The Royal Oak

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The kitchen

A seasonal menu with serious Sunday intent

The kitchen changes its menu with the market, cooking in-house and sourcing meat and fish from British producers. Sunday roasts use meat from HG Walter, including dry-aged Hereford beef, Cornish lamb and free-range chicken, with crisp roast potatoes, Yorkshire puddings, seasonal greens and gravy.

The bar

A freehouse that chooses its own list

The Royal Oak is free of brewery ties, so its team selects the beers, wines and suppliers themselves. There are draught beers, a moving wine list, cocktails and bar snacks, alongside vegetarian options and occasional supper clubs or wine tastings.

Come for

1. 01

   Seasonal cooking, HG Walter Hereford beef, Cornish lamb, and free-range chicken from British farms

2. 02

   Sunday roasts with crisp potatoes, tall Yorkshire puddings, seasonal greens, gravy, and moving wines

3. 03

   Freehouse pours, independently chosen beers, a considered wine list, cocktails, and bar snacks

4. 04

   Opposite Old Marylebone Town Hall, a short walk from Marylebone Station and Baker Street