Being local at heart is the order of the day at the Refectory Kitchen & Terrace, with seasonal dishes that are bursting with flavour, whilst championing the world-class quality of ingredients found throughout Yorkshire and the Yorkshire dales.
The a la carte menu includes dishes such as Anglesey sea bass with brown shrimps and sea vegetables, rump of Nidderdale lamb with broccoli, caramelised onions and mint sauce, and East coast Halibut with white cabbage, treacle cured bacon and ale mustard sauce.
The Refectory adjoins the new Chapter House bar, which sports a fine selection of wines, spirits, craft ales and cocktails. Pre-dinner tipples also take a distinctively local stance, such as the Duke of York (Lanson Père et Fils Champagne, suffused with mandarin liqueur and grenadine) and the Yorkshire Twister (rum, maraschino, grapefruit and ginger).
Situated next to York train station, the Refectory Kitchen & Terrace sits comfortably in the Grade II listed Principal York hotel which dates back to 1878. This latest addition, which includes an outdoor terrace, comes from award-winning architects Michaelis Boyd, whose previous work includes London’s Groucho Club and Soho House Group.