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The Dining Room Surrey

Address:59a High Street, Reigate, Surrey RH2 9AE
Tel:01737 226650
Price: £35.00Wine: £15.95Champagne: £36.00
Opening Hours:Mon-Fri 12N-2pm Mon-Sat 7-10pm Sun 12.30-2.30pm

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A friendly, informal ambience prevails in this comfortable restaurant, where chef Tony Tobin takes a characteristically simplistic approach to modern British cuisine. Prime ingredients are creatively assembled but are often left to speak for themselves, accompanied by flavoursome reductions & infusions rather than creamy sauces. Two good examples are pan-roasted smoked salmon served alongside pea shoots, salad & fresh horseradish dressing, & skewered chicken & chorizo with Israeli couscous & sweet & sour mango chutney. The wine list carries a thoughtful range of global wines & an impressive by-the-glass selection.

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Reader reviews of The Dining Room Surrey:

Daphne S.
Reviews: 1

Daphne S. ( 30s, Female, United Kingdom )

A few reveiws warned that the restaurant is not as good as it looks, it was true. We have dine in quite good restaurants and we were disapionted. It lacked atmosphere, very cold decor, did not feel welcoming. We were 5 and they seated us at a 4 man table. We had champagne first and in the end we pour our own wine for dinner.
The food was good but not for the price, in these times you need to meet the customer half way. The desert was priced at £7.95 and was not worth it. In Reigate The Dinning Room will not be my first choice, it is not that different and special.

30 November 2009
Overall:4
Food and Drink:6
Service:6
Atmosphere:3
Value for Money:4
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Shirley C.
Reviews: 1

Shirley C. ( 40s, Female )

We really enjoyed our visit to the Dining Room – we chose the tasting menu, including suggested wines and had a truly memorable birthday meal! Perfect flavours, wonderful fresh ingredients and a chef with a mission to ensure those dining experience British cooking at its best.

We found all the courses we were served excellent – but stand outs were the Seared Sea Scallops, King Crab & Pea Blinis with Tomato Vinaigrette and the Maple Duck Breast Pressed Confit, Potato Fondant with Cider Reduction. The wines selected to accompany the courses were matched with skill and complemented the dishes – particularly the Monzbazillac and Banana Parfait combination – a surprise as neither of us particularly comment on the dessert and wine combination at the end of the meal normally!

Decor for the restaurant is simple and inviting, the staff are very pleasant and the service was great. The range of guests looked to be all ages – although there were no big parties – most tables were hosting 2-4 people.

We will return to the Dining Room soon!

May 2009
Overall:10
Food and Drink:10
Service:10
Atmosphere:10
Value for Money:10
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