Row On 45 Presents A Taste Revolution With Its All-New Menu
Row on 45, the newly awarded two Michelin-starred restaurant, which also won the Breakthrough Restaurant of the Year and received three prestigious toques from Gault&Millau in its inaugural year, is led by the acclaimed British Chef Jason Atherton. On 3rd September, the celebrated fine dining destination will unveil an exclusive new menu. This luxurious gastronomic experience has been meticulously crafted for just 22 discerning guests per seating, offering an unparalleled culinary journey.
Set against a sophisticated penthouse-inspired backdrop, Row on 45 embodies the essence of ‘Refinement of Work’ (ROW). Chef Atherton’s latest menu is a testament to his global culinary inspirations, blending innovative flavours with inventive cooking techniques.
Diners can choose between vegetarian and non-vegetarian menus, each carefully paired with grape selections by esteemed head sommelier, Lorenzo Abussi. The 17-course haute cuisine menu, priced at AED 1,145, is a symphony of flavours designed to captivate the palate from the first bite to the last.
Guests will begin their culinary journey with a reimagined British classic, Crab on Toast, featuring a crab shell crisp, dressed Norwegian king crab meat, brown crab meat emulsion, avocado purée, and zalotti blossoms. This is followed by Amaebi, sweet shrimp from Ishikawa Prefecture, served with Amelatomato jelly, kalamansi gel, potato flowers, curry leaf and finger lime oil, and a salted duck egg sabayon, with lightly fried shrimp heads and emulsion.
The experience continues with Frøya Scallops, hand-dived from the island of Frøya, gently roasted in butter and served with an XO sauce-inspired condiment, ikura washed in sake, Dassai 45 sake beurre blanc, and kanzuri chilli oil. For the main course, diners can choose between the Saroma Wagyu or the Aged Duck when booking.
The Saroma Wagyu, an A5 Wagyu from Lake Saroma, is grilled over binchotan charcoal and accompanied by fermented shallot purée, sauce meurette, freshly grated wasabi, and a buckwheat tartlet filled with sweet onion, wagyu coppa, crème fraiche, and comte mousseline.
Alternatively, the Aged Duck from Maison Burgaud has beendry-aged for 10 days and roasted with a kombucha and soy glaze. It is served with Japanese kabocha pumpkin purée, mikan ponzu sauce, and takoyaki filled with confit duck legs and foie gras.
For a sweeter taste profile, the pre-dessert is Shizuoka Musk Melon, served on ice and compressed in its own juices, accompanied by kakigori with Hokkaido milk ice cream.
Guests will delight in two desserts,including; Artichoke & Piedmont Hazelnuts, featuring Jerusalem artichokes, Piedmont hazelnuts, 72% Araguani Chocolate, and Pedro Ximenez; and the 73% Altapaz Chocolate Tart, featuring Altapazchocolate from Guatemala.The latter is Chef Atherton’s take on an iconic Parisian dessert; baked to order, dressed with fruity olive oil, and finished with Maldon sea salt.
The 17th and final course remains a surprise, adding an element of anticipation throughout the evening.
The culinary journey at Row on 45 unfolds in three acts. Act I: ‘The Finest Welcome’ begins in the Champagne Lounge with delectable appetisers. Act II: ‘The Pinnacle’ takes place in the main dining room, with a state-of-the-art show kitchen displaying the chefs crafting each dish with precision. Act III: ‘The Grand Finale’ concludes in the Chef’s Library, where classic British and Japanese desserts can be relished.
In keeping with the theme of exclusivity, the complete menu is unveiled only upon arrival, offering a captivating surprise for discerning epicureans.
For reservations and information, please email rowon45.dubai@luxurycollection.com or call/WhatsApp +971 56 832 4545.
