The 28-cover fine dining restaurant joins Outlaw’s more casual restaurant, Nathan Outlaw Seafood & Grill at the hotel, which has been closed for refurbishment since December, taking over a redundant lounge space. Designed to complement the menu and the surrounding Cornish area, the restaurant will feature natural slate with green and grey furnishings.
Outlaw, who has transferred the staff from his Fowey outpost to the St Enodoc, told BigHospitality the new location has a modern, relaxed feel.
“The restaurant isn’t a massive space but what we’ve done to it is amazing,” he said. “We put in a new kitchen for it where I’ll be cooking with two other chefs both of whom have come over from Fowey with me. I’m very lucky to get the lease on this property and to have the staff who’ve worked with me for years. They’re a very solid team and without them I wouldn’t be able to do this.”
Restaurant Nathan Outlaw will serve an a la carte set menu alongside a seven-course tasting menu, both of which will feature mainly seafood dishes, such as Scallops with Pumpkin, Cuttlefish & Curry; Turbot with Alexanders & Oysters with Tartare Sauce, and John Dory with Lambs Tongue, Pink Grapefruit & Pickled Onions.
Plans for continued success
While Outlaw now operates both restaurants independently, he said he was confident of their continued success.
“Instead of me working for someone I’m now working for myself. I’ve no partners, its just me, and if this all fails its my fault. But it wont, I’m very confident because we have a really solid, loyal customer base in Cornwall. I’ve been here for 10 years, and while a lot of businesses rely on tourism, I’m fortunate enough to have a following with the restaurant.”
Outlaw closed his restaurant at the 17-bedroom Marina Villa Hotel in November last year, after its owner put the property on the market with plans to retire. After an acquisition by a private buyer, the hotel will reopen in spring 2011 after a thorough refurbishment, as Number 17 Esplanade.