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Clark’s Restaurant offers vibrant and refined cooking in a relaxed lively relaxed environment

Tapas & Small Plates,Big Mains & Afters

About Us

At Clark’s Restaurant you’ll find a thoughtful, innovative and very modern menu of sharing Tapas & Small Plates served Lunch & Evening, Big Plates for Mains & Afters. Situated near by The Scarborough Market brings the best local ingredients to the plate. A wide range of Speciality Gins take centre stage behind the bar including an excellent Wine Menu. 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.

FAQ:

For RESERVATIONS OVER 4 PEOPLE CALL THE RESTAURANT DIRECTLY -walk’ins of over 4 people may not be facilitated

*All Menus are Subject to Change without Notification*

*Dietary Requirements*

Please make us aware when reserving your table, we do not list all ingredients used in dishes and often change our menus.

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

*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. 

*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.

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)
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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Tapas & Small Plates Served Lunch & Evening

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

Any 4 Dishes £18.00

Served with Fresh Flavoured Artisan Bread
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 Satay of Holme Farmed Venison, Thai Style ‘Slaw’ Spiced Peanut & Soy Satay Dipping Sauce 5.75*nuts*

-

Home Dry-Cured Beetroot & Lime  Salmon, Toasted Sesame Crust, Crispy Seagrown Scarborough Sea Lettuce, Wasabi Mayonnaise 5.50 *gf*

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Smoked Duck Liver Mousse ‘Egg’ Cherry Jam, Jamaican Gingerbread Crust, Fig & Sultana Toast 4.50

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(v)  Leek & Soft Spring Herb Green Risotto, Apricot & Orange Compote, Wensleydale, Pumpkin Seeds, PX Sherry Reduction 4.50

Main Course 10.95*gf |seeds*

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(v) Cheese & Onion ‘Cone’ Whipped Soft Cheese, Onion ‘Hundreds & Thousands ’Pickled Celery ‘Flake’ in a Filo Cone 4.50 *seeds*

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(v) English Asparagus, Cracked Roasted Hazelnut Pesto, Fried Pheasant Egg, Dill & Beetroot, Young Purple Basil 5.50*nuts*

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Panko Crispy Squid, Forge Valley Woods Gathered Wild Garlic Aioli 4.75

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Steamed Shetland Mussels, ‘Nage’ of Ampleforth Abbey Dry Cider, Three Little Pigs Chorizo 4.75 *gf*

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Black Pudding & Foie Gras Sticky ‘lollipop’ Wild Toffee'd Crab Apple Jelly (Clark's Reserve Sept 2018) 5.50 *seeds*

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Lindisfarne Oyster *Sold Individually* Tomlinson’s Yorkshire Rhubarb’ Granita’ Pickled Ginger in Sherry Vinegar  3.00 *gf*

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Extra Breads 0.50

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Mains

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

21 Day Aged 10oz Yorkshire Reared Prime Sirloin Steak, Rosemary & Thyme Butter, French Fries, Sundried Tomato & Beer Pickled Shallot Salad, Fried Flamborough Duck Egg 25.00 *gf *

Yorkshire Blue & Parsley Sauce|Spiced Green Peppercorn  Sauce 3.00

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Half Native Scarborough Lobster, Steamed in Garlic & Parsley Butter, Skin on French Fries, Tartare Dressed Salad *gf*

Market Price Applies & Subject to Stocks by The Yorkshire Lobster Company

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Clark’s Best of Both! Half a Scarborough Lobster & 5oz Yorkshire Reared Sirloin Steak, Skin on French Fries, Tartare Dressed Salad *gf* Market Price Applies & Subject to Stocks by The Yorkshire Lobster Company

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Halibut, Brown-Butter Poached Halibut, Crushed Baby Potatoes, Salsa Verde, Scarborough Gathered Sea Vegetables & Samphire, North Sea Cod Cheek ‘Kiev’ Vermouth & Sea Lettuce Mariniere, Fresh Borage Shoots 18.95

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Haunch Steak of Cornish Wild Red Deer, Buttered Castelfranco & Pancetta, Royale of Carrots, Yorkshire Blue ‘Gob Stopper’ English Asparagus, Game Stock & Clark's Wild Hedgerow Blackberries 23. 00

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Tenderloin of Pork Wrapped in Aged Prosciutto, Honey & Mustard Pineapple, ‘Rainbow’ Chantonnay, Purple Sprouting Broccoli, Seared Foie Gras, Clementines & Star Anise 22.00 *gf*

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(v) Barbers 1883 Vintage Mature Cheddar Twice Baked Cheese Soufflé, New Potato & Onion Marmalade ‘Lyonnaise’ Cashew & Green Herb Picked Pesto 16.50 *nuts*

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(v) Black Truffle & Mushroom Tortellini, Jerusalem Artichoke ‘Crisps’ Parmesan & Sage Butter, Pea Shoots 18.00

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Afters & Cheese Course Menu

Some Desserts Are Available Gluten Free Look For The *


Freshly Baked Strawberry Soufflé, Belgian Dark Chocolate Ganache,Vanilla Pod Ice Cream 9.00

(Please allow 15 minutes for cooking)

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Tonka Bean Set Cream, Tonka Bean Panna Cotta, Mango, Mint, Pineapple in Sailor Jerry's Syrup, Cat Tongues Biscuit * 7.00

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Chocolate Orange, Belgian Dark Chocolate Delice, Orange Jelly, Honeycomb, Salted Caramel Sauce,Rich Caramel Ice Cream * 7.95

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Yorkshire Rhubarb Cheesecake , Ginger ‘Crumble’ Rhubarb in Syrup, our Homemade Vodka & Rhubarb Schnapps*7.95

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Clark's Cheese Board Menu, Some seasonal cheeses may be added to our selection. Cheeses can be served as a separate course before or after a dessert.

Rustique Camembert, Yorkshire Blue, Lincolnshire Poacher Cheddar, Yorkshire Fettle, Shepherds Purse Yorkshire Blue

3 Cheeses 8.95 or 6  17.95

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Dessert Wine, Sherry & Port

Moscato Passito - Araldica half bottle 19.50 -  by the glass 3.50

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Pedro Ximenez- Fernando de Castillo 50 ml  4.75

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Heritage Fine Tawny Port- Krohn bottle 19.95 or 50 ml 3.25

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Hot Drinks

Roasted & Produced  by ‘Roosters of Malton’

Cappuccino 2.40| Latte 2.40|Americano 2.50|Espresso single 1.80|Double 2.30
Liqueur Coffee 4.75
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Tea|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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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

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

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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

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

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

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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

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Bramble, Cranberry & Port Crumble, Star Anise Creme Anglaise

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

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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

An Evening Hosted by Josh Wilford & Sloemotion Gin

Friday 24th May 18.30 Arrival £55.95 pp

Reservations Only 01723 447373  £10.00 Deposit

(Please advise our Front of House of any dietary requirements, orders taken on the night)

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(v) Buttered Leek & Soft Herb Green Risotto, Apricot & Orange Compote, Wensleydale, Pumpkin Seeds, Pedro Ximenez Sherry Reduction

(Sloe Royale- Sloe Gin & Prosecco)

-

Steamed Shetland Mussels, ‘Nage’ of Ampleforth Abbey Cider, Three Little Pigs Chorizo

*or*

(v) Cheese & Onion Cone, Whipped Soft Cheese, Onion Marmalade, Onion ‘Hundreds & Thousands’


(Hedgerow Gin and Tonic- Garnished with a slice of Apple and a sprig of Thyme)

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Smoked Duck Liver Mousse ‘Egg’ Cherry Jam, Jamaican Gingerbread Crust

Fig & Sultana Toast

*or*

(v) ‘Charred’ Pasdeloup Crottin, Crushed Hazelnuts, Orange & Cardamom, Pickled Golden Raisins, Cranberry & Sultana Toast, Aged Balsamic Glaze


(Bramble Whisky and Ginger Ale garnished with Lime)

-

Satay of Holme Farmed Venison, Thai Style ‘Slaw’ Spiced Peanut & Soy Satay Sauce*nuts*

*or*

Barbers 1883 Vintage Mature Cheddar Cheese Twice Baked Soufflé, Spring Herb Salad, Pickled Vegetables


(Sloe Ruby- Sloe Gin and Ruby Port blend)

-

Chocolate Orange… Belgian Dark Chocolate Delice, Orange Jelly, Salted Caramel Sauce, Honeycomb Caramel Ice Cream.


(Cherry Brandy)

40 Queen Street, Scarborough, North Yorkshire, YO11 1HQ Reservations: www.clarksrestaurant.co.uk or 01723 44737