The story
Melton's occupies a quiet spot on Scarcroft Road in York, offering a refined yet unhurried approach to Modern British cooking. The restaurant is open for lunch Wednesday to Saturday and dinner Tuesday to Saturday, with a tasting menu available at every session. For those who prefer a shorter meal, the Short Menu lets you build your own three- or four-course selection. The atmosphere is one of understated elegance – fine dining without stiffness, where the focus stays on the plate.
The kitchen works within a Modern British idiom, drawing on seasonal ingredients and careful technique. The tasting menu is the fullest expression of the chef's vision, while the à la carte Short Menu gives diners flexibility. Melton's does not offer a separate children's menu, but simpler versions of dishes can be prepared upon request – a thoughtful gesture that makes the restaurant accessible for families, particularly at early dinner sittings (5:30pm – 6:00pm) and lunchtimes. Note that the kitchen cannot cater for multiple, severe, or life-threatening allergies, as all dishes are prepared in an environment where allergens are present.
Melton's holds a Michelin Recommended distinction for 2026, a recognition that speaks to the consistency and quality of its cooking. The restaurant operates a card-secured booking system with no deposit, though a £30 per person no-show charge applies for cancellations after noon on the day. For those looking for a Sunday lunch, the sister restaurant The Chopping Block is open from midday. Gift vouchers are also available – a practical way to share the experience.
Recognition
Ambience
Details
History
A stalwart fixture of York's dining scene since the beginning of the 1990s, Melton's is a tribute to Michael and Lucy Hjort's commitment to the city's lively gastronomic culture. Against the famous backdrop of a delightful French-style mural that must by now have earned heritage status, Lucy still runs the front of house with admirable warmth and lightly worn wine knowledge – as was appreciated by the diner who learned a lot from her disquisition on an Australian Saperavi. The stoves have been at the command of Calvin Miller for the better part of a decade, and the cooking has ploughed inventive furrows all across the modern British field. Stimulating combinations distinguish first courses such as smoked eel and Umai caviar with nashi pear and lovage, or a meatily satisfying muster of stuffed morel, confit chicken wing, white asparagus and wild garlic. Textural contrasts are the watchword of main dishes that might see halibut crusted in hazelnuts and truffle, served with salsify, leeks and chanterelles, while salt-aged pork acquires sharp edges from caramelised apple and soured cabbage. The vegetarian alternative could be something like confit carrot with cashews and sea buckthorn in vadouvan sauce. Desserts such as Yorkshire rhubarb with spiced pain perdu, blood-orange and yoghurt offer an almost Matisse-like splash of colour, but if you're looking for a brown study, there's dark chocolate délice with salt caramel and hogweed ice cream. A tasting-menu tour of the horizon is a useful resource. The enterprising wine list has helpful notes throughout and offers fine drinking at surprisingly generous prices.
3 Rosette Award for Culinary Excellence
Location
Facebook
Instagram
X