The Waterside Inn is closed for Summer Break from Monday 11th to Tuesday 26th August 2025 inclusive. Kindly note that any orders placed in the Boutique for gifts or vouchers will not be dispatched until the restaurant reopens on Wednesday 27th August 2025.
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Gueridon Classics

Our highly skilled team of Restaurant professionals will be happy to enhance your gastronomic experience by preparing any of these special dishes at the table.

lobster

Lobster à la Presse

This recipe was first created by Chef Jacques Le Divellec in his Parisian restaurant Le Divellec in the 1980’s.

We have used this as the inspiration for The Waterside Inn’s own take on a modern classic.  Our sauce uses Macallan 12 year old single malt, which is perfectly balanced, with flavours of vanilla with rich raisin and orange.  The final dish delivers complex flavours that satisfy all the taste sensations and makes for a wonderful Hors d’Oeuvre.

£100.00 per person supplement as your principal starter or main course
£175.00 per person supplement if taken as an additional starter or main course

This dish must be pre-ordered in advance / 7 days notice of cancellation / minimum 1 guest – maximum 4 guests per table / cannot be taken in conjunction with Menu Célébration, Spring Sunday Lunch menu or  Royal Ascot Célébration menu

Request this Dish
caviar

Linguini with caviar

This dish may seem simplicity itself but it is packed full of the salty flavour of Royal Belgian Oscietra caviar.  Made at your table, not only will you have the theatre of seeing it prepared, you also won’t waste a moment in savouring the results.  A classic example of ingredients speaking for themselves, the blend of linguini, olive oil, lemon juice and caviar is silky, and satisfying.

As your principal starter:
£75.00 per person supplement (30gr caviar)
£120.00 per person supplement (50g caviar)

As an additional starter:
£125.00 per person supplement (30gr caviar)
£210.00 per person supplement (50g caviar)

This dish must be pre-ordered in advance / 7 days notice of cancellation / minimum 1 guest – maximum 6 guests per table / cannot be taken in conjunction with Menu Célébration, Spring Sunday Lunch menu or  Royal Ascot Célébration menu

duck

Duck à la Presse

Pressed duck is a traditional French dish.  It is a complex specialty of Rouen and its creation attributed to an innkeeper from the city of Duclair.

This is a spectacular Entrée providing an extraordinary culinary experience.

£100.00 per person supplement if taken as your principal main course
£200.00 per person supplement if taken as an additional main course

This dish must be pre-ordered in advance / 7 days notice of cancellation / minimum 2 guest – maximum 4 guests per table / cannot be taken in conjunction with Menu Célébration, Spring Sunday Lunch menu or  Royal Ascot Célébration menu

Request this Dish
crêpes

Crêpes Suzette

Crêpes Suzette is thought to have been first created by French restaurateur Henri Charpentier, who in 1894, at age 14, while an assistant waiter, accidentally set a sauce aflame when serving dessert to the Prince of Wales. Once the fire subsided, the sauce was so delicious that the prince asked that the dish be named for a young girl in his entourage, Suzette.

The perfect, classic, mouth-watering French dessert that surely needs no more introduction!

£50.00 per person supplement if taken as your principal dessert
£120.00 per person supplement if taken as an additional dessert

This dish must be pre-ordered in advance / 7 days notice of cancellation / minimum 1 guest – maximum 4 guests per table / cannot be taken in conjunction with Menu Célébration, Spring Sunday Lunch menu or  Royal Ascot Célébration menu

Request this Dish