In Dubai Marina, where yachts ply a scenic canal flanked by futuristic skyscrapers and people dine alfresco at waterfront cafés in the shadow of glamorous high-rises, Row on 45 on the 45th floor of Grosvenor House, A Luxury Collection Hotel, Dubai serves haute cuisine by acclaimed British chef and restaurateur Jason Atherton in a maximalist penthouse-inspired venue that seats only 22 diners.
Under the direction of executive chef Daniel Birk, the tasting menu at Row on 45, an acronym for “refinement of work,” showcases Atherton’s culinary repertoire through precise techniques, elaborate presentation and the masterful use of high-quality ingredients from around the world. A sumptuous meal at Row on 45 is further elevated by the sophisticated décor, refined service and special touches, such as personalized wax-sealed menus. It’s such a culinary show, you might momentarily forget the stunning views of the Dubai skyline from the floor-to-ceiling windows.
- Much of the theatrical element of dining at Row on 45 comes from the décor of the multi-setting Dubai restaurant, which is designed like a luxurious aristocratic-inspired penthouse but with captivating quirky touches, such as eccentric portraits, thrown in for good measure. The 17-course meal progresses in three acts as diners move between the rooms, as if at a lively dinner party. With fringed lampshades, art deco wallpaper, plush velvet chairs and gorgeous dinnerware, the attention to detail is remarkable.
- The modern European dishes (with Japanese influences) tell the story of chef Atherton’s creative expertise developed over his long career working with other illustrious chefs at some of the world’s finest restaurants and inspired by his travels.
- Changing seasonally, the 17-course tasting menu at Row on 45 seeks to surprise and delight through ingenious dishes prepared with ingredients such as Hokkaido scallop, deep-sea carabinero, samegarei fish, 100-year-old balsamic vinegar and A5 Saroma wagyu.
- Herbivores can enjoy an elaborate meal. There’s a 17-course vegetarian tasting menu that showcases Atherton’s talents equally well.
- Pairing menus curated by head sommelier Lorenzo Abussi feature premium and rare European wines and Japanese sake. On the non-alcoholic beverage pairing menu, you’ll find pinot noir with cold-press merlot and notes of morello cherry and licorice.
- For The Finest Welcome at the art deco champagne lounge, you sip bubbly and enjoy creations such as the bluefin date maguro and Norwegian king crab served takoyaki-style, alongside views of Palm Jumeirah.
- Moving onto the main dining room for The Pinnacle, all eyes are on the chefs skillfully at work around a marble island in the open Chef’s Kitchen. For the second act, expect brioche accompanied by chicken fat butter, Hokkaido sea urchin, A5 Saroma wagyu, sea bass served with a bouillabaisse, and Noirmoutier potato with Osetra caviar.
- For The Grand Finale, the meal concludes with desserts, cheese and petit fours at the cozy Victorian-inspired Chef’s Library, where fine cognacs and whiskies on roaming trolleys tempt you to prolong the evening with a nightcap.
Bar
Business casual
Dinner
Private dining
Reservations required 
Self-parking
Valet parking
Vegetarian options
