The showstopping dessert that appears in the corner of the open kitchen: pineapples impaled on spits and roasted for hours until caramelized. The brioche base is soaked in Sauternes and brandy-spiked cream, creating a near-alcoholic texture. The sticky, charred pineapple strips provide textural contrast and concentrate tropical sweetness.
Tips from diners
Watch the pineapple being roasted while you eat—it's both delicious and entertaining. The brioche-to-pineapple balance is key.
Dating to the 1600s, when elaborate fruit disguises were served at Tudor tables as entertainment, this dish remains Heston's most iconic. A mandarin jelly encases a velvety chicken liver parfait, creating a contrast between the bright citric jelly and rich, smooth interior. It arrives with crunchy house-made sourdough perfect for spreading the parfait.
Tips from diners
This is the must-try signature dish—every first-timer at the restaurant orders it. Break through the jelly first, then spread on toast.
The unusual name comes from 'compost,' a medieval term for mixed preserved fruits and vegetables. Heston reinterprets this with goat cheese, earthy cep mushroom, floral honey, and charred vegetables in a buttery tart shell. The combination is surprising: sweet honey against savory mushroom and cheese.
Tips from diners
This is one of the restaurant's most inventive vegetable dishes—the history-forward concept makes it feel special, not like a side option.
Dating to 2001, this dish plays with contrasts: the sweetness of hand-dived scallop against white chocolate, brightened by caviar and tartare. The plating is pristine, and the white chocolate is used sparingly—it's not a dessert but a textural element that brings richness without overwhelming the scallop.
Tips from diners
This course is a palate-cleanser after richer starters—its delicate balance is refreshing mid-meal.
One of the oldest-dated recipes on the menu, this dish uses a historic preparation with modern execution. The turbot is cooked to translucence, finished with a vibrant green sauce built on fresh herbs (parsley, tarragon, chives) that brings freshness without acidity.
Tips from diners
Ask if the green sauce was made that day—Heston uses fresh seasonal herbs and the flavor changes throughout the year.
Dinner by Heston Blumenthal opened at Atlantis The Royal in Dubai, winning Time Out Dubai's Restaurant of the Year 2024 award. The menu traces British cuisine across centuries (dishes dated to their historical origins), reinventing classics like Meat Fruit (1600s chicken liver disguised as fruit) and Tipsy Cake (Victorian dessert). The theatrical open kitchen allows diners to watch chefs roast pineapples on spits and plate iconic dishes.
Arrive early to reserve a spot at the open kitchen counter if available—watching the pineapple roasting is part of the theatrical experience.
The Discovery Menu (550 AED with optional wine pairing 350 AED) at 6-7 PM is the best value—same kitchen quality with a shorter menu.
Peak times (Friday-Saturday) book weeks in advance, but mid-week tables (Monday-Wednesday) are often available with a few days' notice.
This is a celebration-friendly restaurant—the theatrical kitchen and famous dishes make it feel special even for non-milestone occasions.
Page last updated: