The ThirdMonkey

The Third Monkey occupies two floors on South Street, a gastropub at ground level with a cocktail bar, restaurant and rooftop terrace above it. Executive chef Adam Fisher, a two-time National Chef of the Year finalist who previously cooked at Coworth Park and Pennyhill Park, built the menu around hyper-seasonal British produce and a stated zero-waste approach in the kitchen. Cornish crab crumpet and a fifty-day dry-aged ribeye sit alongside a duck burger finished with Tunworth cheese, with themed nights including a Friday fish special and a spice-led Wednesday menu. The restaurant holds two AA Rosettes and was voted best restaurant in Surrey in local reader polls. Plant-based and sharing dishes run through the main menu rather than being confined to a separate section, and fresh ingredients arrive from local markets daily.