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.
In 2016, Niland opened Saint Peter, bringing whole-fish cooking to the Sydney suburb of Paddington, and his commitment to sustainability has garnered numerous global accolades.
Berger, the visionary behind Ossiano, has consistently pushed culinary boundaries, with a debut ranking of 87th best restaurant in the world in The World’s 50 Best Restaurants 2023,
Ossiano also ranked 4th and highest new entry in the 2023 Middle East and Africa’s 50 Best Restaurants. In June 2023, Ossiano also retained its Michelin star in Dubai’s Michelin guide.
Reservations for the four-hands dinner are open now priced at AED 1,500 per person, and more information is available by contacting the hotel directly.
