As oxymorons go, it’s safe to say Sexy Fish grabs the attention. And in the case of Caprice Holding’s newest venture, the name does no justice to its gleeful sumptuousness and all-out fantasy romp. These are clearly bountiful times for Caprice. Sexy Fish is the third restaurant the legendary F&B group has opened this year with another two in the pipeline before the year is out. Certainly, interior designer Martin Brudnizki Design Studio’s substantial budget has been well-spent as evidenced by the acres of Esmeralda onyx, a Pop Art coral reef mural ceiling by Michael Roberts, silk panels, an extravagant length of Fish Lamps by Frank Gehry floating above the lava stone-topped bar, and a pair of Damien Hirst bronze mermaid sculptures. The spectacle climaxes in a private dining room anchored by the world’s largest live coral reef tank. But what about the food, you ask? Happily, the Asian-inspired seafood fusion menu is helmed by Ben Orpwood, a Young Turk who cut his teeth at Zuma, Toko and Daniel San, and the offerings are all Instagram-ready – marinated discs of tofu on a shallow ziggurat of tomatoes dressed with soy and sesame; king prawns fried with ginger, honey and new potatoes; and crab salad with yuzu vinaigrette.
