SURREY ROCKS - NOV/DEC 2026 - Magazine - Page 104
RESTAURANT REVIEW
Egg and Chutney’ or the ‘Roasted Betroot, Chicory and Poached
Pear Salad’.
Our favourite on the night was the ‘Teriyaki Baby Back
Ribs’ - the meat was so tender and marinated beautifully in
the flavoursome Teriyaki – hitting all the right taste notes with
sensational Asian flavours and garnished with sesame seeds and
spring onion.
Next up, the ‘Chicken Liver Parfait, Balsamic Onions with
Mandarin Marmalade’ on the Starter Menu looked so appetising
and it tasted even better. It was sublime, fresh and full of flavour
with thick cut toast to accompany. A must try dish, which was
104 SURREYROCKS | ISSUE 56
lapped up by all the diners – not a morsel of the succulent
parfait was left on the plate.
MAGNIFICENT MAINS
The Black Swan dishes really do cater for all tastes; vegetarians
and vegans, whilst also pushing for more healthy food choices
as well as their mainstay ‘Fish & Chips’ and ‘Dry-Aged Double
Cheeseburgers’ - they also have a wide and varied Steak Menu
with 4 Choices and 3 accompanying sauce options.
