Royal Oak Christmas Menu

Our menu this year is devoted to tasting as wide a range of our simple produce as possible, ideally sharing it with your friends, families and colleagues during the meal.


Lunch and Supper, 29th November to 24th December

Starters and mains are served as sharing boards at your table, for one or more people, catering for carnivores, veggies and fishies! This is sociable eating, as it should be, and we don’t want to see any envious glances at what other people are grazing on! All meat and dairy, and most veg/fruit/nut, is organic. Fish is wild, or organic. It’s the way we do it. There’ll be a surprise or two along the way, we expect. Nibbles on arrival.

£28 two courses / £32 three courses (Per person)

Starter sharing boards

For carnivores

Organic chicken satay, ginger chilli and turmeric marinade, warm cashew and coconut dip
Pressed pork, pistachio and apricot terrine, wrapped in bacon
Pig’s cheek bon bon, hot, braised,
Japanese crumbed, fried
Homemade pork scratchings
With apple sauce, relish, bread

For veggies

Spicy chickpea and squash tagine
Tomato and goat’s cheese sushi – seaweed stuffed with goat’s cheese risotto, in a piquant pepper and tomato compote
Leek terrine, braised in white wine
English winter herbs
With baby flat bread, relishes

For fish lovers

Home pickled UK trout
Salmon and smoked salmon roulade – mousse wrapped in smoked salmon, flavoured with dill, black pepper and lemon
Calamari pan fried in ginger, chilli and coriander on crispy kale seaweed
With bread, dill and garlic mayo,
sweet chilli sauce

Mains sharing boards

For carnivores

Roast fillet of beef, served pink
Rack on Black – lamb loin stuffed with black pudding
Slow roast pork belly
With greens, garlic mash, roasties, gravy

For veggies

Courgette, aubergine, tomato and
pepper moussaka
Parmesan cup with mushroom ragu filling,
truffle oil and thyme
Nut roast, laden with chestnuts, peppers, garlic, leeks and carrots (and nuts!),
served warm with chilli jam
Beetroot mess – whole and puréed beetroot with crème fraîche
With seasonal greens,
garlic and herb mash, roast potatoes

For fish lovers

Dipped salmon Christmas present – cubes of salmon dipped in lemon and juniper, dunked in honey, wrapped in filo, served hot and crisp
Sea bream tempura
Smoked haddock rarebit – poached in milk served on toasted rye, traditional rarebit topping
With garlic mayo, chilli sauces, greens, potatoes

Puddings, a small pick n mix board

Rocher Brownies – Ferrero R filled brownies, vanilla buffalo milk ice cream
Figgy sticky toffee pudding – Christmas pudding flavoured STP, so think cranberries, raisins, orange zest, with brandy sauce and custard
Blackberry mille feuille – layers of shortbread, with Eastbrook blackberries and cream, blackberry mousse

  • Please note your reservation will be confirmed by email or phone call. If you would like to book by phone please call 01793 790481
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To book a table please call us on:
01793 527082