Atlantis, The Palm’s underwater restaurant Ossiano has conceptualised a two-night culinary experience crafted by Michelin-starred Italian chef Davide Oldani and Ossiano’s chef de cuisine Grégoire Berger for an exquisite Four Hands Dinner from 6.30pm to 10.30pm on 8 and 9 of March.
Guests will be treated to a unique seven-course menu devised by two of the most creative chefs in the business. Chef Oldani, from Milan, Italy, has a reputation across for using raw materials and creating culinary experiences based on simplicity. He has been at the helm of his Michelin-starred restaurant D’O, in his hometown of Cornaredo, since 2003.
Highlights of the bespoke menu include golden foie gras with confit apples and velouté of cauliflower, lobster, scent of lemon, and trout roe. A dish of breadcrumbs, black pepper, marsala wine and rice is certain to tantalise tastebuds along with sea bass, D’O caviar, and the challans duck with orange. A decadent dessert comes in the form of black sesame and vanilla textures to end the meal. Grape pairings will selected by chef Oldani himself to ensure that guests get maximum pleasure from the carefully crafted menu, with beverages charged separately to the set the menu.
Spaces for the Four Hands Dinner are limited, and guests are encouraged to book early to avoid disappointment.