Estbek House

Menu

Our menu changes continually with the seasons and the catch of the day, here is a selection of our most popular seasonal starters, mains and desserts as a guide to what to expect during each season.

Starters

Moules Mariniere Highly Recommended!
The first of the season! Served in traditional cream sauce.

Sandsend Chowder
Traditional chowder made with creamy seafood stock and selected seafoods of the day, served with parsley and garlic bread.

Pan Fried Sardines Highly Recommended!
Served pan fried with garlic and herbs!

Pan Seared Shetland King Scallops
Pan seared and served with shards of crisp parma ham and pea puree.

Garlic Crevettes
Pan seared and served with Yoghurt and Cucumber dressing.

Turbot Goujons
Served in a beer batter with Fennel Coleslaw.

Wild Mushroom Basket(v)
An assortment of fresh wild mushrooms are pan seared with a hint of garlic and served in a bubble & squeak basket with a light mushroom sauce.

Chicken Liver Pate
This delicious recipe is served with salad garnish and toasted Brioche.

Kipper Pate
Using only the best of Whitby's kippers (fortunes) in this recipe, served with salad garnish and toasted Brioche.

Main Courses

Fresh Wild Fish Selection
Our wild fish (we only use fresh wild fish), served off the bone, their delicate flavours preserved by pan searing, until the flesh has a pearl appearance with a squeeze of lemon and a sprinkling of black pepper presented with an accompanying sauce of your choice, served with seasonal vegetables and potatoes. Tonight's fresh selection from our local markets is:
• Fillet of Local Cod
• Large Fillet of Plaice
• Fillet of Lemon Sole
• Fillet of Local Turbot

Accompaniment to our Fish
Please note all accompaniments are served on the side, so as to ensure that you may enjoy the natural flavours of the fish.
• White wine cream sauce (a light cream sauce with a hint of white wine)
• Lemon Butter (served on the fish)

Whole Lobster Thermidor
Whole local lobster, Crayfish and Brown Shrimp cooked in a light thermidor sauce, topped with parmesan cheese and served with a Rocket salad and chips!

Estbek's Seafood Pie
Our finest seafood's, consisting of: Lobster, Cod, Crayfish tails and Brown shrimp all served in a seafood stack and topped with a sliced and seared King Scallop, and accompanied with a light white wine cream sauce with new potatoes, and seasonal vegetable wrap and oven roasted vine tomatoes.

Smoked Duck with Figs and Balsamic Reduction
Gressingham duck smoked at Estbek, pan seared to your requirements, accompanied with Black Pudding and a fig and balsamic sauce reduction and dauphinause potatoes and steamed baby vegetables.

Fillet of Shiraz Glazed Steak
Finest local fillet steak pan seared and served to your own requirements with our popular Shiraz Glaze, with red onions and mushrooms and served with dauphinause potatoes and steamed baby vegetables.

Chick Pea and Lemon Potato Cake (v)
Served topped with our own garden beetroot and Littlebeck goats cheese, with mico-leaf herb Salad.

Spicy Bean Goulash (v)
Our spicy bean goulash is served with new potatoes and steamed baby vegetables.

The Temptation List

Rhubarb and Ginger Trifle
Our traditional trifle, made with rhubarb and stem ginger, topped with a creamy vanilla custard.

Assiette of Desserts
Cant decide? Here's the helping hand... mini Brulee / Lemon Meringue / Chocolate Pot!

Lemon Meringue
Estbek's famous twist on a classic dish! Ice-cream, cream, lemon curd and almonds combined!

White Chocolate Crème Brulee with English Raspberry
The most traditional of desserts, a true classic served with fresh fruit! Making an Estbek signature dish! Now made using our own eggs which make brulee more creamy and a deeper golden colour.

Alum Soup with Ginger sorbet
An unusual dessert, fresh plums are turned into a refreshing soup which is served cold and with Ginger sorbet.

Apple Tart-Tatin
Served hot with Clotted cream.

Sorbets
Choose from Lemon or Blackcurrant.

Chocolate Pot (chilled)
A devilish chocolate dessert served with fresh cream and a hint of coffee!

Cheese Selection
Each cheeseboard is served with Blue Wensledale and Mature Cheddar a selection of water biscuits, salted English butter, homemade Fig Chutney and celery sticks all presented on specially made wine barrel lids (thanks to Yalumba)!

Prices Start From:

Starters: £8.25
Main Course: £21.95
Desserts: £7.95
Cheese Selection: £9.95