AN INTIMATE & CONTEMPORARY FINE DINING EXPERIENCE IN BETHNAL GREEN
Welcome to The Water House Project!
We're a modern British tasting menu experience in Bethnal Green, East London.
Chef Gabriel Waterhouse opened The Water House Project with his wife, Patricia in Bethnal Green in Autumn 2021 aiming to bridge the gap between fine dining elegance and a more relaxed, comfortable atmosphere.
Here the team serve a seasonally evolving tasting menu which changes every three months.
We rely on local, seasonal ingredients using these when at their best.
We believe in using small amounts of ethically and sustainably reared meat and fish, and partnering with suppliers who share in our values. Our drink pairings are made up of either wines, sourced from small scale producers or a non-alcoholic pairing of teas, tonics and ferments made by our kitchen team.
Dinner 7pm Wednesday - Saturday
Lunch 1pm Saturday
The Seasons Signature £155pp Thursday - Saturday evening
The Seasons Discovery £125pp Wednesday evening and Saturday lunch
A unique experience in a contemporary and relaxed dining space,
offering tasting menus created by Chef Gabriel Waterhouse and his team using ethically & sustainably sourced ingredients
R E S E R V A T I O N S
Our online reservations for groups of 1-6 guests are available up to 6 weeks in advance on a rolling basis.
Discovery menu - Wednesday 7pm & Saturday 1pm
(£125pp - price includes alcoholic or non alcoholic pairing)
Signature menu - Thursday - Saturday 7pm
(£155pp - price includes alcoholic or non alcoholic pairing)
We believe every guest deserves a drinks pairing that enhances each course, without the added price tag. That’s why we include our pairings as a standard accompaniment, making our experience more accessible.
Spring - March - May
Summer - June - August
Autumn - September - November
Winter - December - February
We have one seating, much like an expanded chefs table where guests are served at the same time. For this reason it is important that guests arrive on time, and in the case of groups we ask that you aim to arrive together.
Dietary requirements
With advanced notice we are happy to provide vegetarian and pescatarian menus and can cater for nut allergies and gluten intolerances but are unfortunately unable to accommodate for dairy sensitivities, vegan diets as well as intolerances to onion and garlic.
Non-dairy diets
Dairy is present throughout almost all aspects of our menu. For this reason unfortunately we cannot accommodate dairy allergies or intolerances and are unable to omit dairy from our dishes. We take pride in the food that we cook and serving you a dish without these elements is not a true representation of our cooking.
Group bookings
We can cater for large groups of 7-8 people on Wednesday/ Thursday evenings as well as Saturday Lunch - please email us here to check availability. (Payment is required at the time of booking for large groups). For group bookings over 8 people we offer private dining. To make an enquiry, please email us - enquiries@thewaterhouseproject.com.
Corkage
For corkage we charge £25 per 750ml bottle.
Cancellations
We understand your plans may change and given the current climate we understand that cancellations are more common. We are a small restaurant which means cancellations not only effect us financially but also our restaurant atmosphere. For this reason we operate a 5-day cancellation policy. If you need to cancel your reservation within this 5-day window, we will apply the cancellation fee. However, if we're able to sell your reserved places, we will gladly refund the fee. If you do need to cancel, please let us know as soon as possible, and we will make every effort to fill your reserved places. If you arrive with an incomplete table we will need to charge our cancellation policy for the number of guests unable to attend. We don’t make exceptions for covid cancellations.
For group bookings over 8 people we offer private dining. To make an enquiry, please email us - enquiries@thewaterhouseproject.com
At The Water House Project, we offer two fish centric tasting menus that evolves with each season. Our Seasons Signature menu includes an additional, typically meat-focused course that showcases our commitment to whole-animal cooking, presenting a few accompanying elements that further enhance this dish. Our Signature menu is available on Thursday, Friday and Saturday evenings whilst our Discovery version of this menu is available on Wednesday evenings and Saturday lunch.
A U T U M N
The Seasons Signature
Cep, pine and juniper broth *
Jerusalem artichoke, gooseberry, burnt shallot
Duck liver parfait, cep biscuit, koji, lemon thyme
Beetroot, apple, cucumber & walnut
Coffee and juniper cured duck, rose, garlic capers, pumpkin *
Line-caught pollock, juniper smoked mussels, seaweed & roe *
Hand dived orkney scallop, lovage and koji, celeriac & apple *
Bone broth & koji oil
Duck crown, pumpkin miso, massaman spices, barley *
Fermented blackberries, yoghurt, cardamon and pine
Pump street chocolate, 6 month aged rye miso ice cream, fermented nib milk, maitake *
Apple orchard spirit canelé
*Drinks paired courses
* vegetarian and pescatarian menus available
A U T U M N
The Seasons Discovery
Cep, pine and juniper broth *
Jerusalem artichoke, gooseberry, burnt shallot
Duck liver parfait, cep biscuit, koji, lemon thyme
Beetroot, apple, cucumber & walnut
Coffee and juniper cured duck, rose, garlic capers, pumpkin *
Line-caught pollock, juniper smoked mussels, seaweed & roe *
Hand dived orkney scallop, lovage and koji, celeriac & apple *
Fermented blackberries, yoghurt, cardamon and pine
Pump street chocolate, 6 month aged rye miso ice cream, fermented nib milk, maitake *
Apple orchard spirit canelé
*Drinks paired courses
* vegetarian and pescatarian menus available
P R I V A T E D I N I N G
The Water House Project is available for private hire. We can cater for corporate events or intimate gatherings of up to 40 seated guests.
Please email us your requirements here
We aim to respond to you within 24 hours.
G I F T V O U C H E R S
Our gift vouchers are valid for 1 year from purchase and can be redeemed directly through our website.
We will send both an electronic voucher (within 48 hours) and a physical voucher (within 3-5 working days).
Our gift vouchers are redeemable within 48 hours from purchase.
If you'd like to purchase a voucher for an option that's not available, please contact us on enquiries@thewaterhouseproject.com
On check out please enter the address you wish us to send your voucher to.
O U R K I T C H E N
Since January 2020 we have partnered with family-run kitchen design firm, Hi-Spec Design.
Hi-Spec Design was established in 1993 by Frank Saffari in rural Northumberland. Frank, with a long engineering background began developing unique work surfaces from his farmyard work shop.
Today the company continue to push design boundaries and source the latest products from manufacturers across Europe, ensuring their clients have access to the broadest range of materials, new design features and appliance technology.
G A B R I E L W A T E R H O U S E
Gabriel’s career in the kitchen began at 23 shortly after completing a degree in Philosophy. Now cooking professionally for 12 years, he has worked under the Galvin brothers at Galvin La Chapelle, Herbert Berger at Inn Holders Hall as well as stages at Lyle’s, The Clove Club, The Ritz and Raymond Blancs Le Manoir Aux Quat’Saisons. Self taught and learning on the job, Gabriel started hosting pop-ups from his East London flat, whilst working at La Chapelle. Twice a week he welcomed strangers into his home, using this unique opportunity to develop his food style and acute understanding of flavour. The sell out events grew and evolved, laying the foundations for what is now The Water House Project.
Gabriel’s food is rooted in classical French cooking, having gained insight from his time working under Jeff and Chris Galvin, Warren Geraghty and Herbert Berger. He takes influence from his Northumbrian heritage, a region with parallels to the Nordic countries, as well as traditional techniques from Japan. Preservation methods such as fermentation, drying and pickling play pivotal roles in Gabriel’s cooking, adding complexity and depth of flavour throughout the changing seasons.
Growing up in rural Northumberland, proximity to nature influenced and continues to inspire Gabriels ethos and food practices. Meat is used both minimally and mindfully, putting to good use every part of an animal or ingredient and working directly with small scale, ethical producers and sustainable sources. Emphasis is placed on the combination of complimentary seasonal flavours, staying true to the notion that a dish should always be greater than the sum of its parts.
The focus of Gabriel’s food is never on the protein but on the dish as a whole. Every plated element serves it’s purpose.
C O N T A C T U S
Please note that we don't have a phone number at the restaurant. Please email us for all enquiries, our email is enquiries@thewaterhouseproject.com
F I N D U S
The Water House Project
Unit 1,
Corbridge Crescent
East London
E2 9DT
O P E N I N G H O U R S
Wednesday - Saturday, 7pm
Saturday lunch - 1pm
