The Cuisine > Current Menus
Current Menus
Celebrating the glories of Spring, our current menus are created to demonstrate both classic and modern French cuisine at its best.
Le Menu Gastronomique
A flavour 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.
Potage aux feuilles d’épinards et d’oseille, garni de son petit oeuf de poule poché et julienne de volaille
Spinach and sorrel soup garnished with a small soft poached egg and chicken julienne
Petits choux garni d’une duxelle de champignons et escargots de Bourgogne braisés,nappés de sauce béarnaise, feuilles de salades et jus au madère
Choux buns garnished with mushroom duxelle, braised Burgundy snails and coated with béarnaise sauce, salade leaves and Madeira jus
Tournedos de cabillaud rôti aux fines herbes, petits légumes farcis, sauce vierge
Roasted cod tournedos with fresh herbs, stuffed vegetables and virgin olive oil sauce
Suprême de canard gressingham rôti aux cerises et vin de Bourgueil
Roasted gressingham duck breast with cherries and Bourgueil wine
Sablé garni d’une mousse aux abricots et perles de groseilles, sorbet abricot infusé au romarin
Shortbread biscuit with an apricot mousse and redcurrants, rosemary scented apricot sorbet
Crème brûlée à la pistache, glace vanille
Pistachio crème brûlée with vanilla ice cream
Café et mignardises
Wednesday to Friday - two courses £45.50
Wednesday to Saturday - three courses £59.50
Sunday - three courses £79.50
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.
Émietté de tourteau du Devon et bar mariné sur une gelée de carottes au gingembre, caviar osciètre "Royal de Belgique"
Flaked Devon crab and marinated seabass served on a delicate carrot jelly lightly infused with ginger, Oscietra "Royal Belgian caviar"
Escalopes de foie gras chaudes à la grenobloise et rondelles d’orange caramélisées
Pan-fried escalopes of foie gras Grenoble style with caramelized slices of orange
Filets de sole pochés au parfum d’estragon, queues d’écrevisses et morilles, sauce au vin jaune
Poached fillets of sole flavoured with tarragon, crayfish tails and morels, "vin jaune" sauce
Selle d’agneau de lait farcie aux morilles, petits primeurs, sauce paloise (pour 2 personnes)
Saddle of milk lamb stuffed with morels, served with baby vegetables and a minted hollandaise sauce (for 2 people)
Caneton challandais piqué aux clous de girofle et rôti à la broche, jus à l’hydromel (pour 2 personnes)
Spit-roasted Challandais duck studded with cloves, served with a mead flavoured jus (for 2 people)
Cannelé au chocolat Araguani et ananas, glace au rhum et raisins
Araguani chocolate cannelé with pineapple, rum and raisins ice-cream
* Soufflé chaud à la rhubarbe teinté de framboises
Warm rhubarb soufflé enhanced with raspberries
Café et mignardises
£152.50 per person inclusive of service and VAT
À la Carte - Les Hors D’oeuvre
Lobster, foie gras, snails and langoustine: inspirational flavours set the scene for the sumptuous meal that lies ahead, each an elegant work of art in its own right.
Ravioles et diablotins d’escargots de Bourgogne en persillade servis dans un bouillon de volaille parfumé aux bâtons de citronnelle
Ravioli and "diablotins" of Burgundy snails flavoured with parsley and garlic, served in a delicate lemon grass scented chicken bouillon
£35.50
Émietté de tourteau du Devon et bar mariné sur une gelée de carottes au gingembre, caviar osciètre "Royal de Belgique"
Flaked Devon crab and marinated seabass served on a delicate carrot jelly lightly infused with ginger, Oscietra "Royal Belgian caviar"
£51.50
Escalopes de foie gras chaudes à la grenobloise et rondelles d’orange caramélisées
Pan-fried escalopes of foie gras Grenoble style with caramelized slices of orange
£53.00
Soufflé aux saveurs de langoustines et sa cassolette de verdure mêlée de queues de langoustines parfumée aux truffes
Langoustine soufflé served with a cassolette of langoustines scented with truffles
£48.00
Tronçonnettes de homard poêlées minute au porto blanc
Pan-fried lobster medallions with a white port sauce and ginger flavoured vegetable julienne
£59.00 (as a main course £79.00)
Noix de Saint-Jacques poêlées sur un tartare d’algues et vinaigrette tiède à la pomme
Pan-fried scallops served on a seaweed tartare and warm apple vinaigrette
£50.50
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.
Fond d’artichaut garni d’une mousse moelleuse d’asperges et de betterave, cordon de jeunes pousses de salade et vinaigrette à la "pomme d’or"
Artichoke heart with soft asparagus and beetroot mousse, young salad leaves dressed in orange vinaigrette
£33.00
Fleur de courgette farcie aux senteurs des sous-bois et sa palette de primeurs du Val de Loire agrémentés d’huile d’olive à la truffe écrasée
Courgette flower filled with wild mushrooms, spring vegetables tossed in a warm olive oil with chopped truffle
£55.50
Palette de crudités à la printanière et houmous parfumé à l’huile d’argan, galette de pain croustillante aux graines de sésame
Selection of raw spring vegetables with an argan oil flavoured hummus and sesame seeds crispy flat bread
£28.00
Arc-en-ciel de petits légumes farcis selon les saveurs du marché
A seasonal selection of stuffed vegetables
£36.50 (as a main course £50.50)
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 Scotland.
Turbotin braisé, soufflé homardine aux pointes d’asperges, sauce champagne à la ciboulette (pour 2 personnes)
Whole braised turbot, served with lobster mousseline, asparagus tips, champagne and chive sauce (for 2 people)
£114.00
Dos de bar poêlé et cromesqui aux crevettes grises, émulsion au citron de Menton
Pan-fried fillet of sea bass with a brown shrimp kromesky fritter and Menton lemon emulsion
£57.00
Filets de sole pochés au parfum d’estragon, queues d’écrevisses et morilles, sauce au vin jaune
Poached fillets of sole flavoured with tarragon, crayfish tails and morels, "vin jaune" sauce
£56.00
Homard de Cornouailles à la nage, sauce mousseuse à la noix de coco, "safran des Indes" et feuilles de coriandre
Cornish lobster poached in bouillon, served with a light coconut and turmeric frothy sauce with coriander leaves
£70.00
À la Carte - Les Viandes
Fillet of Angus beef, Challandais 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
£50.50
Fondant de pigeonneau "Royal Maine-Anjou" et de caille, sur lit de pommes de terre écrasées et chou frisé, jus au citron vert
Moistly cooked breasts of young pigeon from the "Royal Maine-Anjou" area and quail, on a bed of crushed potato and cabbage, served with a lime jus
£54.00
Selle d’agneau de lait farcie aux morilles, petits primeurs, sauce paloise (pour 2 personnes)
Saddle of milk lamb stuffed with morels, served with baby vegetables and a minted hollandaise sauce (for 2 people)
£108.50
Tournedos d’Angus poêlé marchand de vin, artichauts poivrade barigoule à la moelle et mousseline de pommes de terre relevée au wasabi, sauce bordelaise
Pan-fried fillet of Angus beef “marchand de vin” style, served with barigoule baby artichokes and marrow, potato mousseline enhanced with wasabi, red wine sauce
£66.00
Caneton challandais piqué aux clous de girofle et rôti à la broche, jus à l’hydromel (pour 2 personnes)
Spit-roasted Challandais duck studded with cloves, served with a mead flavoured jus (for 2 people)
£104.00
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
£12.00
Pommes de terre du jour
£11.50
Salade de saison
£9.00
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
£28.50
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.
Entremets amandine à la pomme verte et son granité
Delicate sweet almond dessert flavoured with granny-smith apple and granite
£30.00
Mille-feuille vanille, fraises en melba et glace au mascarpone
Vanilla flavoured “mille-feuille” served with strawberries in melba sauce and a mascarpone ice-cream
£30.50
Grande assiette de douceurs au chocolat
Our selection of chocolate treats
£39.00
Macaron au parfum de rose, garni d’un parfait à la liqueur de litchi et coulis d’airelles
Rose flavoured macaroon garnished with an iced lychee liqueur parfait and cranberry coulis
£31.00
* Soufflé chaud à la rhubarbe teinté de framboises
Warm rhubarb soufflé enhanced with raspberries
£33.00
* Péché gourmand selon "Alain"
A selection of six mouth-watering desserts of Alain Roux
£40.50
Café et mignardises
£12.50
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.
