Dinner by Heston Blumenthal Dubai
United Arab Emirates
Dinner by Heston Blumenthal at Atlantis The Royal explores British food history through dishes whose names carry dates alongside them. Rather than recreating old recipes literally, the kitchen translates their ideas into contemporary restaurant cooking. Meat Fruit, dated around 1500, disguises chicken liver parfait as a mandarin; Rice & Flesh combines saffron rice with beef cheek and red wine. The menu moves through several centuries, from hay-smoked salmon to powdered duck breast with pickled cherries. Tipsy Cake, inspired by a recipe from 1858, pairs cake with spit-roasted pineapple. A nitrogen ice-cream trolley adds tableside theatre, while brown bread ice cream brings malted yeast, salted butter caramel and pear into dessert.