October 2017: Head chef Tom Brown (previously head chef at Outlaw's former flagship in the St Endoc Hotel, Cornwall) will leave Outlaw's at The Capital to set up his own restaurant in Hackney Wick. Sous chef Andrew Sawyer will take the reins at The Capital.
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“Stunning” fish and seafood “presented with panache” win huge acclaim for this “hidden gem, so close to the brassiness of Harrods”. The ambience of the “small” room is not to all tastes though – what is “quiet and dignified” to fans is to critics “staid” and “too formal”. Top Tip – BYO with no corkage on Thursdays.
Nathan Outlaw’s “rare and outstanding” treatment of fish and seafood underpins the “first class” experience at this “calm” chamber, just a stone’s throw from Harrods, although the room is too small and “too formal” for some tastes. Top Tip – on Thursday you can BYO with no corkage.
Nathan Outlaw’s “perfectly executed seafood” and “discreet” service win many accolades for this accomplished small dining room by Harrods, especially for the “very good-value set lunch” (or the “BYO deal on Thursdays”); shame the ambience of this oddly-shaped chamber is “a bit flat and formal”.
The relaunch of this small dining room, near Harrods, under acclaimed Cornwall-based chef Nathan Outlaw, has made a relatively minor splash, but its “astounding” fish dishes are “top notch” and lunch in particular is “fantastic value”; for some tastes, though, the interior is a tad “Spartan” and “hotel-y”.
Outlaw's at the Capital
Michelin starred Outlaw’s at The Capital boasts an ever changing array of unique dishes created using British seafood caught predominantly around the coast of Cornwall.
Masterminded by Nathan Outlaw and Head Chef Andrew Sawyer, who source the freshest and best seafood from fishermen they know. They let the ingredients take centre stage and menus showcase an array of original and creative seafood dishes.
Nathan who holds 2 Michelin stars at his eponymous restaurant in the village of Port Isaac, Cornwall spends time each week at the restaurant with the team.
Outlaw's at The Capital Restaurant Diner Reviews
"Had 2 meals recently - in October it was most enjoyable and Late November very dissappointing and pretentious. Restaurant cold as heating was off. Charge £15 extra for the scallops starter on the £29 menu and £5 extra on the £49 menu. Service very ordinary and the staff are not properly trained. On requesting what the cheese described as a St, Fouk was it transpired it was a cheese from Suffolk - but no further elaboration was provided."