Harden's survey result
“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”.
“Another chapter in the epic tale of this master chef’s rise to greatness!” – the move to a “light and airy” new location (formerly The Edge, RIP) in a super-cute fishing village (“with fantastic views over the Cornish coast”) has taken Nathan Outlaw’s flagship venture to a new level. Service is “the most considerate ever”, and the “magical” food features “subtle, visually beautiful ensembles with stunning sauces, imaginative use of the freshest of ingredients, starring perfect fish and seafood, with supporting casts of local and seasonal produce”.
Restaurant Nathan Outlaw Restaurant Diner Reviews
"Traveled for my 50th birthday and took my wife and two friends. We have traveled to Cornwall in February for the past 20 years and have always promised ourselves that one day we would treat ourselves to a meal here. Probably the single biggest disappointment I have ever had at a restaurant. The menu was unimaginative with only 4 of the 7 courses being fish. Quite frankly we could have done just as well at home. The accompanying wine flight was underwhelming and less than generous for the price. Overall there are many better and better priced options in Cornwall, steer well clear of this venue, I still blush with embarrassment when I think of my friends kind offer to pick up the bill as my present. I have subsequently refunded them as I was so mortified."
"This was our nth visit, and the reason we keep returning, despite Port Isaac being a good four hours from where we live, is that we know that the dining experience will be a joy with exceptional cuisine and front of house backed up by an exceptional and truly international choice of wines and one of the best views in the country. The flow and balance of the menu is first class and the interplay of tastes and textures second to none. How Nathan Outlaw manages to produce such an array of dishes, different every time we dine here, and without resorting to meat mains, is almost beyond belief. The cod’s roe scones and cheesy flaky pastry were ideal canapés to go with champagne and led us into the two amuse-bouches, beautifully cured monkfish with smoked almonds and almond sauce and sensational soused carrot, and raw mackerel with fennel, spring onion and, of all things, some ginger which made for a surprising flavour treat. The speciality of red mullet and a “Port Isaac” crab dressing, which could not have had better seasoning, was out of this world, and the salt cod dish with wonderful parsnip crisps and purée, which added a lovely sweet element to balance the salt cod, had a surprise addition in the form of some locally sourced oxtail, making this something of a surf and turf adventure. The king of fish was immaculate and its courtiers, roasted seaweed, garlic mashed potato, leeks and a creamy hollandaise with capers played up beautifully to the royalty on display. Just the one dessert, a peerless poached pear tart with its filo pastry teasing the palate and Earl Grey ice cream and boozy raisins bringing a cheeky extra sweetness to the dish. We have recently enjoyed excellent meals at the restaurants of two of Nathan Outlaw’s protégés but we are convinced that Nathan is still the master. Good Food Guide’s 10 out of 10 rating is wholly justified."
"Excellent is an understatement. The tasting menu was the work of a genius. It’s composition and delivery sublime. Seats at the kitchen bar viewing the action and expertly attended to by highly knowledgeable Kelly. NO worked in the prep kitchen till the end service and was very relaxed about chatting to us later. A marvellous, memorable evening and the turbot was the star of the menu."
"It deserves all its plaudits As, I today achieved my 53rd Michelin stars in the past couple of years, I feel I have some credibility in my observations. I am not going to analyse each course, as it’s an ever changing menu, but the combinations of flavours textures and unusual combinations are quite exceptional. The various fish were absolutely perfectly cooked and presented. I honestly believe I do not have the words to adequately describe the level of perfection achieved. Staff are very polite and efficient but in a very friendly manner, my only sadness, Saturday is Nathan’s day off as I would have loved to have met such an artist of his craft! Beautifully clean toilets Was it worth the 625 mile round trip? Unquestionably YES. I have eaten fish in a number of establishments, but this was on a level never experienced before A useful hint, use an app to book local parking if you are coming in season, as Port Isaac is tiny and parking is extremely limited Finally My god the view out of the Windows was breathtaking"
"Our meal here provided further evidence, if any were needed, of the failure of Michelin by Bookatable, and its inspectors, to recognise that its criteria for the top award on its scale of merit are not in tune with the reasons why paying customers favour some restaurants rather than others. Compared with the place we had dined at a week before, a 3-star entertainment centre in Bray, RNO was far superior from several points of view. Indeed, one factor being in fact the lovely view of the North Cornwall coast, but, equally, we had front of house staff who hadn’t needed to learn a script, local, fresh ingredients presented in a recognisable way and combined and balanced in unmatchable and inventive fashion, and in suitably sized portions, and some excellent Coravin by-the-glass wine selections, altogether making for an outstanding dining experience. Delightful canapés in the form of tasty crab scones and light as a feather cheese straws were followed by mouthwatering raw scallops with a citrus dressing, horseradish mayo and pink grapefruit, and fresh mackerel cured for 20 minutes cleverly contrasted with apple and with a chilli dressing kicking through at the end. John Dory is not everyone’s favourite, but in Nathan Outlaw’s version, coupled with a superb saffron aioli and roasted and pickled yellow kohlrabi, it exhibits the best in firm fleshiness. Cod, too, can be ho-hum unless treated with flair, and here it is salted for just 20 minutes, enough to remove excess liquid and to add tasty seasoning, and served with a sensational scampi tail and lobster mix and lobster sauce, resulting in a rich extravagance rarely found in UK restaurants. Not to be outdone, the king of fish, turbot, climaxed the piscine pageant with its hazelnut topping, deliciously syrupy red wine dressing, very mild roasted pickled onions and double-podded beans. Ironically, after our experience with someone else’s childhood memory experiments, the perfect strawberry ice cream crumble sandwich with added gooseberry and elderflower both stirred the tastebuds and the recollections and left us once more ready to share our memories of this meal with the fine dining world."
"We expect nothing short of perfection when we dine at Restaurant Nathan Outlaw, and once again we were not disappointed. Even the absence of the iconic Porthilly Sauce did not detract from our admiration of the wonderful sequence of dishes, and the dining room with its sea-front setting resonates with the sounds of satisfaction coming from the diners, the 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 for each of the dishes. Sublime brill, cured by the master and decorated with cucumber and counterpointed with surprisingly subtle white chilli cream clusters was one of the pair of introductory dishes, the other being smooth and tender cured mackerel full of the proper fishiness that only fresh from the sea examples can bring, and here matched brilliantly with beetroot, apple and, of all things, bacon serving to balance the weight of the fish. Cod is often dismissed as dismal, ordinary, tasteless, but at RNO it’s not just cod but juicy melt-in-the-mouth salt cod, a whole new dimension, which when paired and contrasted with cuttlefish cooked in red wine and a red pepper jus was just amazing. Perfect scallops followed with just the right toasted finish on the unctuously tender flesh with crunchy hazelnuts providing textural subtlety, Jerusalem artichoke a slightly savoury tang and a subtle tartare hollandaise brought us to the next dish, lemon sole, a fish that is often underrated but which, in the hands of Nathan Outlaw, can almost be as rewarding as its distant cousin turbot with its delicate, slightly sweet-tasting flesh. We were treated to two generous fillets, one breaded, the other au naturel, accompanied by purple sprouting broccoli and spring watercress which set off the fish superbly. For the first of our two highly developed traditional-sounding but very modern desserts, oranges and lemons rang out from the St Clements meringue pie and were beautifully matched by a light yoghurt sorbet, and this was paralleled by the fresh tasting rhubarb and custard ice cream sandwich, a delight to behold and a pleasure to consume. As usual a truly outstanding dining experience and one to treasure, and as usual we continue to be puzzled by the ungenerous Michelin rating."
6 New Rd, Port Isaac, PL29 3SB
|Wednesday||7 pm-9 pm|
|Thursday||7 pm-9 pm|
|Friday||12 pm-2 pm, 7 pm-9 pm|
|Saturday||12 pm-2 pm, 7 pm-9 pm|