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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.

Starter £50.00 supplement per person | Main Course £75.00 supplement per person

This dish must be pre-ordered in advance.

Request this Dish
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.

Main Course £75.00 supplement per person – minimum of 2 people

This dish must be pre-ordered in advance.

Request this Dish
crépes

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!

£35.00 per person supplement

This dish must be pre-ordered in advance.

Request this Dish