Autumn Menu
Welcome to The Royal Oak! All of our dishes are lovingly created by our chefs and prepared in-house. We use fresh, seasonal and local produce. All of our food is prepared to order, and some dishes have a 45-minute cooking time. During busier times this may take longer. It is worth the wait, we promise.
Starters
Soup of the Day
Served with freshly baked bread and butter.
Oak Smoked Salmon
Beetroot and apple tartare, herb oil.
Mediterranean Bruschetta
Roasted vegetables, crumbled feta and rocket salad.
Crayfish and Prawns
Baby gem lettuce, Marie Rose, apple, micro salad and lemon oil.
Whipped Burrata
House-pickled plums, hazelnut crumb and aged vinegar syrup.
Herby Mushrooms
Toasted sourdough, woodland mushrooms, soft goat’s cheese and rocket.
Small Plates & Bar Snacks
Welsh Rarebit
Aged Cheddar cheese, Guinness, mustard, Worcestershire sauce, sourdough and pickled onions.
Crispy Calamari
Tossed seasonal salad and sweet chilli sauce.
Hot Chicken Wings
Frank’s hot sauce and hot BBQ sauce.
Salt N Pepper Chicken Strips
Seasonal salad and garlic aioli.
For the Table
Classic Ploughman’s
Blue Vinny cheese, mature Cheddar cheese, pork pie, Parma ham, winter salad, pickled onions, fruit chutney and sourdough bread.
Mezze
Stuffed vine leaves, houmous, feta, olives, sunblush tomatoes, tzatziki and herb flatbread.
Fishermans’
Oak smoked salmon, crispy calamari, prawn tempura, haddock goujons, tartare sauce, Marie Rose, lemon and assorted breads.
Open Sandwiches & Salads
Please ask for gluten-free options. Sandwiches available 12pm to 3pm.
Smoked Salmon and Crayfish
Seasonal salad, crème fraîche and balsamic glaze.
Houmous and Marinated Artichoke
Seasonal salad, roasted red pepper, marinated onions and garlic and herb mayonnaise.
Rare Roast Beef
Seasonal salad and red onion marmalade.
Classic BLT and Free Range Egg
Crispy streaky bacon, beef tomato, baby gem and soft fried egg.
The Royal Oak Main Events
Sticky Pork Belly
Spring onion mash, honey-glazed root vegetables and red wine jus.
Salmon, Crab Fishcakes
Creamed leeks, Tenderstem broccoli and poached egg.
Roast Chicken Breast
Oyster mushroom and baby spinach risotto, rocket and Parmesan shavings.
Mushroom Wellington
Woodland mushrooms, pearl barley, beetroot, spinach, beetroot gel and herb oil.
Slow Cooked Beef Blade
Fondant potato, winter greens and shallot thyme jus.
Royal Oak Pie
Seasonal vegetables, fat chips or mash and rich gravy. Please ask your server about today’s pie.
8oz Rib Eye Steak
Grilled tomato, flat mushroom and chunky chips.
Add: peppercorn sauce, garlic butter or mushroom sauce for £2.00.
Royal Oak Burgers
Served on a rustic bun with house coleslaw and fries.
6oz Beef Brisket Burger
Baby gem, beef tomato and tomato relish.
Salt N Pepper Chicken Breast Burger
Baby gem, beef tomato and mayonnaise.
Falafel & Spinach Burger
Baby gem, beef tomato and onion chutney.
Burger Extras
Add: cheese £1.50 or bacon £2.00.
Royal Oak Classics
Fish and Chips
Haddock fillet served with chunky chips, tartare sauce, a lemon wedge and a choice of mushy or garden peas.
Add: curry sauce for £2.00.
Cumberland Sausage
Two local sausages, creamed mashed potato, seasonal vegetables and red wine gravy.
BBQ Pork Ribs
Chunky chips, tossed salad, coleslaw and onion rings.
½ rack of ribs: £15.95.