With two Michelin stars, Row on 45 delivers an exclusive dining experience for just 22 guests. Situated in a luxury penthouse at Grosvenor House Dubai, the restaurant’s intimate setting complements Chef Jason Atherton’s inventive menu. Influenced by global flavours and the theme of ‘Refinement of Work’ (ROW), the menu offers both vegetarian and non-vegetarian options. Head sommelier Lorenzo Abussi selects wines to pair with each dish.
The 17-course menu at Row on 45 is priced at AED 1,145. It showcases Chef Atherton’s expertise with diverse ingredients. Wagyu cooked over binchotan charcoal and Samegarie poached in butter highlight innovative techniques. The menu features sophisticated elements like fermented and cured ingredients, adding to the elevated experience.
Row on 45 signature dishes
Signature dishes include a reimagined version of Thomas Keller’s Oysters and Pearls. The blue fin tuna comes in a roast tuna bone tartlet. Takoyaki of Singapore chilli brown crab shows Chef Atherton’s street food inspirations. Bafun Uni with Norwegian langoustine custard and Hokkaido scallop showcase his global journey. For dessert, enjoy jelly and ice cream with crystallised yoghurt and chocolate miso with sesame caramel.
The restaurant offers a three-act dining experience. It begins with Act I, ‘The Finest Welcome,’ in the Champagne Lounge, where guests enjoy appetisers. Moving on to Act II, ‘The Pinnacle,’ the experience continues in the main dining room with a show kitchen. Finally, Act III, ‘The Grand Finale,’ takes place in the Chef’s Library, featuring British and Japanese desserts along with a surprise 17th course. The full menu is revealed only on the day of dining, ensuring a unique and memorable experience for every guest.
