vibrant, thoughtful & innovate cooking in a relaxed lively environment

snacks & Small Plates,Big Mains & Afters

ONLINE BOOKINGS TAKEN

About Us

At Clark’s Restaurant you’ll find 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.

*Dietary Requirements*

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

*Children’s Menu*

Clark’s Restaurant does not produce a children’s menu however we are happy for children to dine. Dishes will not be reduced for children and normal portions will be served, please inform of us of any dietary requirements.

*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

(Open Tuesday Evenings Starting From July - Sept 18.30 - 21.00)
W/T/F
10-14.00/18.30-21.00

Sat 10-14.00/18.00-21.00

Sun CLOSED

Annual Closures 2019:

Saturday 26th October - Reopen Friday 15th November

Bookings Still Taken Online

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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*

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 Local market menu

served lunch only

2 courses £16. 00

3 courses £20.00

Start

Golden raisin, ginger & coriander falafel, pineapple & saffron pickle, carrot ‘spaghetti’ hazelnut & orange, sour cream *nuts*

Main

Oak smoked salmon & salsa verde fish cakes, kohlrabi remoulade, cucumber ribbons, micro herb salad, wild garlic mayonnaise

Afters

Raspberry & white chocolate cheese cake, macerated Yorkshire strawberries in Scarborough honey, raspberry sorbet, raspberry lace tuile

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Snacks & small plates served lunch & evening

We recommend 2-3 dishes per person as a starter… or as many as you just fancy!

Choose any 4 dishes £18.00 - served with complimentary artisan bread
-

Oak - smoked North Yorkshire venison pastrami, Black truffle & rosemary cracker, kohlrabi rémoulade, beetroot & piccalilli 5.75


Handpicked Whitby crab, crème fraîche & chives, Taco of Scarborough seaweeds - spiced mango, marinated cucumber & radishes 5.75


Noble’s of Whitby hot-roast smoked salmon, caper & summer herb fishcake - Forge Valley pinched wild garlic aioli 4.75


Black pudding & foie gras lollipop, 2018 Clark's orchard crabapple jelly ‘gunpowder’ spice 6.00  *seeds*


Posh mac ‘n’ cheese, macaroni, wild garlic, fresh Sicilian black truffle, Lincolnshire poacher and English mustard cream 5.95


(v) Cheese & onion seaside cone, Onion marmalade, whipped soft cheese, pumpkin seeds & pickled celery 5.00  *seeds*


(v) Ginger, coriander, golden raisin & chickpea falafel - Pineapple & saffron pickle, carrot ‘spaghetti’ soured cream, roasted hazelnuts & orange 5.00


Lindisfarne oyster-Yorkshire rhubarb granita, pickled root ginger in sherry vinegar & honey 3.00 *gf*

*sold only individually - limited stocks may apply*

Extra bread 0.50

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.

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Mains served lunch & evening

(Please advise our Front of House of any dietary requirements)

21 day aged 280g Yorkshire reared prime sirloin steak, rosemary & thyme butter, french fries, sundried tomato & beer pickled shallot salad,  25.00 *gf * Yorkshire blue & chive sauce | green peppercorn sauce 3.00

Half a native Scarborough lobster, steamed in garlic & parsley butter with samphire, skin on french fries, Clark's espresso house salad *gf * market price applies

Clark’s best of both! half a Scarborough lobster steamed in garlic & 140g Yorkshire reared sirloin steak in thyme & rosemary, skin on French fries, Clark's espresso house salad *gf*market price applies

Halibut, brown-butter poached halibut fillet, crushed baby potatoes, salsa verde, Scarborough gathered sea vegetables & samphire, North Sea cod cheek ‘Kiev’ vermouth & green sea lettuce mariniere 19. 50

Haunch cut steak of Cornish wild red deer, royale of carrots, Yorkshire blue gob-stopper, York Asparagus, pancetta, game stock, port & hedgerow blackberries 23.00

Tenderloin of pork wrapped in prosciutto, charred pineapple, tri-coloured chantonnay, tenderstem  broccoli, seared duck foie gras, clementines & star anise 22.00 *gf*

(v) Barbers 1883 vintage mature cheddar twice baked cheese soufflé, new potato & onion marmalade lyonnaise pot with cashew & herb pesto, side salad 16.50 *nuts*

(v) Posh mac ‘n’ cheese! macaroni, Sicilian fresh black summer truffles, wild garlic Lincolnshire poacher cheddar & English mustard cream 18.00 | Include poached Yorkshire Lobster to your mac ‘n’ cheese 28.00

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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


Hot drinks

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. 

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Rob Clark & Seafood Ambassador Rob Green Bridlington Seafood Festival July 2019

Rob Clark & Seafood Ambassador Rob Green Bridlington Seafood Festival July 2019

Rob preparing for Scarborough Open Air Theatre Food and Drink Festival July 2019

Rob preparing for Scarborough Open Air Theatre Food and Drink Festival July 2019

Rebecca Cross & Rob receiving the award for Best Restaurant North Yorkshire Englands Business Awards March 2019

Rebecca Cross & Rob receiving the award for Best Restaurant North Yorkshire Englands Business Awards March 2019

The team of chefs opening Scarborough TEC May 2018 - Martel Smith, Jakes Mackenzie, Andrew Pern, Rob Clark

The team of chefs opening Scarborough TEC May 2018 - Martel Smith, Jakes Mackenzie, Andrew Pern, Rob Clark

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Festive Menu 2019

2 Courses £22. 00 or 3 Courses £27.00

Monday 18th November - Saturday 21st December

12.00-14.00, 18.30-21.00

For Group Bookings please see our Terms & Conditions.

(Please advise our Front of House of any dietary requirements)

To Start

Roasted Parsnip Soup, Hazelnut & Sage Pesto, Gran Duca Parmigiana

-

Beetroot & Lime Cured Salmon, Celeriac Remoulade, Laver ‘Bread Stick’, Seashore Vegetables, Beetroot & Dill Mayonnaise

-

Pressing of Locally Shot Pheasant, Wood Pigeon, Grouse & Winter Truffles, Pickled Golden Raisins, Candied Walnuts, Toasted Honey & Spelt

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Poached Pear, Stilton & Charred Artichokes, Crab Apple Syrup, Waldorf Vinaigrette & Croutons

Main Course

Butter Roasted Free Range Bronze Turkey, Apricots, Thyme & Sultana ‘Sausage Roll’ Plum & Orange Relish, Poultry Stock Pot Gravy

-

Sea Bass Fillet,  Samphire Grass, Tartar, Cockle & Almond Brown Butter

-

Barbers 1883 Vintage Mature Cheddar Double Baked Soufflé, Clark's House Salad

-

21 Day Aged Yorkshire 6oz Prime Fillet Steak, Rosemary & Garlic Compote Butter , Quail Egg, Pickled 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, Crispy Shallots

Roasties, Confit Garlic, Rosemary & Maldon Salt

Afters

Traditional Sticky Toffee Pudding, Toffee Apple & Caramel Sauce, Vanilla Ice Cream

-

Bramble, Cranberry & Port Crumble, Star Anise Creme Anglaise

-

Tonka Bean Set Cream, Winter Berries, Orange Jelly, ‘Cat Tongues’ Biscuit

-

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

 *Gift Vouchers*

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

Menu produced by August - limited places apply & price to be confirmed….all enquiries 01723 447373

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