Jacklyn Swiecicki reviews Seabirds, a local pub \/ restaurant located in Flamborough<\/em><\/p>\n Set in the quaint seaside town of Flamborough, Seabirds is a local pub\/restaurant worthy of a visit. You won\u2019t find any sticky coasters on the tables here, the d\u00e9cor is clean, simple and a great polished up version of a classic English pub.<\/p>\n Although most holidays-makers pass through Flamborough on their way to the shores of Scarborough; England\u2019s oldest seaside resort in north-east Yorkshire, this town is peaceful and sweetly scattered with iconic English country homes.<\/p>\n In complementing the picturesque and characteristic geography of Flamborough, Seabirds is accordingly traditional and simplistic, and this is reflected in their typical pub menu choices: steak, chicken and seafood. Whilst the menu may appear to be quite limited, in particular the vegetarian options, I was more interested in the quality of the local produce and how standard pub dishes could either be perfected or disastrously ruined within the pub kitchen. <\/p>\n Starter options sounded tasty. Greek salad with feta (\u00a36.25); a more exciting smoked mackerel with a horseradish cream (\u00a35.95), and king scallops drizzled in garlic butter (\u00a36.95). All seasonal dishes are changed daily according to local availability and how lucky the local fisherman has been that day. <\/strong><\/p>\n I wrongly opted to skip the starter, despite the fact that my companions scallops made my nostrils linger over the robust scent of pungent garlic. Delicious. Instead I decided to prepare myself for a challenge that I alone was about to face. I was going to eat a 10oz rump steak \u00ad\u2013 steak which I had not eaten for over 15 years! <\/strong><\/p>\n Whilst other main dishes such as grilled lemon sole with parsley butter (\u00a316.95); fresh halibut steak dressed in a cream and dill sauce (\u00a316.25) and Whitby scampi (\u00a37.95) all sounded more like my kind of meal, I wanted to try a pub staple: steak, and determine if I had really been missing out on a good slab of meat for all these years!<\/p>\n My rump steak was served alongside three grilled mushrooms, half a tomato, and two greasy and unpalatable onion rings. At \u00a312.75, I was expecting my 10oz steak to be dressed up a little more. The cut of meat was undoubtedly fabulous, however I requested that my steak be cooked medium and it was definitely more than well-done. It is such a disappointment because I see many restaurants get the cooking time of their meat all wrong. For a pub, a pricey and busy one at that, you would expect a steak to be cooked to perfection, and yet this amazing piece of meat was not done justice. My companion\u2019s salmon in Mornay sauce (\u00a310.25) on the other hand, was tenderly moist and despite the massive presence of Mornay sauce on the plate, this sauce was sensational without being overwhelmingly cheesy.<\/p>\n Deserts all sounded great \u2013 they always do. Ginger and treacle sponge; warm chocolate fudge cake, or for a savoury bite, an appetizing cheese board to share. I couldn\u2019t resist some cheese as I was hungry from offering the remainder of my steak to my companion. The cheese selection was nice, with an expected slice of Brie, Cheddar, a smoked cheese and sadly no Stilton (my favourite). Nonetheless, it was an enjoyable end to an okay meal. <\/strong><\/p>\n Seabirds is a lovely little eatery and judging by the crowds; booking on weekends is essential, people seem to enjoy coming back here time and time again. The staff and atmosphere is inviting and although my steak was not memorable, my experience was. Seabirds Seabirds, Flamborough Jacklyn Swiecicki reviews Seabirds, a local pub \/ restaurant located in Flamborough Set in the quaint seaside town of Flamborough, Seabirds is a local pub\/restaurant worthy of a visit. You won\u2019t find any sticky coasters on the tables here, the d\u00e9cor is clean, simple and a great polished up version of a classic read more …<\/span><\/a> <\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[5],"tags":[],"jetpack_featured_media_url":"","_links":{"self":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/346"}],"collection":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/comments?post=346"}],"version-history":[{"count":0,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/posts\/346\/revisions"}],"wp:attachment":[{"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/media?parent=346"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/categories?post=346"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/dine-online.co.uk\/foodie\/wp-json\/wp\/v2\/tags?post=346"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
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\n01262 850242 <\/strong> <\/p>\n
\nJacklyn Swiecicki<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"