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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.

Housed in a converted post office building on the bustling High Street, Zizzi Surbiton offers reasonably priced Italian cuisine in a modern setting. Skillfully combining the period façade with smart, contemporary interiors the restaurant provides a welcome retreat for tired shoppers.

Only a short walk from the banks of the River Thames, Zizzi is also close to the Surbiton Rail Station while attractions such as Hampton Court and the Rose Theatre are just a short drive. 

The bustling open kitchen at Zizzi turns out freshly prepared, tasty fare. The extensive à la carte offers distinct sections of antipasti, salads, pizza and calzone, pasta, risottos and mains of seasonally changing meat and fish dishes with a variety of tempting desserts to finish.
 
Zizzi's special antipasti platter has mixed Italian meats with buffalo milk mozzarella, marinated sun-dried tomatoes, mixed olives and red onion focaccia bread. There's also choice of arancini, crispy risotto balls stuffed with mozzarella and peas and served with a tomato chilli sauce as well as gnocchi gorgonzola, potato dumplings in a creamy gorgonzola and spinach sauce seasoned with nutmeg and black pepper, setting the tone for a hearty meal.

For a delicious pasta or risotto choose between penne vodka, king prawns, chilli, peas and Grana Padano in a creamy tomato and vodka sauce; ravioli di capra, goat's cheese and spinach ravioli served with tomato sauce and topped with pesto and pine nuts; zucca e pancetta, pumpkin, pancetta, spinach, sage and Grana Padano topped with mascarpone and rigatoni con pollo e funghi, chicken in a tomato, onion, rosemary and mushroom sauce. Gluten-free pasta is also available on request.

If you prefer a pizza, then you could try Zizzi's speciality pizza rustica, which couples extra thin and crispy bases with a range of toppings such as bufala, buffalo mozzarella with sunblush tomatoes, basil, rocket and a drizzle of extra virgin olive oil or mare e monti, one half topped with tiger prawn, courgette and mozzarella and the other with spicy sausage, tomato sauce and chilli, all finished off with a rocket and crème fraîche. The carne piccante calzone has marinated chicken, meatballs, Bolognese sauce, mushrooms, chillies, tomato and mozzarella while the clarissa version, has aubergine, and red pepper caponata, olives, goats' cheese, rocket, pine nuts, tomato and mozzarella. Zizzi's calzon'pizzas, half calzone and half pizza, add an interesting twist to the meal.

Sumptuous mains include agnello con peperonata, roasted lamb shank served with basil, roasted vegetables and a little pot of potatoes with tomato, red onion and Grana Padano; duck arrosto, slow roasted whole duck leg in a balsamic, olive and pancetta reduction served with Tuscan potatoes and green beans; and sea bass al vino, sea bass pan fried with wine, garlic and baby plum tomatoes and served with herby potatoes.

The scrumptious dessert list offers torta cioccolata with its thick hazelnut chocolate base topped with rich chocolate torte and served with vanilla mascarpone; homemade tiramisu; creamy vanilla pannacotta with fruit compote and torta Zizzi, an almond-based plum and fig tart topped with pistachios and icing sugar and served with gelato.

The wine list is dominated by a range of Italian wines from regions such as Veneto, Lazio, Sicily, Tuscany and Lombardy. Also on offer is an assortment of beers, and spirits as well as a range of soft and hot drinks.

More information can be found on their Website.

Whether you're a Surbiton local or a visitor, The French Table is one place you might want to make a point to visit. Touted as one of the best restaurants in the area, it positively buzzes with all the vibes you come to associate with popularity, and yet it still manages to create a relaxing and friendly ambience. Chef Eric Guignard who owns the restaurant imbues the dishes on his menu with delicate and delectable flavours and the delicious tastes are overwhelming, never overpowering.

A typical à la carte could begin with soufflé of Cornish crab with vegetable and mango salad, lightly flavoured with curry followed by pan-fried sea bass with spinach, lobster and ricotta cannelloni and coriander bisque. For dessert, there's a black forest gateau with white chocolate ice cream. The wine list offers a variety of choices, generally French, within the reds, whites and champagnes.

Joy brings classic Indian cuisine to Surbiton in a stylish and contemporary setting, doing away with the typical curry house décor for a more modern atmosphere. Whatever the occasion it's not too difficult to imagine it taking place in Joy, where business lunches, intimate dinners and family parties can be hosted with equal measure of success.

For starters you could try the kastoori kabab, diced chicken marinated with gram flour and spices, cooked in the tandoor or the ajwaini salmon, succulent fish flavoured with thyme and char grilled. For the main course, don't miss the house specialities such as lamb shank or tender lamb stew fired with Rajasthani chillies or the sliced duck breast, griddle fried and finished in black pepper sauce.

Kadai and balti dishes too are present as are the usual dhansaks and kormas so you won't be disappointed if you are a traditionalist. On Sundays regional specials are featured in buffets that have become extremely popular.