Harts Boat Yard is located on the banks of the Thames in Surbiton and offers a lovely view of the setting sun over the gardens of Hampton Court Palace. The furnishings of leather tub chairs, teak oak tables and atmospheric lighting complement the pub's sense of style. There are three levels of outside dining - upper restaurant deck, lower bar deck and light snacks available beside the river. A ferry conveniently crosses the river from the pub to Hampton Court Palace and boats are available for hire.

The atmosphere is comfortable and relaxing, whether you're there for a reflective winter pint, a cup of coffee or a gastronomic extravaganza. Open fires and a large bar invite guests to sample their choice of chilled continental beers, classic ales and champagne. Whilst the menu is modern European pub fare there are plenty of homely comfort foods as well as some more refined dishes.

To set the right note of fashionable sociability there are sharing plates, garlic pizzette with caramelised onion and rocket, or Mediterranean mezze of hummus, roasted vegetables, fregola, tzatziki, feta, spinach and ricotta pâté with warm flatbreads.

Amongst the appetisers expect to find freshly made soup, lamb koftas, mint yoghurt, kohlrabi, cumin and carrot salad, or spiced crab with avocado, prawns, ginger and pink grapefruit. Look, too, for scallops of the day. The salads - sorry, that should read 'leaves' - offer crispy duck, mouli, carrots, hoisin, watercress and spring onions with plum sauce, and for the seafood fiends some prawn, avocado, pecans, mango, bacon, orange and pomegranate vinaigrette tends to please.

These days no self-respecting gastropub can afford to be without its pizza range; look for a classic margherita of pomodoro, mozzarella, oregano and basil, the rustica with roasted Mediterranean vegetables, goats' cheese and cherry tomatoes, or a piccante with pepperoni, chorizo, tomato and jalapeños.

The rotisserie dishes for hearty eaters are worth trying and choices include spit chicken which is served with lemon, garlic, thyme and frites or hot piri piri sauce and chips. For the big event there is always the roast rump of lamb with sauce soubise, asparagus, pancetta, button onions and baby potatoes. The smoked haddock fishcakes, curry Hollandaise, mango, tomato, coriander and red onion salad is popular, a sign of the times and improving taste in eating. Calves liver with tray baked potatoes, red onion, bacon and sage panagrattato is worth trying too.

A wide range of supporting dishes includes Belgium chips and mayo, and cabbage, leeks and peas. For desserts choose between an apple, blackcurrant crumble and vanilla custard and, sticky toffee pudding with vanilla ice cream. There is also a selection of cheeses to set the buffs alight.

More information, including full menus, is available on their Website. Please note that the E-Mail Contact is for enquiries only, not for bookings.