The sleek new three-level restaurant is set in the heart of the Land’s End city’s nightclub district – it sits on the same block as late night meccas Mandala and El Squid Roe – and showcases all the seafood mastery one would expect from Carbajal (think Spicy Octopus with three chiles, lime, garlic, Himalayan salt and quinoa), as well as a generous selection of steaks (including a Wagyu Rib-Eye with ponzu and sesame oil pearls, and Flank Steak with garlic french fries).
- Client: Fat Tuna Restaurant
- Launch Project