Atlanis’ underwater restaurant Ossiano’s chef de cuisine, Grégoire Berger has teamed up with Michelin-starred British chef Alex Dilling for an exclusive Four Hands Dinner on March5 and 6, from 6.30pm to 9.30pm, for AED 995 per person.
Guests are set to be treated to an exclusive eleven-course menu devised by two of the most creative and renowned chefs in the business. Alex Dilling has earned himself a stellar reputation as the executive chef of The Greenhouse in Mayfair, London.
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 of buttermilk texture paired with pear belle helene ends off a spectacular meal. Alcoholic pairings will be 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.
