由悉尼的Alexander& Co工作室和Tribe studio联手打造。这家餐厅可同时容纳350人共同用餐，其中包括一个提供生蚝和其他贝类的Raw酒吧，一个主打烤炉烹饪Fire酒吧。这里还拥有一个露台，在哈利法塔下用餐，使之成为最想庆祝新年节日的餐厅之一。
Designed by Sydney-based studio Alexander & Co in partnership with Tribe Studio,the 350person restaurant includes a Raw bar serving oysters and other shellfish,a Firebar where you can enjoy a selection of pizzas from a wood fire oven as well asprivate dining and a chef’s table.There is also an outdoor terrace where patrons can dine under the gleaming monumentality of the Burj Khalifa,making itone of the most coveted dining settings to enjoy the New Year’s festivities.
餐厅的设计从迪拜歌剧院和主厨对生蚝的热爱中获取灵感。在主餐厅里，一种粉色和奶油色的皮革和浅灰色的大理石色调，类似生蚝内部，而外围则有一系列深色的灰色、绿色和黑色的色调，让人想起生蚝壳风化纹理。贴着瓷砖的拱形天花板类似海上的波浪，加强了海洋主题的设计理念，手工制作的蓝色羊毛地毯，是Alexander & Co特别设计来模拟海洋水域。
Occupying a curvilinear space at the top of the Dubai Opera’s “bow”,a glass and steel building thatresembles an Arabian sailing vessel, the restaurant’s design draws inspiration from the building’s maritime form as well as Chef Connolly’s passion foroysters.A palette of pink and cream leather and light grey marble in the maindining area elicits the oysters’ sensual interior while a range of darker greys,greens and black hues in the periphery,bring to mind the weatheredtexture of the shells.The oceanic theme is further enhanced by the tiledvaulted ceiling, which resembles both the rippling shape of the oyster husk andbillowing sails,and the handmade woollen carpet dappled in blue that Alexander & Co designed especially to emulate the ocean waters.
The oceanic paletteis perfectly complemented by the greens,greys,blues and whites of the leatherand fabric upholstery of the mid-century furniture originals that the designershave eclectically chosen to furnish the restaurant.Along with natural walnutfinishes and mid-century lamps of suchas Serge Mouille’s spider-arm floor lamp in white enamel, the restaurant is apearl of modernist elegance.
主厨肖恩·康诺利虽然生在英国，长在澳大利亚。但在主菜单呈现了不同风味的主菜，像慢炖新西兰羊肉和澳大利亚羊排等。将澳大利亚艺术家特蕾西(Tracey Deep)和杰奎琳·芬克(Jacqui Fink)利用澳大利亚本地植物创作出三个悬挂的雕塑。Fink用羊毛编织成超大号粗绳，悬挂在天花上，像海洋生物的触角一般。用抽象艺术契合餐厅的主题。
Britishborn,Australia-based Chef Sean Connolly’s main menu has a distinct Antipodeanflavour with entrées such as slow-cooked New Zealand lamb and AustralianSaltbush organic lamb cutlets,which the designers have paid tribute to byincorporating artwork by two distinct Australianartists,Tracey Deep and JacquiFink. Deep,whose floral installations celebrate Australia’s native flora,created three hanging sculptures reflecting the beauty of the underwater world,while Fink, who pioneered extreme knitting with thick yarn and oversized needles,hasmade a grand piece out of Australia and New Zealand Merino Wool that hangs fromthe ceiling like the tentacles of a giant sea creature,encapsulating,inartistic abstraction,the restaurant’s thematic amalgamation.