Row on 45 Dubai: Menu, Prices & Dining Experience

Dubai does not struggle for spectacular restaurants. There are dining rooms inside luxury resorts, restaurants overlooking the Arabian Gulf and chef-led concepts where dinner can become a several-hour event. Row on 45 takes a different approach. Instead of trying to impress through size, it creates a small, carefully controlled journey high above Dubai Marina.

Located on the 45th floor of Grosvenor House, a Luxury Collection Hotel, Dubai, Row on 45 is Chef Jason Atherton’s intimate fine-dining restaurant. The name stands for “Refinement of Work,” while 45 refers to its position inside the hotel.

The restaurant currently holds two Michelin stars and serves a tasting menu built around precise cooking, premium ingredients and influences gathered from different culinary traditions. Michelin describes its approach as combining French technique with Japanese ingredients, while the restaurant’s current philosophy places British produce and culinary memories at the centre, refined through international techniques and flavours.

But Row on 45 is not simply about sitting down for an expensive tasting menu. Dinner unfolds across different spaces, with chefs and sommeliers becoming part of the experience.

For anyone researching the Row on 45 Dubai menu, prices, wine pairing, Michelin stars or overall experience, here is a closer look at what makes this small Dubai Marina restaurant so distinctive.

Row on 45, Dubai: Jason Atherton’s Audacious Fine Dining Play

Jason Atherton has a long connection with Dubai.

Before building his own international restaurant portfolio, the British chef worked with several major figures in European gastronomy, including Pierre Koffmann, Marco Pierre White, Nico Ladenis and Ferran Adrià. He later joined Gordon Ramsay Holdings and developed restaurants across cities ranging from London to Shanghai.

Row on 45 feels like a more personal expression of that experience.

The restaurant forms part of City Social House at Grosvenor House in Dubai Marina, but Row on 45 is intentionally more exclusive. Instead of a large dining room with constant movement, the experience feels closer to entering a private penthouse.

Then there is the view.

From the 45th floor, Dubai Marina becomes part of the setting. Towers, lights and the city skyline sit outside the windows while the interior takes inspiration from an elegant Mayfair residence. Michelin notes that the concept moves through spaces including an Art Deco-style champagne lounge, an open kitchen and a library influenced by a stately home.

This contrast works well: futuristic Dubai outside, nostalgic European design inside.

The cooking follows a similar pattern. Atherton uses his British culinary background as a foundation but is comfortable introducing Japanese precision, Mediterranean lightness and Asian aromatics when they improve the dish.

It makes Row on 45 difficult to place into one narrow culinary category, which is part of its identity.

Row on 45, An Alice in Wonderland Dine Around

A standard restaurant follows a familiar routine: arrive, sit at a table, order, eat and leave.

Row on 45 intentionally disrupts that sequence.

The restaurant describes dinner as a culinary voyage presented in three acts. Rather than remaining at one table for the entire evening, guests experience different parts of the restaurant as dinner develops.

That is where the “Alice in Wonderland” comparison starts to make sense.

There is a sense of moving deeper into another world. The city remains visible outside, yet the rooms become increasingly intimate and theatrical.

The opening stage helps guests settle into the evening rather than immediately beginning the main courses. From there, attention gradually shifts toward the kitchen and the chefs preparing the food.

The open-kitchen element is particularly important.

At this level of fine dining, diners often want to understand how a dish comes together. Row on 45 gives the culinary team visibility instead of hiding all the preparation behind closed doors.

Chefs can explain ingredients, techniques and the thinking behind individual plates. Sommeliers become part of the journey as well, especially for diners choosing one of the restaurant’s wine pairings.

The result is less like eating through a checklist of courses and more like following a carefully planned story.

Even the music contributes to the mood. Atherton has discussed creating a playlist featuring artists such as The Smiths, Johnny Cash and Tracy Chapman, another detail that makes the restaurant feel personal rather than generic.

Row on 45 by Jason Atherton: the Food, the Wine and the Menu

Row on 45’s current tasting menu is priced at AED 845 per person.

The restaurant currently presents a specially curated 12-course experience, although menus can evolve as ingredients and seasons change. The official menu lists dishes and ingredients including Kari Buto, Akkeshi oyster, Saroma Wagyu A5, amaebi, Hokkaido scallop, Kinki, Satsuma Gyu A4 and Yamanashi peach.

Those names immediately reveal the strong Japanese influence.

However, describing Row on 45 simply as Japanese fine dining would miss the point. The restaurant increasingly frames its identity around Britain—its produce, seasons, shores and culinary traditions—with techniques and ideas from elsewhere used to sharpen those foundations.

The Japanese influence brings clarity and restraint. French culinary technique contributes precision and sauces. Mediterranean and Asian ideas can appear when they support the ingredients.

This approach means a luxury ingredient is not automatically the centre of attention simply because it is expensive.

Hokkaido scallop, Japanese beef and premium seafood need careful treatment. Too many competing elements can hide their natural qualities. Row on 45 generally works toward clarity instead.

The wine programme follows the same ambitious direction.

Rather than offering only one standard pairing, the restaurant provides several levels, from the relatively approachable Adventurer pairing to a far more extravagant Refinement of Wine selection.

That gives guests some control over how far they want to take the experience.

Row on 45’s Fine Dining Menu Wants Fine-Tuning

No tasting menu should be treated as permanently finished.

In fact, “Refinement of Work” almost demands constant adjustment.

A long tasting experience presents a challenge that an à la carte restaurant does not face. Each course needs to be enjoyable on its own, but it must also make sense between the dishes before and after it.

Richness has to be controlled. Portions need to remain small enough that the final courses are still enjoyable. Similar textures cannot appear too often. Strong ingredients must have quieter moments around them.

Row on 45’s current menu moves through oysters, wagyu, sweet shrimp, scallop, fish, beef, cheese and desserts. That is an impressive collection of ingredients, but luxury alone cannot create a successful tasting menu.

The real work is in pacing.

The restaurant’s three-act format helps because physical movement can reset the experience. Changing rooms gives diners a moment to process what they have eaten instead of receiving plate after plate at the same table.

There is also a vegetarian tasting menu at the same AED 845 price. It replaces the seafood and meat progression with ingredients such as turnip, shiitake, golden beetroot, white asparagus, Hokkaido corn and violet artichoke.

That is important because a serious vegetarian tasting menu should feel intentionally designed rather than like the regular menu with proteins removed.

Fine-tuning will naturally continue as the restaurant develops. Seasonal produce changes, wines change and returning diners need reasons to experience the concept again.

Row on 45, Would I Come Back?

For the right diner, Row on 45 has strong repeat-visit appeal.

The reason is not simply its two Michelin stars. Dubai now has enough Michelin-recognised restaurants that stars alone cannot define a dining decision. The stronger attraction is the combination of food, setting and format.

A return visit would make the most sense after a meaningful menu change.

That allows diners to see how Atherton and his team reinterpret the Row philosophy rather than repeating exactly the same experience.

Wine enthusiasts may have another reason to return. With several pairing levels and a cellar built around both familiar and rare bottles, a different wine selection can significantly change how the same style of food is experienced.

For a first-time visitor, however, the bigger question is whether this style of dining fits personal preferences.

If you enjoy long tasting menus, chef interaction, detailed service and discovering ingredients course by course, Row on 45 has much to explore.

If you prefer choosing three familiar dishes from an à la carte menu and finishing dinner quickly, the format may feel unnecessarily elaborate.

Row on 45, Who Should Come Here?

Row on 45 is particularly suited to diners who see restaurants as experiences rather than simply places to eat.

Food-focused travellers are an obvious audience. The restaurant provides an opportunity to experience Jason Atherton’s cooking in an intimate format while also seeing how Dubai’s high-end dining scene has evolved.

Couples celebrating anniversaries or other important occasions may also appreciate the setting. The elevated Dubai Marina views and small-scale dining rooms create a sense of occasion without relying on a huge, crowded restaurant.

Wine enthusiasts have perhaps the clearest reason to visit beyond the food.

The pairing programme moves from accessible premium wines into serious collector territory. Guests who enjoy discussing regions, vintages and producers with sommeliers can make wine a major part of the evening.

It may also appeal to diners who normally find formal fine dining too stiff. Michelin has described Row on 45 as refined yet inviting, and the penthouse-style layout helps soften the formality associated with a multi-course Michelin experience.

Row on 45, Wine Pairing List

Row on 45 currently offers four pairing choices, including a non-alcoholic option.

The Adventurer pairing costs AED 745 and includes wines from regions such as Trentino, the Zapallar Coast, Mendoza, Sonoma Coast, Priorat, Jerez and Sicily.

The Connoisseur pairing costs AED 1,345. Its current selections include Grand Cru Riesling from Alsace, wines from Tuscany and Mendoza, Sonoma Coast Pinot Noir, Chilean Syrah, vintage Port and Sauternes.

At the highest end is Refinement of Wine, priced at AED 3,945. The current list features bottles and pours associated with producers and regions such as Egon Müller in Mosel, Burgundy Grand Cru wines, Sassicaia, aged Tawny Port and Château d’Yquem.

For guests who do not drink alcohol, the AED 345 pairing is much more interesting than simply offering juices or soft drinks.

Its drinks are designed to echo wine styles. Examples include a Chablis-inspired combination using cold-pressed Chardonnay grapes, elderflower and kombu; a Riesling-style drink featuring white peach, Tie Guan Yin tea and verjus; and a Sauternes-inspired pairing using milk oolong and dried apricot.

This makes the non-alcoholic option part of the food experience rather than an afterthought.

Complete Menu and Prices

The following table reflects the restaurant’s currently published menu and pairing prices. Individual dishes can change, so visitors should check the latest menu before making a reservation.

Menu / Experience	Current Price	Details
Tasting Menu	AED 845 per person	Current multi-course Row on 45 experience
Vegetarian Tasting Menu	AED 845 per person	Dedicated vegetable-led tasting experience
Adventurer Wine Pairing	AED 745	Seven-pour pairing across international wine regions
Connoisseur Wine Pairing	AED 1,345	Higher-tier wines including premium and aged selections
Refinement of Wine	AED 3,945	Prestige pairing featuring rare and highly regarded wines
Non-Alcoholic Pairing	AED 345	Seven crafted drinks inspired by wine styles

The current main tasting menu includes Kari Buto, Akkeshi Oyster, Saroma Wagyu A5, Amaebi, Hokkaido Scallop, Kutchan 540, Kinki, Satsuma Gyu A4, Colston Basset, Malt & Miso, Yamanashi Peach and petits fours.

The vegetarian version follows a parallel structure with Kari Buto, Kabu Turnip, Shiitake, Golden Beetroot, White Asparagus, Kutchan 540, Hokkaido Corn, Violet Artichoke, Colston Basset, Malt & Miso, Yamanashi Peach and petits fours.

FAQs About Row on 45 Dubai

1. How much does Row on 45 Dubai cost per person?

The current Row on 45 tasting menu costs AED 845 per person. Wine and non-alcoholic pairings are additional, ranging from AED 345 for the alcohol-free pairing to AED 3,945 for the Refinement of Wine experience.

2. How many Michelin stars does Row on 45 have?

Row on 45 holds two Michelin stars. The Michelin Guide categorises the restaurant as creative cuisine and highlights its combination of French techniques, Japanese ingredients and a distinctive multi-room dining experience.

3. Where is Row on 45 located in Dubai?

Row on 45 is located on the 45th floor of Grosvenor House, a Luxury Collection Hotel, in Dubai Marina, UAE. The elevated location provides expansive views across the surrounding skyline.

4. Does Row on 45 have a vegetarian menu?

Yes. Row on 45 currently offers a dedicated vegetarian tasting menu priced at AED 845 per person. It includes ingredients such as turnip, shiitake, golden beetroot, white asparagus, Hokkaido corn and violet artichoke.

5. What are Row on 45’s opening hours?

The restaurant currently lists opening hours from 6:00 PM to 1:00 AM, Tuesday through Saturday, with the last seating at 8:00 PM. Because restaurant schedules can change, guests should confirm the latest timing when reserving.

Conclusion

Row on 45 succeeds because it does not try to behave like every other luxury restaurant in Dubai.

Jason Atherton has built the experience around movement, conversation and gradual discovery. The 45th-floor location supplies the dramatic skyline, but the restaurant itself feels deliberately intimate, drawing inspiration from the comfort and character of a private Mayfair home.

Food remains at the centre.

The current tasting menu moves through ingredients such as Akkeshi oyster, Japanese wagyu, amaebi and Hokkaido scallop before progressing toward cheese, desserts and petits fours. A dedicated vegetarian journey provides an alternative rather than a simplified version of the standard menu.

Wine can transform the evening even further. Four pairing levels allow guests to choose between an inventive alcohol-free experience, international wine selections and an extravagant prestige pairing built around some highly regarded bottles.

At AED 845 before pairings, Row on 45 is unquestionably positioned as special-occasion dining. Yet its identity is not based on price alone. The small-scale environment, three-act format, chef interaction, skyline location and two Michelin stars combine to create something much more specific.

Row on 45 is therefore best understood not simply as another expensive Dubai restaurant, but as Jason Atherton’s evolving interpretation of what modern fine dining can be: British at its foundation, international in technique and distinctly Dubai in its sense of ambition.