Capital Seafood: Michelin-Starred Seafood Dinner for Two at Outlaw’s at The Capital

  • Add a Wine Flight for Two People +
    £130
  • Add an extra guest (four maximum) +
    £100

Capital Seafood: Michelin-Starred Seafood Dinner for Two at Outlaw’s at The Capital

Knightsbridge, London

£200
  • Add a Wine Flight for Two People +
    £130
  • Add an extra guest (four maximum) +
    £100

“A chef with an amazingly light touch, rare mastery of textural contrast and the inventiveness to compliment his technique” Matthew Norman, The Telegraph

Why we love it

Outlaw's at the Capital is acclaimed seafood chef Nathan Outlaw's London restaurant, and boasts an ever-changing array of unique dishes created from the bounty of the British Isles. Nathan has three restaurants in Cornwall, including his signature two-star Restaurant Nathan Outlaw; but his Michelin-starred Outlaw's at The Capital is his only London outpost.

What's Included?

  • Savour a five-course seasonal tasting menu for two people at Michelin-starred Outlaw's at The Capital
  • You will sample dishes such as Grey Mullet with Red Peppers & Olives, Saffron & Shellfish Sauce
  • Further indulge with a welcome glass of Dosnon NV Champagne each upon arrival

Exclusive to TRULY

  • Take home a souvenir menu signed by Nathan Outlaw

Description

Nathan Outlaw made his name by working for some of Britain’s most lauded chefs, including Gary Rhodes, John Campbell and Eric Chavot. However, it wasn’t until he entered the hallowed kitchen of Rick Stein’s “The Seafood Restaurant” that he found his true calling as a poissonniere.

Chef Outlaw opened his first restaurant at the age of 24, and now boasts five in total including his flagship Michelin two-star Restaurant Nathan Outlaw in Port Isaac. Since the beginning accolades have flown in, with Nathan most recently being awarded the prestigious AA Chef's 'Chef of the Year.'

Nathan has brought a touch of the same Cornish magic to Outlaw’s at the Capital; revamping its iconic London dining room to reflect a more pared down style of cooking. The menu features only the finest produce, line-caught and hand-dived seafood.

Outlaw’s at the Capital has rapidly gained a reputation of being at the forefront of fish dining in London. No other London hotel can claim such a close association with Cornwall, and the speed in which fish can be brought in from boat to table is hard to rival.

Originally from Cornwall, Head Chef Tom Brown has worked closely with Nathan since 2012, most recently as head chef of Outlaw's former restaurant at the St. Enodoc Hotel in Rock. Brown brings with him a wealth of experience in working with seafood, having been involved at Rick Stein's Seafood Bar, and the St. Kew Inn near Bodmin.

Like his predecessor, the now executive chef Pete Biggs, Brown's menu at the Capital uses the freshest ingredients, fluctuating with the season and the tide, and showcases an array of British fish. according to the day’s catch.

Following a welcoming glass of champagne you will be able to enjoy a tasting of five courses from the menu, picking from dishes such as Lobster Risotto, Seaweed & Cider Cured Salmon, Brill with Crispy Oysters and Hake with Asparagus.

Sample Menu:

  • Pickled Mackerel with Grapes, Verjus & Horseradish Yoghurt
  • Red Gurnard Soup with Squid, Orange & Sea Lettuce
  • Hake with Spring Cabbage, Mussels, Cider & Clotted Cream Sauce
  • John Dory with Celeriac, Tarragon & Roast Chicken Dressing
  • Stuffed Hogget Shank with Braised Lettuce, Mint & Peas
  • Chocolate Mousse with Cornish Stout Cake, Cream Cheese Ice Cream & Lime

Description

Nathan Outlaw made his name by working for some of Britain’s most lauded chefs, including Gary Rhodes, John Campbell and Eric Chavot. However, it wasn’t until he entered the hallowed kitchen of Rick Stein’s “The Seafood Restaurant” that he found his true calling as a poissonniere.

Chef Outlaw opened his first restaurant at the age of 24, and now boasts five in total including his flagship Michelin two-star Restaurant Nathan Outlaw in Port Isaac. Since the beginning accolades have flown in, with Nathan most recently being awarded the prestigious AA Chef's 'Chef of the Year.'

Nathan has brought a touch of the same Cornish magic to Outlaw’s at the Capital; revamping its iconic London dining room to reflect a more pared down style of cooking. The menu features only the finest produce, line-caught and hand-dived seafood.

Outlaw’s at the Capital has rapidly gained a reputation of being at the forefront of fish dining in London. No other London hotel can claim such a close association with Cornwall, and the speed in which fish can be brought in from boat to table is hard to rival.

Originally from Cornwall, Head Chef Tom Brown has worked closely with Nathan since 2012, most recently as head chef of Outlaw's former restaurant at the St. Enodoc Hotel in Rock. Brown brings with him a wealth of experience in working with seafood, having been involved at Rick Stein's Seafood Bar, and the St. Kew Inn near Bodmin.

Like his predecessor, the now executive chef Pete Biggs, Brown's menu at the Capital uses the freshest ingredients, fluctuating with the season and the tide, and showcases an array of British fish. according to the day’s catch.

Following a welcoming glass of champagne you will be able to enjoy a tasting of five courses from the menu, picking from dishes such as Lobster Risotto, Seaweed & Cider Cured Salmon, Brill with Crispy Oysters and Hake with Asparagus.

Sample Menu:

  • Pickled Mackerel with Grapes, Verjus & Horseradish Yoghurt
  • Red Gurnard Soup with Squid, Orange & Sea Lettuce
  • Hake with Spring Cabbage, Mussels, Cider & Clotted Cream Sauce
  • John Dory with Celeriac, Tarragon & Roast Chicken Dressing
  • Stuffed Hogget Shank with Braised Lettuce, Mint & Peas
  • Chocolate Mousse with Cornish Stout Cake, Cream Cheese Ice Cream & Lime

We also recommend

  • Order a glass of award winning Mr L Sauvignon Blanc Levin Wine from the hotel's own vineyard in the Loire Valley
  • Enjoy a Whisky and Cheese Pairing at The Capital's whisky bar with bartender Cesar da Silva, the UK's youngest Keeper of the Quaich
  • Work up an appetite with a trip to Harrods’ famous food hall

Additional Information

This experience is valid for redemption within six months from the date of issue.

Service charge (gratuity) is not included. A discretionary service charge of 12.5% based on the full value of the menu, will be added to your bill on the evening. This charge is optional and does not need to be paid if you are dissatisfied.

Outlaw’s is open for lunch Monday to Saturday, 12pm to 2pm and for dinner Monday to Saturday, 6.30pm to 10pm.

The menu is subject to seasonal change and availability. Please state any dietary requirements at the time of booking.

Note that at least 48 hours' notice is required for any cancellations or changes to bookings.

Bookings are subject to availability. We advise booking at least two weeks in advance to guarantee the desired date and time.

We also recommend

  • Order a glass of award winning Mr L Sauvignon Blanc Levin Wine from the hotel's own vineyard in the Loire Valley
  • Enjoy a Whisky and Cheese Pairing at The Capital's whisky bar with bartender Cesar da Silva, the UK's youngest Keeper of the Quaich
  • Work up an appetite with a trip to Harrods’ famous food hall

Additional Information

This experience is valid for redemption within six months from the date of issue.

Service charge (gratuity) is not included. A discretionary service charge of 12.5% based on the full value of the menu, will be added to your bill on the evening. This charge is optional and does not need to be paid if you are dissatisfied.

Outlaw’s is open for lunch Monday to Saturday, 12pm to 2pm and for dinner Monday to Saturday, 6.30pm to 10pm.

The menu is subject to seasonal change and availability. Please state any dietary requirements at the time of booking.

Note that at least 48 hours' notice is required for any cancellations or changes to bookings.

Bookings are subject to availability. We advise booking at least two weeks in advance to guarantee the desired date and time.

How it works

  • Choose your experience

    Treat yourself or share with someone you truly care about.

  • We arrange everything

    Our concierge will arrange everything, even the little extras.

  • Relax and enjoy

    Simply show up and savour the memory that will last a lifetime.

Location

The Capital, 22-24 Basil Street, London SW3 1AT

Outlaw's at The Capital The Capital, 22-24 Basil Street, London SW3 1AT

Capital Seafood: Michelin-Starred Seafood Dinner for Two at Outlaw’s at The Capital

  • Add a Wine Flight for Two People +
    £130
  • Add an extra guest (four maximum) +
    £100