SURREY ROCKS - NOV/DEC 2026 - Magazine - Page 105
RESTAURANT REVIEW
We were able to sample two delicious Mains on this occasion,
although it was hard to decide which ones, as there was so much
on offer.
We eventually, after much deliberation, went for the Main Dish
of ‘Pan-Fried Seabass, Sauteed Artichokes, Padron Peppers, New
Potatoes, Samphire, Spinach, King Prawns and Garlic Butter’
which blew our taster away – succulent fish with crispy skin, tender
extra-large King Prawns and the tastiest of Garlic Butter sauce. The
flavours were superb and the vegetables were cooked perfectly
al dente…..washed down with a glass of New Zealand Sauvignon
Blanc…. This was pure perfection, well done!
Next up was the ‘Steak Frites with Roasted Garlic Butter,
Watercress, Fries and Pepper Sauce.’ The succulent steak was
cooked perfectly medium rare as requested, sliced in bitesize
pieces with a generous side portion of crispy fries. The whole dish
was delicious and amazing value for only £25. A glass of Cote Du
Rhone was recommended to accompany and highly appreciated,
perfectly offsetting the rich steak flavours.
Also on the Mains Menu worth a mention is the new ‘Chicken
and Parma Ham Schnitzel, Kaltbach Cheese, Caesar Salad and
Fries’ or the ‘Slow Cooked Beef Rib and Chestnut Mushroom Pot
Pie’ served with the creamiest of seasoned garlic mash and a side
of charred cabbage.
DECADENT DESSERTS
As it came time for the Dessert Course, we really were full, but
that didn’t stop us.
Who doesn’t love Dessert and at The Black Swan you have every
discerning tastebud covered with the likes of ‘White Chocolate
and Ginger Cheesecake’ and the ‘Sticky Toffee Pudding,
SURREYROCKS | ISSUE 56 105
