Ate O'Clock York
Menu with Prices in the UK

Seared King scallops served with black pudding bon bons, Granny Smith apple purée, and a butternut squash emulsion.

Pan-fried king tiger prawns in a rich tomato, red onion, garlic, and fresh chilli sauce, served with toasted sourdough.

Thinly sliced smoked duck breast served with celeriac rémoulade, spiced roasted peanuts, and artisan crispbread.

Smooth house-made chicken liver pâté accompanied by red onion marmalade, dressed wild rocket, and warm toasted brioche.

Strips of crispy fried Yorkshire beef tossed in sweet chilli glaze with braised pak choi, sesame seeds, and spring onion.

Runny-yolk free range egg encased in black pudding, chorizo, and pulled pork with chilli jam and roasted red peppers.

Crispy arborio rice balls filled with mixed seafood, mozzarella, and roasted garlic, served over parmesan cream.

Panko-breaded French brie wedge fried golden, served with dressed mixed leaves and a warm honey and fig jam.

Freshly prepared seasonal soup served with warm artisan crusty bread and salted Yorkshire butter.

28-day dry-aged prime fillet of British beef, chargrilled, served with hand-cut chunky chips, roast vine tomatoes, and slaw.

Richly marbled 28-day aged ribeye steak, chargrilled, served with hand-cut chunky chips, roasted tomatoes, and slaw.

Full-flavoured dry-aged sirloin cut with a strip of caramelized fat, served with chunky chips, roast vine tomatoes, and slaw.

Yorkshire lamb cutlets infused with garlic and rosemary, served with dauphinoise potatoes, roasted root vegetables, and red wine jus.

Crispy crackling pork belly, black pudding bon bon, smoked bacon mash, sautéed kale, roasted carrots, and red wine jus.

Crisp-skinned seabass fillet served over a creamy sun-dried tomato and chilli risotto with braised pak choi.

Pan-roasted chicken breast with wild mushroom and tarragon cream sauce, fondant potato, and buttered asparagus spears.

Pan-roasted salmon fillet with herb crumb, crushed new potatoes, tenderstem broccoli, and lemon chive butter sauce.

Creamy arborio rice with sautéed forest mushrooms, white truffle oil, shaved parmesan, and toasted pine nuts.

6oz prime Yorkshire beef patty in a toasted seeded brioche bun with mature cheddar, crisp lettuce, gherkin, beef tomato, burger sauce, and fries.

Buttermilk fried chicken breast in a brioche bun with lettuce, gherkins, beef tomato, garlic mayonnaise, and fries.

Thick grilled Cypriot halloumi in a seeded bun with sweet roasted red peppers, crisp lettuce, tomato, burger sauce, and fries.

100% plant-based burger patty in a vegan toasted brioche bun with vegan cheese, lettuce, tomato, red onion relish, and fries.

Carved roast sirloin of beef, homemade giant Yorkshire pudding, duck-fat roast potatoes, glazed root veg, greens, and beef gravy.

Slow-roasted pork belly with golden crackling, apple compote, Yorkshire pudding, roasties, seasonal veg, and pork gravy.

Herb-roasted half chicken breast with sage and onion stuffing, Yorkshire pudding, duck-fat roasties, vegetables, and chicken gravy.

Handmade nut, lentil, and herb roast served with Yorkshire pudding, roast potatoes, seasonal greens, and vegetarian onion gravy.

Triple-cooked Maris Piper chunky chips with sea salt flakes.

Crisp golden skinny potato fries.

Skinny fries tossed in white truffle oil, grated aged parmesan, and chopped fresh chives.

Thinly layered potatoes baked with garlic, double cream, and gruyère cheese.

Crisp ale-battered colossal sweet onion rings.

Steamed tenderstem broccoli, garden peas, and savoy cabbage in herb butter.

Shredded cabbage, carrots, and red onion in creamy Dijon mayonnaise.

Green and black cracked peppercorns flamed with Cognac, beef stock, and double cream.

Creamy sauce crafted from award-winning local Harrogate Blue cheese.

Slow-roasted garlic cloves whipped with salted Yorkshire butter and flat-leaf parsley.

Slow-reduced red wine and beef bone stock with fresh thyme.

Warm date sponge drenched in rich butterscotch toffee sauce, served with vanilla pod ice cream.

Velvety dark chocolate ganache bar with pistachio ice cream, pistachio crumb, and caramel shards.

Warm fudge brownie served with Yorkshire honeycomb ice cream and warm salted caramel drizzle.

Classic baked egg custard with a blowtorched caramel shell, served with homemade shortbread.

Chef's daily creation (e.g. White Chocolate & Raspberry or Salted Biscoff) with berry coulis.

Selection of regional Yorkshire cheeses with artisan crackers, red onion marmalade, grapes, and celery.

York Gin, Aperol, fresh blood orange juice, and prosecco with an orange twist.

York Gin, freshly squeezed lemon juice, sugar syrup, and a float of Crème de Mûre over crushed ice.

Vodka, Kahlúa, freshly brewed espresso, and vanilla syrup, shaken until frothy.

Classic Yorkshire bitter brewed in Masham: robust, dry, and bitter with a rich malt base (4.4% ABV).

Crisp, golden Italian lager served fresh from the tap.

Light, crisp, and punchy session IPA packed with citrus hops (4.3% ABV).

Crisp cider blended with natural berries and cherries.

Botanically brewed cloudy lemonade made with real lemons.

Pure British sparkling spring water from Yorkshire.