Dubai’s underwater restaurant Ossiano is to host an exclusive 10-course dinner with world-renowned chefs Grégoire Berger and Josh Niland for two nights only.
The evenings at Atlantis, The Palm – on Saturday September 23 and Sunday September 24 – will showcase an unique ingredients and a gill-to-fin approach to fish butchery, promising a dining experience unlike any other.
Against the stunning backdrop of the Ambassador Lagoon at the Michelin-starred Ossiano, the menu promises dishes such as jerk turbot head accompanied by Jamaican spice and citrus, needle-nose fish with warm shiso dressing, and fisheye ice cream.
Niland worked in the kitchens of some of Sydney’s finest restaurants including Stephen Hodges’ Sydney restaurant, Fish Face, before spending time at Heston Blumenthal’s The Fat Duck development kitchen.
His inventive approach to utilising every part of the fish earned him recognition as a pioneer in fish cookery, redefining preparation, ageing, and storage.