Tap Restaurant Surrey

🥗 Small Plates

Rosemary & Sea Salt Focaccia

Freshly baked focaccia served with extra virgin olive oil and aged balsamic.

Caesar Salad

Crisp romaine with confit garlic, roasted tomato, Grana Padano, and Parmesan crostini.

Creamy Lobster Bisque

Rich lobster bisque with crème fraîche and dill oil.

Citrus-Togarashi Prawn Terrine

Prawns with orange-carrot sauce and horseradish-infused cucumber.

Phyllo Wrapped Baked Brie

Warm brie with maple-infused apple, tarragon wine gelée, brioche, and honey.

Beet Salad

Hokkaido Scallops

Scallops with roasted radicchio, green peas, apple mostarda, and ponzu foam.

Charred Humboldt Squid

Tender squid with pico de gallo, lobster oil, and spicy peanut sauce.

🍽 Larger Plates

Butter-Poached Lobster Tail

Served with potato gnocchi, Mediterranean vegetables, and saffron velouté.

Brie & Swiss Chard Chicken Breast

Stuffed chicken breast with black garlic risotto, mushrooms, and lemon vinaigrette.

Beef Tenderloin

Grilled beef tenderloin with olive oil and herb-crushed potatoes, cognac peppercorn sauce, and broccolini.

Spice Brined Duck Breast

Duck breast with romesco, asparagus, wild rice, braised leek, and anise jus.

Haida Gwaii Halibut

Halibut with Israeli couscous, cauliflower, corn, spring onions, and citrus buttermilk.

Seafood Linguine

Linguine in a Provençale cream sauce with scallops, shrimp, basil, and fennel.

Herb-Crusted Lamb Rack (Half Rack)

Served with root vegetable pavé, eggplant, tomato, and mint chimichurri. Note: lamb rack takes 35 minutes to cook and fully rest.