Launching on 10 April, Tom Brown at The Capital will showcase the ‘finest’ ingredients through the high profile chef’s ‘innovative techniques and bold flavour’.
At dinner, the Knightsbridge restaurant will offer a 12-course menu for £125 and a 14-course menu for £165.
At lunchtimes the restaurant will offer eight courses for £80 and 10 courses for £100.
Dishes will include mussel, port, and beetroot; wild bass with buttermilk and vanilla; tuna with soy and quail egg; monkfish with roast chicken and wild garlic; and turbot with smoked eel and black truffle.
Desserts will include chocolate with caviar, olive oil and capers.
Sustainability is at ‘the core of the restaurant’s philosophy’ with Brown ‘dedicated to using responsibly sourced seafood and finding innovative ways to minimise waste by using every part of the fish’.
As part of a wider refurbishment of The Capital Hotel, the 28-cover restaurant and its adjoining bar will feature a refreshed, contemporary design that ‘blends seamlessly with the timeless elegance of the Knightsbridge destination’.
Announced earlier this year, the project is a homecoming for Brown for the Cornwall-born seafood specialist, who headed the kitchen at the five-star hotel’s restaurant from 2016 to 2018 while an employee of Nathan Outlaw.
As head chef, Brown retained Nathan Outlaw at The Capital’s Michelin star before striking out on his own to launch Cornerstone in Hackney Wick.
Launched in 2018, 36-cover fine dining restaurant Cornerstone won a Michelin star in 2021 but closed last summer with its chef citing the high running costs of a tasting menu restaurant and ‘changing tastes in diners’ preferences’.
At the time, Brown said his energy was ‘best directed’ toward his newest opening, Pearly Queen, the relaxed oyster and fish restaurant in Shoreditch, which opened in 2023.
“Returning to The Capital feels like coming home,” Brown says. “This restaurant is all about pushing boundaries while staying true to what I love—daring flavours, incredible produce, and a real focus on sustainable seafood. Every dish is about showcasing the best ingredients while being mindful of how we use them.”
