Harden's survey result
With its “perfectly prepared and delicately flavoured dishes”, Nathan Outlaw’s Knightsbridge outpost lives up to his renown for “truly excellent and creative fish cuisine” and ranks amongst the UK’s best in that respect. The location, near the back of Harrods, is a “small” hotel dining room that has for decades divided opinion: to fans “smart” and “sophisticated”, but to others “lacking some character”; although the “excellent service” from the current team helps boost its appeal. Chef Andrew Sawyer succeeded Tom Brown (who left to found Cornerstone) in late 2017, and though a small minority of reporters feel “the food has gone downhill” as a result, ratings here actually strengthened across the board this year.
“A lot easier to get to than Cornwall!” – Nathan Outlaw’s “small and intimate dining room” near the back of Harrods lives up to his renown as one of the UK’s top fish and seafood chefs with “superb and superbly fresh dishes” delivering “delightful” and “delicate” flavours. That it’s a “quiet space (so hard to find in central London)” is valued by some, although others feel “atmosphere can be lacking”. Note, the hotel – a rare independent – was sold to a small American group in January 2017. Top Tips – value-wise “the lunchtime menu is hard to beat” and “you can BYO with no corkage on Thursdays”.
“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.
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
"The food was perfectly cooked and presented, but lacking any real flair or wow factor. My starter of "Chilli marinated Monkfish" had no taste or heat of chilli whatsoever, was slightly overpowered by the lime juice and had an attempt to add texture by scattering chopped ordinary peanuts on top. It was also tiny - I'd be surprised if there was more than 10-15g of fish. My main of brill had and very well crafted sauce, a lovely little piece of layered potato (but too little) and a well cooked but bland (apart from a slight fennel? flavour) piece of brill. But whilst I can't fault the cooking, there was nothing to be excited about and a very small portion. The decor is high quality but bland and almost completely lacking atmosphere, the heating was broken again so I spent the first part of the evening feeling like someone was blowing a hot hair dryer at my head (from the very badly positioned and angled heating vents) and the second half, when they turned it off, getting cold. Service was okay but some were a little brusque and condescending. Not going again."
22-24 Basil St, London, SW3 1AT
|Number of Diners:|
|Monday||12 pm-2 pm, 6:30 pm-10 pm|
|Tuesday||12 pm-2 pm, 6:30 pm-10 pm|
|Wednesday||12 pm-2 pm, 6:30 pm-10 pm|
|Thursday||12 pm-2 pm, 6:30 pm-10 pm|
|Friday||12 pm-2 pm, 6:30 pm-10 pm|
|Saturday||12 pm-2 pm, 6:30 pm-10 pm|