All posts by sarah

Now Hiring!

 

 

 

 

 

 

We are looking for a 2nd chef to support the Head Chef in the day to day service of the kitchen. Preparing fresh food and learning a a large and varied menu whilst maintaining the high standards of our team.

The person that we are looking for will have the ability to work under pressure in a busy kitchen, working with a ‘can do’ attitude.

The position will include excellent rates of pay and an immediate start.

Interested?

Apply by email or phone.

Royaloakyork@hotmail.com

07792008652 – Sarah

Function Room free to hire

At The Royal Oak we are delighted to be able to offer our upstairs Function Room for private events, meetings and large group reservations.

For a panoramic view of our Function Room, please click here

The room holds up to 30 people and is an ideal private space for anything from celebrating a special occasion to hosting your societies next meeting.

We can also provide meals and snacks for you and your party if required, please see our buffet menu for more information:

BUFFET MENU

£7 PER PERSON – Choose any three of the following sandwiches:

  1. Egg Mayo.
  2. Chicken and Bacon.
  3. Cheese and Tomato.
  4. Roast Ham.
  5. Tuna Mayo.

                      AND

Choose any two of:

  1. Garlic Bread.
  2. Quiche with potato salad.
  3. Tomato and Cheese Tostadas.
  4. Hot or Cold Pasta.
  5. Sausage Rolls.
  6. Pork Pies.
  7. Chicken Wings.

All served with chips and salad.

£10 PER PERSON – CHOOSE ANY TWO OF THE FOLLOWING SANDWICHES:

  1. Egg Mayo.
  2. Chicken and Bacon.
  3. Cheese and Tomato.
  4. Roast Ham.
  5. Tuna Mayo.

AND ANY TWO OF:

  1. Moroccan Tagine – served with cous cous or rice.
  2. Vegetable Tagine – served with cous cous or rice.
  3. Chicken Curry – served with rice.
  4. Vegetable Curry – served with rice.

AND ANY THREE OF:

  1. Garlic Bread.
  2. Tomato and Cheese Tostadas.
  3. Chicken or Veg Risotto.
  4. Hot or cold Pasta.
  5. Chicken Wings.
  6. Sausage Rolls.
  7. Pork Pies.

All served with chips and salad.

£13 PER PERSON – CHOOSE ANY THREE OF THE FOLLOWING SANDWICHES:

  1. Egg Mayo.
  2. Chicken and Bacon.
  3. Cheese and Tomato.
  4. Roast Ham.
  5. Tuna Mayo.

AND ANY TWO OF:

  1. Moroccan Tagine – served with cous cous or rice.
  2. Vegetable Tagine – served with cous cous or rice.
  3. Chicken Curry – served with rice.
  4. Vegetable Curry – served with rice.

PLUS RECEIVE ALL OF:

  1. Garlic Bread.
  2. Cheese and Tomato Tostadas.
  3. Chicken or Veg Risotto.
  4. Hot or cold Pasta.
  5. Chicken Wings.
  6. Sausage Rolls.
  7. Pork Pies.

All served with chips and salad.

If you would like to something different or have any special requests please let us know and we will do our best to accommodate you.

If you would like to order any food for your booking we do ask that you place a preorder with us no later than five days in advance of your booking.

Our Function Room is available free of charge, all we require is a £50 deposit that is refunded to you upon arrival for your booking.

Alternatively, for smaller gatherings, why not book our private Snug which holds around a dozen people.

 

 

 

 

 

If you have any questions or would like to book our Function Room or Snug, please call us on 01904 628869 or email us at royaloakyork@hotmail.co.uk

Gin and Tonic Emporium @RoyalOakYork

The Gin Emporium@RoyalOakYork.

Gin and Tonic @ the Oak.  Our wide range of small batch and craft gins, from distillers across the globe, are perfectly served over ice in a Copa glass. Individually garnished to enhance botanicals and taste. Served with a range of fever tree tonics.

GIN OF THE WEEK.

Saffron Gin.   France – Coriander.

Hand crafted and produced in a traditional pot still in small batches, Saffron Gin is made from nine fresh botanicals that include juniper, coriander, lemon, orange peel, angelica seeds, iris, fennel and saffron.

————————–

Tanqueray No.10.   London – Lime.

Inspired by Charles Tanqueray’s pursuit of perfection, Tanq Ten is distilled in small batches with whole fresh citrus fruits and the finest hand-selected botanical. This is the ultimate for any juniper based gin.

This is the manager’s favourite.

—————————

Monkey 47.  Germany – Plum. Recommended tonic; Fevertree Mediterranean.

Unusual gin from the black forest of Germany.  Boasting 47 different botanicals. This is a robust and powerful gin with plenty of spice, fruit and herb flavours.

—————————

Tanqueray.  London – Lime wedge.

Tanqueray epitomises the London Dry style, it comes as no surprise that it provides a crisp, dry taste. A titan that survived prohibition to make it to this menu.

—————————-

Portobello road.  London – Grapefruit.

A tip of the hat to the gins and distillers of yesteryear. Old-style London Dry Gin, containing traditional botanicals and spices with a generous dose of juniper.

——————————

Sipsmith.  London – Lime wedge. Recpmmended tonic; Fevertree Elderflower.

This super-small-batch artisanal Gin is flavoured with restraint, making it easier for the natural quality of the spirit to shine through. Spicy juniper with hints of citrus.

——————————-

Martin Miller’s.   Birmingham – Strawberry.

If you’re worried about your carbon foot print this isn’t the gin for you as Martin Miller’s Gin starts life at Langley’s Distillery near Birmingham, before setting off on a 3,000 mile round trip to Iceland and back. The reason being to use only the purest water.

———————————

The Botanist.   Islay – Rosemary.

22 of the 31 botanicals are native to Islay, including wild Islay Juniper, giving us a real taste of the island that’s not a whiskey.

——————————–

Whitley Neill.   England – Orange.

A London Dry Gin made with African botanicals including extracts from the Baobab Tree (known as the Tree of Life) and Physalis fruit. It’s made in a one-hundred-year-old copper pot still. A gin with true African spirit.

———————————-

Hendricks.  Scotland – Cucumber.

The starting point for many gin journeys for the people who “don’t like gin”. Quirky producer Hendricks makes their pot-still distilled gin using cucumber as one of the primary botanicals. This makes for a unique, tasty and incredibly refreshing Gin.

—————————

Star of Bombay.   England – Orange peel.

Star of Bombay London Dry Gin features botanicals that’ll be familiar to those who love Bombay Sapphire, with a reassembled flavour profile.

———————–

Brockman’s.   England – Mixed Berries.  Prefect with Fevertree tranditional tonic.

Delicious gin from Brockman’s. This is made with Bulgarian coriander, blueberries and blackberries as well as bittersweet Valencia orange peel. The result is well balanced and full of flavour. A favourite among staff and customers.

—————————-

Victoria Rhubarb Gin.   England – Rhubarb peel.

A very regal gin, which uses a variety of rhubarb originally grown in Queen Victoria’s garden, hence the name. A spirit with plenty of sweetness and some subtle, enjoyable sour notes emanate from the rhubarb. Looking for something different? This one’s for you.

——————————

Ophir.   England – Black pepper and Orange.

A London Dry Gin made with botanicals from along the traditional spice route that led back to the UK. Indonesian Cubeb berries, Indian black pepper and Morrocan coriander are all used in this gin.

—————————-

Bloom.   England – Strawberry.

Bloom gin is a superb London Dry Gin produced by Grenall’s and named “Bloom” in reference to the floral nature of its botanicals: honeysuckle, pomelo and chamomile. Light and refreshing perfect to enjoy with a meal on a summers day.

—————————

William’s Gin.   Herefordshire – Apple.

This dry, juniper led gin has been designed for the much loved G’n’T. Chase distil their Naked vodka from cider made from organically grown apples, they then distil their gin from the vodka. The result is a delicious gin with notes of spice and citrus fruit.

——————————-

Adnams Copper House.   Suffolk – Orange peel.

This cracking gin is distilled in a beer stripping column, before being put through a handmade copper pot. It is the purified in a rectifier, all very scientific but the result is a very full and rich gin which is infused with six botanicals including juniper, sweet orange and hibiscus flowers.

——————————

All our gins are served with Fevertree tonic.

Burger Night @RoyalOakYork

Thursday Night is Burger and Beer Night Royal Oak

Choose from our selection of hand pressed gourmet burgers and get a can of crafted artisan beer, a bottle of Coca-Cola or a bottle of Budweiser on us.

 We only use rice flour in our burgers so without the bun they are gluten free.

Burger and a drink for £11.95

First choose your burger from the following: homemade seasoned lamb, beef, Cajun chicken breast, falafel or Holme Farm venison burger.

All served with our freshly hand cut chips, salad,  and onion rings.

Then choose how you’d like your burger.

  1. Classic Royal Oak – served with Taw Valley mild cheddar cheese and crispy bacon.
  2. Chef’s Special  – with brie, cranberry and bacon.
  3. The Blue Boar  – served with blue cheese, mushroom and crispy bacon.
  4. Full English – with a fried egg, black pudding and crispy bacon.
  5. The Italian  – dressed with wild rocket, shaved parmesan and pesto.
  6. The Mexican  – with spicy Mexican cheese, garlic dill gherkin and chilli sauce dip.
  7. Yorkshire Blue  – with blue cheese and mushroom.
  8. Naked burger –  a bun free burger with mixed leaves and new potato salad.

You can now book a table online via our website.

Please use the form below:

Quandoo

The Royal Oak serves up really good food!

Some of the choices on offer include beer-battered haddock and chips, homemade pie of the day and Scottish salmon fillet, as well as some dishes with international influences like the spicy Moroccan tagine, pasta and risotto. Why not head over to The Royal Oak on a Sunday and tuck into the traditional Sunday lunch? Located in the historic heart of York, this city centre pub is popular with tourists with its close proximity to a number of attractions. Book a table a get yourself down to Goodmangate for real ale, comforting cuisine and some good old Yorkshire hospitality!

Perfection: Enjoy our Prosecco and Platter offer

The perfect way to escape those Monday blues: Enjoy our Prosecco and Platter offer at the Royal Oak!

For only £20 treat yourself and your friends or colleagues to a bottle of Prosecco and one of our delicious meaty or veggie sharing platters.

Unwind after a hard day at work, take a break from shopping or add some indulgence into your day of sight-seeing around York in our characterful, relaxing lounge or bar.

This offer runs from midday until 7pm, Monday to Friday, so feel free to pop in a take advantage of this great deal for lunch or tea!

Also at The Royal Oak…

Why not join us on Wednesday, Friday and Saturday nights from 9pm for live music in our intimate front bar.

Our Sunday lunches are amazing – you won’t want to miss them so book ahead to avoid disappointment.

Get quizzical on a Sunday night for your chance to win a gallon of ale and other spot prizes in our weekly pub quiz.

Monday to Wednesday evenings we offer you our fantastic set menu. Tuck in to two courses for £11.95 or three courses for £15.95.

Thursday night is Burger Night at The Oak – treat yourself to a succulent, juicy burger and selected drink for under £12.

We are giving you a bottle of wine when you order two main meals from our House Favourites menu on a Friday night, seriously!!

More great value on Saturday nights: order two courses from our special set menu for £15.95 or three courses for £19.95.

 

 

Prosecco and sharing Platter @ the Royal Oak

We are offering a bottle of Prosecco and a sharing meat or veg platter for £20.

The offer is available Monday to Friday 12 to 7pm.

The perfect after work social and share or maybe as a spot of lunch whilst shopping or sight seeing. Or perhaps a romantic gesture drinking wine and sharing a platter.

 

 

 

 

 

Free bottle of wine with every two main meals from our “House Favourites Menu.”

Friday Night is: House Favourites Night.

Buy any two meals of this menu and receive a free bottle of Shiraz, Pinot rose or Chardonnay wine.

10oz Rib-Eye steak, served with grilled tomato, portabello mushroom, salad and hand-cut chips £16.95.

Scottish salmon fillet on a bed of roasted charlotte potatoes, butter beans, seasonal vegetables with a sauce of a cherry tomatoes, leeks and olives and drizzled with pesto £14.95.

8oz Sirloin Steak served with grilled tomato, portabello mushroom, salad and hand-cut chips £14.95.

Belly pork slowly roasted served on a bed of roasted charlotte potatoes, with black pudding, seasonal vegetables with red wine jus £13.95.

6oz Venison Steak served with grilled tomato, portabello mushroom, salad and hand-cut chips £15.95.

Cajun chicken breast served with grilled tomato, portabello mushroom, salad and hand-cut chips or chefs special rice and seasonal vegetables £13.95.

Vegetarian risotto served in a homemade tomato sauce with courgettes, peas and peppers, topped with rocket and extra virgin olive oil with garlic bread £13.95.

10oz Rump Steak steak served with grilled tomato, portabello mushroom, salad and hand-cut chips £14.95.

Duck leg served on a bed of charlotte potatoes, seasonal vegetables and served with an orange jus £13.95.

Slow cooked venison shank with mashed with potatoes, seasonal vegetables and red wine gravy £13.95.

Fillet of sea bass served on roasted new potatoes with cherry tomatoes, leeks and a butter sauce finished off with olive tapenade £12.95.

Upgrade your wine to a Merlot, Chilean Sauvignon Blanc, Malbec and Pinot Grigio for £2.

Free bottle of wine with our favorites menu.

 

Free bottle of wine with every two main meals from our “House Favorites Menu.”

Friday Night is: House Favorites Night.

Buy any two meals of this menu and receive a free bottle of Shiraz, Pinot rose or Chardonnay wine.

10oz Rib-Eye steak, served with grilled tomato, portabello mushroom, salad and hand-cut chips £16.95.

Scottish salmon fillet on a bed of roasted charlotte potatoes, butter beans, seasonal vegetables with a sauce of a cherry tomatoes, leeks and olives and drizzled with pesto £14.95.

8oz Sirloin Steak served with grilled tomato, portabello mushroom, salad and hand-cut chips £14.95.

Belly pork slowly roasted served on a bed of roasted charlotte potatoes, with black pudding, seasonal vegetables with red wine jus £13.95.

6oz Venison Steak served with grilled tomato, portabello mushroom, salad and hand-cut chips £15.95.

Cajun chicken breast served with grilled tomato, portabello mushroom, salad and hand-cut chips or chefs special rice and seasonal vegetables £13.95.

Vegetarian risotto served in a homemade tomato sauce with courgettes, peas and peppers, topped with rocket and extra virgin olive oil with garlic bread £13.95.

10oz Rump Steak steak served with grilled tomato, portabello mushroom, salad and hand-cut chips £14.95.

Duck leg served on a bed of charlotte potatoes, seasonal vegetables and served with an orange jus £13.95.

Slow cooked venison shank with mashed with potatoes, seasonal vegetables and red wine gravy £13.95.

Fillet of sea bass served on roasted new potatoes with cherry tomatoes, leeks and a butter sauce finished off with olive tapenade £12.95.

Upgrade your wine to a Merlot, Chilean Sauvignon Blanc, Malbec and Pinot Grigio for £2.

Have you booked your table for Burn’s Night?

 

Burn’s Night @ the Royal Oak

Join us for a meal on Burn’s Night on Wednesday 25th January and enjoy a free Malt whisky on us.

Evening Set Menu.

Two courses, £11.95 and three courses £15.95.

Starters.

Soup of the day served with toasted ciabatta.

Goats cheese lightly grilled and served on toast with mixed leaves drizzled in balsamic glaze.

Buffalo mozzarella stuffed portabella mushroom drizzled with pesto on a bed of salad.

Deep fried spicy chicken wings with garlic and parsley mayo.

Deep fried falafel served with salad and garlic mayo.

Mains.

Freshly made meatballs in a rich tomato sauce served with aromatic rice and salad.

Vegetarian Risotto with Courgette, Peas and Peppers in a crème fraiche and pomodoro sauce with wild rocket.

Slow cooked beef and vegetable tagine served with homemade aromatic cous cous.

Grilled goats cheese salad with toasted sliced ciabatta, on a bed of mixed leaves, peppers, tomatoes and glazed roasted onions.

Beer Battered haddock and homemade hand cut chips with mushy peas.

Vegetarian or Chicken ravioli in a creamy mushroom and garlic sauce.

Chicken risotto with sautéed mushrooms in a creamy white wine sauce with wild rocket.

Chicken curry served with aromatic rice and garlic bread.

Desserts.

Sticky toffee pudding with custard.

Three scoops of ice cream (vanilla, chocolate and strawberry).

Choc fudge cake with vanilla ice cream.

Apple pie with custard.

 Cheesecake.

 

Share this Valentines post to be in the draw for a free bottle of prosecco.

Why not join us for Valentines Day?  

We would like to invite you to celebrate Valentines Day in style at the Royal Oak, York. Our sumptuous four course meal comes with a free glass of Prosecco.

sartori_prosecco

You could have a proper pint of one of our well kept real ales  as well as romantically sipping a free Valentines glass of  prosecco with your guest.


Valentine Menu £23.95

Bread and olives with homemade soup with sliced ciabatta to share on arrival with a glass of prosecco.

29da29c9798bf199add63cf92d9555cd-heart-clip-art

Deep fried calamari served with lemon mayo and paprika.

Smoked cod and pancetta fishcakes on a bed of rocket salad drizzled with lemon juice.

Mozzarella stuffed and grilled in a portabella mushroom drizzled with pesto and on a bed of salad (v).

Spiced chicken wings served with garlic mayo and salad.

Homemade chicken liver pate served with sliced ciabatta and salad.

Goats cheese lightly grilled and served on toasted ciabatta and drizzled with balsamic glaze (v).

 29da29c9798bf199add63cf92d9555cd-heart-clip-art

Slow roasted venison shank served on a bed of creamy mashed potato with a red wine gravy and seasonal vegetables.

Scottish salmon fillet on a bed of roasted charlotte potatoes, seasonal vegetables with a sauce of cherry tomatoes, leeks and olives, drizzled with pesto.

8oz sirloin steak cooked to your liking and served with handcut chips, tomato, mushroom and salad.

Creamy mushroom and spinach ravioli (v).

A fillet of seabass on a bed of seasonal vegetables, tomatoes and leeks and roasted charlotte potatoes with olive tapenade.

Vegetarian risotto with a tomato sauce, peppers, courgettes and peas (v).

Slow cooked duck confit served with orange sauce with charlotte potatoes and seasonal vegetables.

29da29c9798bf199add63cf92d9555cd-heart-clip-art

Selection of three scoops of luxury ice cream.

Rich sticky toffee pudding served with custard.

 A light homemade lemon cheesecake drizzled with berry coulis.

Indulgent chocolate fudge cake with ice cream.

Red velvet cake with cream.

 

Finish with a tea or coffee served with Mint chocolate.

 

29da29c9798bf199add63cf92d9555cd-heart-clip-art

 

_DSC3282

Gin Emporium @royaloakyork

Why not discover our Gin Emporium?

 

Gin

We prefer to pair all our Gin and Tonics with Fever-Tree Premium Tonic Waters. With their carefully selected natural botanicals and perfect carbonation, Fever-Tree tonics have been crafted to enhance the taste of gin. Simply select a gin and then choose your tonic.

 Bombay Sapphire Gin.

Gin Aromatic with bright citrus notes. Best enjoyed with any of our Fever-Tree Tonics. Garnished with lemongrass and balck pepper.

Botanist Islay Dry .

This highly complex, floral gin has an outstanding finish and impeccable provenance. Best enjoyed with any of our Fever-Tree Tonics. Garnished with lemon thyme.

Brockmans. 

Juniper is complemented by unique blueberry and blackberry flavours that deliver a distinctive fruit taste. Best enjoyed with any of our Fever-Tree Tonics. Garnished with blackberries and orange.

Gordon’s London. 

Juniper forward house pour. Pairs best with Fever-Tree Indian Tonic. Garnished with a lime wedge.

Opihr Gin Pronounced ‘o-peer’.

Strongly spiced with a warmth of black pepper and cubebs. Best enjoyed with any of our Fever-Tree Tonics. Garnished with orange and cardamom.

Plymouth Gin.

Extremely smooth, creamy and full bodied with a slight sweetness. On the nose there is a rich, fresh aroma of juniper followed by notes of coriander and cardamom. Pairs best with Fever-Tree Indian Tonic. Garnished with lemon wedge.

Portobello Road Gin.

A traditional old style London Dry with predominant juniper, big notes of white pepper and hints of red berry. Best enjoyed with any of our Fever-Tree Tonics. Garnished with slice of pink grapefruit.

Sipsmith Gin.

Exceptionally well balanced with a classic juniper front. Pairs best with Fever-Tree Indian Tonic. Garnished with a lime wedge.

Tanqueray London Dry. 

Clear and poignant juniper aromas with a light spice. Pairs best with Fever-Tree Indian Tonic. Garnished with a lime wedge.

Whitley Neill .

Smooth with rich juniper and citrus combined with notes of potpourri and exotic spice. Best enjoyed with any of our Fever-Tree Tonics. Garnished with orange and hops.

Hendrick’s.

Delightfully infused with cucumber and rose petal. Best enjoyed with any of our Fever-Tree Tonics. Garnished with a slice of cucumber.

TONIC

Premium Indian Tonic Water Uniquely fresh tasting with subtle and supportive citrus notes that are perfectly balanced by natural quinine. Naturally Light Tonic Water By using fruit sugars, Fever-Tree have created an all-natural, low calorie tonic with 58% fewer calories.

You can now book a table online via our website

Restaurant MenuContact our restaurant for further details on our special offers or menus