Royal Oak Hotel | Double Bay

Double BayPub GrubRestaurants
The Royal Oak Hotel Venue Entry image
January 10, 2017 / By / , , , , , , , , , / Post a Comment

Royal Oak Hotel in Double Bay is a hotel icon of Sydney. The building was first established in 1878 and the front facade is Victorian Free Classical style, which dates from 1886. It has so much history and I can’t comprehend the amount of beer that has been poured in those walls. It was a shame I couldn’t get in there to review this one myself but I asked friend, Arvin @arviniststarvin to step in and represent the Spoons. Royal Oak Hotel seems to be much more my kind of place to feast than Arvin’s.

Huge thanks to Papaya PR for inviting us to attend and thanks to Royal Oak for having us.


Here’s a fun fact about me; I’m not the biggest fan of clubs and pubs. I was, however, excited to check out what the Royal Oak Hotel had to offer in the Double Bay area after JK asked me if I could step in for him on this review.


The Royal Oak Hotel Food Spread image



The vintage-looking furniture and the wooden panels gave the Royal Oak Hotel a rustic theme to its interior. The indoor plants along with a ton of natural lighting made the pub feel homey. When I arrived in the middle of the day, it was lovely to see the whole pub filled with customers having a ball. I was definitely digging the 80’s playlist and I got my groove on.


Royal Oak Hotel Buffalo Wings image

Royal Oak Hotel Buffalo Wings image



Nat (a.k.a @getfatwithnat) and I had our eyes on the buffalo wings as soon as they came out. These babies were so spicy it definitely met up to my Indian standards. The blue cheese dressing was a sauce that was made to kill. I dipped every possible thing I could eat into that sauce (without caring that Nat was judging me).

The Three Ways Cheese Platter consisted of double brie, manchego, gorgonzola, quince paste and crackers. It was pretty standard for me. However, if you are looking for a more affordable option within the Double Bay area, I’d recommend this platter and everything else at the Royal Oaks.


Royal Oak Hotel Crab & Prawn Angel Pasta image

Royal Oak Hotel Crab & Prawn Angel Pasta image



We started off with the Crab & Prawn Angel Pasta with lemon, olive oil, cherry tomatoes, hints of chili and shaved grana padano. The cherry tomatoes gave a nice burst of flavour but the dish could use more chilli for me.

Nat and I gravitated towards the Butternut Pumpkin ravioli. I’m a big sucker for goat’s cheese and the pine nuts added a nice texture to the pasta dish. I highly recommend this if you are looking for a vegetarian option.

I was also digging the Crispy Chicken Burger with bacon, pineapple, lettuce, tomato, cheddar and maple aioli. The chicken patty was indeed very crispy but I wasn’t not too fond of the pineapple in the burger – personal preferences and all.

Last but not least is their Texan BBQ Pork Ribs! The ribs were very tender and they were covered with a super badass BBQ sauce. This dish comes with a side of a potato salad and corn. They weren’t the best ribs I have ever eaten but they are great value for your buck!


Royal Oak Hotel Texan BBQ Pork Ribs image

Royal Oak Hotel Texan BBQ Pork Ribs image



The Royal Oak Hotel still have a lot of work to do with their food menu if they want to impress foodies such as myself. However, it is a place I would go for a drink if I happened to be in the Double Bay area. The happy vibes and super nice crew makes this place really special. It’s certainly an awesome place for a drinking session with some awesome sharing snacks.


Arvin’s Spoon Score:

Nat’s Spoon Score:


Royal Oaks Hotel Deets:

PH: (02) 9363 3935

ADDRESS: 28 Bay Street, Double Bay, Sydney, NSW

BOOKINGS: Yes but walk-ins welcome


BAR: Yes





PET FRIENDLY: Woof aka Yes






Bistro is open 7 Days: 12 – 10pm


*** JK (and any guests of Spooning Australia) were invited guests of the establishment. However, as always, if it was shite I would happily tell you as such.


The Royal Oak Hotel Menu, Reviews, Photos, Location and Info - Zomato



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Howdy, I grew up with a cook mum who made many many nomnoms. My passion has always been four things: food, movies, photography and wine. Somehow this meant I would become a cinema projectionist/ technician, food critic, home cook, food photographer and wine addict - so basically win win - enjoy life and NEVER diet - just be healthy :)

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