Chef Gabriel Waterhouse’s East London dining destination The Water House Project is putting down permanent roots this September, within a new home at 1 Corbridge Crescent.
The restaurant is is relocating from where it currently resides on neighbouring Mare Street bringing Gabriel’s ‘social fine dining’ restaurant to a larger, contemporary space positioned close to Regent’s Canal.
Established in 2015, the restaurant was originally in Gabriel’s house in Hackney before moving to a semi-permanent bricks-and-mortar spot on Mare Street in early 2020.
The Water House Project has made its name for challenging the perceptions of fine dining, an experience akin to a dinner party rather than a typical restaurant dining room, delivering dishes and drinks that spark conversation amongst strangers, including between diners and chefs.
The restaurant’s new location, a short walk from Bethnal Green station, will provide space for a state-of-the-art borderless kitchen, a standalone reception area for guests to enjoy a drink before or after dinner, and up to 40 covers.
Diners can choose to enjoy the experience from one of two communal tables, or more intimately on one of eight, smaller tables dotted about the room.
Gabriel’s nine-course tasting menu – which changes in entirety every month – depicts an elegant cooking style using earthy flavours, whilst also incorporatIng subtle nods to the Nordics.
With a penchant for pickling, fermenting and cooking over a Japanese grill, Gabriel – who honed his craft at Galvin la Chappelle demonstrates a degree of veg-centricity throughout his menus, ensuring he only uses ingredients in acute seasonal prime. Working alongside Gabriel is sous chef Thomas Lemercier, formerly of restaurant Hide.
The September menu will begin with a trio of snacks to include British lops pork belly donut with plum chutney; Craster kipper mousse with shiso; as well as cucumber soup with dill & yoghurt sorbet.
Plates such as girolles, tarragon & mushroom consomme; St Austell mussels & jerusalem artichoke with chive and lemon; Herdwick lamb, black garlic, polenta & mint follow, before a palate cleanser of fig leaf ice-cream with fig leaf oil.
For dessert, dishes will include stilton ice-cream with compressed pear & oat crumble, as well as celeriac, salted caramel & chocolate truffle, demonstrating Gabriel’s long-standing love for combining savoury (most often vegetables) with sweet.
Dinner is rounded off with miso & chocolate cookies, orange & szechuan marshmallows and fresh mint tea. There is also an exclusively vegetarian menu available.
As the monthly menu changes, so do the paired wines; the opportunity for Gabriel and his team to showcase a broad array of low-intervention bottles, sourced predominantly from across Europe.
Pre-batched housemade cocktails are also available, keeping seasonality in mind, often incorporating ingredients from the kitchen.
Entirely open plan, the new space will retain the feeling of homeliness that The Water House Project has made its name for, bringing together natural materials with plant life.
The centrally placed kitchen – from High-Spec Design and Italian inspired- will be at the focal point of the restaurant, where diners can observe and interact with Gabriel and his team at work.