The Waterhouse Project June 2018-69
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The Waterhouse Project June 2018-10
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AUTUMN WATERHOUSE PROJECT OCTOBER 2019 @
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The Waterhouse Project June 2018-55
The Waterhouse Project June 2018-61

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 4.30-6.30pm, 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. 

September 2020
Mon
Tue
Wed
Thu
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31
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7:00 PM
2 Seats Left
25
7:00 PM
Sold Out
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7:00 PM
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1
6:30 PM
Closed
2
6:30 PM
4 Seats Left
3
6:30 PM
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The Water House Project
9
6:30 PM
Closed for a Private Event
10
6:30 PM
Sold Out
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September 2020
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Social Bubble Dining
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Social Bubble Dining
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7:00 PM
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Social Bubble Dining
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Social Bubble Dining
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Social Bubble Dining
30
6:30 PM
Sold Out
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Social Bubble Dining
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Social Bubble Dining
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Social Bubble Dining
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Social Bubble Dining

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.

If there's a date you're interested in that isn't shown here, please send us an email

 

Private dining

In accordance with government guidelines we cannot accommodate groups of more than six. For groups of six we ask for our minimum spent of £950.

 

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'

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The Water House Project 

Dining in Menu

September 2020 - £95pp

Elderberry infused sapling vodka, vermouth and dill oil

 

Nibbles

 

Sourdough + selection of whipped butters

 

Burrata, parsley puree, herb salad, toasted hazelnuts, chive oil and flowers

Carlania, sant Pere d’ambigats 2019, Spain

 

Brillat savarin French toast, Italian Autumn truffle, honey emulsion Giandon agricola del farneto 2019, Italy

 

Smoked haddock porridge, oat and coffee crumble, herring roe

Herb porridge, oat and coffee crumble, herring roe (v)

Valli unite, ciape, Piemonte, 2018, Italy

 

Beetroot, apple and cucumber granita, whipped goats curd

 

Venison, juniper and elderberry jus, celeriac puree

Salt baked celeriac, elderberry and juniper jus, Scottish girolles (v)

Chinon rouge les terrasses, pascal lambert, 2018, France

 

Fig leaf ice cream

 

Stilton, pear sorbet, rye and nigella seed cracker

Solera 1847 Cream NV, Gonzalez Byass, Jerez, Spain

 

Apple tart, Normandy crème fraîche, calvados foam

Frukstereo desencidre fruit pet Nat, 2018, Sweden

 

Juniper fudge, black treacle financiers

 

 

WHP at HOME

September 2020 - £165 for 2

  

Elderberry infused sapling vodka, vermouth and dill oil

 

Nibbles

 

Sourdough + selection of whipped butters

 

Burrata, parsley puree, herb salad, toasted hazelnuts, chive oil and flowers

Carlania, sant Pere d’ambigats 2019, Spain

 

Brillat savarin French toast, Italian Autumn truffle, honey emulsion Giandon agricola del farneto 2019, Italy

 

Smoked haddock risotto, oat and coffee crumble, herring roe

Herb risotto, oat and coffee crumble, herring roe (v)

Valli unite, ciape, Piemonte, 2018, Italy

Venison, juniper and elderberry jus, celeriac puree

Salt baked celeriac, elderberry and juniper jus, Scottish girolles (v)

Chinon rouge les terrasses, pascal lambert, 2018, France

Stilton, pear jelly, grape chutney, caramelised walnuts

Solera 1847 Cream NV, Gonzalez Byass, Jerez, Spain

 

Apple tart, Normandy crème fraîche, calvados foam

Frukstereo desencidre fruit pet Nat, 2018, Sweden

 

Juniper fudge, black treacle financiers

 

October 2020 - £95pp (Sample menu)

 

Pear, sapling vodka, celery

 

Nibbles

 

Sourdough + selection of whipped butters

 

Giroles, pied de mouton, & chantarelles, Vin Jaune and pickled walnuts

Giandon agricola del farneto 2019, Italy

St Austell mussels, artichoke foam, preserved lemon, chive oil

Jerusalem artichokes, preserved lemon, chive oil, lemon emulsion (v)

Valli unite, ciape, Piemonte, 2018, Italy

Hake cooked in fennel oil, pequillio pepper and sherry emulsion

Confit kohlrabi, fennel oil, pequillio pepper and sherry emulsion (v)

Carlania, sant Pere d’ambigats 2019, Spain

Isle of Mull raw scallop, elderberry vinaigrette

Venison pastilla, plum chutney, aubergine and cumin puree

Sweet potato pastilla, plum chutney, aubergine and cumin puree (v)

Chinon rouge les terrasses, pascal lambert, 2018, France

Pumpkin and cinnamon sorbet, zara lemon zest

Port and fig sorbet, stilton, rye and nigella seed cracker

Solera 1847 Cream NV, Gonzalez Byass, Jerez, Spain

Chocolate soil, cocoa nib tuile, Manjari chocolate truffles, black trout ice cream, smoked oak foam

Frukstereo desencidre fruit pet Nat, 2018, Sweden

Juniper fudge, black treacle financiers

 

 

October 2020 - £165 for 2 (Sample menu)

  

Sapling vodka, vermouth, dill oil

 

Nibbles

 

Sourdough + selection of whipped butters

 

 

Giroles, pied de mouton, & chantarelles, Vin Jaune and pickled walnuts

Giandon agricola del farneto 2019, Italy

 

 

St Austell mussels, artichoke puree, preserved lemon, chive oil

Jerusalem artichokes, preserved lemon, chive oil, lemon emulsion (v)

Valli unite, ciape, Piemonte, 2018, Italy

 

 

Hake cooked in fennel oil, pequillio pepper and sherry emulsion

Confit kohlrabi, fennel oil, pequillio pepper and sherry emulsion (v)

Carlania, sant Pere d’ambigats 2019, Spain

 

 

Venison doughnut, plum chutney, aubergine and cumin puree

Sweet potato doughnut, plum chutney, aubergine and cumin puree (v)

Chinon rouge les terrasses, pascal lambert, 2018, France

 

 

Port and fig pate de fruit, stilton, rye and nigella seed cracker

Solera 1847 Cream NV, Gonzalez Byass, Jerez, Spain

 

 

Chocolate soil, cocoa nib tuile, Manjari chocolate truffles, Normandy creme fraiche, smoked oak emulsion

Frukstereo desencidre fruit pet Nat, 2018, Sweden

 

 

Juniper fudge, black treacle financiers

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 £30

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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

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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 - 2020

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 - 2020

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 - 2020

Definitely the best dining experience I've had in London. 

Lauren - 2019

 

Our suppliers pioneer what is the best of local produce sourced from the British isles.. We work closely with all of them keeping an eye on the ever changing array of ingredients available month to month. 

Paxton & Whitfield

Fin and Flounder

Lakedistrict Farmers

Hill and Szrock

Norfolk Quail

3

MARE STREET

EAST LONDON

E8 4RP

We will respond to  you within 12 hours (Mon- Fri)

For urgent enquiries please call 

TEL 07841804119