Inspired by Rivea and Skyfall Lounge.
“The restaurant’s vivid colors led me to create a seafood trio to showcase the fluidity of the spaces. Starting with the deep red couches in the lounge, I prepared a tuna tartare. The space is more intimate and wraps around, which reminded me of how tuna tartare is diced yet still mended to provide a cohesive dish.
Moving toward the middle of the room and the bar, the space becomes more airy, open, and bright—yet remains warm. For this area, I decided to work with red snapper, a larger piece of fish with silver scales. Playing off the colors of the room and the vast space, the dish evolves from the smaller tuna to the large cut of red snapper. Finally there’s the dining room, which is characterized by an elegant chandelier, and feels clean and fresh—like a clam. Playing with the idea of the hanging bulbs, I prepared it with white vinegar, to transition from more robust to extremely light.” —Sandy Dee Hall
Serving Size 1