Doncaster Racecourse
Leger Way
Doncaster
DN2 6BB
Open Hours
Food Served
Thurs | 6pm-12am |
Fri | 6pm-12am |
Sat | 6pm-12am |
Sun | 12pm-6pm |
Every Day |
Built in 1920, The Old Weighing Room at Doncaster Racecourse effortlessly exudes elegance, thanks to its chic, Art Deco design. A haven of monochrome, the restaurant boasts matt-black wooden floorboards, black tables, off-white walls, black beams and high white ceilings.
The staff are attentive and knowledgeable, and no doubt a contributing factor as to why this 70-seater restaurant has been bustling with guests every night since its opening in April 2014. Equally, many come to relax with a drink in the bar and lounge area.
We began with an excellent trio of salmon - a reworking of a Scandinavian classic into a Thai spiced gravadlax; a smooth whisky smoked salmon, paired with a delicate sour cream; and a salmon mousse, which proved both rich and luxuriously creamy. My partner chose the roast pigeon, which was moist and tender, and was presented upon a bed of earthy vegetable ribbons. To follow, we opted for the well-seasoned monkfish saltimbocca, which was wrapped in pancetta and served with a light citrus butter, and an oxtail tortellini with sweet rosti potatoes, gently wilted spinach and trumpet and oyster mushrooms. The desserts all sounded tempting, however we eventually settled on the ice cream, sampling one scoop each of apricot, cardamom, and coconut
The staff are attentive and knowledgeable, and no doubt a contributing factor as to why this 70-seater restaurant has been bustling with guests every night since its opening in April 2014. Equally, many come to relax with a drink in the bar and lounge area.
We began with an excellent trio of salmon - a reworking of a Scandinavian classic into a Thai spiced gravadlax; a smooth whisky smoked salmon, paired with a delicate sour cream; and a salmon mousse, which proved both rich and luxuriously creamy. My partner chose the roast pigeon, which was moist and tender, and was presented upon a bed of earthy vegetable ribbons. To follow, we opted for the well-seasoned monkfish saltimbocca, which was wrapped in pancetta and served with a light citrus butter, and an oxtail tortellini with sweet rosti potatoes, gently wilted spinach and trumpet and oyster mushrooms. The desserts all sounded tempting, however we eventually settled on the ice cream, sampling one scoop each of apricot, cardamom, and coconut
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