roasted on the bone served with soft tarbais beans and lardons, black trumpet mushrooms and a full flavoured Hermitage wine sauce
£56.00
Homard de Cornouailles à la nage, sauce mousseuse aux effluves de mandarine
Cornish lobster poached in bouillon, served with a light tangerine scented frothy sauce
£69.00
À la Carte - Les Viandes
Tender cuts of Angus beef and British game, Challan duck and rabbit from Poitou-Charentes are all precisely aged and faultlessly cooked to provide perfection on a plate.
Filets tendres de lapereau grillés sur un fondant de céleri-rave, sauce à l’armagnac et aux marrons glacés
Grilled tender rabbit fillets, served on a celeriac fondant, glazed chestnuts and armagnac sauce
£49.50
Daube et queue de bœuf en cocotte à la beaujolaise, garniture grand-mère
Cocotte of oxtail and beef cheek braised in Beaujolais wine with button onions, mushrooms and smoked bacon
£52.00
Canon d’agneau rôti à la tapenade, salpicon de ris moutardé en fritot et pommes de terre à la lyonnaise, jus infusé à l’hysope
Roasted loin of lamb flavoured with black olive tapenade, fritter of sweetbreads salpicon in mustard and Lyon style potatoes, hyssop scented jus
£53.00
Duo de gibier de saison, subric de potiron et champignons sauvages enrobés d’épinards, sauce poivrade
Duo of seasonal game with a pumpkin subric, parcel of wild mushrooms and spinach, poivrade sauce
£48.50
Poulet de Bresse truffé et rôti à la broche, mousseline de pommes de terre aillée, jus lié au beurre de foie gras (pour 2 personnes)
Spit-roasted chicken of Bresse flavoured with truffle, potato and garlic mousseline, jus thickened with foie gras butter (for 2 people)
£109.00
Caneton challandais rôti, feuilles de chou farcies en surprise et jus aux prunes de Damas légèrement épicé (pour 2 personnes)
Roasted Challandais duck, served with stuffed cabbage leaves and a lightly spiced damson jus (for 2 people)
£103.00
À la Carte - Les Compléments de Garnitures
Every detail counts: lush market vegetables, freshly-dug potatoes or crisp salad provide an excellent accompaniment for the complex flavours of Les Viandes or Les Poissons.
Les légumes du marché
£11.50
Pommes de terre du jour
£11.00
Salade de saison
£8.50
À la Carte - Les Fromages
An unparalleled extravaganza of textures and flavours, the aromatic cheeseboard is an apt ending to a magnificent meal.
Les fromages fermiers affinés de France et d’Angleterre
A large selection of French and English unpasteurised farm cheeses
£27.00
À la Carte - Les Desserts
The jewels in the Waterside Inn’s crown: speciality of both chef-patron Alain and head chef Fabrice, whatever your choice of our ambrosial creations will simply be divine.
Tarte des Demoiselles Tatin pomme ou poire, et sa glace à la cannelle (pour 2 personnes)
Classic apple or pear tarte Tatin with a cinnamon ice-cream (for 2 people)
£55.00
Crème brûlée à la pistache, glace vanille
Pistachio nut crème brûlée with vanilla ice-cream
£29.50
Larme de chocolat lacté au caramel, cœur de mangue et fruits de la passion, sorbet mangue
Teardrop of milk chocolate mousse flavoured with caramel, mango and passion fruit filling, mango sorbet
£30.00
Mousse de grenade parfumée au pomelo, sorbet à la tequila et au citron vert
Pomegranate mousse scented with pomelo, tequila and lime sorbet
£29.00
Grande assiette de douceurs au chocolat
Our selection of chocolate treats
£38.00
Soufflé chaud à l’orange et airelles
Warm orange soufflé with cranberries
£32.00
*Péché gourmand selon "Alain" et "Michel"
A selection of six mouth-watering desserts of Alain and Michel Roux
£39.50
Café et mignardises
£12.00
Chariot d’alcools et de liqueurs à votre disposition
A trolley of spirits and liqueurs is available. Please ask our sommelier
*THESE DISHES TAKE UP TO 20 MINUTES TO PREPARE
All our prices are in pounds sterling and are inclusive of service and V.A.T.
Although we are closed all day Mondays and Tuesdays, the restaurant and the private dining-room are available for private entertaining subject to availabilty. Please ask the reception for more information.
