Only a stone’s throw away from the Scarborough Market, Clark’s Restaurant is an inviting and relaxed eatery which follows a ‘regional and seasonal’ ethos. The restaurant’s commitment to using local produce wherever possible stems from chef patron Rob Clark, who trained at Yorkshire Coast College, before going on to work in the kitchens of Michelin-starred haunts such as the Star Inn and Harome & The Box Tree.
In 2016, Clark ventured out on his own and opened his eponymous restaurant. The dining room here is a calming space, featuring terracotta floor tiles and mint green walls. Rustic wooden tables and chairs add character, as do eye-catching portraits of wildlife which line the walls, while towards the back of the dining room there is a bar. Prop up a stool here after dinner should you fancy exploring Clark’s well considered range of spirits.
Clark’s offers an a la carte which changes with the seasons and depends upon the local produce that is available at the time. The kitchen team works with a small network of suppliers who prioritise quality over quantity, so there may well be some surprise dishes on your visit. No matter what time of the year you venture here though, you will be greeted with a menu of sophisticated, playful and ingredient-led dishes which are sure to impress.
To begin, you might tuck into the likes of curried cauliflower fritters, or perhaps Wensleydale cheese doughnuts served alongside onion marmalade and chilli jam. For your main course, choose from dishes such as chicken chasseur with truffle crushed potatoes or a classic surf ‘n’ turf, while you can round off your meal with tempting dessert options including lemon posset and an upside down strawberry cheesecake.
Note that due to the French cooking methods used in the kitchen, Clark’s cannot cater to vegan diners.