We are now taking bookings for Sunday lunches
Sunday 21st February – Sunday lunch
Saturday 27th February – Gourmet night
Saturday 27th February
Salmon, prawn and cod fishcakes, watercress & caper salad, tartare sauce
Duo of lamb –2 bone rack of lamb with garlic & herb crust, pulled shoulder shepherd’s pie served with a celeriac cheese gratin, tender stem broccoli and a garlic & rosemary red wine jus
Trio of lemon and blueberry to share – Tart, cheesecake & panna cotta
Starting on 7th February, our reheat @ home Sunday lunches will run on alternative weekends to our “Gourmet Nights”
The menu features 5 roasts with all the trimmings, including our trio of roasts. The meal requires you to follow a few simple steps to reheat at home resulting in a fresh, piping hot lunch without the washing up!
To make a reservation – Please click the booking link at the bottom of the page and select a collection time slot for the Sunday morning of your choice. Follow the booking process through to menu selection and payment to confirm.
Roast beef (30 day aged)
Roast belly of pork & apple jam
Slow roasted pulled shoulder of lamb
Turkey escalope filled with a chestnut stuffing, wrapped in bacon
The Royal Oak trio of roasts – Roast beef, belly of pork and slow roasted pulled shoulder of lamb
Vegetarian nut roast (V)
All served with a giant Yorkshire pudding, braised red cabbage, cauliflower cheese, honey roasted carrots and parsnips, stuffing, roast potatoes, greens and lashings of red wine gravy.
Children’s half portions of beef, pork, lamb & nut roast
Sticky toffee pudding with custard
Chocolate brownie with chocolate sauce & pouring cream