The Water House Project
Social fine dining
The Water House Project is a social and private dining experience based in Bethnal Green, East London.
It is run by Gabriel Waterhouse formerly of 1 Michelin stared Galvin La Chapelle and three times Michelin stared chef Herber Berger at Innholders Hall.
Welcome back
Our reservations are now open
This month we have reopened our doors on Friday and Saturday evenings. From September we will continue to increase the number of nights we host.
We will also be continuing WHP at HOME for those of you not ready to visit us in person. Our delivery menu is available Wed - Sun, delivery between 5-7pm, with a few delivery slots each day.
We would like to thank you for your support during this challenging time. We feel desperately lucky, there are many far less fortunate than ourselves.
Reservations
We are re-opening with a reduced capacity to allow for extra spacing between our guests, as well as taking necessary precautions to keep our guests and team safe.
We are very happy to cook for vegetarians but at the moment cannot cater for vegans. Unfortunately we cannot cater for dairy allergies.
Please email us for group bookings larger than 6.
We look forward to welcoming you back soon.
We are now taking reservations for our dine in experience serving a 9 course tasting menu with 6 glasses of pairing wines.
WHP at HOME
Not ready to come to us, you can still enjoy The Water House Project from your home with our tasting menu kits.
- Available for up to 10 people
- Deliveries in London only
Included in our menu kits are;
- Our 6 course seasonal tasting menu + 6 glasses of paired wines, nibbles + petit fours
- A bottled aperitif
- 1 loaf of sourdough + selection of whipped butters
- Paxton and Whitfield seasonal cheeses + grape chutney
- 2 x WHP jute bags
- How to plate + serve 'instruction manual'
Dine with us in your social bubbles
We're offering our space for private dining on Tuesdays & Wednesdays as well as some Thursdays and Sunday.
Dine in with us in your social bubbles, starting from 10 people or less for £950 and £95 for each guest there after.
Simply reserve the date by paying our minimum number deposit and we'll be in touch, you can then add up to 20 guests.
The Water House Project
Dining in Menu
August 2020 - £95pp
Tomato consommé, sapling vodka, sherry & basil oil
Nibbles
Sourdough + whipped butters
Cauliflower & turmeric, mint oil, raisin, caper and pine nut dressing
No.1: Bric Sassi, Roberto Sarotto, 2018, Piedmont, Italy
Confit sea trout, leek and potato veloute, Normandy creme fraiche, herring roe caviar
Whipped burrata, grelot onions, chive oil, roasted hazelnuts (v)
No. 2: Sauvignon Blanc, Neudorf Vineyards, 208, South Island, New Zealand
Beetroot, apple and cucumber granita
Celeriac pasta, , fermented Bramley apple, black truffle
No. 3: Rosado, Cillar de Silos, 2018, Ribera del Duero, Spain
Beef short rib, red wine and shallot jus, parsley puree and watercress
Miso glazed aubergine, red shiso and balsamic dressing (v)
No. 4: Legado Pinot Noir, De Martino, 2018, Limari Valley, Chile
Chilled Manjari chocolate fondant, thyme oil, milk ice cream, herb and marigold salad
No. 5: Château Fayau, Cadillac, 2012, Bordeaux, France
Goosberry, lovage, almond & meringue
1 week soaked Cashel blue in Sauternes, grape chutney, caramelised walnuts
No. 6: Solera 1847 Cream NV, Gonzalez Byass, Jerez, Spain
Workshop seasonal coffee, fresh mint tea
WHP at HOME
August 2020 - £165 for 2
Tomato consommé, sapling vodka, sherry & basil oil
Nibbles
Sourdough + whipped butters
Cauliflower & turmeric, mint oil, raisin, caper and pine nut dressing
No.1: Bric Sassi, Roberto Sarotto, 2018, Piedmont, Italy
Confit sea trout, leek and potato veloute, Normandy creme fraiche, herring roe caviar
Whipped burrata, grelot onions, chive oil, roasted hazelnuts (v)
No. 2: Sauvignon Blanc, Neudorf Vineyards, 208, South Island, New Zealand
Celeriac pasta, , fermented Bramley apple, black truffle
No. 3: Rosado, Cillar de Silos, 2018, Ribera del Duero, Spain
Beef short rib, red wine and shallot jus, parsley puree and watercress
Miso glazed aubergine, red shiso and balsamic dressing (v)
No. 4: Legado Pinot Noir, De Martino, 2018, Limari Valley, Chile
Chilled Manjari chocolate fondant, thyme oil, milk ice cream, herb and marigold salad
No. 5: Château Fayau, Cadillac, 2012, Bordeaux, France
1 week soaked Cashel blue in Sauternes, grape chutney, caramelised walnuts
No. 6: Solera 1847 Cream NV, Gonzalez Byass, Jerez, Spain
Workshop seasonal coffee, fresh mint tea
WINEDOG
Introducing our collaboration with Jonny @ WINEDOG to offer you some spectacular wines in our choice mixed cases. Jonny is our consultant sommelier (& final year student of The Institute of Masters of Wine), who helps us design our wine pairings.
Keeping it simple, we offer four rotating 6-bottle mixed cases, "The Mixed One", "The Premium One", "The Summer One" and "The Down To Earth One" (focusing on low intervention and natural wines).
Our ethos is grounded in uncovering hidden gems from interesting and esoteric winemakers around the world. You’ll find a wide array of grapes, regions, and styles to dip into, along with notes on climate, geology, winemaking, and pairing for those more detail-inclined.
Click through for further details on this month’s selections. All cases are available in London zones 1-3 to start, (please get in touch if you're based elsewhere), with next day delivery (Wed-Sun) included!
Doughnuts & wine
Our Herdwick lamb or sweet potato doughnuts and a bottle of house red wine will be available to pick up Thursday, Friday and Saturday evenings, between 5-6pm.
4 doughnuts and a bottle of our house red for £35
Booking a private evening
The Water House Project is available for private hire from Monday - Saturday. We can accommodate smaller intimate groups on Monday - Wednesday ranging from 8 people up to our capacity, 32.
For private hire on Thursday - Saturday we ask that you take our capacity, which is currently 20 seats.
Please get in touch and let us know your requirements below.
We aim to respond to you within 24 hours
"Top 5 London Supper club"
"The Ultimate Guide on Dinner Parties"
"Michelin-quality food without the stuffiness"
"Pulls a gourmet supper club out of the bag"
"One of Londons most raved-about pop-ups
Hi-Spec Design
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.
Our kitchen mixes furniture from two of the Minaccioloranges; the island from The Mina Collection. 102 Wine bottles are displayed in Sub Zero’s integrated wine unit with a complementing fridge-freezer providing easy front of house access. The Wolf steam oven and vacuum drawer enables precise sous-vide cooking which is essential for creating unique dishes on our versatile and dynamic menus.
This place is magic. The entire dinner experience was amazing, I think the menu is 2-michelin-star level and the service is extremely well paced and organized. It's great to be able to share with people around too. I will surely come back for a new unique seasonal tasting!
Claire - 2019
The service and the food is amazing. Each dish is beautifully presented and the flavours work so well together, each mouthful tastes slightly different and leaves you wanting more! I love the supper club concept as it’s such a great experience to dine in a more informal atmosphere but with Michelin starred food. Am already looking forward to another visit. Thank you for a fantastic evening.
Rosie - 2019
It was an exquisite experience! I absolutely loved it! Gabriel is a phenomenal cook but he does it with such grace and ease. The sophistication of flavor combination and presentation is definitely Michelin caliber, but his humble attitude makes his food very approachable.
Ally - 2018
Definitely the best dining experience I've had in London.
Lauren - 2018
