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St Aldates (outside Pembroke)
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Ok, I know it's out of term and I know that Sunday night is not the busiest time for trade either, so I wasn't expecting the best kebab van dinner I've ever had. However the falafels were so deep fried that they resembled hockey pucks and I got a naan instead of pitta, which was a bit weird. The portion was generous though, and the houmous was tasty and the salad fresh so I managed to get enough sustenance out of it! Think I'll try the veggieburger next time :)
Roo, 01/09/09 The prices here are quite out of date. Also my number one piece of advice is -Do Not- ask for the HOT chilli sauce unless you're prepared to lose the sense of taste as your mouth erupts in a volcanic explosion. Medium Chicken Kebab is £4.00 Large Chicken Kebab is £4.50 x.Large is £5.00 Urbanhacker, 16/01/09 McCoy’s is a popular van and has always been a personal favourite of ours, since it is on the way home from central Oxford and is fairly close to the city centre. The food itself is very impressive - a generous amount of meat is provided, thinly sliced, with a wide choice of sauces. As a special bonus to lamb lovers (ooer), your meat can be lubricated by the application of chilli mint sauce - rather nice. If you like to sit down with your kebab rather than chase the little pieces all over the road as they slither out of the pitta, then Pembroke Square is ideally suited. There is a comfortable low wall where you can sit while the aforementioned finds its way down. Few vans provide this facility. On our return to this establishment, we coudn’t help but feel that it reinforced its coveted position in the top three Oxford kebab vans. Word has it that McCoy’s has heard of TOKE. We shall ensure that they get a copy of this review (anonymously). TOKE rating: Doner: 8; Chicken/other meat: 7; Sauces: 9; Salad/accessories: 7; Service: 7. Total: 76% Doners: £2.00-£3.00 Veggie: £1.60 "Special" (onion, mushroom, cheese): £3.00 Chicken: £2.70-£3.00 Mixed: £3.00 Also available: Baked spuds, hot dog, burgers. Jasper Smith and Tom Fryer, 24/03/06
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