From two-michelin star awarded chef Nathan Outlaw comes this aquatically inspired venue at the Burj al Arab. Vast aquarium tanks frame the dining space, where modern British seafood from a kitchen helmed by head chef Pete Biggs woos diners – the signature tasting menu including such morsels as hand dived raw scallops with herb mayonnaise and tartare dressing, and the tantalising seared raw yellow fin tuna with pickled ginger carrots, onion and chilli.

Visit the website