Open daily, Hudsons will serve classic dishes with a twist, such as steaks with hand cut chips, portobello mushroom, confit tomato and Café de Paris butter, vegetarian fish and chips with pea, malt vinegar and tomato sauce and duck leg with sweet potato, plum and pearl barley.
HQ will offer a higher-end dinner experience, with a menu created by head chef Martin Henley including dishes such as rabbit with parsnip, veal sweetbread and foie gras and venison with green fig, potato and fig puree. The restaurant will serve dinner from Wednesday to Saturday.
Maria Florou, general manager of the Cedar Court Grand Hotel & Spa, said: “We are extremely proud of our new restaurant concepts, Hudson’s and HQ…. both of our restaurants are here to serve not only visitors to York and the hotel, but also to provide two exciting new dining options for people who work and live locally.”