Seahorse Fashion Cuisine in Wellington: Juan Gando Expands His American Dream
For dinner, you'll find a long list of hot and cold starters, many of them items carried over from the lunch menu with a few seafood highlights like scallops, jumbo roasted shrimp, oysters, and a creative take on ceviche with chargrilled octopus and shrimp in a three-pepper sauce ($9 to $15). The menu continues with a section reserved for pasta, steaks, main plates, and the house specialty of parrillada mixta.
Recently, Gando and Parfitt opened their third establishment, the Seahorse Fashion Cuisine, a high-end seafood concept just a few doors down from Oli's. Open for dinner only, the menu features a raw bar that highlights something not seen on many menus: caviar. Alongside oysters, shrimp, and chilled King Crab legs, you'll find osetra, American paddlefish, and hackleback, sold separately or as part of a sampling platter ($40 to $100). A short list of starters acts more like small plates, including seared sea scallops, lobster mac 'n' cheese, and tuna tartare ($14 to $22). Lighter fare comes from a soup and salad section, like the crab and corn chowder that can be paired with jumbo lump crab salad ($9 to $20).
Will there be any more fashion cuisines? For now, Gando has his hands full. "Three restaurants in three years is good enough for now. For me, it's not about making money. It's about being happy. And this is what makes me happy."
For more information visit the Facebook page for Oli's Fashion Cuisine, the Grille Fashion Cuisine, and the Seahorse Fashion Cuisine.
|The Seahorse opened in November next door to Oli's Fashion Cuisine in Wellington.|
|Juan Gando selects a wine from his Wellington restaurant, the Seahorse Fashion Cuisine.|
|The Seahorse bar.|