The Star Inn The City
Menu with Prices in the UK

Award-winning Yorkshire butcher's sausage, smoked back bacon, spiced black pudding, field mushroom, grilled tomato, fried bread, and two free-range eggs.

Herb-seasoned vegetarian sausages, griddled halloumi, smashed avocado, field mushroom, grilled vine tomato, baked beans, eggs, and toast.

Seared East Coast king scallops and crisp streaky bacon stacked on toasted sourdough muffin with poached eggs and hollandaise.

Crispy Southern-style buttermilk fried Yorkshire chicken fillet on toasted muffin with poached eggs and smoked paprika hollandaise.

Fluffy American-style buttermilk pancakes layered with Savoiardi sponge fingers, whipped mascarpone cream, cocoa dust, and espresso maple syrup.

Smashed Hass avocado with fresh lime, red chilli, coriander, and pickled shallots served over warm toasted tortilla.

Creamy rolled oats simmered with coconut milk and Madagascar vanilla bean, topped with poached berries and toasted seeds.

Freshly baked butter croissants, pain au chocolat, and seasonal fruit Danish served with whipped butter and Yorkshire preserves.

Crisp giant Yorkshire pudding served with glossy Henderson's Relish & root-vegetable gravy and freshly grated horseradish.

Smooth whipped Yorkshire pork pâté topped with parsley & paprika butter, spiced pineapple chutney, and garlic brioche toast.

Pressed free-range Wolds chicken and tarragon terrine served with pickled winter mushrooms, truffle mayo, and sourdough crostini.

Wild woodland mushrooms folded into rich truffle and aged Madeira cream, heaped over toasted sourdough with grated Old Winchester cheese.

Whole molten Normandy Camembert studded with rosemary, garlic, and truffle oil, served with caramelised onion jam and crusty bread.

Bridlington white and brown crab meat bound in spiced cayenne butter with crisp fennel salad and toasted granary soldiers.

Chargrilled prime Yorkshire beef patty in brioche with melted Old Winchester cheese, smoked bacon jam, baby gem, and skinny fries.

Crispy craft Brew York ale-battered North Sea fish served with crushed garden peas, velvety chip shop curry velouté, and chunky chips.

Crispy-skinned Yorkshire sea trout served over crushed herb potatoes, buttered samphire, brown shrimps, and lemon caper butter.

28-day salt-aged ribeye chargrilled to order, accompanied by roasted flat mushroom, vine tomato, peppercorn butter, and fat chips.

Prime centre-cut tenderloin steak seared on the grill with garlic-thyme roasted mushroom, watercress, and twice-cooked chips.

Pan-roasted free-range chicken breast with wild mushroom fricassée, creamed pomme purée, cavolo nero, and tarragon jus.

Creamy Yorkshire pearl barley 'risotto' cooked with roasted chestnut mushrooms, aged Cheddar, toasted walnuts, and sage oil.

Carved pink Yorkshire beef sirloin served with duck-fat roast potatoes, seasonal vegetables, homemade Yorkshire pudding, and rich pan gravy.

Half roast free-range Wolds chicken with sage stuffing, pigs in blankets, duck-fat roasties, Yorkshire pudding, and thyme gravy.

Tender roast Yorkshire pork loin with blistered salty crackling, Bramley apple sauce, duck-fat roasties, veg, and Yorkshire pudding.

Golden puff pastry Wellington packed with roasted cumin carrots, marmalade glaze, and lentils, served with veggie roasties and veg gravy.

Decadent Sunday upgrade filling your Yorkshire pudding with slow-braised ox cheek, pan-seared foie gras, and shaved summer truffle.

Crisp golden roast potatoes basted in rendered duck fat, rosemary sprigs, and sea salt.

Crisp shoestring fries seasoned in sea salt and served alongside zesty jalapeño and lime mayonnaise.

Fresh Yorkshire greens, tenderstem broccoli, and garden peas tossed in salted Yorkshire butter.

Two extra giant homemade Yorkshire puddings served with a jug of hot roasting-tin meat gravy.

Individual boat of classic green peppercorn sauce, tarragon Béarnaise, or house-spiced chip shop curry velouté.

Warm Madeira sponge soaked in Yorkshire Tea syrup with cool crème fraîche, spiced Bramley apple, and toasted flaked almonds.

Creamy coconut and dark Whitby rum cheesecake paired with zesty charred pineapple sorbet and lime zest.

Crisp choux pastry bun filled with sweet popcorn cream, warm salted caramel sauce, and vanilla bean ice cream.

Warm fudge brownie chunks layered with dark chocolate sauce, Chantilly cream, honeycomb, and vanilla ice cream.

Curated slate of four Yorkshire and continental cheeses served with artisan crackers, celery, grapes, and homemade fruit chutney.

Crispy battered strips of fresh North Sea white fish served with skinny fries and sweet garden peas.

Plain chargrilled Wolds chicken mini-fillet with creamy mashed potatoes and buttered sweetcorn.

Smaller Sunday roast dinner complete with homemade Yorkshire pudding, roast potatoes, carrots, and gravy.

Leeds-made all-natural Northern Bloc ice cream: choose Vanilla, Chocolate, or Strawberry.

Wakefield forced rhubarb cordial shaken with vanilla syrup, lemon juice, and crisp soda water.

Cooling non-alcoholic spritz blending elderflower cordial, muddled cucumber, mint, and sparkling mineral water.

Botanically brewed sparkling soft drink served chilled over ice with citrus garnish.

Chilled 100% pure pressed fruit juice served over crystal ice.

Chilled Yorkshire spring water bottled locally in Harrogate.

Steaming pot of Harrogate's famous Yorkshire Tea blend served with cold milk.

Locally roasted North Yorkshire espresso poured solo or layered with micro-foamed milk.