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.

*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 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


M 10-14.00/18.30-21.00


(Open Tuesday Evenings Starting From July - Sept 18.30 - 21.00)

Sat 10-14.00/18.00-21.00


Annual Closures 2019:

Saturday 26th October - Reopen Friday 15th November


Bookings Still Taken Online OR LEAVE A VOICEMAIL 01723 447373


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

Prices inclusive of 20% vat|service charge not included

  Choose any 4 dishes £18.00 


Panko crispy North Sea cod cheek garlic & parsley ‘kievs’ wilted marsh samphire, saffron aioli 5.75 gluten dairy


‘Carpaccio’ of oak-smoked North Yorkshire reared deer -  rocket salad, celeriac remoulade, truffled aged balsamic, gran duca parmigiano reggiano 5.75 dairy, gluten free 


Nobles honey flavoured smoked salmon - squid ink tuile, beetroot & crème fraiche ice cream, toasted almond veloute 5.75 dairy, gluten free, nuts, crustaceans 


(v) Risotto of butternut squash & chestnuts - Scarborough fair, toasted pumpkin seeds, pedro ximenez reduction 5.95 dairy, gluten free, alcohol, nuts


(v) Warm tartlet of wild foraged mushrooms - forge valley wild garlic, Yorkshire blue, oat & walnut crumb 5.95 dairy, gluten, oats, nuts 


(v) Ginger, coriander, golden raisin & chickpea falafel pickled carrot, soured cream, plum & orange compote, roasted cracked hazelnuts  5.00 dairy, gluten free, nuts


Fresh Lindisfarne oyster Yorkshire rhubarb granita, sweet pickled root ginger  3.00 sold individually, not part of offer. Limited stocks may apply molluscs


Extras of flavoured artisan bread 0.50 gluten | gluten free bread available upon request 

Please advise our front of house of any dietary requirements|allergies we do not list all ingredients used

Clark's Restaurant| 40 Queen Street| Scarborough| P: YO11 1HQ|T: 01723 447373|

online booking|Opentable 


Mains served lunch & evening

Glaves’s long slow braised ox cheek - horseradish & parsley mash, braising roots in Wold Top ale, Yorkshire blue fritter, beer pickled shallots 20.00 gluten, alcohol, celery, dairy


Scarborough market 21 day aged 280g Yorkshire reared sirloin steak  - bearnaise butter, sundried tomato salad & french fries 24.00 gluten free, dairy


Roasted barbary duck breast - carrot & cumin royale, butter braised leeks, styrian pumpkin seed oil, ‘cannelloni’ of smoked duck liver parfait-mandarin purée, port & redcurrant jus 18.95 gluten, seeds, dairy

Anna's happy trotters, Clark’s maple syrup sticky pork belly - roasted parsnip, swede & carrot ‘mash’ black pudding & foie gras ‘toffee apple’ pineapple & saffron pickle 18.00 dairy, grain mustard, seeds

Butter poached  fillet of halibut - savoy cabbage purée, asparagus, North Sea fish & salsa verde pie 22.00 dairy, gluten


Bob Roberts Yorkshire lobster, Scarborough landed - steamed in garlic & parsley butter, marsh samphire, french fries, house salad 

half 26.00 | whole|48.00 | Clark's surf & turf with 140g prime sirloin steak 33.00 crustacean, gluten free, dairy, lobsters average weight taken 500g-600g  whole prior to cooking & preparation


(v) Risotto of butternut squash & chestnuts - Scarborough fair, toasted pumpkin seeds, pedro ximenez reduction, baby leaf house side salad 

14.50 add Yorkshire lobster to your risotto 26.00 gluten, dairy, seeds, nuts


(v) Barbers 1883 vintage mature cheddar & English mustard double baked cheese soufflé - ratatouille of autumn vegetables & potato ‘gratin’ 16.50 gluten, dairy


Sauces & sides 3.00        

Yorkshire blue cheese cream dairy   

Spiced cracked black pepper & red wine dairy 

House salad, Amy’s lovely honey & mustard dressing gluten free

French fries with beetroot mayonnaise gluten free

 Herb butter fried mash samphire dairy               

Please advise our front of house of any dietary requirements we do not list all ingredient used - some dishes may be altered for allergies

Clark's Restaurant| 40 Queen Street| Scarborough| P: YO11 1HQ|T: 01723 447373|

online booking|Opentable 

Screenshot_20190715_192336 (1).jpg

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. 

Clark's Restaurant| 40 Queen Street| Scarborough| P: YO11 1HQ|T: 01723 447373|

online booking|Opentable 

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

Scarborough Seafest July 2019   TWITTER: @robclarkchef

Scarborough Seafest July 2019

TWITTER: @robclarkchef


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.

Flavoured artisan breads

To Start

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, beetroot mayonnaise, marinated cucumber, honey flavoured smoked salmon, caviar


Chestnut mushroom & herb risotto , Wensleydale & cranberry, toasted pumpkin seeds, styrian pumpkin seed oil

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, bearnaise 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 


Winter fruits & bramble, & fine heritage 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: 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

£90 pp, £10 per person deposit upon reservation enquiry

Arrival drinks at 11.30 with lunch served promptly at 12.00

A livener

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


‘Deer’ god!

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 


Main event

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