Intimate Dining
AED 5,000 for the table, for up to six guests. Seven or more is priced per guest.
AED 5,000for the table · up to 6 guests
Menus
Menus and pricing.
Six signature menus, priced per guest, plus a set price for tables of up to six. Each price is a starting point — the final menu is written with you, by the chef who will cook it.
Signature menus and pricing
Premium Atelier Most booked
Our most frequently chosen level. More ambitious ingredients, more intricate preparations, and a menu with greater depth and progression from one course to the next.View sample menu
From AED 1,000per guest
Elite Atelier
The Atelier at its highest level. The menu is developed around the occasion itself, with our most exceptional sourcing, technically demanding preparations, greater creative detail and the most refined presentation we offer.View sample menu
From AED 1,500per guest
Asian Atelier
Sushi, sashimi and Asian dishes, prepared by the Atelier chef who specialises in Japanese cuisine.View sample menu
From AED 900per guest
Classic Atelier
A refined private-dining menu built around excellent seasonal ingredients and familiar Mediterranean flavours. Elegant, generous and beautifully presented, with a more direct menu structure.View sample menu
From AED 800per guest
Canapés Collection
Bite-sized canapés made with seasonal produce, passed to guests. For receptions and standing events.View sample menu
From AED 400per guest
Breakfast Atelier
Pastries, fresh fruit and cooked breakfast dishes made with seasonal ingredients.View sample menu
From AED 300per guest
Bar service, sommelier, décor and photography are quoted separately.
What changes between the tiers
Different levels of ambition.
The same Atelier standard.
Classic
Menu approachRefined, seasonal and more direct.
Ingredient directionExcellent seasonal sourcing.
Culinary complexityElegant preparations with a clean structure.
PresentationElegant Atelier presentation.
CustomisationAdapted to your guests and the occasion.
Premium
Menu approachMore layered, ambitious and detailed.
Ingredient directionHigher-value and more distinctive ingredients where the menu calls for them.
Culinary complexityMore technical preparations, and greater progression between courses.
PresentationMore refined and intricate plating.
CustomisationDeveloped more deeply around your table and preferences.
Elite
Menu approachFully occasion-led, developed at the Atelier’s highest creative level.
Ingredient directionThe Atelier’s most exceptional sourcing and ingredient selection.
Culinary complexityOur most technically ambitious preparations, and our highest level of detail.
PresentationOur highest level of presentation and finishing.
CustomisationDesigned around the occasion from the beginning.
Every tier carries the same Atelier service standard: the chef and kitchen team, sourcing, transport, cooking and plating on site, service staff, luxury tableware and linen, table setup and full cleanup. The difference between the tiers is primarily the ambition of the menu itself — the sourcing, the complexity, the customisation and the presentation.
Intimate dining
Dinners for up to six guests.
AED 5,000 for the table.
Seven guests or more is priced per guest, from the menus above.
For one to six guests, a minimum spend of AED 5,000 applies.
Menus
What every price includes.
What is included in the per-guest price?
The chef and kitchen team, all ingredients, transport, cooking and plating on site, service staff, luxury tableware and linen, table setup and full cleanup. Bar service, sommelier, décor, flowers and photography are quoted separately.
Can we design a menu that isn't listed?
Yes — most of our work is. The six menus exist so a conversation has somewhere to start. Bespoke menus are written with Chef Luca and assigned to the specialist for that cuisine.
Are these prices final?
They are starting points per guest. Your written proposal gives one total figure covering everything agreed, before any commitment.
Do you cater larger events?
Yes. Catering and events are quoted per event rather than per guest, because staffing and production change with scale. The cooking is held to the same standard.