Chef Atherton takes the nostalgic British starter and elevates it with premium ingredients: hand-dived scallops from Frøya, Norway and lump crab meat. The toast is house-made sourdough with a buttery crumb that holds the luxurious toppings without falling apart.
Tips from diners
This is quintessentially Atherton—nostalgic British comfort with gold-standard ingredients. It's become iconic on the menu.
The complete Row on 45 experience at 1145 AED (vegetarian 1145 AED) is presented across three distinct dining spaces, each representing a different act. Wine pairings start at 845 AED, soft drinks 445 AED. The menu balances Atherton's love of Japanese ingredients (amaebi, uni, Akkeshi oysters) with refined French technique and nostalgic British references. Each act builds in intensity before the final act closes with delicate endings.
Tips from diners
Reservations are essential—the 22-seat capacity means the restaurant fills weeks in advance for peak times.
Arrive 15 minutes early to enjoy the 45th-floor views and settle in—moving between three dining spaces is part of the experience.
An early course showcasing Atherton's mastery of Japanese ingredients through a European lens. The amaebi (sweet shrimp) is sourced directly from Ishikawa Prefecture and served fresh, paired with bafun uni to bring richness. The combination demonstrates how precision Japanese sourcing meets refined French plating.
Tips from diners
This appears early in Act I—it sets the stage for the Japanese ingredient emphasis throughout the menu.
A standalone scallop course highlights Atherton's ingredient-first philosophy. The scallops come from the cold waters off Frøya, Norway—a small island known for producing some of the world's finest shellfish. Prepared simply with a light glaze that builds on the natural brininess.
Tips from diners
This course is the purest expression of ingredient quality on the menu—the scallops need almost no preparation.
Appearing in Act II: The Pinnacle, the Wagyu course represents the menu's richest moment. The beef is cooked to a precise temperature, rested perfectly, and finished with a light jus that brings depth without obscuring the beef's marbling and umami.
Tips from diners
Ask your server the exact cut and sourcing—Atherton changes the Wagyu selection seasonally based on availability.
Chef Jason Atherton opened Row on 45 at the Grosvenor House Dubai Marina in January 2024, earning two Michelin stars and ranking 36th in MENA's 50 Best Restaurants 2026. The acronym represents 'Refinement of Work,' and the menu splits into Act I: The Finest Welcome, Act II: The Pinnacle, and Act III: The Grand Finale across three distinct dining spaces. Only 22 seats per seating.
Book online through the website or call directly—the restaurant releases limited tables monthly, often to repeat guests first.
Request the table with the best skyline views if celebrating—tell your server at booking and they'll note your preference.
Smart casual at minimum, business formal preferred—this is a two-Michelin-starred fine dining room with city views.
Lunch seatings (when available) are more intimate than evening—fewer diners and longer windows between courses if you're timing a work event.
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