Sexy Fish In The City

London

2019

For this commission, myself and my colleague were engaged to realise a full-scale pop-up of Sexy Fish on the top floor of our client’s newly completed headquarters—transforming a contemporary office environment into a fully operational, destination dining experience.

The space was carefully configured to accommodate 80 guests for an exclusive lunchtime service, balancing spatial flow, guest comfort, and service efficiency within the architectural constraints of the building. Guests were presented with a curated set menu of Sexy Fish signature dishes, prepared and executed by the restaurant’s culinary team to ensure complete brand integrity and authenticity.

A dedicated lounge environment was integrated into the design, offering decorative cocktails both prior to and following lunch. This transitional space allowed guests to extend the experience—moving seamlessly from arrival through dining to a relaxed social setting—while immersed in the elevated atmosphere synonymous with the Sexy Fish brand.

The result was a refined, high-impact activation that combined operational precision with brand immersion, delivering a restaurant-quality experience within an unexpected corporate setting.

  • 01

  • Elegant restaurant with round tables set for dining, decorated with pink floral centerpieces, and teal chairs; modern interior design with arched windows and colorful lighting.

    02

  • Elegant dining table set with wine glasses, rolled napkins with chopsticks, and a large glass bowl filled with pink flowers in a modern restaurant or event space.

    03

  • Sushi platter with assorted sashimi slices and sushi rolls decorated with green leaves and flowers, served on a bed of ice.

    04

  • A bar counter with a menu labeled 'Sexy Fish' featuring cocktail options, bottles of champagne and wine, a colorful cup holding straws, and a large metal ice bucket with bottles of champagne and pink flowers.

    05

Commission Scope

  • Concept Design – Shaping immersive event vision from concept to execution.

  • F&B Development – Curating bespoke menus and beverage experiences aligned with the brand and client brief.

  • Sourcing & Vendor Coordination – Procuring materials and managing supplier partnerships.

  • Budget Oversight – Strategically managing financial resources and project margin

  • Catering & Operational Planning – Orchestrating logistical and operational aspects of catering to ensure flawless delivery and execution.

  • Onsite Event Management – Leadership across pre-production, build, live activation, and strike