Address: 13483 72 Avenue, Surrey, BC V3W 2N7 5V9
Old Surrey Restaurant is situated in a charming little house near the heart of Surrey. The establishment has been around for more than forty years. It’s bit old on the inside, but the vintage decor gives off a warm vibe; like going to grandparents’ house. From the moment we stepped in, to the end of dinner service, we were served by one of the friendliest and most courteous staff.
For dinner, we decided to go with Spring Special. It was a four-course special that showcased some of the locally sourced ingredients. Price was $58 per person.
Amuse bouche – seared beef with vegetables in vinaigrette (complimentary)
Tender beef (perfectly seared) with tangy veggies. Delicious.
Appetizer A. Wild mushroom & Abbostford duck confit risotto
This was a heavy appetizer. The earthy flavours of the mushrooms matched well with the salty and succulent duck. The rice had been infused with parmesan cheese as well as truffle oil.
Appetizer B. Mussels & fries
A generous pot of mussels cooked in white wine sauce. We were pleasantly surprised to see this served as an appetizer. The shoestring fries made it less filling (in a good way).
Second Course – Caesar Salad
Caesar salad prepared live by our table! Crisp romaine lettuce, fresh croutons, parmesan cheese tossed in a dressing consisting of mustard, olive oil, red wine vinegar, raw egg, anchovies, and crushed garlic. It doesn’t get any more classic than this! This had got to be one of the most satisfying and biggest salads we’ve ever had. We were about 65% full at this point.
Main Course A. Chilliwak-Ryder Farm’s spring lamb combo
Roasted rack and leg of lamb served with red wine sauce and mint jelly. Meat was cooked medium-well, but was still tender and flavourful. Side veggies were roasted zuchinni, green beans, and red pepper; simple but healthy contrast to the red meat. Potatoes were a bit more unique. They seemed to be mashed and lightly fried. The end result was very fluffy and creamy.
Main Course B. Queen Charlotte Halibut
Light and flaky fish served with a saffron cream sauce. There’s some Spanish influence in this dish. Sauce was creamy and zesty, but the saffron note was rather faint.
Dessert – Rhubarb and strawberry crepes suzette
Dessert was also prepared table-side! These were warm crepes served with minced fruit and an alcoholic sauce – Grand Marnier + melted butter + orange juice. Zesty!
Molang Scores & Verdict
Wholesome dinner. Excellent service.