Dinner by Heston Blumenthal, one of the world’s most unique and exciting restaurants, has opened its doors at Atlantis The Royal, the world’s most ultra-luxury resort. This regional first introduces experiential dining and storytelling in a relaxed and informal culinary experience. The menu draws inspiration from the tastes and flavors of Britain dating back to the 13th century, spanning from the farmers’ table to the royal courts of England. The arrival of Dinner by Heston Blumenthal in Dubai signifies a prestigious and thrilling expansion for the brand’s overseas portfolio.
The inception of Dinner can be traced back to the late 90s, fueled by Heston Blumenthal’s fascination with historic gastronomy. From the savory ice creams of the late 1800s to the theatrical Tudor dining experiences and the whimsical dishes from Alice’s Adventures in Wonderland, various culinary elements resonated with his unique cooking approach. Devoted to exploring and evolving modern-day dining, Heston recognized that the excitement and obsession with food are not new phenomena. With this insight, he crafted a menu that incorporates historical discoveries and fascinations into a contemporary and ever-evolving dining experience.
Extensive research into 14th-century cookbooks by royal chefs like those of King Richard II and Lewis Carroll’s imaginative flights guided Heston’s vision. Collaborating with food historians, delving into the resources of the British Library, and consulting the team at King Henry VIII’s Hampton Court Palace, the concept of Dinner by Heston Blumenthal, a truly modern dining experience, came to life.
Dinner presents edible history through storytelling, showcasing highly modern dishes inspired by gastronomic insights from the Medieval (c.1300) to Victorian (c.1800) eras. Among Dinner by Heston’s most iconic creations is Meat Fruit (c.1500), a visually deceptive masterpiece. At first glance, it resembles a Mandarin orange, but it cleverly conceals a luscious chicken liver parfait.
This contemporary twist on a traditional medieval dish called Pome Dorres or “apples of gold” pairs the velvety chicken liver parfait with sourdough. The intricate recipe spans multiple days and requires three skilled cooks on the cold larder station, dedicating five hours each day to craft this exceptionally special dish.
Dinner by Heston Blumenthal presents The Salamagundy (c.1723), a contemporary rendition of a 17th-century salad dish. This flavorful creation comprises layers of smoked confit chicken, warm slices of beef bone marrow, pickled walnuts, braised salsify with bitter leaves, and a finishing touch of freshly grated horseradish.
Another tantalizing offering is the Powdered Duck Breast (c.1846), exemplifying the meticulous work and attention to detail that goes into every dish at Dinner by Heston Blumenthal. Inspired by a recipe from Charles Francatelli’s 1846 edition of The Modern Cook, the dish features sous vide duck breasts accompanied by duck hearts and pickled cherries. It is served alongside braised red cabbage and a red cabbage fluid gel. The term “powdered” refers to the brining process, a preservation technique used before the invention of refrigeration, in which the duck is soaked in herb- and spice-infused brine to enhance its flavor.
After indulging in the rich mains that take guests on a historical culinary journey, a delightful exploration of 19th-century desserts awaits. One such popular dessert is the Tipsy Cake (c.1858), inspired by the introduction of pineapples to the English court in 1700. Heston’s creation involves a feather-light brioche cake lightly soaked in Sauternes wine and served with slices of roasted pineapple, slow-roasted on a spit for up to six hours. For a truly theatrical dessert experience, guests can feast their eyes on the Liquid Nitrogen Ice Cream Trolley (c.1901).
Drawing inspiration from the pioneering work of Agnes B Marshall, a culinary entrepreneur in the 19th century known as “the Queen of Ices,” the trolley brings the ice cream-making process to the tableside. Marshall’s book, The Book of Ices, featured designs for an improved ice cream machine capable of churning ice cream in under five minutes. She also explored the potential use of liquid gas for quicker ice cream production. The Liquid Nitrogen Ice Cream Trolley is a captivating addition to the dining room, where liquid nitrogen is used to create and serve the ice cream.
Situated on the second floor of Atlantis The Royal, Dinner by Heston Blumenthal offers a stunning ambiance with its expansive terrace and floor-to-ceiling windows, providing a picturesque view of the Skyblaze fire and water fountain show. Guests enter the restaurant through a paneled room, perfumed with frankincense, wood smoke, and leather, adorned with Victorian-style animal sculptures integrated into the woodwork. As the entry door closes, a concealed automatic sliding door reveals the restaurant and its show kitchen, inviting guests into a world of culinary excellence.
The centerpiece of the restaurant’s design, which immediately captivates guests upon their arrival, is the Pineapple rotisserie and ‘The Dinner Escapement’ clock. This awe-inspiring installation not only serves as a visual spectacle but also adds a layer of history and storytelling to one of the establishment’s signature dishes, the Tipsy Cake.
The clock stands at an impressive two meters in height and incorporates a pulley system based on a design from the 16th century, originally used in the British Royal Court. Inspired by the renowned watchmakers of Greenwich and the royal kitchens of Tudor England, this intricate system powers a clockwork spit roast situated in the kitchen, responsible for cooking the pineapples. During the late 1800s, pineapples symbolized the epitome of luxury, an exotic delicacy reserved for the social gatherings of the wealthiest aristocrats, with a single fruit often commanding a price in the thousands of pounds.
Dinner by Heston Blumenthal welcomes guests daily from 6 pm to 11 pm. For more information about the restaurant or to make a reservation, please visit www.Dinnerbyhbdubai.com or call +971 4 426 2444.
