Harden's survey result
“Certainly the best restaurant in the region, perhaps the country!” Nathan Outlaw’s acclaimed flagship sits on a clifftop in a picturesque north Cornish village (home to TV’s Doc Martin) and while “the exterior of the building is underwhelming”, “the room itself is lovely, with perfectly positioned tables”… and “my god the view out of the windows is breathtaking”. On the menu – “a procession of the most delicious fish and seafood imaginable”: “supremely clean and pure in their premise and construction, with flavours that either hit you round the chops or melt down your throat in nuanced waves”. Service is “top class” – “warm, personal and professional, and with very appropriate wine suggestions”. A quibble? Many reports note that a trip here is “so expensive”, “even more so with the wine flight”. But even so, the investment almost invariably “feels like money well spent”: “was it worth the 625-mile round trip? – unquestionably YES”. Top Tip – “use an app to book local parking if you are coming in season, as Port Isaac is tiny and parking is extremely limited”.
“Well worth the drive to Cornwall…” – the famous Cornish chef’s flagship occupies “a romantic clifftop setting, overlooking the sea” in a beautiful village “on the stunningly beautiful North Cornish coast”, and numerous reporters acclaim it for “the best fish and seafood in the UK”. “It really really does live up to the hype. The simplified, choice-free menu means you just need to sit back and let the chef’s brilliant creations work their magic”. Dishes are “so exquisitely prepared, with such clean and pure but striking flavours”. “Service led by Stephi Little is so friendly, yet it retains a level of easy expertise, and the wine flight, concocted by sommelier Damon Little, supplies perfect matches with sometimes unfamiliar labels”. (And it’s not just good for fish: “Nathan was cooking. I’m a veggie and the vegetarian menu was the best I’ve ever eaten!”)
“The ne plus ultra of UK fish restaurants” – Nathan Outlaw delivers “a masterclass in amazingly clean, powerful yet pure fishy flavours – just the best I’ve ever tasted” – and “the dishes feel so effortless” too (“a nice balance of simplicity with panache”), at his incredibly popular Cornish HQ, which moved three years ago to the heart of this charming fishing village from nearby Rock. “The terrific view is almost as good as the food” – “a panorama across the bay” that’s “best enjoyed in daylight”. “It’s wildly expensive but really worth it”.
“Easily the best seafood in the region, if not the UK”. Nathan Outlaw’s HQ, relocated from Rock two years ago, is going from strength to strength in its new home in this picture-book Cornish fishing village: a “most relaxing” venue, which boasts “tremendous views” over the coast. “Friendly and incredibly well-informed staff” deliver “the freshest dishes you can imagine”: “a masterclass in gastronomic delight – so simple, so perfect”, and with “an amazing intensity of flavour”.
Restaurant Nathan Outlaw Restaurant Diner Reviews
"A completely delightful, satisfying focus for a weekend away. I was struck by the powerful differentiation of textures and flavours across different types of fish and seafood. I was also especially impressed by how much Nathan and his team seemed to have thought about the overall experience of spending an evening in a fine dining restaurant: about how you have ups and downs of energy, get tired and tipsy etc. I often feel chefs haven't actually sat through their meal with a bunch of friends and felt that emotional reality, resulting in e.g. overcomplex and subtle deserts and the general tailing off of interest as meals progress."
"A new approach was in evidence, with the previously normal tasting menu being replaced by a shorter four-course offering of a single main course and three other courses with a choice of two dishes. The portions were larger, of course, but opinions were divided on whether this was an improvement on the old format, and, personally, I would have been very happy to have tackled smaller plates of all seven dishes on offer, but my wife disagreed. We were of one mind, though, on the supreme quality of the cooking, which was immediately evident with the snacks - smoked haddock fritter balls with herby mayo, squid and salami salad, and mackerel and herring with a delightfully vinegary mayo, all accompanied by a surprising Albariño sparkling wine. We selected different first courses, both showing, if evidence were needed, that Nathan Outlaw remains the curemaster, and both absolutely delicious - the mellow gurnard with celeriac, apple and chilli, the exemplary monkfish with a taste of mint at the front and tarragon and peas completing the picture. We went our separate ways again with the second course, cod with a richness of mushroom and a superb red wine tartare dressing which lent a certain freshness, and delicate lemon sole with an oyster chowder, fennel and carrot for texture. The Porthilly oyster in the chowder was simply the best ever. Our main course was beautiful John Dory with fennel, potato gratin and potato fritters, and we were delighted to see that it came with Nathan’s Porthilly Sauce which, of course, put the pastiches that have cropped up in one or two other restaurants of late completely in the shade. Chocoholics that we are, it was inevitable that we would both go for the malted orange profiterole and chocolate sauce, and, with the rich Granada choco sauce matching the crunchy, almost fruity, pastry, our evening of culinary satisfaction drew to a close. As always, the service was top-notch and the wines absolutely superb. One day, we hope, we will not have to say what we’ve repeating for years - Michelin get real!"
|Wine per bottle||£21.00|
6 New Rd, Port Isaac, PL29 3SB
|Thursday||12 pm-2 pm, 6:45 pm-9 pm|
|Friday||12 pm-2 pm, 6:45 pm-9 pm|
|Saturday||12 pm-2 pm, 6:45 pm-9 pm|