The award-winning underwater restaurant Ossiano will be hosting a unique, two-night culinary experience crafted by two of the finest chefs. Michelin-starred British Chef Alex Dilling will collaborate with Ossiano’s Chef de cuisine, Grégoire Berger for an exquisite Four Hands Dinner on 5th and 6th of March, from 6.30pm to 9.30pm, for AED 995 per person.
Guests are set to be treated to an exclusive eleven-course menu. Alex Dilling has earned himself a stellar reputation as the executive chef of The Greenhouse in Mayfair, London. Known for honing his expertise with some of the most esteemed and dignified talents in the industry, he has been at the helm of his Michelin-starred restaurant since 2018. His guest appearance at Ossiano will see him team up with the restaurant’s award-winning Chef de Cuisine, Grégoire Berger to provide guests with ingredient-led dishes that are both stunning and exceptional to the taste.
Highlights of the bespoke menu include Iced Cauliflower and Trout with a selection of canapes, including Asparagus, Hamachi, Eel and Kumquat, and Hibiscus and Corn, and Pani Puri Yogurt. Gastronomes will enjoy intricate dishes such the Razor Clam and Sea Foam, Oyster Vichyssoise, and Foie Gras “Torchon” and Rhubarb condiment amongst some of the courses. The bespoke creations are sure to tantalise taste buds with Langoustine complemented by Burnt Onion and Buckwheat, and delicacies such as the Oeuf Noir, Scallop Forest Scent and Bouillabaisse.
A decadent dessert comes in the form of a luscious Buttermilk texture paired with Pear Belle Helene to end off a spectacular meal. An extensive beverage list will be available, with pairings available for AED 700. The soft beverage offering is priced at AED 250.
To complete what is set to be an unforgettable experience, guests will also be able to enjoy the vocal talents of in-house star Clarita De Quiroz, who will provide a soulful and soothing soundtrack from 8.00pm to 11.00pm.
Ossiano, Atlantis, The Palm, Dubai, + 971 4 426 0800