Dinner in the air: Embark on a new baloon dinning experience in Dubai
The balloons 'dinning tables' are gently anchored on the fifth floor of the hotel, creating an atmosphere of soaring wonder
Dubai: Residents and tourists to Dubai can embark on a unique dinning experience in breathtaking pop-up balloons.
Yes, you read it right, balloons have arrived at Jumeriah Al Qasr in Dubai where dining ascends to new heights. Picture yourself immersed in the elegance of afternoon tea or savouring a five-course culinary adventure, all while gazing at panoramic views that blend seamlessly with the sky and sea.
Whether reconnecting with friends or making new memories with loved ones, this experience promises moments that will linger long after.
Starting this November, Jumeirah Al Qasr unveils Balloons at the Palace - a breathtaking pop-up where your table is more than just a setting; it’s a celebration of wonder, exploration, and the joy of discovery.
The balloons are gently anchored on the fifth floor of the hotel, creating an atmosphere of soaring wonder, inviting guests to experience a taste of adventure without ever leaving the ground.
Available Wednesday to Sunday, guests can choose between two distinct dining experiences. The afternoon tea service, running from 1pm to 3pm or 3.30pm to 5.30pm, begins at Dh250 per person.
Settled in your balloon basket, the experience opens with a Pimm's sorbet before presenting an array of classic sandwiches including cucumber with mint, egg and watercress, and smoked salmon topped with lemon and dill cream cheese.
The selection of sweets features chocolate and pecan praline, apricot and honey moose, and mixed berry pavlova, crowned with warm scones and clotted cream.
A chocolate fondue with fresh strawberries provides a playful finish. For those seeking something stronger, the experience can be enhanced with cocktails (Dh300 ) or champagne (Dh350).
Five-course dinner
The dinner service, priced at Dh395, presents a five-course menu that showcases signatures from Jumeirah Al Qasr's collection of restaurants.
The evening begins with Chef Kim's seabass carpaccio, moving to Chef Beatrice's ravioli del plin, followed by Chef Amara's tiger prawns in coconut and tamarind. The main course features Chef Elias's seabass Harrah, concluding with Chef Eric's maple-glazed beef tenderloin. Drinks are available à la carte.