Lunch will feature dishes such as crispy tiger prawns, butternut and wild mushroom gnocchi, and smoked duck salad.

There will be hearty pub favourites at The Working Boat, including chilli chorizo meatballs, venison burgers with port and blackberry jam, and Granny Alice's fish pie.

The all-day bar menu will incorporate confit duck spring rolls, meat and cheese paddles to share, and a fresh seafood hot pot with chunky bread.

Dinner will start with dishes such as mussels in Helford cider, Falmouth native oysters, or a trio of whiskey smoked game with pickled beetroot and damson compote. Guests can expect mains of venison steak with potato cake and fennel, sea bass with bacon and samphire risotto, roast breast of guinea fowl, and slow cooked cottage pie with sirloin steak, to name but a few.

Puddings will feature baked apple cake with cinnamon beignets, rice pudding crème brûlée with late season berry compote, a chocolate plate to share, and The Greenbank's very own version of a Jaffa cake.

Cornish born and bred, Executive Chef Nick Hodges is passionate about provenance. His kitchen team strive to use the freshest ingredients from as close to home as possible and in all menus there is a nod to their suppliers and growers, who keep the hotel's fridges full and menus seasonal.

Nick said: "Autumn is a favourite season for us. Summer still holds on but the colder days bring out the slow cooker. Flavour is always the key word but autumn and winter allow us to cook for longer, use more robust flavours, and use produce that need time to marinade, smoke and cook overnight. The new menus bring all this to the fore – game, oysters, cottage pie, slow cooked duck and more. We are sure that guests will enjoy the comfort of the dishes as much as we enjoy cooking them."

The hotel also promises a mouth-watering selection of over 35 hand-made cocktails and a menu of afternoon teas including Champagne, children's and even gentleman's and chocaholic's specials.

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