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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.
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
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
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
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
