The Waterside Inn Nutrition Guide
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45 items found
All The Waterside Inn menu items
A selection of six mouth-watering desserts of Alain RouxStandard
A selection of six mouth-watering desserts of Alain Roux £15 supplement.
Barbecued fillet of Angus beefStandard
Barbecued fillet of Angus beef with caramelised shallot tart tatin, sautéed girolle mushrooms and savoury-scented jus £15 supplement.
Blood peach and lavender iced parfait baked AlaskaStandard
Blood peach and lavender iced parfait baked Alaska
Bourbon vanilla mille-feuilleStandard
Bourbon vanilla mille-feuille with strawberry Melba and white chocolate ice cream
Coffee or tea and mignardisesStandard
Coffee or tea and mignardises.
Cornish turbotStandard
Cornish turbot cooked over Binchotan charcoal, summer vegetable medley and aioli espuma
Crêpes SuzettePrincipal dessert
Classic French dessert prepared at the table.
Crêpes SuzetteAdditional dessert
Classic French dessert prepared at the table.
Crispy frogs’ legsStandard
Crispy frogs’ legs with garden sorrel, fresh pea fricassee and brown butter sabayon
Duck à la PressePrincipal main course
Pressed duck, a traditional French specialty of Rouen.
Duck à la PresseAdditional main course
Pressed duck, a traditional French specialty of Rouen.
Flaked Devon crabmeatStandard
Flaked Devon crabmeat with a light Sichuan pepper jelly and charentais melon coulis
Heirloom tomato and watermelon saladStandard
Heirloom tomato and watermelon salad with fresh mint, coriander pesto and elderflower vinegar-flavoured consommé
La CarteTwo courses
Three-course menu; minimum two courses per person.
La CarteThree courses
Three-course menu; minimum two courses per person.
Le Prestige Vins ExceptionnelWine pairing
Les Grands Vins ExceptionnelWine pairing
Les Vins ExceptionnelWine pairing
Limoncello and calamansi babaStandard
Limoncello and calamansi baba
Line-caught seabass filletStandard
Line-caught seabass fillet cooked under potato scales, Provencal courgette flower and civet sauce
Linguini with caviarAdditional starter (50g caviar)
Linguini prepared at the table with olive oil, lemon juice and Royal Belgian Oscietra caviar.
Linguini with caviarPrincipal starter (50g caviar)
Linguini prepared at the table with olive oil, lemon juice and Royal Belgian Oscietra caviar.
Lobster à la PresseAdditional starter or main course
The Waterside Inn’s modern classic, with sauce using Macallan 12 year old single malt.
Lobster à la PressePrincipal starter or main course
The Waterside Inn’s modern classic, with sauce using Macallan 12 year old single malt.
More items
- Merrifield farm duck breast · Standard—
- Michel’s garden rose petal sorbet · Standard—
- Pan-fried foie gras · Standard—
- Pan-fried lobster medallions · Standard—
- Pea royale · Standard—
- Poached Dover sole fillets · Standard—
- Poached free-range St Ewe’s egg · Standard—
- Poached free-range St Ewe’s eggs · Standard—
- Roasted Limousin rib of veal · Standard—
- Roasted West Country lamb roulade · Standard—
- Royal Belgian Oscietra caviar · 30g—
- Royal Belgian Oscietra caviar · 50g—
- Royal Belgian Oscietra caviar · 125g—
- Royal Belgian oscietra caviar and Champagne · 30g caviar + 125ml glass of Billecart-Salmon Brut “Cuvée Louis Salmon” 2012—
- Seared Orkney scallops · Standard—
- Selection of French and English artisanal cheeses · Additional course—
- Seven-course tasting menu · Standard—
- Seven-course vegetarian tasting menu · Standard—
- Soft dark chocolate sponge · Standard—
- Sweet Ramiro pepper mille-feuille · Standard—
- Warm raspberry soufflé · Standard—
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