***Menu Gastronomique*** A seasonal four-course journey celebrating the finest produce, including ingredients from our culinary gardens. Lunch £150 | Dinner £190 October & November 2026 Wed–Thu · Lunch & Dinner | Fri–Sat · Lunch
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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 requires a minimum of 3 days’ advance pre-order and is subject to 3 days’ cancellation notice. Available for 1–4 guests per table, with a maximum of one Guéridon Classic dish per course, per table. This dish cannot be ordered in conjunction with the Menu Gastronomique or Sunday Lunch menu and is not available during Royal Ascot week.

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:
£125.00 per person supplement (50g caviar)

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

This dish requires a minimum of 3 days’ advance pre-order and is subject to 3 days’ cancellation notice. Available for 1–6 guests per table, with a maximum of one guéridon classic dish per course, per table. This dish cannot be ordered in conjunction with the Menu Gastronomique or Sunday Lunch menu and is not available during Royal Ascot week.

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 requires a minimum of 7 days’ advance pre-order and is subject to 7 days’ cancellation notice. Available for 2–4 guests per table, with a maximum of one Guéridon Classic dish per course, per table. This dish cannot be ordered in conjunction with the Menu Gastronomique or Sunday Lunch menu and is not available during Royal Ascot week.

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 requires a minimum of 3 days’ advance pre-order and is subject to 3 days’ cancellation notice. Available for 1–4 guests per table, with a maximum of one Guéridon Classic dish per course, per table. This dish cannot be ordered in conjunction with the Menu Gastronomique or Sunday Lunch menu and is not available during Royal Ascot week.

Request this Dish