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snacks & Small Plates,Big Mains & Afters

40 QUEEN STREET, SCARBOROUGH, YO11 1HQ, 01723 447373

About Us

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.

FOOD ALLERGIES & INTOLERANCES

SOME OF OUR MENU ITEMS CONTAIN NUTS & OTHER ALLERGENS. THERE IS A RISK THAT TRACES OF THESE MAY BE IN OTHER DISHES OR FOOD SERVED HERE. WE UNDERSTAND THE DANGERS TO THOSE WITH SEVERE ALLERGIES & INTOLERANCES - PLEASE SPEAK TO A MEMBER OF STAFF WHO WILL HELP YOU TO MAKE AN INFORMED CHOICE.

(Please note we do not have a vegan menu)

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*Children’s Menu*

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.

*Dog Policy*

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

 Hours

M 10-14.00/18.30-21.00|T CLOSED|W/T/F 10-14.00/18.30-21.00|Sat 10-14.00/18.00-21.00|Sun CLOSED

Annual Closures 2019|2020

Saturday 26th October - Reopen Friday 15th November

23| 24|26 Dec closed|27th Dec open evening only|28th Dec open evening only|29th Dec closed |30th open lunch & evening |New Years Eve open evening only, regular menu running|New Years day closed|2nd closed|3rd Jan open evening only|4th Jan open lunch & evening

Sunday 19th JANUARY - REOPEN FRIDAY 31ST JANUARY

Bookings Still Taken Online OR LEAVE A VOICEMAIL 01723 447373

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info on our menus

Our snacks & small plates, main courses and afters menu is available lunch & evening.

*All Menus are Subject to Change without Notification*

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Scarborough Open Air Theatre - Food & Drink Festival

June 2019

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Bridlington Seafood Festival - July 2019

Rob Clark & Rob Green - Seafood Ambassador

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Seafest Scarborough Pier

July 2019

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Harrogate Flower Show, Food & Drink Area

Stephanie Moon - Chef Consultant All Things Food & Rob Clark

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Scarborough Tec Filey Road dinner for new college opening night

Andrew Pern, James Mackenzie, Martel Smith, Rob Clark


Since 2016 Clark’s have established relationships with local producers of wild, farmed & foraged foods along the Yorkshire Coast. We have an abundance of produce unique to Scarborough & North Yorkshire which Rob & the team are passionate to appear on the menu, seasons permitting. Scarborough seaweed cultivated, harvested & processed by Seagrown, Lobsters landed in Scarborough by the Yorkshire Lobster Company, 100 year old Smokery at Nobles of Whitby, Tim our resident mushroom forager & award winning  Yorkshire cheeses to list a few, showing Scarborough isn’t just well known for its Fish & Chips! 

FESTIVE MENU 2019

Friday 15th November - Saturday 21st December 12.00-14.00|18.00-21.00

2 Courses £22. 00 or 3 Courses £27.00 


Roasted parsnip soup, hazelnut & sage pesto 


Oak-smoked North Yorkshire reared deer, celeriac rémoulade, real ale & apple chutney, pickled golden raisins, candied walnuts 


Whitby crab salad, beetroot mayonnaise, marinated cucumber, Noble’s of Whitby hot roast smoked salmon

 

Chestnut & herb risotto , styrian pumpkin seed oil, toasted pumpkin seeds 


Main Course 

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 9.95) 


Vegetables

Braised red cabbage, Clark’s allotment gathered apples & dates |creamed carrots & swede, horseradish & parsley, brussel sprouts, brown butter|roasties, confit garlic, rosemary & maldon salt 


Afters 

Golden syrup & orange sponge pudding, Sailor Jerry’s rum & raisin ice cream, spiced ginger & orange compote 


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) Yorkshire Blue, Yorkshire Fettle, Barbers Mature Cheddar, Wensleydale & Cranberry 


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Christmas day 2019 £90.00 per person 


Arrival drinks at 11.30 with lunch served promptly at 12.00

A livener

Prosecco bucks fizz|Festive mocktail 

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Tearing of the bread

Espresso of roasted parsnip soup - toasted cracked hazelnuts & sage pesto *nuts* 

served with artisan flavoured breads

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‘Deer’ god!

Yorkshire pudding, North Yorkshire oak smoked venison, real ale chutney, Yorkshire blue cheese fritter, red wine & shallot jus 

or

Chestnut mushroom & herb risotto - Christmas fruit compote, Wensleydale, pedro ximénez reduction, toasted pumpkin seeds 

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Main event

Butter roasted bronze free range turkey - apricot, thyme & sultana sausage roll, plum & orange relish, ‘lashings’ of proper poultry stock pot gravy 

or

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

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Afters 

Traditional date pudding - Hennessy brandy cream sauce, toffee’d bramley apple ice cream 

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Loosen tha belts...

Filter coffee & homemade petit fours 

sleigh time 3.00