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 is the chef of Black Tree Orchard on Manhattan’s Lower East Side and Raw’r Bar in South Hampton. Black Tree Brooklyn opened in October.


Serving Size 1



¼        pound sushi-grade tuna
¼        cup soy sauce
2         tablespoons mustard powder
1         tablespoon freshly grated ginger
           handful of chopped chives
           salt and pepper to taste
           extra virgin olive oil
           ball spice (pinch of cardamom, nutmeg, cinnamon, anise)
1         cabbage leaf


Dice tuna into quarter-size cubes and put aside. In a separate bowl, mix soy sauce, mustard powder, ginger, chives, and ball spice together with salt and pepper to taste. Add tuna to bowl and mix until it’s covered in sauce and marinade. Let it sit for a minute and place cabbage leaf open on plate. Add marinated tuna to ring mold and pack it in. Place onto cabbage leaf and tap it lightly until tuna comes out. Garnish with purple radish microgreens and drizzle with olive oil on top.





 1         filet red snapper
2        ounces reposado tequila
¼        cup cider vinegar
6        raspberries
         handful scallions
1         full red cabage
1         tablespoon Hackleback caviar
         micro wasabi greens
extra virgin olive oil
sea salt


Muddle salt, pepper, raspberries, scallions, tequila, and cider vinegar together. Separately cut red snapper filet into quarters and place in a bowl. Pour mixture onto red snapper, and mix with hands. Let marinate for seven minutes. Separately begin prepping the plating by cutting into red cabbage head vertically into a 1/8 ring or thin slice. Place onto plate. Take pieces of red snapper and lay them on cabbage. Garnish with micro wasabi greens and a spoonful of caviar. Drizzle extra virgin olive oil on top, then add a pinch of sea salt.  




3         Sinnecock Bay littleneck clams
1/8      cup white wine vinegar
fennel pollen
 pinch salt and pepper
micro pea shoots


Open all three clams and place one on the plate. Take the meat from two clams and chop it up in a small bowl. In a separate bowl, add white wine vinegar, and a pinch of fennel pollen, salt, pepper. Add the chopped clams to the mixture and let marinate for a minute and a half. After it’s finished, place marinated clams in whole clam. Garnish with micro pea shoots.