This Easter, Sexy Fish Dubai presents a limited-edition Easter Egg crafted by Executive Pastry Chef Jibu Mohan using Valrhona chocolate from the renowned French luxury chocolate house, in collaboration with Spanish artist David López and Mondoir Gallery, a contemporary art gallery showcasing emerging and established artists and fostering creative dialogue and artistic innovation.
Available for pre-order now, the Easter Egg is priced at AED 170, with delivery arranged 48 hours before Easter on 5 April. With only 150 pieces available, the Easter Egg brings together contemporary art and haute pâtisserie, transforming a seasonal chocolate creation into a collectible work of edible art.
Each Easter Egg is handcrafted by Sexy Fish Executive Pastry Chef Jibu Mohan using Valrhona’s exclusive Hukambi 53% chocolate. This distinctive ombré couverture blends the depth of Brazilian cocoa with the smooth richness of French milk and Madagascan vanilla, revealing a flavour profile layered with notes of cocoa, delicate biscuit and a gentle bitterness.
Presented in a custom collector’s box designed by Spanish contemporary artist David López, the Easter Egg reflects López’s distinctive visual language shaped by his multidisciplinary practice spanning painting and design. Inspired by the underwater fantasy world of Sexy Fish, the piece features a bespoke design that echoes the restaurant’s vibrant oceanic aesthetic, celebrating colour, texture and movement while translating Sexy Fish’s artistic identity into a collectible piece of edible art.
Through this collaboration, Sexy Fish Dubai continues to explore the intersection between art, design and gastronomy, offering a playful yet refined creation that is as visually striking as it is indulgent.
