Outlaw's Seafood & Grill at The Capital

Outlaw's Seafood & Grill at The Capital Restaurant Review:

The Capital restaurant was a longtime destination for haute cuisine, beautifully rendered, often with a modern, light touch. The advent of Outlaw's Seafood & Grill from Nathan Outlaw has changed the venue’s emphasis. Prices might still be high, but consider this is London, the fish is the freshest possible, and Outlaw is a top chef. Head chef Peter Biggs is at the helm at The Capital --- he was at the original Outlaw location for ten years. So expect the likes of roasted scallops with crispy Cornish oysters in an oyster sauce or red gurnard soup with orange and basil. For the carnivores there’s homemade black pudding with fried egg, bacon and lentil dressing. Move on to wild sea bass fillet with saffron, cucumber and mussel sauce, or chargrilled monkfish and duck with a signature barbecue sauce. Puddings go the British route, like a winter treacle tart with clotted cream or a dark chocolate sponge with lime curd and peanut ice cream. The wine list is legendary; the staff attentive. The only odd note is the décor, which remains as conventional (and old-fashioned) as ever. But somehow we expect the sea air to sweep through and change all that. Catch the 2-course set lunch menu from Tuesday to Friday at £20 and £30 for three courses before it inevitably goes up in price.