vibrant, thoughtful & innovate cooking in a relaxed lively environment
snacks & Small Plates,Big Mains & Afters
40 QUEEN STREET, SCARBOROUGH, YO11 1HQ, 01723 447373
Situated on Queen Street and a stone throw from the beautiful iconic Scarborough Market Hall - Clark’s Restaurant offers an intimate dining experience with vibrant, thoughtful & innovative cooking producing a very modern menu of sharing snacks & small plates, big plates mains & afters with an emphasis of big flavours.
Speciality of the house is Scarborough lobsters, Whitby crab, North Yorkshire venison, many wild locally grown foods sourced in North Yorkshire and some wild commodities beyond.
Rob Clark cut his teeth in Michelin starred Restaurants such as The Box Tree, Ilkley & The Star Inn, Harome to develop his own unique style bringing relaxed fine dining to Scarborough.
Clark’s Restaurant was awarded 1 AA Rosette for Culinary Excellence within only 2 years of opening its doors and North Yorkshire’s Best Restaurant 2019 voted for by Englands Business Awards 2019.
Corporate dining is available and bespoke menus can be produced for private dining up to 14 people. Ideal for a private business meeting, group dining, professional working lunch | dinner - providing an exclusive local fine dining experience to meet the needs of you and your clients.
Please make us aware when reserving your table
Please note we do not cater for vegans
receiving Email confirmation of bookinG*
Please check your junk folder
Clark’s Restaurant does not produce a children’s menu however we are very happy for children to dine. Our Snacks & Small plates are ideal for adventurous little dinners to try new and exciting foods.
Only Guide Dogs are permitted in the restaurant.
*Arriving Late for a Booking*
If you are running late your table will be kept for a maximum of 30 minutes, please inform us if you a running late 01723 447373
Phone: 01723 447373
40 Queen Street, Scarborough, North Yorkshire, YO11 1HQ
(Open Tuesday Evenings Starting From July - Sept 18.30 - 21.00)
Annual Closures 2019:
Saturday 26th October - Reopen Friday 15th November
Bookings Still Taken Online
info on our menus
Our snacks & small plates, main courses and afters menu is available lunch & evening. Our local market menu is available lunch only
*All Menus are Subject to Change without Notification*
Snacks & small plates served lunch & evening
Choose any 4 dishes £18.00
Yorkshire pudding & North Yorkshire reared oak smoked haunch of deer, apple & real ale chutney, Yorkshire blue fritter, red wine & roasted shallot jus 5.75
Dressed crab & spiced mango Scarborough SeaGrown seaweed rice cracker, cucumber & radishes, extra virgin avocado oil 5.75
Noble’s of Whitby hot-smoked salmon, caper & salsa verde fishcake - Forge Valley forest pinched wild garlic aioli 4.75
(v) Risotto of green summer herbs -Wensleydale, toasted pumpkin seeds, plum & orange compote, pedro ximenez reduction 5.95 *gf*
(v) Cheese & walnut - garden tart, whipped soft cheese & beetroot, onion & thyme marmalade, candied walnuts, filo pastry
heritage cherry tomatoes 5.95 *nuts*
(v) Ginger, coriander, golden raisin & chickpea falafel - carrot ‘spaghetti’ crème fraîche, pineapple & saffron pickle, roasted hazelnuts & orange *nuts*
Freshly popped Lindisfarne oyster, Yorkshire rhubarb granita, pickled root ginger in sherry vinegar 3.00 *gf*
*sold only individually - limited stocks may apply*
Extras of flavoured artisan bread 0.50
Some dishes may be altered to accommodate allergies
SeaGrown of Scarborough gathers our seaweed products used in certain dishes.
Please advise our front of house of any dietary requirements|allergies we do not list all ingredients used. Whilst every precaution has been made to remove shell from our crabs please take care when eating.
online booking www.clarksrestaurant.co.uk|Opentable
Summer mains served lunch & evening
(Please advise our Front of House of any dietary requirements)
Glaves of Brompton roasted fillet of lamb -bombay spiced potatoes, rosemary crispy sweetbreads, forced grown Yorkshire rhubarb jam, ratatouille of summer vegetables, chocolate mint 23.00
Scarborough market 21 day aged 280g Yorkshire reared prime sirloin steak - rosemary & thyme butter, sundried tomato salad, French fries 24.00 *gf*
Scottish fillet of halibut - crushed baby potatoes in salsa verde, sea vegetables, cod cheek ‘Kiev’ vermouth & Scarborough seaweed mariniere, squid ink tuile 20.00
Anna's happy trotters free range sticky maple & rosemary braised pork belly - baby carrots & asparagus, pineapple & saffron pickle, black pudding & foie gras lollipop, cider & vanilla syrup 18.00*gf*
Bob Roberts Yorkshire lobster - steamed in garlic & parsley butter, marsh samphire, french fries, house salad *gf*
half 23.00| whole|44.00|Clark's surf & turf with 140g prime sirloin steak 29.00
Baked chunk of North Sea cod - glazed Lincolnshire poacher cheddar rarebit, sea spinach, lemon potatoes & crème fraîche, pickled cockles & salted aged ham 18.00
(v) Risotto of green summer herbs - Wensleydale, toasted pumpkin seeds, plum & orange compote, pedro ximenez reduction, frisee house side salad 14.50 ~ add Yorkshire lobster to your risotto 22.00
(v) Barbers 1883 vintage mature cheddar double baked cheese soufflé - new potato & black truffle salad, toasted almond and garden herb pesto 16.50 nuts
Yorkshire blue cheese cream
Classic red wine & tarragon
Spiced cracked black pepper
Flavoured breads 0.50
Butter fried samphire & sea spinach
House salad with Amy’s lovely honey & mustard dressing
Please advise our front of house of any dietary requirements we do not list all ingredients used - some dishes may be altered for allergies
online booking www.clarksrestaurant.co.uk|Opentable
Afters & cheese course
Some desserts are available gluten free look for the *Cheese Courses can be ordered before or after a dessert
(Please inform our Front of House of any dietary requirements)
‘Solero - exotic’ Madagascan vanilla ice cream, passionfruit & peach schnapps sorbet, white peach gel, tropical fruits * 8.25
Tonka bean set cream, - tonka bean panna cotta, mango, mint & pineapple in Sailor Jerry's syrup, ‘cat tongues biscuit’* 7.00
Raspberry & white chocolate cheesecake, macerated Yorkshire Spilmans Strawberries in Scarborough honey, raspberry sorbet, crushed pistachios, fresh chocolate mint, freeze dried raspberries, raspberry lace tuile 7.95
Chocolate orange, Belgian dark chocolate delice, orange jelly, honeycomb, crushed toffee, caramel & orange * 8.00
Clark's cheese board menu - cheeses can be served as a separate course before or after a dessert.
Rustique camembert, Lincolnshire poacher cheddar, shepherd's purse Yorkshire blue, barbers 1883 mature cheddar, Yorkshire fettle, Wensleydale, Yorkshire brie
3 Cheeses 8.95 or 6 17.95
Dessert wine, sherry & port
Moscato passito araldica, half bottle 19.50 or by the glass 3.50
Pedro ximenez, fernando de castillo 50 ml 4.75
Heritage fine tawny port- krohn, bottle 19.95 or 50 ml 3.25
Roasted by Roosters of Malton, talbot yard
cappuccino 2.40| latte 2.40|americano 2.50|espresso single 1.80|double 2.30
liqueur coffee 4.75
tea 2.00 |herbal Tea 2.00
Allergy Information : Please inform us of any allergies you may have as our menus change regularly and dishes do not list all ingredients used. You may want to discuss your requirements with a member of our team.
online booking www.clarksrestaurant.co.uk|Opentable
Festive Menu 2019
2 Courses £22. 00 or 3 Courses £27.00
Monday 18th November - Saturday 21st December
For Group Bookings please see our Terms & Conditions.
Roasted parsnip soup, hazelnut & sage pesto
Oak-smoked North Yorkshire reared deer, celeriac remoulade, truffle & balsamic vinaigrette, pickled golden raisins, candied walnuts
Whitby crab salad, Scarborough seaweed rice cracker, Noble’s of Whitby hot roast smoked salmon, beetroot mayonnaise, marinated cucumber
Chestnut mushroom risotto , plum compote, pedro ximenez reduction
Butter roasted free range bronze turkey, apricots, thyme & sultana ‘sausage roll’ plum & orange relish, poultry stock pot gravy
Pan seared sea bass fillet, samphire grass, lemon new potatoes & crème fraîche, cockle & serrano ham
Barbers 1883 vintage mature cheddar double baked soufflé, Clark's house salad
21 day aged Yorkshire 6oz prime fillet steak, rosemary & garlic compote butter
pickled quail egg & shallot salad (supplement of 5.95)
Vegetables for the Table:
Braised red cabbage, Clark’s allotment gathered apples & dates
Creamed carrots & swede, horseradish & parsley
Brussel sprouts, brown butter
Roasties, confit garlic, rosemary & maldon salt
Traditional sticky toffee pudding, toffee apple & caramel sauce, vanilla ice cream
Bramble, cranberry & port crumble, star anise creme Anglaise
Chocolate orange cheesecake,
crushed pistachios, blood orange sorbet, passionfruit coulis
Cheese board, choice of 2 cheeses from the menu, chutney, grapes & biscuits
(supplement of 5.00)
40 Queen Street, Scarborough, North Yorkshire, YO11 1HQ, Reservations: www.clarksrestaurant.co.uk or 01723 447373
Available to be purchased at the restaurant or over the phone using a valid credit or debit card and made out to your required value of pounds. Gift vouchers are not valid currency for Special Events running at the restaurant and will be refused as a method of payment. Gift Vouchers are valid for 06 months upon purchase.
Group booking 10 people & above terms & conditions
All Group bookings of 10 persons plus requires a £10 per head deposit to secure the reservation upon enquiry. Deposits are non refundable if guests do not attend the booking and the Management reserves the right to refuse the reservation if deposits are not received in full. At any point if we receive a second request for the same date, time, table as an unsecured booking all deposits must be settled within 24 hours. Failure to do so may result in the booking being released to the second party. Clark's Restaurant will always attempt to phone or email to inform you for the deposit or if a second party enquiry. We require a pre - order of your menu choices one week prior to the reservation using the Pre - order template which our staff will email to you. This will include the name of the guest, menu choices and any dietary requirements or allergies they may have. Steaks must be stated what the preference of the cooking degree. Menus can viewed on our website page under the appropriate headings. Cancellations if a group booking is cancelled or postponed within 72 hours of the original booking date Clark's Restaurant reserves the right to retain the full deposit with no refund, or at its discretion, to transfer the deposit amount to an alternative booking.
Christmas day 2019
Arrival drinks at 11.30 with lunch served promptly at 12.00
Prosecco bucks fizz|Festive mocktail
Tearing of the bread
Espresso of roasted parsnip soup - toasted cracked hazelnuts & sage pesto *nuts*
served with artisan flavoured breads
Yorkshire pudding, North Yorkshire oak smoked venison, real ale chutney, Yorkshire blue cheese fritter, red wine & shallot jus
Chestnut mushroom & herb risotto - Christmas fruit compote, Wensleydale, pedro ximénez reduction, toasted pumpkin seeds
Butter roasted bronze free range turkey - apricot, thyme & sultana sausage roll, plum & orange relish, ‘lashings’ of proper poultry stock pot gravy
Barbers 1883 mature cheddar cheese twice baked soufflé - pickled golden raisin & candied walnut salad
Vegetables for the table includes
braised red cabbage with stewed Clark’s allotment gathered apples|carrot & swede purée, in horseradish & cream|brussel sprouts in brown butter|roasties in roasted garlic, rosemary & maldon salt
Traditional date pudding - Hennessy brandy cream sauce, toffee’d bramley apple ice cream
Loosen tha belts...
Filter coffee & homemade petit fours