Dubai’s stunning underwater restaurant Ossiano to host an exclusive 10-course seafood dinner by chefs Grégoire Berger and multi-award winning chef Josh Niland.

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. 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.

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 special menu includes dishes such as jerk turbot head accompanied by Jamaican spice and citrus, needle-nose fish with warm shiso dressing, and fisheye ice cream. 

Reservations are priced at AED 1,500 per person. 

Ideal For

Dining out

Signature Dishes

Jerk turbot head accompanied by Jamaican spice and citrus, needle-nose fish with warm shiso dressing, and fisheye ice cream.