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    The Water House Project
    @thewaterhouseproject

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Sea trout from @finandflounder being cured in cloves, cinnamon, 5 spice and orange zest on our menu this month @thewaterhouseproject
Sea trout from @finandflounder being cured in cloves, cinnamon, 5 spice and orange zest on our menu this month @thewaterhouseproject
Clementine financiers served on a bed of dried orange peel, one of our new petit fours for December
Clementine financiers served on a bed of dried orange peel, one of our new petit fours for December
Pre service planning with @bettyg0305
Pre service planning with @bettyg0305
First course of our December menu - chestnut, thyme and balsamic parfait, crispy cavolo nero, orange dressed purple sprouts and pickled cranberries
First course of our December menu - chestnut, thyme and balsamic parfait, crispy cavolo nero, orange dressed purple sprouts and pickled cranberries
Come in from the cold to try our new aperitif, a mulled Campari negroni featuring on our December menu and sponsored by the wonderful @campariuk
Come in from the cold to try our new aperitif, a mulled Campari negroni featuring on our December menu and sponsored by the wonderful @campariuk
New bread cuts - this is our stout sourdough paired with a whipped marmite and puffed barley butter
New bread cuts - this is our stout sourdough paired with a whipped marmite and puffed barley butter
It’s here, our December menu @thewaterhouseproject and just a few spots left for the month. Bookings ☝🏻
It’s here, our December menu @thewaterhouseproject and just a few spots left for the month. Bookings ☝🏻
Flamed mackerel, caramalised beetroot purée, pickled gooseberry purée. New on our December menu starting 6th December
Flamed mackerel, caramalised beetroot purée, pickled gooseberry purée. New on our December menu starting 6th December
Last week to try our whipped Marmite and puffed barley butter.
Last week to try our whipped Marmite and puffed barley butter.
Cured sea trout on the menu for just one more week - Cured for 48 hours in lemon and lime zest, salt, sugar and dill. Finished with avocado and coriander purée, dill oil and a gin, tonic and lime granita.
Cured sea trout on the menu for just one more week - Cured for 48 hours in lemon and lime zest, salt, sugar and dill. Finished with avocado and coriander purée, dill oil and a gin, tonic and lime granita.
Tonight’s stout sourdough @thewaterhouseproject
Tonight’s stout sourdough @thewaterhouseproject
A few spaces left tomorrow night and a penultimate chance to try our apple and thyme terrine with Normandy creme fraiche and calvados. 8 courses/ 7 wines/  Booking ☝🏻
A few spaces left tomorrow night and a penultimate chance to try our apple and thyme terrine with Normandy creme fraiche and calvados. 8 courses/ 7 wines/ Booking ☝🏻
Purple sprouts for our December menu
Purple sprouts for our December menu
Edible hand made pink peppercorn and goose fat candle - ready for our sourdough to be dipped into
Edible hand made pink peppercorn and goose fat candle - ready for our sourdough to be dipped into
A few spots left for this Friday and a chance to taste our November offering @thewaterhouseproject booking link ☝🏻
A few spots left for this Friday and a chance to taste our November offering @thewaterhouseproject booking link ☝🏻
Roast jerusalem artichokes with a smoked yolk sabayon
Roast jerusalem artichokes with a smoked yolk sabayon
Thank you for the lovely write up @7starlifemag
Thank you for the lovely write up @7starlifemag
Last nights menu @thewaterhouseproject
Last nights menu @thewaterhouseproject