SURREY ROCKS - NOV/DEC 2026 - Magazine - Page 103
RESTAURANT REVIEW
SUBLIME STARTERS
From the minute we walked through
the door on a Tuesday night, we were
warmly greeted by the front of house
team including Stephanie and
Gabriel and shown to our seats in
the stunning dining room, adorned
with dark green and gold décor and
booth style seating – both spacious
and comfy. There are also cute
alcoves in the Main Bar Area to dine
and drink and large Al Fresco Dining
Areas in their huge Garden, to enjoy on
warmer days, complete with Table Tennis,
a BBQ area and a fully-stocked Exterior Bar.
Stephanie surprised us with two of the most
amazing cocktails: the new seasonal ‘Black Forest
Martini’ made with Monkey 47 Sloe Gin, Spicy
Red Berries and Passion Fruit Mix which was
fresh and fruity and thankfully not too
strong. Next, we had the pleasure of
trying the more powerful but equally
delicious ‘Tiramisu Martini’ made
with Bumbu Cream Rum, Kahlua
and Espresso dusted with Chocolate
Powder. Thanks to bar manager
(Angel!) Gabriel…. You truly wowed
our tastebuds.
The new Black Swan Autumn/
Winter 2026 Food Menu was amazing.
There were so many delightful dishes to
choose from (8 in the Starter Menu alone!)
including the delectable ‘Winterdale Rarebit
Crumpet, Caramelised Onions, Fried Burford
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