The French Table

The French Table IWC FINALIST- Restaurant Wine List of the Year 🏆
Fine dining in a relaxed, friendly & professional setting
Open Tuesday - Saturday for lunch & dinner
(990)

01/06/2026

To celebrate 25 years of The French Table, we wanted to mark the occasion with something special.

From the 2nd to the 13th of June, every table dining with us will receive a scratch card with their bill, featuring a selection of thoughtful surprises and exclusive treats.

A small gesture of thanks for wonderful years of memorable lunches, celebrations and evenings shared with our guests.

Join us this June and celebrate 25 years of The French Table. ✨

29/05/2026

What makes The French Table, truly French? 🇫🇷

Seasonal menus shaped by the finest ingredients, classic techniques that honour tradition, and an experience designed to be savoured, not rushed.

This is dining, the French Table way.

Book your table now and join us today!

25/05/2026

Bright, botanical, and beautifully balanced. ✨

Experience the vibrant notes of our rhubarb and blood orange delice, perfectly paired with the gentle warmth of candied ginger ice cream. The ultimate seasonal finale to your evening at The French Table.

Reserve your table and join us for a delicious dessert.

From the moment you walk through the door to the last sip at the table, everything here is designed to be savoured.Seaso...
22/05/2026

From the moment you walk through the door to the last sip at the table, everything here is designed to be savoured.

Seasonal dishes, thoughtful details, and an atmosphere that invites you to slow down and stay a little longer.

Join us and make an evening of it.

A dish built on balance.Tender chicken, earthy mushrooms, and the unmistakable aroma of black truffle, brought together ...
15/05/2026

A dish built on balance.

Tender chicken, earthy mushrooms, and the unmistakable aroma of black truffle, brought together with warmth and depth in every bite.

11/05/2026

An evening shaped by the season.

A tender roast fillet of beef, something lighter from the Cornish coast, and a delicate touch of wild garlic brought together in a crĂŞpe, each dish quietly considered, each one worth your time.

Book your table and experience it for yourself.

There’s something timeless about a well-laid table.Soft light, pressed linen, the gentle rhythm of service…details that ...
08/05/2026

There’s something timeless about a well-laid table.

Soft light, pressed linen, the gentle rhythm of service…details that have defined French dining for generations. 🇫🇷

From the framed carte de saison to the final placement of a glass, every element is considered, a quiet nod to tradition, where hospitality is as important as what’s on the plate.

Torched to a deep amber finish, the caramel gives way to a delicately set custard, smooth and lightly infused with vanil...
04/05/2026

Torched to a deep amber finish, the caramel gives way to a delicately set custard, smooth and lightly infused with vanilla.

It's elegant, restrained, and deeply satisfying. This is a timeless finish to the meal.

This is our steamed chalk stream trout, delicately prepared and layered with the freshness of the season.Leeks, pink fir...
01/05/2026

This is our steamed chalk stream trout, delicately prepared and layered with the freshness of the season.

Leeks, pink fir potatoes and St Austell mussels, brought together with a silky beurre blanc and finished with herbs from the garden.

Lunch plans?Our roast Berkshire pork with prune, apple and sauce Robert is everything you want from a French main, rich,...
28/04/2026

Lunch plans?

Our roast Berkshire pork with prune, apple and sauce Robert is everything you want from a French main, rich, comforting and full of flavour.

Finish with crème brûlée and that perfect caramelised top.

A very good way to spend an afternoon.

24/04/2026

Since 2001, our focus has stayed the same.

Fresh ingredients, attention to detail and service that feels thoughtful rather than overly formal. A kitchen and dining room working together to create something consistent, day after day.

More than twenty years on, that approach still guides everything we do.

Salted caramel tarte with prune compĂ´te and nutmeg ice cream.Crisp on top, smooth beneath and finished with a little war...
21/04/2026

Salted caramel tarte with prune compĂ´te and nutmeg ice cream.

Crisp on top, smooth beneath and finished with a little warmth from the spice.

We’d love to share it with you.

Today is the last day to nominate! Please vote for us 🙏🏻 (link in our Bio)
20/04/2026

Today is the last day to nominate!
Please vote for us 🙏🏻 (link in our Bio)

17/04/2026

Tavel is often called the serious side of rosé.

Deeper in colour and fuller in character, it has the structure to sit comfortably alongside richer dishes, from beef to creamy white sauces, without ever feeling heavy.

Join us and enjoy a glass with your next visit.

17/04/2026

Celebrating Malbec World Day April 17th with Sarah

A glass poured, a plate set down and nowhere else to be.Seasonal ingredients, prepared with care and served just as they...
13/04/2026

A glass poured, a plate set down and nowhere else to be.

Seasonal ingredients, prepared with care and served just as they should be, simple, balanced and full of flavour.

This is how we like to spend an afternoon. We’d love to share it with you.

It’s in these little moments that a dish really comes to life.Finished at the table, the pour, the cut open, shared and ...
11/04/2026

It’s in these little moments that a dish really comes to life.

Finished at the table, the pour, the cut open, shared and enjoyed slowly, just as it should be.

We look forward to welcoming you.

07/04/2026

Rhubarb has arrived, and for us that always feels like spring has properly begun.

We’ve paired it with bay leaf and blood orange, and finished it with candied ginger ice cream for a little warmth at the end.

Fresh, balanced and very much shaped by the season. Come and enjoy it with us.

In France, Easter marks the return of the bells and the beginning of long spring lunches. Tradition says the church bell...
03/04/2026

In France, Easter marks the return of the bells and the beginning of long spring lunches. Tradition says the church bells fly to Rome before coming back on Easter Sunday, bringing chocolate and signalling it’s time to gather.

Hens, eggs and the signs of new life follow close behind.

Bread is shared, butter passed and the table becomes the centre of the day. A little French tradition, carried into April with us.

Come and join us at our table.

Fresh Cornish cod, gently roasted until just set, resting on olive oil mash with bright lemon and garlic courgettes. The...
30/03/2026

Fresh Cornish cod, gently roasted until just set, resting on olive oil mash with bright lemon and garlic courgettes. The warmth of Iberico chorizo and sweet datterini tomatoes adds richness, lifted by crispy smoked eel and pesto.

Balanced, thoughtful and quietly indulgent, a dish shaped by seasonality and restraint.

Book your table and join us for lunch or dinner to experience it for yourself.

27/03/2026

Fresh from the coast, clear waters and carefully selected farms, each ingredient arrives with purpose.

Delicate cod lifted by chorizo and tomato. Trout gently steamed and brightened with beurre blanc and herbs. Tender corn-fed chicken paired with black garlic and Madeira.

Flavours layered thoughtfully, textures considered, every detail refined.

Book your table with us today and allow the experience to linger.

At the heart of this dish is the produce, carefully sourced, thoughtfully prepared and allowed to speak for itself.Celer...
24/03/2026

At the heart of this dish is the produce, carefully sourced, thoughtfully prepared and allowed to speak for itself.

Celeriac gently braised into a delicate blanquette, smoked duck breast layered for depth, toasted buckwheat bringing warmth and texture. A crisp duck egg, winter truffle and a touch of fino sherry complete the plate with balance and restraint.

Every element chosen with intention. Every detail treated with care.

Beyond the plates and the pass, there is the room itself.A space shaped by family, craft and 25 years of quiet dedicatio...
19/03/2026

Beyond the plates and the pass, there is the room itself.

A space shaped by family, craft and 25 years of quiet dedication. Soft lighting, crisp linens and an atmosphere designed for lingering, where good food and good company take centre stage.

At The French Table, hospitality is at the heart of everything we do.

We look forward to welcoming you to our home on Maple Road. Book your table with us today!

At the centre of the plate, a golden gougère waits.Then the malted cauliflower velouté cascades gently around the aged C...
16/03/2026

At the centre of the plate, a golden gougère waits.

Then the malted cauliflower velouté cascades gently around the aged Comté, steam rising softly as it meets sweet soubise onion and silky Mornay. Textures shift, flavours deepen, and the dish comes fully to life.

Comforting yet elegant, rooted in classical French technique, it’s a starter designed to set the tone for your dining experience at The French Table.

A little theatre at the table and an experience to be savoured from first glance to final sip.Lift the cloche and the ar...
13/03/2026

A little theatre at the table and an experience to be savoured from first glance to final sip.

Lift the cloche and the aroma unfolds: citrus, warmth, and a hint of sweetness beneath the smoke.

Elegant. Balanced. Crafted with precision.

Discover our cocktails for yourself. Book your table with us today.

Address

85 Maple Road
Surbiton
KT64AW

Opening Hours

Tuesday 12pm - 2:30pm
6:30pm - 9:30pm
Wednesday 12pm - 2:30pm
6:30pm - 9:30pm
Thursday 12pm - 2:30pm
6:30pm - 9:30pm
Friday 12pm - 2:30pm
6:30pm - 9:30pm
Saturday 12pm - 2:30pm
6:30pm - 9:30pm

Website

Alerts

Be the first to know and let us send you an email when The French Table posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Shortcuts

Share

Category