I love fish. It doesn't matter what kind. Scaled, shelled or tentacled, I am a fan. 

If you were to associate one name with fish in the UK you are more than likely going to think of Nathan Outlaw. Alas my pocket money couldn't quiet stretch to a weekend in Port Isaac but my best friend and I chose to look a little closer to home and yet again head into London. 

Outlaw’s at The Capital is a Seafood stronghold of Knightsbridge. Head Chef Tom Brown takes the helm of the Michelin Starred establishment within The Capital Hotel. The changing menu features some of the finest British seafood caught off the South West coast and delivered fresh to London.

After my last venture into The City on the 27th March for the Masterchef Charity Dinner, my bestie decided we should also have a day out as she did not attend the previous trip. We’d been trying to arrange a visit to Outlaw’s but never seemed to be in the same place at the same time. My impromptu dash to the south posed the perfect opportunity. 

We booked in for lunch the night before and after a generous gift of a bottle of English Sparkling we were set to go.

Upon arrival we were seated, I had the seat with a sneaky view into the kitchen, and we had the obligatory Gin and Tonic. 

The first dish to arrive was a amuse of Smoked Cod Roe on Oatcakes. Small crisp triangles topped with rich creamy whipped fish. The flavour of the cod roe was punchy with a good hit of acidity.

After this was cleared away, a tiny 3 tined fork and bottle of tabasco appeared. My companions look of apprehension was founded by the form of an unexpected arrival of Porthilly Rock Oysters. One each, served with cucumber relish and green tabasco. I had never had an oyster fresh from the shell before. The very idea of it was daunting, the fear of choking or spitting it out kept replaying in my head. 

As I’ve said many times I am willing to try almost anything so I did what I had to do…. A drop of tabasco and a sprinkle of the sweet/sour/spicy cucumber relish… In it went… It was delicious. Soft and almost creamy as I chewed, the flavour was clean and saline with a back note of sweetness. I would like to publicly thank the kitchen for sending them. In future I would be more than happy to order them myself.

My choice for starter was the Crispy Hen Egg with Spring Onion and Bacon, Hazelnut and Mustard dressing. The egg was beautifully soft, golden yolk hidden beneath fried breadcrumbs. Once spilt it coated the lightly charred sing onions and blended seamlessly with the salty, nutty dressing.

My friend chose the Beer Cured Salmon, Seaweed Salad Cream and Cucumber Relish. The salmon was soft and yielding yet not overtly ‘wet,’ something I am not a huge fan of with cured fish. The cucumber relish, the same that accompanied the oysters was bright, acidic and almost fiery with the green chilli hidden in its depths. The salad cream was light and fragrant thanks to the seaweed and worked to temper the heat of the relish and enhance the fatty fish.

Next to the Main Course. We both chose fish, naturally, we were at Outlaw’s afterall.

I chose Bream with Roast Chicken Dressing, Mushrooms, Leeks and Tarragon. The fish itself was, as to be expected, expertly cooked. Soft and delicate with crisp skin, it sat atop gently cooked, almost melting leeks. The chicken dressing added a good body to the dish and complimented the mushrooms perfectly with the tarragon brightening the whole dish. 

For my friend; Hake with Curry, Cabbaage and Coriander. Again the fish was perfect. Hidden beneath was shredded cabbage and a rich potato terrine. The curry sauce light and fragrant, unfortunately I stole some and managed to pour it down myself but it was worth it and I’d do it again.

To finish there was a Dark Chocolate Mousse, Cream Cheese Ice Cream and Blood Orange. It was decadent and rich, the almost sour note from the ice cream balanced with the dark almost bitter chocolate and bright sharp flavour of the blood orange. A chocolate crumb provided some texture to counter the smooth mousse and ice cream.

My dining companion opted instead for the cheese selection. 3 regional cheeses, I alas cannot remember, pickled celery and a tomato chutney served with crisp treacle bread. 

Lastly to arrive with our coffees was some petit fours. a Ginger Biscuit with a Saffron Ceam filling and some Fudge with Devon Sea Salt. The fudge was phenomenal, I could have eaten both pieces and felt no guilt in doing so. 

After lunch I was given the chance to meet the chef, Tom Brown after spying on him throughout my lunch with the window to the kitchn. I was a little star stuck but I think I managed not to make a fool of myself (see 1st review Caxton Grill) and he seemed like a really nice guy. I thanked him for the meal and congratulated him on my Oyster education. I hope to revisit soon and try many more things he has to offer.

I also resisted my urge for a Chef Selfie as is my style, I am both proud I didn't and annoyed at my self. Oh well, there's always next time...