Outlaw’s at The Capital is a Michelin starred fish restaurant that claims to be able to offer dishes that are sourced from hook to plate in under 24 hours.
Strides from Harrods department store in Knightsbridge, celebrity chef Nathan Outlaw is behind Outlaw’s at The Capital under the direction of Head Chef Andrew Sawyer. With a particular focus on sustainable dining, Sawyer avoids collaborating with fish markets and instead skips the chain, working directly with their suppliers: the Cornish fisherman. This direct relationship means that Outlaw’s at The Capital are able to receive the freshest British seafood direct to its kitchen every day with the fishermen calling each morning to let them know what they’ve caught – ultimately dictating the kitchen’s ever-changing menu.
A signature menu listed on the website gives a strong impression of what diners can expect. Porthilly Rock Oysters are listed at (£6 each or £30 for six) and give diners a taste of what is to come. The menu showcases Cornish seafood from pickled herring with red pepper marmalade and yoghurt to octopus with a romesco sauce and white grape dressing. We share an unexciting squid salad and also opt to see how the meat dish fares: a delicious duck scrumpet with pickled plums and grilled onions that is essentially a duck arancini.
Main dishes are a mix of popular and also not so commonly found fish to choose from. First a rich combination of hake with mussels, celeriac, cider in a rich clotted cream sauce, this is followed by a John Dory with porthilly sauce and a cabbage roll. Plaice and brill too make their mark as other main dishes. For vegetarians the ever popular burrata dish is available – served with a green sauce, roasted & pickled beetroot and smoked almonds and for carnivores a decadently heavy rib of beef with wild mushrooms and a red wine & tarragon sauce, perhaps we concluded, a choice that is enough on its own. To pair a recommended dry and crisp bottle of white wine and a couple of side dishes: grilled hispi cabbage, with preserved herrings, hazelnuts and a mustard dressingand pickled wild mushrooms with a tarragon dressing and gutweed (type of seaweed).
Dishes are rich and much more filling than you would initially expect meaning we didn’t make it to the desserts. For a sweet finish these also reflect Cornwall and include a clotted ice cream sandwich with a fig & apple cider sorbet, St Clements pavlova with a yoghurt sorbet or a raspberry trifle. From Outlaw’s at The Capital’s signature menu, diners can choose two courses for £55 or three for £69.
Tracing its dishes right down to the skipper and crew makes Outlaw’s at The Capital stand out from the crowd situated amongst the desirable streets of Knightsbridge. Its glamourous location and smart setting make it a special destination for seafood aficionados with polite, however often distracted service. The memorable bar has a talented mixology team who are able to create whatever you may fancy.
Address: 22-24 Basil Street, Knightsbridge, London, SW3 1AT, 0207 589 5171, capitalhotel.co.uk
