Rick Moonen's R M Seafood at Mandalay Bay
Just The Facts, Please.
Upstairs Lounge Open(more intimate atmosphere): Tuesday-Saturday from 5:30pm-10:00pm
Downstairs(more casual)Open Daily from 11:30am-11:00pm
Rick Moonen is the full-time resident chef
Downstairs:$40+; $55 Prixe Fixe(see menu below); upstairs prices are higher.
Rick is actually in the kitchen.
Sample Menu Items
Sunburst Farms Rainbow Trout: Bacon, Marble Potatoes, Pecan-Mustard Dressing $31
Grilled Shrimp Saffron Risotto, Spinach Leaves, Chorizo Oil $29
Add Ons:Foie Gras $19; Shrimp $10;King Crab $16
PRIXE FIXE DINNER MENU $55(downstairs)
Rick's White Clam Chowder Potatoes, Littlenecks, Fresh Dill Bibb Lettuce & Wild Herbs Shaved Spring Vegetables, Green Goddess Emulsion Jonah Crab California Roll Cucumber, Avocado, Spicy Crab Salad
Second Course Choice of
Pan Roasted Free Range Chicken Baby Zucchini, White Wine, Balsamic RM Style "Cioppino" Calamarata Pasta, Mussels, Clams, King Crab, Shrimp, Seasonal Fish Sunburst Farms Rainbow Trout Bacon, Marble Potatoes, Pecan-Mustard Dressing
Third Course Choice of
Rick's Key Lime Pie Cilantro-Lime Syrup, Swiss Meringue "Fat Elvis" Warm Chocolate Bacon Banana Spring Rolls Rocky Road Pudding Toasted Marshmallows, Brownie Bits, Peanuts
Mavens Overview: R M Seafood
Rick Moonen is one the Celebrity Chefs in Las Vegas, perhaps most famous for his appearances on Bravo's Top Chefs program. As Rick notes on his web site, he's using his Celebrity chef status for more than just access to A-List events:
Though he's gone from saucier to celebrity chef, author and TV star with appearances on Oprah and The Today Show, Rick isn't using his celeb status to conquer the A-list. He's using it to give a booming voice with an unmistakable accent to an issue that he sleeps, breathes and yes, eats — sustainable seafood.
Rick Moonen seems to be doing everything right with his Seafood restaurant at Mandalay Bay. The restaurant offers several dinging options, the more casual downstairs dining room, the more intimate upstairs dining room, several private dining rooms, plus sushi bar. Rick Moonen, also gives more than lip-service to sustainable fish and seafood harvesting, through his choice of suppliers.
The internet buzz is strongly favorable. Many comment not only on how good the food is, but also on the reasonable prices. That isn't to say this is an inexpensive restaurant, just that the quality of the meal matches or exceeds its price.
Internet Buzz: R M Seafood
- I did the 5 course tasting menu - price $65. I started with the Black & White, a scallop with coconut strips and garlic. Then I had the Onion Soup 3000, a view of what the chef thinks soups will become. Next up was Walu, then pork belly, and finally the Italian themed dessert. There was an extra small dessert of three sweets and everyone is served a wonderful lemongrass infused herbal tea with a small show.
- The owner turned out to be Rick Moonen, Top Chef Masters contestant on Bravo this season who came by our table and was very friendly.The Calamari starter was fried but absolutely fresh and a sitting atop a wonderful sharp chili sauce bed. For our main dished we had the Shrimp on Risotto and the Calamasta pasta with mixed seafood. Perfect texture of crab and scallops and the shellfish was plentiful as well. We left feeling as though it was a full experience and not just a meal.
- Fish&Chips: Yes.... I went to a high end seafood restaurant and ordered fish and chips. I judge a restaurants food by the quality of their fish and chips. If they take the time to prepare fish and chips properly (which normally most restaurants do not), the rest of the food should be superb. Needless to say, our fish and chips was nothing short of fantastic! It was by far the best fish and chips I have had at a high end dining establishment.
- Chef Rick Moonen's signature dish: Steak Tartar with caper, egg poached cured for 24 hours, best steak tartar ever, serves with steak fries!
- Quail egg, with Ahi tuna, wrapped with fish croquet - prepared by chef Adam Sobel! Just an amazing bite size that makes you want to have more!
- Crab cake: beautifully plated with jicama salad and a spicy aioli. The crab cake was 99 percent crab with a beautiful crust on both sides. The flavor was a nice seasoning of herbs and pepper, but the seasoning didn't overpower the lovely sweetness of the meat itself. When combined in one bite with the jicama salad, it was fantastic! The textures of the crunchy jicama and soft crab meat really had my taste buds dancing.
- Rainbow trout with mustard vinaigrette and fingerling potatoes mixed with bacon: Beautifully presented with the skin faced up. This trout was caught this morning and flown in from a private fish farm that Rick uses. The moment it hit my tongue I was happily greeted with no strong trout flavor! It was light, clean, and the skin was cooked perfectly. The seasoning was simple--black pepper and salt.The fish was beautiful and flaky, seared on the flesh side just right with just enough seasoning to not overpower the fish itself. The fingerling potatoes were perfectly cooked and seasoned well with bacon. Anything with bacon is good in my book! Overall, a light, clean dish.
- Our Moon Doggies Shrimp Corn Dogs with Cole Slaw and Cilantro Mayo were awesome. These are definitely the best "corn dogs" I've had. The best, crisp yet soft exterior were perfect with the savory shrimp on the inside.
- Upstairs the 5-course dinner menu for $65 is the best deal you could experience. Enjoyed the Black & White Scallops; Spider Crab (melt in your mouth amazing); Bacon and Eggs (eggs from a farm off the grid); Onion Soup; Baked Tasmanian; Walu in Cherry; China Pig (this dish not my favorite, but glad I tried it); Rabbit Trio with risotto (so delish) and the deserts from the pastry chef were just so inventive and incredible: Chocolate Car Bomb and Italian Citrus.
- Everyone should try upstairs if they can. The tasting menu upstairs has to be one of the biggest bargains in Vegas, 5 courses for $65.
- Have you ever been sad that a meal was going to end? Have you ever taken smaller bites when your plate was just about empty so it could last longer? Have you ever wanted to lick your plate clean? Well, this is exactly how I felt while eating at RM Seafood.