The much anticipated York Minster restaurant will open on Thursday, 20 April, it was announced today (Friday).
The brasserie-style restaurant, housed in the former Minster School off Deangate, will offer daytime and evening dining.
Called the York Minster Refectory, it will have a daytime takeaway element, as well as function and private dining rooms.
As YorkMix reported last week, the King and Queen Consort will officially open the restaurant next Thursday.
The food
Here are examples of the food and prices when the refectory opens this month.
You can now book a table at the restaurant website.
Refectory breakfast menu
Juices and Smoothies
- Beetroot, carrot, and apple juice £4
- Tropical juice, own blend of orange, pineapple, mango, and pomegranate £4
- Coconut yoghurt and seasonal berry smoothie (ve) £6
- Forced Yorkshire rhubarb and blood orange smoothie £6
From the bakery
- Freshly baked croissant or pain au chocolate £5
- Sourdough toast, cultured butter £4
- Toasted sourdough crumpets, marmite butter £4
Oats, seeds and grains
- Creamed porridge oats, toasted seeds, blueberries, York bee honey £6
- Homemade pecan and maple granola, Skyr yoghurt, bitter orange marmalade £5
- Refectory “crunchy nuts”, flaked corn, toasted nuts, York bee honey, oats and coconut, “full fat” milk £5
Refectory coffee shop
- Daily Baked Pastries, croissant, pain au chocolate, 1 daily special £4
- Cakes carrot cake, cinnamon bun, fat rascal, lemon, and almond cookie £4
- Cake special £4
Morning offering 9-11am
- Smoked back bacon or pork sausage muffin, homemade brown sauce £6
- Spiced avocado and vegan scrambled muffin (ve) £6
- Maple, pecan granola, seasonal berry and skyr yoghurt pots £5
Baguettes
- Peppered Pastrami, mustard mayonnaise, gruyere cheese, dill pickles, pickled red cabbage slaw, crispy onions £7
- Fountains Gold Cheddar, Brew York ale relish, shaved spring vegetables, mustard cress £7
- Oak Smoked Salmon, garden herb Yellison “Crowdie,” sweet pickled cucumbers and red pepper, baby watercress £7
- Avocado Hummus, crispy falafel, spring onion, red chilli, and coriander salad £7
Refectory Terrace Menu
Nibbles
- Oyster, shallot vinegar, tabasco, lemon on ice
- Half a dozen wild boar in blankets, Brew York ale relish
- Fountains Gold Cheddar and onion straws, whipped cods roe, espelette pepper £6
- Crispy squid, burnt lime, coriander mayonnaise £12
- Gordal Olives £5
- Smoked Almonds £5
Minster Market Kitchen Boards
All served with sourdough, cultured butter, a little herb salad
- Butcher’s, selection of charcuterie, pork sausage roll, pressed duck and ham hock haslet, butcher’s pie, celeriac slaw, beer pickled onions £17/30
- Fishmonger’s, oak smoked halibut, coronation crab, black treacle salmon, oyster, pickled mussels and clams, a little prawn and marie rose cocktail, house pickled cucumbers, dill crème fraiche. £17/30 Add 10g tin exmoor caviar £40
- Farmer’s, shaved spring vegetable, buttermilk and pomegranate salad, crispy falafel, avocado hummus, charred spiced peanut cauliflower (v) £15/26
- Cheesemonger’s, a selection of cheeses from near and far, Yorkshire brac, medjool date jam, apple chutney, celery, grapes, artisan biscuits £16/28
Refectory full menu examples
Raw
- Exmoor caviar (10g tin) Cornish Salted Baerii £40
- Steak Tartare main with fries £33.50
Starters
- Soup Du Jour £7
- Refectory Shellfish cocktail £16
- Coronation Crab £18
From the grill
- Porterhouse steak on the bone £36
- Steak Du Jour – Market price
Main event
- Plaice ‘Holstein’ £24
- British Veal £34
Sides
- Jersey Royal potatoes £6
- Proper chips £6
Puddings
- Granny’s Tipsy Sherry Trifle £10
- ‘Bananas and custard’ £10
- Coconut Rice pudding £10
Refectory savouries
- Colston Basset Stilton £9
- Yellison Goat’s Cheese £13
Final touches
“It has been quite the project to get to this stage,” said Mike Green, a lead partner in York Minster Refectory with restaurateur Andrew Pern.
“That we are this advanced in the project timeframe is totally down to a massive team effort on the part of staff at GEM Construction, York Minster, and all our amazing suppliers who have been working on the new restaurant since before Christmas.”
Andrew, who runs the Star Inn at Harome and the Star Inn The City in York has overseen the menus with executive head chef Joshual Brimmell.
Joshua said: “We have put the final touches to the menus by letting the seasons write them; all our food goes hand in hand with the seasons.
We have a brilliant pantry of food here in Yorkshire, and we’ll certainly be flying the White Rose flag for our producers.
Spring seasonal dishes will draw on foods such as asparagus, rhubarb, wild sea trout, wild salmon and shellfish; summer dishes include fresh Bridlington and Whitby North Sea dressed crab and lobster, monkfish, berries, and, from August 12th, game.
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