In an exciting culinary collaboration, the renowned chefs Grégoire Berger and Josh Niland are all set to amaze their guests with an exclusive four-handed dinner experience at Ossiano, Atlantis, The Palm. The event will take place on Saturday, the 23rd of September, and Sunday, the 24th of September. Their innovative approach to fish cookery, focusing on utilizing every part of the fish, promises a truly unique dining adventure, showcasing their exceptional skills and dedication to sustainability.
The duo has meticulously crafted an intricate menu that will immerse guests in a captivating culinary narrative. Against the backdrop of the Ambassador Lagoon at Ossiano, a Michelin-starred restaurant, this menu underscores the sustainability efforts of both chefs while emphasizing their commitment to reducing food waste. With a 10-course menu that highlights their “fish butchery” techniques, Niland and Berger will present dishes such as jerk turbot head infused with Jamaican spices and citrus, needle-nose fish complemented by a warm shiso dressing, and even fisheye ice cream.
Josh Niland’s culinary journey began at the age of eight, fueled by a childhood illness that led him to immerse himself in daytime TV cooking shows and cookbooks. His passion eventually led to professional studies, and he honed his skills in some of Sydney’s finest restaurants, including Fish Face, Stephen Hodges’ Sydney restaurant. During a stint in the UK at Heston Blumenthal’s The Fat Duck development kitchen, Niland further developed his innovative approach to fish cookery, redefining preparation, aging, and storage techniques.
In 2016, at the age of 27, Josh and his wife Julie embarked on a risky venture by opening Saint Peter, a small fish restaurant in Paddington, a suburb of Sydney. Their focus on whole fish cookery paid off, and Saint Peter quickly became a beloved neighborhood favorite, earning Niland global recognition for his commitment to sustainability.
On the other hand, Grégoire Berger, the visionary chef behind Ossiano, has consistently pushed culinary boundaries by creating innovative cuisine that celebrates the treasures of the ocean and coastal flavors. Ossiano has earned numerous accolades, including a debut ranking as the 87th best restaurant in the world in The World’s 50 Best Restaurants 2023. In the 2023 Middle East and Africa’s 50 Best Restaurants, Ossiano secured the 4th position as the highest new entry. Moreover, Ossiano retained its Michelin star in Dubai’s 2023 Michelin guide in June and was awarded the most highly rated restaurant by the world-leading restaurant guide Gault&Millau in April, earning a four-toque status and the title of Restaurant of the Year.
Reservations for the Grégoire Berger x Josh Niland four-handed dinner experience are now open for the evenings of Saturday, September 23rd, and Sunday, September 24th, starting at 7:00 pm. Given the limited seating available, early reservations are strongly recommended. For inquiries and bookings, please visit www.atlantis.com/dubai/restaurants/ossiano or call +971 4 426 2626.
