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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. 

October 2020
Mon
Tue
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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'

 
 
October 2020
Mon
Tue
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28
6:30 PM
Social Bubble Dining
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Social Bubble Dining

Dine with us in your social bubbles

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.

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

 

The Water House Project 

Dining in Menu

October 2020 - £95pp

 

 

 

Aperitif

 

Brillat savarin, Wiltshire truffle, fennel seed cracker

 

 

Sourdough + selection of whipped butters

 

 

Giroles mousse, elderberry vinaigrette, kadaifi pastry

No.1: Brut Natural, Flèche Saignate, Alsace, 2017, France

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

(v) Fermented artichokes, artichoke puree, preserved lemon, fermented & chive oil

No. 2 Le droit Chenin, Pascal Lambert, Chinon, 2019, France

 

 

Monkfish, cauliflower and fermented apple, dill and pine nut dressing

(v) Kohlrabi, cauliflower and fermented apple, dill and pine nut dressing

No.3: La chimere, Brand and Fils, Alsace, France

Cornish scallop, elderflower dressing

Venison pastilla, plum chutney, aubergine and cumin puree, harissa

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

No. 4:Le bon petit diable, Les Sablonnettes, 2018, France

Sweet potato and ginger sorbet

Stilton, fig, port and walnut

No. 5: Maison Guillot -Broux, 2018, France

Parsnip and milk ice cream, chocolate soil, oak emulsion, cocoa nib tuile

No. 6: Churchills reserve port, Portugal

 

Chocolate nougat, black treacle financiers

 

 

WHP at HOME

October 2020 - £165 for 2

 

 

 

Aperitif

 

Brillat savarin, Wiltshire truffle, fennel seed cracker

 

 

Sourdough + selection of whipped butters

 

 

Giroles mousse, elderberry vinaigrette, kadaifi pastry

No.1: Brut Natural, Flèche Saignate, Alsace, 2017, France

 

 

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

(v) Fermented artichokes, artichoke puree, preserved lemon, fermented & chive oil

No. 2 Le droit Chenin, Pascal Lambert, Chinon, 2019, France

 

Monkfish, cauliflower and fermented apple, dill and pine nut dressing

(v) Kohlrabi, cauliflower and fermented apple, dill and pine nut dressing

No.3: La chimere, Brand and Fils, Alsace, France
 

Venison pastilla, plum chutney, aubergine and cumin puree, harissa

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

No. 4:Le bon petit diable, Les Sablonnettes, 2018, France
 

Stilton, fig, port and walnut

No. 5: Maison Guillot -Broux, 2018, France

 

Parsnip and milk ice cream, chocolate soil, oak emulsion, cocoa nib tuile

 

No. 6: Churchills reserve port, Portugal

 

Chocolate nougat, black treacle financiers

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November 2020 - £95pp - SAMPLE

 

 

 

Aperitif

 

Nibbles

 

Sourdough + selection of whipped butters

 

Slow cooked hens egg, smoked oak emulsion and herbs

No.1: Brut Natural, Flèche Saignate, Alsace, 2017, France

 

Ricotta gnocchi, pain d’epice, sage, ginger and pumpkin

No. 2 Le droit Chenin, Pascal Lambert, Chinon, 2019, France

 

Roast hake, pickled girolles and dill

Braised leek, pickled girolles and dill

No.3: La chimere, Brand and Fils, Alsace, France

 

Clementine granita, ginger bread and black treacle

 

Quail, red cabbage, parsley root puree, preserved cherry jus

 

No. 4: Chinon rouge les terrasses, pascal lambert, 2018, France

 

Miso and wakame ice cream,

 

Whipped stilton, pear sorbet, sherry emulsion

No. 5: Maison Guillot -Broux, 2018, France

 

Jerusalem artichoke ice cream, Wiltshire truffle, pumpkin brittle, old fashioned foam

No. 6: Churchills reserve port, Portugal

 

clementine and whisky wine gum, Miso financier

 

 

November 2020 - £165 for 2 - SAMPLE

 

 

 

Aperitif

 

Nibbles

 

Sourdough + selection of whipped butters

 

Slow cooked hens egg, smoked oak emulsion and herbs

No.1: Brut Natural, Flèche Saignate, Alsace, 2017, France

 

Ricotta gnocchi, pain d’epice, sage, ginger and pumpkin

No. 2 Le droit Chenin, Pascal Lambert, Chinon, 2019, France

 

Roast hake, pickled girolles and dill

Braised leek, pickled girolles and dill

No.3: La chimere, Brand and Fils, Alsace, France

 

Quail, red cabbage, parsley root puree, preserved cherry jus

 

No. 4: Chinon rouge les terrasses, pascal lambert, 2018, France

Whipped stilton, pear sorbet, sherry emulsion

No. 5: Maison Guillot -Broux, 2018, France

 

Jerusalem artichoke ice cream, Wiltshire truffle, pumpkin brittle, old fashioned foam

No. 6: Churchills reserve port, Portugal

 

clementine and whisky wine gum, Miso financier

 

 

 

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