Chef-proprietor Peter Dyrdal has joined forces with a local hotelier to capture and present North Yorkshire's wealth of quality ingredients and passion for great food, in a contemporary, friendly and informal setting.

Expect to see modern interpretations of great British classics such as family-bred Colton beef fillet, from the chef's sister's farm only four miles away, with roast shallot, spinach, cauliflower puree and wine gum jus, or confit of local pork belly with homemade black pudding and a purple potato and white truffle coulis. These could be preceded with sweet miso glazed duck breast or tiger prawn tempura with homemade chilli dipping sauce and prawn crackers, and if you're searching for something sweet, there's a nutty double chocolate brownie with vanilla pod ice-cream

Noir aspires more to be a fun place to eat well than it does for official accreditation and recognition, and it certainly seems like a welcome addition to the dining out scene at York.