Row on 45

This was one of the best meals I've ever had. I've eaten at Core in London, The Connaught, LAB in Penha Longa, 50 seconds in Lisbon, Alain Ducasse at the Dorchester among many many others. I loved the ambience of Row on 45, the staff were all EXCEPTIONAL. I loved the fact that the chefs served and explained each dish to us. The kitchen ran like silent clockwork with everyone knowing what to do, almost like they were operating psychically! The fact that most of the ingredients came directly from Japan and were cooked so perfectly made it so special. Honestly I can't fault this meal in any way and will enjoy coming back in the future. Thanks for making our first trip to Dubai so memorable and keep up the great work. Surely the third star can't be far away....

I had a very good time at Row on 45 last week. The two Michelin stars are well deserved. The combination of exquisite cuisine, impeccable service, and the unique dining concept made it the best fine dining restaurant I've been to so far. One of the most captivating aspects of the evening was the concept of moving across different dining rooms as the meal progressed. We began in the elegant Champagne Lounge, transitioned to the main dining room with an open kitchen and beautiful view and finished in a very intimate and cosy library with little surprises!! My favourite part was having all the courses served and explained by the chefs themselves, adding a unique element to the evening. We opted for the wine and the non-alcoholic pairings. They were both thoughtfully curated, complementing the dishes beautifully. A heartfelt thank you to everyone in the team who made this a beautiful experience. While it's certainly an investment, it’s definitely not overpriced given the exceptional quality of the food, the service, and overall dining experience that justify the cost. A must try for all epicures in Dubai, you will be spoiled from beginning to end with a special gift as a parting gesture.

Once of the best experiences in Dubai. The concept of moving across dining rooms as the meal progresses is amazing as it ensures a perfect setting for each course. A few nitpicks on the saltiness of the butter in the brioche course and the presentation of the sauces in the fish course, but overall and excellent meal

My dining experience at Row on 45 by Jason Atherton was nothing short of extraordinary – the best meal I had on holiday and a masterclass in fine dining. The two Michelin stars are well-deserved, with every element, from the setting to the service, executed to perfection. The design and inspiration behind the menu were crystal clear, with Jason’s experience and global influences shining through in every dish. The 17-course tasting menu was an immersive journey, starting in the Champagne Lounge, transitioning to the main dining room (where watching the food prepared in the open kitchen added an extra layer of intrigue), and finishing in the library. The intent behind each dish elevated the entire experience, as did the stunning views over Dubai. Adding to the atmosphere was the soundtrack – a brilliant mix of 80s and 90s music that evoked a sense of nostalgia and created an energetic yet relaxed backdrop to the evening. The service was exceptional, and the non-alcoholic pairings I opted for were thoughtfully curated, complementing the dishes beautifully. While the truffle course was offered as an additional indulgence, with 17 courses, you certainly won’t leave hungry. It’s a splurge, but if you’re in Dubai, I’d absolutely prioritise this restaurant. Here’s a course-by-course reflection of the meal: Champagne Lounge – Amuse-Bouche Oyster and Pearl: A dish with a story, pairing caviar with a delightful ozone flavour. The concept of the oyster and pearl was perfectly executed and set the tone for the meal. Tuna: Smoky BBQ flavours balanced beautifully, though the delicate tuna belly was somewhat overshadowed. Delicious, though the intent was less clear. Mushroom on Toast: An ingenious dish with cheese and a subtle hint of marmite. Cleverly balanced and deeply satisfying. Main Dining Area 4. Uni and Langoustine: A fantastic balance of flavours, with citrus brightening the dish. The uni delivered a light ozone note, and the crunch added a wonderful texture. 5. Salted Egg Prawn: A standout dish with salty and sour notes, though the sourness was slightly pronounced. The deep-fried prawn head was the highlight. 6. Potato with Caviar: Luxury redefined. The potato was used creatively, and the caviar added richness. The pairing with non-alcoholic wine was spot-on. 7. Scallop: Accompanied by XO and butter sauces, this was a perfectly cooked and exceptionally accomplished dish. 8. Brioche with Chicken Fat Butter: Coated in honey and date ginger, this was hot, delicious, and impressively laminated. However, the butter felt unnecessary and might have paired better with simpler bread. 9. Truffle with Maitake Mushroom: A Parmesan foam and a generous amount of truffle delivered a distinct flavour – like walking through a European forest. Library – Final Courses 10. Sea Bream: Well-cooked but slightly underwhelming. The skin was soggy, and the crispy topping, while tasty, had a texture reminiscent of bone, making it tricky to eat. 11. Venison: A triumph! East meets West with inspired dim sum on the side and impeccable cookery throughout. 12. Cheese: A blue cheese tart, rich and indulgent, paired brilliantly with the non-alcoholic port. 13. Strawberry and Cream: A light, beautiful dessert that allowed the cream to shine. 14. Chocolate: Balanced with tea-flavoured ice cream, this dish was rich yet airy. The non-alcoholic Pedro Ximénez pairing was exceptional. 15. Tea and Cake: Delightful sodden tea-flavoured cakes. 16. Chocolate Tart: Exquisitely balanced and satisfying. 17. Petit Fours: A delightful conclusion to an unforgettable meal. Prepare to leave with a very full belly, a heart full of gratitude, and memories of not only the incredible food but also the brilliant soundtrack that added a personal touch. A big thank you to everyone whose hard work and commitment were evident and highly valued in such an enjoyable fine dining experience.

Reservation process: Communicated with the team on the morning before dinner that night. No slot available on their booking website. Not a guarantee, of course, but so far, they have the most flexible reservation. And they accept solo diners, contrary to those pretentious restaurants requiring a minimum of two. Location: Situated in a hotel, I honestly thought they're one of those restaurants simply riding on a top-tier hotel, and it's going to be another boring floor to go to. Turns out their restaurant floor was strategically sectioned to create that journey within the restaurant. The table transfers made it feel like it's such a huge restaurant, alongside beautifully crafted ambience. Food: Divine. The photos would not match, but the entire course was consistently served excellently. Service: I don't like an overly chatty staff/crew, so I appreciate that they wait for me to initiate the conversation unless obviously necessary. I love that they leave a small towel to every single finger food served. Surprise element: Though my first two views were the bartender and the kitchen, respectively, and enjoyed both, the third one caught me off-guard. It was a floor-to-ceiling, wall-to-wall glass window overviewing the beautiful marina in a mood-lit, cigar room type of ambience. Parting gift: Of course, who wouldn't want a nice little trinket to relish the restaurant hangover. They sent me a nice pastry, with the menu on a wax-sealed letter I didn't slice open at the start of the dinner course and the QR code of the 90s playlist that night (totally my jam but the executive chef sharply said no when I asked him if it was his playlist). Although, I think I can only remember one restaurant that is in Yountville, CA, (review in my profile) that asks you which sweets you would like to be served on your table and then, as a surprise, sends all of it (including those you didn't pick) in a box for you. Because, honestly, you would want to taste all of it, those little chocolates/tarts, but you're just too full to have a go. Accolades: A double Michelin star, but from what I gather, they only opened a few months ago.

A true culinary masterpiece. Row on 45 delivers one of the most refined dining experiences I’ve ever had. Each course is thoughtfully prepared, with flavours that are both delicate and bold—never overwhelming, always balanced. From the first bite in the Champagne Room to the final sweet in the Tea Room, the menu is a journey through texture, temperature, and technique. The food doesn’t just look beautiful—it tells a story, and more importantly, it tastes incredible. Highlights for me were the precise seasoning, the clarity of flavour in every course, and how nothing felt excessive or out of place. The service is flawless. Warm, intuitive, and professional without ever feeling stiff. The chefs present their dishes with genuine passion, and the sommelier’s pairings (especially the non-alcoholic ones) are nothing short of brilliant. This is more than fine dining—it’s craftsmanship at the highest level.

The most outstanding fine dining experience I had in Dubai. The service was outstanding and chef Jason is so warm and impressively an amazing guy. The kitchen team were dancing in harmony in preparing the dishes with absolutely mastery! The ambiance and interior is commendable, very beautiful and very luxurious. The choice of music is lovely. Every detail in this restaurant is well thought of. You don’t come here for just food but for the total experience. It’s expensive because the food were an absolute masterpiece. You are paying for the experience too!

A dining experience to remember. We’ve had the privilege of dining at three Michelin-starred restaurants in Barcelona and Singapore, but Row on 45 stands out as the best food and overall experience I’ve ever had.