Restaurants, Reviews | Posted on November 10th, 2022 | return to news
The Royal Oak
Review by Janine Pulford
Idyllically situated in the New Forest, this 17th century pub retains its period charm whilst embracing contemporary touches and has a spectacular garden.
The chef’s freshly prepared and beautifully presented dishes, many using local seasonal produce, cater for all tastes including vegan and gluten-free on request.
Popular with walkers The Royal Oak overlooks a duck pond, which attracts donkeys, ponies, and pigs.
Nick and I arrived one October lunchtime and diners were already in the warmth eating their meals.
We were made extremely welcome and studied the varied menu from steak and burgers to locally caught fish and vegetarian dishes.
To start we picked a shared platter. It included mixed freshly baked breads with herb and smoked butter, sun blushed tomatoes that brought pops of colour and fruitiness; an olive oil balsamic glaze with luxurious sweet and sour tones, a spicy tomato chutney, and tasty olive tapenade. I asked for gluten- free bread and received four warm brown slices. But when all the other breads were set before us, crispy and fresh, I couldn’t resist tasting them too and despite Nick’s plea for me to exercise restraint I ate the lion’s share, even the pea shoot garnish.
For mains Nick ordered something I wouldn’t plunder: a rich shepherd’s pie with a creamy potato topping and seasonal vegetables. He thoroughly enjoyed the dish including the crispy topping. He also polished off all his vegetables.
On the other side of the table I was savouring a heavenly bowl of Italian-style linguine. It was silky smooth with melt- in-the-mouth artichoke, sun blushed tomatoes and toasted capers. These divine morsels were crunchy and popped with salt. The whole dish was a medley of flavour and texture that blended superbly. Chef Sebastian was clearly on my wavelength, although I had asked if the Italian style sausage which was on the menu could be left off. Nick would no doubt have loved it.
Then came the spectacular desserts. Coffee Affogato: a single espresso, vanilla ice cream, amaretto biscuits and Chinese gooseberry for Nick. “A perfect end to the meal,” he said.
An orange and whiskey crème brulée with fresh berries was a dream dessert for me. (I asked for gluten-free without amaretto biscuits). Fresh berries and a sprig of mint adorned the top. Every flavour starred individually, yet came together in delicious harmony. The caramelised topping had a satisfying crunch and the creamy custard base was not overpowered by whiskey or orange. The portion size was just right: big enough to fill, but small enough to make me want to return the next day for more.
The Royal Oak has a Christmas menu and is taking bookings. There are lots of festive events too.
The manager, Will, has been there for seven years. He welcomes diners and their four-legged friends Wednesday to Sunday (the pub is closed Monday and Tuesday).
Cask ales are on tap and when we visited, London Pride was the guest ale. Will’s well-behaved Labrador, Guinness is adorable. He has his own Instagram page @pubdog_guinness.lab.
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