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Old Surrey Restaurant


13483 72 Ave
Surrey, BC V3W 2N7

(604) 596-2313
oldsurreyrestaurant.ca

Rating: out of 5 stars (49 reviews) Average Rating Over Time
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banquet facilities Banquet/Private Rooms dining Fine Dining food French Fresh vancouver island qualicum bay scallops Late Night Library room nourriture OpenTable Private Room restaurant Restaurants Romantic sambuca and shallots Takes Reservations Weekend Brunch Wine



Hours: Dinner: Tuesday - Friday: 5:00pm - 8:00pm Saturday - Sunday: 5:00pm - 9:00pm
Status: Closed
Payment Methods: Visa, MasterCard, American Express

Description

Old Surrey Restaurant offers these services: restaurant, banquet rooms.
by ourbis on September 03, 2013 from ourbis

Editorial Reviews

Located in a heritage building in Newton, The Old Surrey mixes English charm with French cuisine. Owner Philip Aguirre runs a farm where they raise produce for the restaurant. Specialties include Chilliwack free range veal cutlets, with wild mushrooms and a wine demi reduction ($21), broiled lobster and châteaubriand (double filet mignon with red wine sauce for two at $75). An inventive seven...
by Vancouver Magazine on October 01, 2008 from vanmag

Information from the business

From OpenTable:<br/><br/>The Old Surrey Restaurant is Surrey’s best well- kept secret. Built in 1918, it was the residence of Lou Jack and his household until it was converted into a restaurant in 1974.<br/><br/>The interior has a crisp, clean aesthetic that is enhanced by hardwood floors and the enlarged photos of historic Surrey that adorn the walls. There are five distinct dining areas on the top floor...
by menuism on March 08, 2013 from menuism
The Old Surrey Restaurant is Surrey’s best well- kept secret. Built in 1918, it was the residence of Lou Jack and his household until it was converted into a restaurant in 1974. Surrey that adorn the walls. There are five distinct dining areas on the top floor (including a cozy library) and a banquet facility downstairs. The cuisine is French with a splash of West Coast flare. A treat for new...
by opentable on July 07, 2012 from opentable
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