Valentine's at Outlaw's

Celebrate Valentine's with Outlaw's Seafood Tasting Menu

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Outlaw's at the Capital
22-24 Basil Street SW3 1AT
Outlaw’s at The Capital, located within London’s original boutique Hotel in exclusive Knightsbridge, will be serving a luxurious 6-course tasting menu and a glass of Champagne for just £85 per person this Valentine’s Day. For more information visit www.capitalhotel.co.uk or call 020 7591 1202.

The menu, which has been created by seafood champion and Michelin-starred chef Nathan Outlaw with his head chef Pete Biggs, features ingredients known for their aphrodisiac properties such as Porthilly crispy oysters, and a dark chocolate tart with peanut ice cream, both of which are complimented by the restaurant’s romantic setting.

Nathan’s ethos of letting the seafood remain the focus of each plate runs through the menu, which also features scallops roasted and raw, with hazelnuts and apple; citrus-cured bream, horseradish yoghurt, smoked pate and fennel; monkfish and bacon, carrots, grapes and mushroom ketchup; as well as rhubarb and custard accompanied by a rhubarb and ginger beer sorbet.

Winner of the AA notable wine list award 2012, the wine menu has been taken from the legendary cellar of David Levin, the hotel’s owner, and features choices from his own vineyard in the Loire Valley.

The recently refurbished restaurant, designed by Nina Campbell, is a sophisticated yet informal space. Natural woods are complimented by clean shades of teal and simple but elegant place settings to reflect Nathan’s fuss-free style of cooking whilst maintaining The Capital’s classic British design.

For an extra special Valentine’s Day, The Capital offers luxury accommodation in an unbeatable location between Harrods and Harvey Nichols, and shoppers can have their purchases collected by concierge and delivered direct to their room. The hotel has 50 guest bedrooms and remains a family run business managed by Mr Levin’s daughter Kate. Call 020 7591 1200 for further information and reservations.
Added on January 18, 2013

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