Joshua and Victoria Overington – who as before will oversee the kitchen and front of house respectively – expect to launch Mýse (pronounced ‘meez’) in June within a newly-renovated 19th century inn.
A regular on Restaurant’s list of the top 100 places to eat in the UK, Le Cochon Aveugle announced its closure late last year after eight years trading with the pair saying at the time they wanted to ‘start a fresh adventure’.
The Overington’s more casual York restaurant Cave du Cochon is understood to have closed around the same time.
An elegant spin on traditional Yorkshire cooking
The menu at Mýse – which takes its name from an Anglo-Saxon word for ‘eating at the table’ – will ‘shine a light on the highest quality produce in the local area and beyond’ with Josh planning to put an ‘elegant spin’ on traditional Yorkshire cooking.
Dishes on the tasting menu will include a light broth of Spring herbs and mussel; raw razor clam, forced Yorkshire rhubarb umeboshi and elderflower; duck liver and walnut pie; hand-dived Orkney scallop baked in its shell with sea urchin; Swaledale lamb saddle and belly with farm trimmings and an anchovy garum sauce; and goat’s milk ice cream with caramelised honey, raspberry juice and cicely.
The evening tasting menu will cost £110, with shorter lunch menus available on Saturdays and Sundays at £80. The wine pairing will cost an additional £85 and a non-alcoholic pairing will cost £65, and at lunchtime, £60 and £45 respectively.
Wines that respect the land from which they’re grown
The wine list at Mýse will be curated by Keeling Andrew & Co, the wine importers from the team behind Noble Rot, working closely with Victoria to create an extensive list of wines that respect the land from which they’re grown.
Josh and Victoria’s favourite Alsatian Rieslings will make an appearance as well as bottles from the Savoie and Jura regions, a nod to the couple’s time living in France, where they met.
English sparkling wine, Yorkshire-brewed beer and local gin will be on hand as well as non-alcoholic drinks: shrubs using local seasonal fruits will be made in-house.
“Mýse is an opportunity for us to finally realise our restaurant dream. We loved our time at Le Cochon Aveugle and think back on it fondly, but outgrew the space,” says Josh.
“This is our chance to create something more ambitious and a reflection on our incredible Yorkshire surroundings. I grew up here and it has been home to Victoria for ten years, so we wanted to create a welcoming, homely spot, each dish a nod to dinners that my Yorkshire grandmother would cook for me, but elevated and refined.”
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