Cliff-lift din­ing ex­pe­ri­ence

The Scarborough News - - WELCOME TO YOUR NEWS -

Find out about the ups and downs of a meal at the cliff-lift sta­tion, The Cat’s Py­ja­mas, in this week’s restau­rant re­view.

The Cat’s Py­ja­mas, St Ni­cholas Cliff, Scar­bor­ough

Fairly new to the Scar­bor­ough din­ing scene is The Cat’s Py­ja­mas, a venue that is cafe, bar, eatery – and where in one day po­ten­tially you could eat brunch, have lunch, en­joy af­ter­noon tea, sip gin while lis­ten­ing to jazz, and have an evening meal!

It oc­cu­pies the Cen­tral Tramway build­ing in

St Ni­cholas Cliff; the cliff lift still plies its trade up and down and you get a good view of it from up­stairs.

And it was up­stairs we went one Satur­day evening re­cently; an empty up­stairs un­til a few drinkers ar­rived later. It was slightly wor­ry­ing that there was no record of our book­ing, although we would hardly have had to fight for a ta­ble.

It’s a sparse and spar­tan din­ing area – 1920s in­spired in keep­ing with the build­ing – plain wooden ta­bles and chairs and lit­tle in the way of decor. But the warm man­ner of the wait­ress, who was friendly and at­ten­tive through­out, made it a lit­tle more wel­com­ing. Evening din­ing at The Cat’s Py­ja­mas is only avail­able on a Fri­day and Satur­day, and the evening menu isn’t very ex­ten­sive, but the four of us each found some­thing to whet our ap­petites.

Of the four starters and shar­ers we chose two. The ca­jun chicken, with mango chilli salsa and mint yo­ghurt, was tasty. The creamy gar­lic mush­rooms were like lit­tle ice­bergs in a sea of gar­lic sauce, with life rafts of nice warm cia­batta bread.

And so to the mains. The hand bat­tered fish and chips went down a treat with my son; a chunk of suc­cu­lent fish and al­most-as-chunky chips.

My wife’s chicken skew­ers, with grilled pep­pers and mush­rooms, and tzatziki, were fill­ing, although the cous cous was on the dry side.

There’s an im­pres­sive ar­ray of burg­ers; my York­shire burger, ac­com­pa­nied by fries, fea­tured blue cheese and was ex­cel­lent. My daugh­ter opted for smoked sal­mon and At­lantic prawn salad; the prawns were abun­dant but overly wa­tery, the sal­mon much bet­ter.

One dessert com­pleted the meal – a choco­late fudge brownie, ac­com­pa­nied by ice cream and straw­ber­ries, and went down well.

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