Rustique York is a French bistro on Castlegate, close to Clifford’s Tower and the Coppergate area. Established in 2004 in the former Francois Restaurant Bistro, it has become a long standing part of the city centre dining scene. The atmosphere is busy, colourful and upbeat, aiming for the warmth of an informal French restaurant rather than ceremonial fine dining.
The kitchen specialises in rustic French cooking and uses locally sourced meat and fish across a broad selection. Familiar bistro techniques appear in slow cooked meat, pan fried fish, rich sauces and carefully prepared potatoes and vegetables. That traditional approach gives the menu a recognisable character while leaving room for seasonal specials.
Set menus make it possible to build a complete meal across several courses, while the main menu gives diners more freedom to choose individual dishes. Vegetarian cooking and dishes that can be adapted for gluten free diners add useful alternatives to the meat and seafood selections. The format works for both a relaxed lunch and a more leisurely evening meal.
French and international wines are chosen to accompany the food, with cocktails and other drinks available for a longer visit. An outdoor terrace adds another option in suitable weather, operating on a first come basis. Rustique’s enduring attraction comes from combining dependable French flavours, an animated bistro atmosphere and a convenient position in historic York.
Address: 28 Castlegate, York YO1 9RP, United Kingdom
Rustique City Centre Menu
Set Menu
Available Monday – Thursday 12-10pm, Friday – Saturday 12-7pm, Sunday 12-9pm. 1 course £21.00, 2 courses £25.00, 3 courses £29.00.
SOUPE DU JOUR
A large bowl of homemade soup served with warm French bread. V
SOUPE À L’OIGNON
Classic French onion soup, made with beef stock and finished with cheese croutons.
PÂTÉ DE FOIES DE VOLAILLE
Chicken liver pâté, served with French bread and a sweet red onion marmalade
CHAMPIGNONS A L’AIL
Pan fried mushrooms, cooked with garlic and finished with cream, served with French bread. V
MOULES MARINIÈRES À LA CRÈME
Starter portion of mussels cooked in a white wine, garlic cream and herb sauce, served with French bread.
SALADE DE CHÈVRE
Croutons of melted goat’s cheese on mixed leaves with a balsamic glaze. V
BOULETTES D’AGNEAU
Minced lamb kofta served with minted yoghurt, on flat bread.
FRITOT DE BRIE
Breaded brie served with mixed leaves and mixed berry compote. V
CROQUETTE DE CRABE
A coriander and lemon crab cake with baby salad and chilli salsa.
BASKET OF FRENCH BREAD
BOWL OF MARINATED OLIVES
FRENCH BREAD AND OLIVES
GARLIC BREAD
STEAK FRITES
A juicy pan fried rump steak, cooked to your liking and served with French fries and your choice of either: Garlic butter / Green peppercorn / Creamy mushroom sauce.
CROQUETTES DE SAUMON
Homemade salmon fishcakes served with mixed leaves, fries and tartare sauce.
POULET FAÇON BRETONNE
Chicken breast cooked in a Brittany style with mushrooms, leeks, onions, white wine and tarragon creamy sauce, served with Dauphinoise potatoes.
CONFIT DE CANARD
Slow roasted leg of duck served with Dauphinoise potatoes and a port and redcurrant sauce.
LOUP DE MER
Fillet of Sea bass on sweet potato purée, finished with a lemon butter sauce.
OEUF À LA BASQUE
Spicy sausage cooked with onions, new potatoes and peas in a smokey paprika and tomato sauce, topped with an egg and baked.
JARRET DE PORC AU CIDRE
Slow braised pork shank, cooked in cider, served with coarse grain mustard mash and cider and apple sauce.
SALADE DE POULET ET LARD FUMÉ
Pan fried chicken and smoked bacon served on a dressed salad.
TARTE AUX CHAMPIGNONS ET PONT L’ÉVÊQUE
Leek, mushrooms and Pont l’Évêque tart, served with salad and fries. V
TAGINE MAROCAIN DE LÉGUMES
Moroccan spiced vegetables tagine with mixed vegetables and pulses, cooked with tomatoes and ras el hanout spices. Served with apricot bulgar and minted raita (also available with lamb kofta for £2 extra). V
RUSTIQUE BURGER
Pan fried house burger, served in a brioche bun with salad, fries and burger sauce, with either blue cheese or brie cheese.
MOULES MARINIÈRES À LA CRÈME
Classic French dish of mussels cooked in white wine, garlic, herbs and cream, served with French bread.
LINGUINES AUX CREVETTES ET AU CRABE
King prawn & crab linguine, herb oil, red chilli and lime zest.
BOURGUIGNON AUX CHAMPIGNONS
Chestnut and forest mushrooms cooked with carrots, pearl onions and vegan bacon in a rich red wine sauce. Served with mashed potato. Vg
COQ AU VIN
Chicken slowly casseroled in red wine, bacon, mushrooms and baby onions, served on rissole potatoes.
CRÊPE À LA BANANE ET SAUCE CARAMEL
French crêpe filled with banana, smothered in caramel sauce and served with vanilla ice cream.
CRÈME BRÛLÉE
A traditional caramelised Crème Brûlée.
POT AU CHOCOLAT
An old Rustique classic chocolate pot served with shortbread and crème fraiche.
TARTE AU CITRON
A zesty glazed lemon tart served with crème fraiche.
SÉLECTION DE FROMAGES FRANÇAIS
A selection of fine French cheeses with apples, grapes and mixed leaves, served with French bread.
LE STICKY TOFFEE PUDDING
A classical sticky toffee pudding served with caramel sauce and vanilla ice cream.
Les Plats Additionnels
All sides £5.00
FRENCH FRIES
HERB MASH
DAUPHINOISE POTATOES
BUTTERED NEW POTATOES
GREEN BEANS
RATATOUILLE
BRAISED RED CABBAGE
SAUTÉED MUSHROOMS
MIXED SALAD
TOMATO & SHALLOT SALAD
SEASONAL GREENS
Les Entrées
SOUPE DU JOUR
A large bowl of homemade soup served with warm French bread. V
SOUPE À L’OIGNON
Classic French onion soup, made with beef stock and finished with cheese croutons.
CREVETTES À L’AIL ET AU PIMENT
Tiger prawns cooked with garlic, chilli and tomato, served with French bread.
DEMI DOUZAINE D’ESCARGOTS
Six snails cooked with garlic and parsley butter, served in their shells with French bread.
MOULES MARINIÈRES À LA CRÈME
Mussels cooked in a white wine, garlic cream and herb sauce, served with French bread.
SAINT-JACQUES POÊLÉES
Pan fried scallops served on a leek purée topped with lardons of bacon.
CHAMPIGNONS ET ÉPINARDS
Portabello mushroom and wilted leaf spinach topped with raclette cheese, finished under the grill.
BASKET OF FRENCH BREAD
BOWL OF MARINATED OLIVES
FRENCH BREAD AND OLIVES
GARLIC BREAD
CAMEMBERT AU FOUR
Whole baked Camembert with thyme, butter and white wine with baked French bread.
ASSIETTE DE CHARCUTERIE
A selection of cured meats, pâté with cheese, chutney, olives and crusty bread.
PÂTÉ DE FOIES DE VOLAILLE
Chicken liver pâté, served with French bread and a tasty onion marmalade.
BOULETTES D’AGNEAU
Moroccan spiced lamb meatballs, cooked with peppers in a harissa spiced tomato sauce.
Les Plats Principaux
MOULES MARINIÈRES À LA CRÈME
Mussels cooked in a white wine, garlic cream and herb sauce, served with fries.
CASSOULET
A rich slow cooked casserole of haricot beans, belly pork, Toulouse sausage and duck confit.
LOTTE FARCIE
Monkfish tail stuffed with sun blushed tomatoes, wrapped in parma ham and served on buttered new potatoes with broccoli and a leek and white bean sauce
FILET DE BOEUF
8oz pan fried fillet of beef, cooked to your liking served with French fries and your choice of either: Diane / Green peppercorn / Bacon & blue cheese sauce.
STEAK FRITES
10oz Himalayan salt aged rib eye on the bone, served with French fries and your choice of sauce. (Recommendation cooked medium).
JARRET D’AGNEAU
Slow cooked lamb shank served on herb mashed potato, with a tomato and mint sauce.
POITRINE DE PORC
Slow cooked pork belly, garlic fondant potato, bacon, buttered savoy cabbage and calvados apple puree.
SAUMON PROVENÇALE
Pan fried salmon steak on roasted Mediterranean vegetables and cherry tomatoes with a tomato and basil sauce, served with garlic roasted new potatoes.
PAUPIETTE DE POULET
Chicken breast stuffed with brie and sun blushed tomato, wrapped in air dried ham, served on new potatoes, and green beans with a smoked cheese sauce.
STEAK DE CHEVREUIL POÊLÉ
Pan fried venison steak served on roast garlic mashed potato, slow braised red cabbage, with a red wine and balsamic sauce.
TARTE AUX CHAMPIGNONS ET PONT L’ÉVÊQUE
Leek, mushrooms and Pont L’Évêque tart, served with salad and fries. V
TAGINE MAROCAIN DE LÉGUMES
Moroccan spiced vegetables tagine with mixed vegetables and pulses, cooked with tomatoes and ras el hanout spices. Served with apricot bulgar and minted raita (also available with lamb kofta £22.00) V
BOEUF BOURGUIGNON
Tender chunks of beef slowly braised in red wine and beef stock with onions, mushrooms and bacon served with mashed potato.
BOURGUIGNON AUX CHAMPIGNONS
Chestnut and forest mushrooms cooked with carrots, pearl onions and vegan bacon in a rich red wine sauce. Served with mashed potato. VG
Les Desserts
CRÈME BRÛLÉE
A traditional caramelised Crème Brûlée.
TARTE AU CITRON
A zesty glazed lemon tart served with creme fraiche.
TARTE TATIN
A classic apple tart served with vanilla ice cream.
LE STICKY TOFFEE PUDDING
A classic sticky toffee pudding served with caramel sauce and vanilla ice cream.
POT AU CHOCOLAT
An old Rustique classic chocolate pot served with shortbread and crème fraîche.
CRÊPE À LA BANANE ET SAUCE CARAMEL
French crêpe filled with banana, smothered in caramel sauce and served with vanilla ice cream.
SÉLECTION DE FROMAGES FRANÇAIS
A selection of fine French cheeses with apples, grapes and mixed leaves, served with French bread.
Dessert Menu
CRÈME BRÛLÉE
A traditional caramelised Crème Brûlée.
TARTE AU CITRON
A zesty glazed lemon tart served with creme fraiche.
CRÊPE À LA BANANE ET SAUCE CARAMEL
French crêpe filled with banana, smothered in caramel sauce and served with vanilla ice cream.
TARTE TATIN
A classic apple tart served with vanilla ice cream.
LE STICKY TOFFEE PUDDING
A classical sticky toffee pudding served with caramel sauce and vanilla ice cream.
POT AU CHOCOLAT
An old Rustique classic chocolate pot served with shortbread and crème fraiche.
SÉLÉCTION DE FROMAGES FRANÇAIS
A selection of fine French cheeses with apples, grapes and mixed leaves, served with French bread.
Hot Drinks
CAPPUCINO
LATTE
AMERICANO COFFEE
DECAFFEINATED
Liqueur Coffee
Shared price £10.00
IRISH COFFEE
AMARETTO COFFEE
BRANDY COFFEE
TIA MARIA COFFEE
Soft Drinks
Coca Cola
Diet Coke
Orangina
Sprite
Bottled Beers & Ciders
Birra Moretti
Jorvik Ale
Bitter/Blonde
Leffe Blonde
Peroni 0%
Liqueurs
Single £5.00 / Double £7.50
Sambuca White
Disaronno Amaretto
Frangelico
Tia Maria
Cocktails
FRENCH 75
Gin, lemon and sugar, shaken and topped with Laurent Perrier champagne
KIR ROYALE
A sparkling twist on the traditional kir. Crème de Cassis topped with Laurent Perrier champagne
SPRITZ
Aperol, Limoncello or Hugo, topped with Prosecco and soda
BRAMBLE
Crisp gin, lemon and sugar, finished with crème de Cassis. A classic
Gin
Single / Double