British | Chelsea, Kensington, Knightsbridge
Two Michelin starred Nathan Outlaw has opened this restaurant in the revamped Capital dining room. Expect dishes like Cornish crab on toast and roast brill on the bone, all created by head chef Peter Biggs who has worked with Outlaw for ten years.
Restaurant details
Address:
The Capital Hotel, 22-24 Basil St, Knightsbridge, London SW3 1AT
Nearest tube:
KnightsbridgeNearest station: KnightsbridgeTelephone number: 020 7591 1202
Opening times: Monday - Friday 9.30-5pm
More info:
- Private Hire available
- Bar area
Best for:
Map
Critic reviews - total score 6 out of 10
Reviewed on March 06, 2013
"The parsley dumplings with my plaice and chestnut mushrooms were roughly the size of marbles and tasted as if the chef had mixed a bit of chopped-up herb into some regular Sunday lunchtime mash. The lemon and garlic flavouring was as uninspiring as it sounds." READ REVIEW
Reviewed on February 20, 2013
"Our main courses confirmed that he has hired a chef with an amazingly light touch, rare mastery of textural contrast, and the inventiveness to compliment his technique." READ REVIEW
Reviewed on January 27, 2013
"In short, this is a seafood restaurant for people who don't like seafood. All the essentials – terrific breads, salted butter, crisp fishcakes – are present and correct. But the edges have been smoothed away." READ REVIEW
Reviewed by December 01, 2012
"I followed that with hake. Nice to see it on the menu. Not so much on the plate. It was okay. Nice crust on it. But not very hot. And a bit dry." READ REVIEW
Reviewed on October 17, 2012
"It’s admirable that Outlaw has chosen to transfer his more casual style to London, rather than try to replicate his two-Michelin-starred dining room... but Outlaw’s is a bad fit for the intimate, luxurious surroundings of the Capital, which will always be haunted by the ghosts of haute cuisine past, however much its owners might want to exorcise them." READ REVIEW
Reviewed on October 15, 2012
"It may be expensive but book early for what's a pretty incredible lunch deal and you'll actually be getting something of a bargain." READ REVIEW
Reviewed on October 10, 2012
"Over-salting and a decision — or default position — to serve everything tepid is common to our chosen main courses. The roasted cod fillet seems to have been brined, which can add backbone but here the outcome is just saltiness and opacity."
READ REVIEW
