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THIS RESTAURANT IS CLOSED Marazul & Rhum Bar Restaurant Review: Surrounded by teal blue walls and rich wood tones, you might think you're dining beside the ocean as the sun sets on the horizon. Make a meal of many small plates. Best bests include ceviches by way of Japan---think ahi and watermelon chunks "cooked" in a yuzu-miso sauce---or the avocado and crab chawanmushi, Japanese custard infused with makrut lime leaf. Havana-style pad thai featuring prawns, scallops, clams and Chinese sausage, bean sprouts in a coconut curry sauce, and hot and sour black cod with a side of cassava boniato mash are enticing mains. Libations extend the tropical flavor with an assortment of more than 40 rums and island-inspired cocktails with juice from fresh-pressed sugar cane from the adjoining Rhum Bar. Unfortunately, the inspired cross-pollinated cuisine at dinner doesn't carry over to dessert. The green tea and soursop custard may be pasty and mango just doesn't belong in a French profiterole.