The Royal Oak

The Royal Oak ūüĎćūüĎćūüĎćūüĎć

 

We followed the GPS to a dead-end street before doubling back to find this unassuming pub surrounded by fields of green and yellow.  This is THE definition of a gastro-pub.  The Hinds Head could learn a thing or EVERYTHING from this competing, Michelin One Star establishment.

AMBIENCE

–¬†location:¬†¬†Nowhere,¬†literally¬†according¬†to¬†our¬†GPS.

–¬†character¬†and¬†atmosphere:¬†¬†Very¬†friendly.

–¬†style¬†and¬†comfort:¬†Pub¬†with¬†nice¬†artwork¬†and¬†a¬†light,¬†fun,¬†slightly¬†professional¬†feeling.

–¬†table¬†and¬†glassware:¬†¬†Good.

–¬†other¬†guests:¬†¬†Very¬†local.

–¬†ambience¬†rating¬†(1¬†to¬†5¬†thumbs¬†up/down)

SERVICE

–¬†reception:¬†¬†Outstanding…Mo¬†better!

–¬†floor¬†staff¬†(knowledge¬†and¬†presentation¬†of¬†food,¬†attention¬†to¬†details¬†and¬†awareness¬†of¬†guests):¬†¬†Pleasant,¬†knowledgable¬†staff¬†obviously¬†influenced¬†by¬†the¬†manager,¬†who¬†is¬†excellent.

–¬†sommelier,¬†maitre’d,¬†chef,¬†manager:¬†¬†Head¬†Chef¬†Dominic¬†Chapman¬†(now¬†opening¬†his¬†own¬†place). Mo¬†Gherras¬†is¬†the¬†Manager¬†and¬†a¬†rock¬†star¬†from¬†a¬†service¬†perspective.

–¬†service¬†rating¬†(1¬†to¬†5¬†thumbs¬†up/down)

FOOD

–¬†bread:¬†¬†Too¬†good.¬†¬†I¬†cut¬†off¬†my¬†hands¬†and¬†considered¬†pulling¬†my¬†teeth¬†in¬†an¬†effort¬†to¬†stop¬†eating!!!

–¬†ingredients:¬†¬†Fresh.¬†Zucchini¬†off¬†the¬†hook,¬†which¬†reflected¬†the¬†freshness¬†of¬†the¬†vegetable¬†more¬†than¬†the¬†light¬†breadcrumbs.

–¬†presentation:¬†Very¬†well¬†presented¬†by¬†staff.

–¬†creativity:¬†¬†Excellent

–¬†taste:¬†¬†Excellent,¬†but¬†a¬†touch¬†too¬†much¬†salt.¬†¬†This¬†is¬†true¬†of¬†most¬†“Modern¬†British”¬†efforts¬†we¬†tried¬†on¬†the¬†trip.¬†¬†What¬†they¬†lack,¬†happily,¬†in¬†butter¬†and¬†oil,¬†they¬†almost¬†over-compensate¬†with¬†salt.

–¬†smell:¬†¬†Lovely.

–¬†execution:¬†¬†Perfect

–¬†food¬†rating¬†(1¬†to¬†5¬†thumbs¬†up/down)

Mixed grain bread, dried tomato bread, flat bread with olive oil. Robuchon-good!!!

Rabbit on toast. Basically a pate, nice, light.

Fried courgettes.  Outstanding, lightly fried, yummy flavor.

Garlic soup with anchovy toast. OMYG.  The soup world MUST stand-up and take notice.

Pigeon salad.  A to Z a fun winner. The jelly makes the dish crazy good!

WINE
–¬†selection:¬†¬†Very¬†good¬†to¬†excellent¬†with¬†some¬†UK¬†wines,¬†particularly¬†bubbles¬†from¬†Gusbourne¬†Estate¬†and¬†Nyetimber.

–¬†variety:¬†¬†Excellent

–¬†value:¬†¬†Slightly¬†expensive.

–¬†wine¬†rating¬†(1¬†to¬†5¬†thumbs¬†up/down)

Half pints of London Pride and Sprinter. Both pretty good.

Glasses of  Gusbourne, Blanc de Blancs, Kent, England 2009.  Impressive.

Stopham Estate Pinot Blanc 2011.  Slightly dry, good exotic fruit, well-balanced, not bad.

Glass of  Corbieres, Cuvee Reservee, Ch La Voulte-Gasparers, Languedoc 2012. Nice

MISC

–¬†type¬†of¬†cuisine:¬†¬†Modern¬†British

–¬†dress¬†code:¬†¬†Very¬†casual

–¬†overall¬†rating¬†(1¬†to¬†5¬†thumbs¬†up/down)

Menu/Price

The Royal Oak 

Chef Michael Chapman

Littlefield Green, Nr. Maidenhead, Berkshire, SL6 3JN
United Kingdom

www.theroyaloakpaleystreet.com

GastroNaughties’ Restaurant Ratings Criteria

GastroNaughties’¬†Restaurants in UK and Dublin