At Atlantis The Royal in Dubai, Dinner by Heston Blumenthal continues to prove why it is one of the city’s most compelling fine-dining destinations. The Michelin-starred restaurant, first conceived in London in 2011, is known for reinterpreting historic British recipes through the lens of modern gastronomy—a signature of Blumenthal’s innovative culinary philosophy. Since opening its Dubai outpost, Dinner has become a stage for multisensory dining, where centuries-old dishes are reborn with theatrical flair.
This fall, the restaurant has unveiled a refreshed menu under the direction of newly appointed Chef de Cuisine Chris Malone. Ten new dishes join the lineup, each meticulously researched and reimagined, while familiar signatures remain in place. The result is a menu that bridges Britain’s culinary past with today’s most forward-thinking techniques.
Among the new arrivals: Scallop & White Chocolate (c.2001), a surprising pairing enhanced with caviar and tartare, and the indulgent Buttered Crab Loaf (c.1714), layered with king crab and sea urchin. Main courses include Turbot & Green Sauce (c.1440) and the vibrant Compost Tart (c.1390), a medley of goat cheese, cep mushroom, honey, and barbecued vegetables. Meanwhile, the Chicken & Macrows (c.1661), accompanied by cauliflower and shiitake, exemplifies Malone’s ability to make centuries-old recipes resonate with a contemporary audience.
Classic favorites—such as the Ribeye or Fillet of Wagyu (c.1830), best enjoyed with Heston’s iconic triple-cooked chips—remain central to the experience. And for those with a sweet tooth, desserts deliver both whimsy and indulgence. The Tipsy Tea Cake (c.1858) reimagines spit-roast pineapple with an Earl Grey twist, while the Mango & Lychee (c.2001) and Lamington Cake (c.1900) bring vibrant, nostalgic notes to the finale.
A newly introduced cheese trolley further enriches the ritual of dining here. Four artisanal cheeses are presented with thoughtful garnishes—such as goat’s cheese paired with slow-poached figs in verjus and hibiscus—making the course as interactive as it is indulgent.
Dinner by Heston Blumenthal’s cellar, with more than 1,600 wine labels, underpins the experience, supported by creative non-alcoholic pairings and a polished cocktail program. Recognition has been steady: in 2025, the restaurant ranked No. 33 on MENA’s 50 Best Restaurants list, retained its Michelin star, and received Wine Offering of the Year from Gault&Millau UAE. Head Sommelier Arturo Scamardella was also named Sommelier of the Year, underscoring the restaurant’s strength beyond the kitchen.
Diners may choose between a three-course menu (AED 580) or a four-course menu (AED 670), both designed to allow flexibility in exploring the breadth of the offering. Dinner by Heston Blumenthal is open Monday to Saturday from 6–11 p.m., and Sundays from 12–3 p.m. and 6–11 p.m. Reservations can be made at www.Dinnerbyhbdubai.com
