Summary This Seafood restaurant by chef Nathan Outlaw, is tucked away in the Capital hotel, just a short stroll from Harrods. The dining room was smaller than we expected but it was nice and cozy. Most of the dishes served here were simple, well cooked and reasonably priced. Service was very good, we would describe our overall experience as very comfortable. |
Amuse Bouche: Fish Cakes
A British classic turned into a snack. The fish cake balls were served with herb sauce with a hint of wasabi/horseradish.
7/10
A British classic turned into a snack. The fish cake balls were served with herb sauce with a hint of wasabi/horseradish.
7/10
Mackerel
Our first starter is the grilled mackerel served with grilled octopus, fish cake balls (again) in green olive and lime sauce. We love this dish for the variety of seafood here, given in a good portion.
7.5/10
Our first starter is the grilled mackerel served with grilled octopus, fish cake balls (again) in green olive and lime sauce. We love this dish for the variety of seafood here, given in a good portion.
7.5/10
Cured Grey Mullet
Another starter was the cured mullet with anchovies in mint and coriander dressing. We found everything on the plate alright except the cured grey mullet itself, which had a rather odd jelly like texture.
5/10
Another starter was the cured mullet with anchovies in mint and coriander dressing. We found everything on the plate alright except the cured grey mullet itself, which had a rather odd jelly like texture.
5/10
Our first main course is the guinea fowl, wrapped in bacon, which was cooked beautifully. It was served alongside a ball of fried minced meat, which at first we think was also the guinea fowl meat (although we're not sure).
7/10
Ling
The second main course is the fish, which had a nice and firm texture, went well with the salami and the sauce.
7/10
The second main course is the fish, which had a nice and firm texture, went well with the salami and the sauce.
7/10
Ginger Cake with Banana and Rum Ice Cream
The cake and the ice cream went well together, combined with the chocolate sauce, gave a nice flavour combination.
7/10
The cake and the ice cream went well together, combined with the chocolate sauce, gave a nice flavour combination.
7/10
Pineapple and Passionfruit Cheese Cake
This dessert is surprisingly very good. The cheesecake was light with a nice crumbly base, topped with passionfruit and pineapple jellies, alternating between sweet and sour. It was also served with a small scoop of ice cream and some meringue which complemented the cake nicely.
8.5/10
This dessert is surprisingly very good. The cheesecake was light with a nice crumbly base, topped with passionfruit and pineapple jellies, alternating between sweet and sour. It was also served with a small scoop of ice cream and some meringue which complemented the cake nicely.
8.5/10
Petite Fours: Toffee Fudge and Ginger Cookie
We're going to be bias here because we love fudges!
8/10
We're going to be bias here because we love fudges!
8/10