Outlaw's at The Capital
Outlaw's at The Capital will focus on simply prepared, ecologically sound seafood and seasonal cuts. Expect crispy Cornish oysters with cucumber, rich shellfish stew, brill with crab and asparagus, roast turbot on-the-bone and char grilled lamb rack. Nathan Outlaw holds 2 Michelin stars at his eponymous restaurant in Rock Cornwall and whilst he will remain primarily based in Cornwall he will spend time at The Capital every week liaising with head chef Pete Biggs who he has worked with over the past 10 years. Pete, before moving to Cornwall, worked at The Vineyard at Stockcross and in London The Square and Hibiscus. Larger parties or celebrations can be held in one of our two private rooms.
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