Atlantis Dubai’s Ossiano restaurant debuts new nine-course menu

The nine-course menu opens with Tomato, a dish built with homegrown vegetables featuring half-baked and sundried tomatoes, topped with basil, mozzarella and tomato juice. It’s followed by King Crab, a lobster chanwanmushi bowl elevated with umami condiments, such as den miso and gochujang and puffed rice, finished tableside with a broken lobster bisque tuile. 

Next, Japanese Ichiban Eggplant is smoked over binchotan charcoal and topped with deep-fried rocket leaves and tomato pearls, served with a beurre blanc sauce infused with 25-year-old balsamic vinegar and white truffle oil. Continuing the global journey, Norwegian Langoustine arrives pan-fried and coated in mijinko, accompanied by six sauces.

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The tasting continues with John Dory fish, steamed and glazed with raspberry vinegar, served with shiso tempura and sea geranium, followed by Blue Brittany Lobster paired with salicornia, trout roe and a pain perdu in kombu milk, centered around a beetroot reduction with smoked eel. 

For mains, guests can choose between Wild Brill, served with pickled mussels, marinière clams, porcini stock and girolle mushrooms, or A5 Australian Wagyu, pan-roasted in sherry vinegar and soy, complemented by caramelised kombu, nashi pear brunoise and black truffle.

Dinner concludes with two desserts: Grapefruit Granita layered with marmalade, meringue and Greek yoghurt, or Hazelnut, featuring caramelised hazelnut and sponge cake, praline and a chocolate glaze. 

First opened in 2008, Ossiano has earned international acclaim, including recognition in the MENA 50 Best Restaurants list and the Forbes Travel Guide’s five-star rating in 2025. 

For more information, visit atlantis.com/ossiano