McCoys at the Tontine

“It’s like a Bordello in here” might be your reaction as you walk into the gilded dining room with its chandeliers, twinkling in the candlelight. Don’t worry, eccentric owners Eugene and Tom McCoy, who converted this former roadhouse to a restaurant with rooms in 1976, heartily agree. The long list of starters takes a globetrotting tour around the culinary world that might begin in Asia with fresh mussels cooked in a light Thai coconut dressing and continue to France with duck terrine with chutney and toasted brioche before stopping off in Italy for the risotto of the week. Main courses tend toward classic French cooking and might include loin of venison, with celeriac mash, poivrade and juniper sauce and seasonal wild mushrooms.

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Places to Stay & Visit in or near Northallerton

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