Melton's

Barbecued Sweetcorn, Scottish Girolles, Australian Black Truffle and Vin Jaune.
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Stunning Scottish Girolles from the legends over and ridiculously heady Aussie Black Truffle from the good folk 🙌
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Scottish Girolles 😍
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coming through with the good stuff, as per! 🙌 Going live tonight alongside some Aussie Black Truffle and some other mid Summer gear 🇦🇺🍄
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Caramelised White Chocolate Delice, Oakchurch Cherries, Almond, Tonka Bean Ice Cream, Sour Cherry Molasses.
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Marinated Isle of Wight Tomatoes, Garden Herb Emulsion of Basil, Dill & Chive, Pickled Cucumber, Tomato Ponzu, Black Garlic, Fennel Pollen & Tomato Crackers. Finished tableside with a chilled Tomato Consommé, finished with Veget8 Tomato Vinegar.
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Amazing produce from all the usual suspects 🙌
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Tartlet of Barbecued Asparagus, Wild Garlic, Parmesan, Cured Egg Yolk and Vin Jaune.
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Last service for this one tonight as the Asparagus season from the guys over draws to a close. See you around, you buttery little beauty 🥹👋
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Stuffed Morel, White Asparagus, Confit Chicken Wing, Wild Garlic Veloute, Mushroom Ketchup.
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Not long left for this cheeky little number, now that the Wild Garlic season has drawn to a close. If you haven't tried it already, next week will be your last chance. Get involved!
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Yorkshire Strawberries, Doughnuts, Lemon Verbena, Elderflower, Yoghurt.
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First of the Season British Strawberries, macerated in Lemon Verbena Sugar and last year's Elderflower Vinegar. Doughnuts - 1) filled with Lemon Verbena Cheesecake and rolled in Lemon Verbena Sugar and 2) filled with Strawberry Purée then rolled in Elderflower Sugar. Yoghurt and Strawberry ripple Parfait & Elderflower Parfait, dipped in White Chocolate. Elderflower Vinegar Gel, Strawberry Sorbet and Sugar Tuile. Finished with freshly picked Elderflower, Lemon Verbena and Wood Sorrel.
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Beautiful New Season Strawberries, from our friends down the road 🥰 and fragrant Elderflower, picked a short walk away from the restaurant, in the morning sunshine ☀️
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Spanning the seasons at Melton's
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From the first of the Forced Rhubarb and Blood Oranges, back in the depths of Winter. Moving onto Morels, Loire Valley White Asparagus and of course, an abundance of Wild Garlic, heralding the very start of Spring. Transitioning to Yorkshire Green Asparagus, Jersey Royals and deliciously fatty and flavourful Lamb, as the days stretch out and Spring is slowly but surely replaced by Summer ☀️
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We've been nominated! 🎉
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Thank you to everyone who has nominated us so far! With only one week left to vote, any further support would be greatly appreciated 🙏 Please follow the link in bio to cast your vote and help Melton's become Best Local Restaurant 2024
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#2024

Yorkshire Spring Lamb
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Roasted Loin, Confit Breast, Braised Shoulder and a Boudin of Lamb's Tongue, wrapped in Lettuce. Barbecued Little Gem, topped with a salad of Fermented Lettuce & Turnip. Crispy Lamb Fat Potato Terrine, Turnip & Whey Purée, Wild Garlic Emulsion and a Mint Vinegar Condiment. Sauced tableside with a Madeira Lamb Jus, finished with Fermented Garlic Stalk and Pickled Mustard Seed.
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Live as of yesterday and pride of place on both our Tasting and Short Menus.
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Ridiculously flavourful Lamb from the ever inimitable 💪🙌
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Yorkshire Forced Rhubarb, Spiced Pain Perdu, Vanilla Mascarpone Custard, Blood Orange & Yoghurt.
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Time to say goodbye to this cheeky little number, as the Forced Rhubarb season draws to a close for another year. It's been loved by many but all good things must come to an end 🥹👋 Same time next year! 🙏
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Paired initially with a lovely Botrytis Semillon by the wine guru herself then recently with a Rhubarb & Woodruff Cocktail, developed by our in house Forager, Waiter and all round good guy, 🙌
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New snack! 👀
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Beer Croustade, filled with Venison Tartare, Persillade Emulsion, Pickled Parsley Stalk, Braised Hazelnuts & Smoked Anchovy.
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Still loving these beautiful dishes from the guys over 😍
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Petrossian Caviar 😍
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We have been using here at the restaurant, for a couple of years now. Founded in 1920 by two Armenian Brothers, in France. They have been producing and supplying world class Caviar for over a century. It's no wonder they are so highly regarded by chefs, restauranteurs and general Caviar fanatics, all over the world!
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We use the Ossetra to finish our current Smoked Eel dish, as it's nutty, almost buttery flavour profile, compliments the dish wonderfully and adds decadence and salinity. As for the Smoked Pike Roe, it works beautifully in sauces, offering a hint of smokiness and gentle textural relief, as the tiny pearls pop pleasingly in the mouth.
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On Tuesday 9th April, we will be hosting a pop up from Melton's alumni and all round good guy, Harvey Maher.
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Harvey has created a 6 Course, Asian Fusion menu that will run for one night only. Having tasted some of his dishes whilst he's been developing them, we can safely say you don't want to miss this one! 😋
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Spaces are limited so don't sleep on this one! Book directly via Melton's on 01904 634341
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Absolutely stunning Smoked Eel, from the good folk over hitting the menu next week 🙌
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Orkney Scallop, Salsify, Confit Chicken Wing, Maple Vinegar, Yeast, Madeira.
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The last few days of this one before it changes to something more befitting of the new season 🌱
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Our current Tasting Menu, plus some dietary alternatives ❤️
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Change is in the air and as Spring gently rolls in and the cold earth slowly awakens, you can expect to see a plethora of new dishes hitting the menu over the coming weeks 🌱☀️
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Thanks as ever to all our amazing suppliers and producers for consistently making our Chef's job that much easier 💪
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Skrei Cod, Jerusalem Artichoke, Winter Chanterelle, Leek, Black Truffle Purée, Shiitake & Tosazu Dashi.
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We are pleased to have retained our place in this prestigious guide for another year! As ever it's a testament to our hardworking team, both Front and Back of House 👊🙏
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Bramley Apple Crumble Soufflé, Candied Pecans and Brown Butter & Miso Ice Cream.
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Naughty little Winter warmer, whipped up, baked and plated by our Chef de Partie, Dan 😋
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Canapés
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Our current selection of snacks, to kick off our guests dining experience.
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Beer Croustade, filled with Venison Tartare, Elderberry Ketchup, Pickled Spruce and Smoked Chestnut Purée.
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Whipped Cods Roe, Squid Ink Cracker, Yuzu Gel and Trout Roe.
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Beetroot Macaron, Crowdie Goats Curd & Pickled Golden Beetroot. Finished with frozen Kidderton Ash Goats Cheese.
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Served in those gorgeous hand thrown dishes, from the good folk over 😍
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🚨 New Dessert Alert! 🚨
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Yorkshire Forced Rhubarb, Spiced Pain Perdu, Blood Orange, Vanilla Mascarpone Custard, Yoghurt.
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Currently the final course on our Tasting Menu and brightening up these dark midwinter days, with its vivacious pink hues 🩷
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We're pairing this one with a Botrytis Semillon. A Sauternes style wine, with Honeyed sweetness, balanced acidity and Marmalade notes.
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Yorkshire's finest from the ever inimitable 🙌
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Hello you 😍
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Is it even January, if you don't have this beautiful stuff on your menu?!
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See you later 2023 🫡
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As another year draws to a close, we find ourselves reflecting on the events of the past twelve months. This year, much like the last few, has certainly had its ups and downs but as ever, the good always outweighs the bad and we're feeling pretty blessed that we get to do what we love, on a daily basis. This year also marked our 33rd year of business, which in today's current economic climate is no mean feat! 💪
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So, as per usual, we'd like to thank all our lovely guests, old and new that have dined with us this year. You're the reason we push to better ourselves everyday and the reason we're still standing after all this time, so again, thank you! Thanks as always to all our amazing suppliers for delivering stunning, world class produce, that ultimately makes our Chef's jobs that much easier! Lastly, a big thank you to our teams both Front and Back of House, for working tirelessly to deliver the best possible hospitality experience for our guests!
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Wishing everyone a Happy New Year and a healthy and prosperous 2024! 🍾 See you all on the 11th January, when we reopen after our annual Christmas break! 🙌
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#2023 #2024

That's a wrap for another year here at Melton's and after a record breaking December, our hardworking Chefs are ready for a very well deserved break! 😅😵
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Merry Christmas to all our lovely guests who have dined with us over the last year, all our amazing Suppliers and of course, to the whole Melton's team! See you all on the other side! 🎄
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Not entirely sure why this picture is giving (old) Boy Band energy but we're here for it! Yeastie Boys debut album, Licensed To Grill, dropping early 2024 🕺
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Christmas Pudding Soufflé, Malt Ice Cream, Honeycomb, Boozy Marinated Prunes.
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A subtle nod to the festive period, prepared and plated by our talented Apprentice Chef, 💪🎅
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Celeriac, Walnut, Pear, Parmesan, Lovage & Fermented Gooseberry.
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Something almost familiar, yet somehow not quite. A twisted Waldorf, if you will.
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Mince Pie Macarons.
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These tasty little nuggets of naughtiness will be served as part of our Petit Four offering, throughout December. Tis' the season! 🎄
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Beautiful hand thrown dishes from the good folk over 😍
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Orkney Scallop, Salsify, Chicken Wing, Maple Vinegar, Yeast & Madeira.
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Orkney Scallop, roasted in foaming Butter and seasoned with a Salt made from its own dehydrated Roe. Salsify Purée and braised & caramelised Salsify, topped with a crispy Chicken Skin and Nutritional Yeast Crumb. Confit Chicken Wing and a Maple Vinegar Gel. Finished with a Madeira Chicken Jus, made from all the excess Wing Tips and Drumettes and finally infused with the leftover Scallop Skirts.
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World class Hand Dived Scallops from the legends up and deliciously sweet and sour Maple Vinegar from the good folk over ♥️
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The current Main Course on our Tasting Menu, leaving the pass at lunch today.
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Salt Aged Beef, Kohlrabi, Roscoff Onion, Mustard Leaf.
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Salt Aged Sirloin, roasted in its own fat and finished over hot coals. Roscoff Onion, braised in Beef Stock, stuffed with sticky, slow cooked Beef Cheek and topped with an Aged Beef Fat Crumb and crispy Kohlrabi Leaves. Salt baked Kohlrabi and a Soubise Purée. Condiment of Fermented Wild Garlic & Pickled Mustard Seed. Mustard Leaf & Chive Emulsion. Finished with a naughty Red Wine Beef Sauce.
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Ridiculously flavourful Salt Aged Beef from the mighty and wonderfully peppery Mustard Leaf from the good folk over
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