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  • Writer's pictureHinton Magazine

Sexy Fish London presents new 'Undercurrent' entertainment series

Exuberant Mayfair restaurant to launch new late-night Thursday programme, introducing headline DJs, a limited-edition cocktail menu and astounding aquatic entertainment.

Sexy Fish London, the Berkeley Square hotspot, will be launching Undercurrent, a new unmissable Thursday night event series, featuring DJs late into the night, a tantalising menu, aquatic-themed performers,and unique cocktails created in collaboration with The House of Suntory. With music at its core, this new, high-octane entertainment offering will launch on Thursday, 16 September.

This season, late-night visitors will be able to book a table for Undercurrent by calling 0203 764 2000, with performances and guest DJs from 10.00pm onwards. Guests will be welcomed into the impressive interiors of Sexy Fish, with its Esmerelda onyx marble floor and beautiful bar, before enjoying show-stopping, high-energy DJs until 2.30am alongside Sexy Fish’s new state of the art sound system. Running for three months, each month will be themed around an incredible ocean phenomenon, with renowned headline DJs kicking off each month. Alongside the curated line up of DJ’s, Sexy Fish will have an array of showstopping entertainment adorned in lavish aquatic-themed costumes to keep guests entertained.

In further celebration of Thursday nights, Sexy Fish has collaborated with renowned Japanese whisky house, The House of Suntory, to create a cocktail list of exciting creations for the occasion:

  • ‘Powder Blue’ (£16.00), created with Haku Vodka, jasmine coriander seed, green strawberry and soda

  • ‘The Koi’ (£14.00), made with Roku Gin, Aperol, basil, fennel, pineapple, anis and soda

  • ‘The Kuhli’ (£14.00), made with Toki Whisky, Yuzushu, Reisling and coconut

  • ‘Fire Mouth’ (£18.00), created with Haku Vodka, Merlet Poire, cardamon, acids and Champagne

  • ‘Achillies Tang’ (£16.00), made with Roku Gin, Manzanilla, grapefruit, lemon, Umeshu and Mt. Fuji Bitters

  • ‘Golden Wonder’ (£14.00), created with Toki Whisky, lemon, honey, Tonka and ginger

Alongside the limited-edition cocktail list, guests can order from the distinguished Sexy Fish late night menu from 10pm, created by Chef Director of Sexy Fish, Björn Weissgerber. Highlights include Wagyu Tataki (£38.00) with Japanese mustard and summer truffle, Eryngii Mushroom Tempura (£14.00) with truffle and aka miso, Prawn Gyoza (£13.60) with soy and ginger dressing, Japanese Wagyu Fillet (£106.00), a selection of Sashimi, or Caviar.

Sexy Fish’s Undercurrent programme will begin on Thursday, 16 September and run every Thursday for three months. To book a table, contact +44 (0)20 3764 2000.

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