Moo:York Restaurant

The restaurant is already starting to receive widespread acclaim. Our policy of the table is yours for the night will give you a relaxed feel and our wine list will get you in the mood for our menu prepared by Head chef Adam Robinson, who is teaming up with Paul Burgwin again after successfully launching the Greyhound, Lower Penn 5 years ago.

Our menu includes the famous Gressingham duck and Gloucestershire Old Spot pork, our most popular dish is the Edwards Hereford Longhorn Rib-Eye steak, matured for at least 21 days in the old fashioned dry aging method served with home made chips cooked in goose fat. As well as these signature dishes a range of more traditional freshly cooked is available such as fish pie and grilled home cured gammon.


To compliment the our delicious mains is a selection of appetisers and home made desserts. This is the restaurant Tettenhall has wanted and deserved! You will be given 5 star treatment with complimentary home baked herb bread and mineral water.

On Sundays we will have a top class carvery offering mouth watering prime roasts and a selection of fresh vegetables with Yorkshire puddings cooked by a chef not a machine and real gravy made from stock not a powder.

We have a nice and friendly bar if you would just prefer a quiet drink, we have a fine selection of beers, wines, spirits (including malt whiskies) and coffees.

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