Dan Doherty’s Royal Oak pub in Marylebone has opened its doors offering a short bar menu, ahead of a full refurbishment later this year.
The former Duck and Waffle executive chef has launched his first solo venture in the Victorian, Grade-II listed pub with business partner Andy Ward.
When the pub relaunches it will incorporate a ground-floor bar with pub seating as well as a first-floor dining room with open kitchen, offering a menu designed by Doherty.
The ground-floor pub is now open for business offering local craft ales as well as continental draught beer and a wine list created with Bibendum Wines. A seasonal selection of dishes created by Doherty is also available.
The temporary menu is built around seasonal, high-quality produce from the British Isles including cheese from La Fromargerie, burrata from La Latteria, smoked salmon from Secret Smokehouse and British charcuterie from Cannon and Cannon.
Doherty has said his vision is to create the very best of classic British pub dishes such as Scotch eggs, sausage rolls, ploughman’s and pickled eggs, alongside several slightly more elaborate dishes including hand-dived scallops, summer peas, beans, and smoked pork belly; lango langoustines roasted with parsley and garlic butter as well as fried confit rabbit leg, Jersey royals, chicory, mustard and chive salad.