The Atlantic Dubai will open along Souk al Bahar’s waterfront promenade this November. The industrial-style venue will be spread over 6,000 square feet, have room for 200 diners, and overlook the fountains of Burj Khalifa.
Hailing from Melbourne, the restaurant is based on an ‘ocean to plate’ seafood concept and a central feature will be its raw oyster bar.
Executive chef, and partner of the Atlantic in Melbourne, Donovan Cooke, has adapted recipes from his Australian kitchen for the UAE opening. On the menu - Scottish scallops baked in their shells with cinnamon and lemon plus the signature dish of olive oil confit salmon with heirloom vegetables and a herb jus.
Jonathan Scanlon, previously of the Rivington Grill in Souk Al Bahar, will manage the venue and Australian chef Zeke Quinn will assume the role of head chef.
Slated for Atlantic’s calendar over the next 12 months is a gourmet seafood Friday brunch and an oyster-themed ladies night.
For updates go to the restaurant's Facebook page or email jonathan@theatlantic-dubai.com
