Row on 45

Row on 45

Dubai Marina

Fine dining restaurant 0 568 324 545

Row on 45 is a fine dining restaurant in Dubai Marina built around a multi-course tasting experience. Guests can expect a 17-course menu served across distinct rooms, with an open-kitchen setting, marina views and both wine and non-alcoholic pairing options.

Reputation Score
4.8
★★★★★
109 ratings
5★
89%
4★
6%
3★
2%
2★
1%
1★
3%

Source: Google Maps

The Good Stuff

Showing 2 of 6
01

Room-to-room journey

The meal moves through three rooms, shifting from the Champagne Room to the dining room and library as courses progress.

02

Thoughtful pairings

The non-alcoholic pairing is treated seriously, with one guest preferring it to the alcoholic versions.

Let's go!

What to Eat at Row on 45

Foods and drinks mentioned in reviews of Row on 45, ranked by positive reviews minus negative reviews. Zero-score items have no net positive feedback; their labels distinguish neutral-only from mixed feedback.

Food 4

  1. 17 Course tasting menu Net +4
    “The closest to perfection and attention to detail and the food was amazing - 17 course tasting menu over more that 4 hours of total bliss.”
  2. Non-alcoholic pairings Net +4
    “We opted for the wine and the non-alcoholic pairings. They were both thoughtfully curated, complementing the dishes beautifully.”
  3. Brioche with chicken fat butter Net +3
    “8. Brioche with Chicken Fat Butter: Coated in honey and date ginger, this was hot, delicious, and impressively laminated. However, the butter felt unnecessary and might have paired better with simpler bread.”
  4. Petit fours Net +3
    “Every course was executed to perfection, from the delicate oyster to the perfectly cooked Wagyu and the beautifully crafted petit fours.”
Honorable mentions (36)
  1. 12-Course tasting menu Net +1
    “We experienced the 12-course tasting menu, and every dish was a masterpiece, showcasing outstanding creativity, precision, and flavor.”
  2. Akkeshi oyster Net +1
    “A “Kari Buto” – cheese ball – leaves me a little bored (-), then comes “Akkeshi Oyster,” the signature appetizer that also graces the restaurant's website – it tastes as magnificent as it looks. (+) This is followed by “Ankimo,” a kind of foie gras made from monkfish (0) and ends with “Saroma Wagyu A5” - an explosion of flavor in my mouth (0+)”
  3. Amaebi Net +1
    “This is followed by a simple-looking glass bowl of raw shrimp “Amaebi,” which is refined with two sauces. Wow, absolutely fantastic (0+)”
  4. Cheese and onion Net +1
    “The food is delicious and the techniques are incredible. My personal favorites include the brioche and butter, the cheese and onion, the Noirmoutier Potato and of course the Miso Sesame dessert.”
  5. Cheese and onion bowl Net +1
    “The 17 courses presented to us were delicious. Each dish was a work of art, beautifully plated and bursting with flavours that told stories of Chef Atherton's global culinary explorations. It was like a passport to different parts of the world, and we relished every bite except the potato one which unfortunately reminded me of school dinner mash! (not to be confused with the best dish of the night the cheese and onion bowl).”
  6. Chocolate tart Net +1
    “16. Chocolate Tart: Exquisitely balanced and satisfying.”
  7. Gelato Net +1
    “I really like the gelato and jelly with delicious strawberries and frozen yogurt bits.”
  8. Kinki Net +1
    “Next up is “Kinki.” Phenomenal. Phenomenal! A dish like something from another planet. The Kinki has a sensational flavor, yet it plays only second fiddle. The star of the show is the sauce, which I ask the CDC to explain in detail. What an effort has gone into this. And you can taste it. The best fish plate of my life (++)”
  9. Kutchan 540 potato Net +1
    “The Kutchan 540 potato was an absolute highlight — simple, yet unforgettable.”
  10. Kutchan 540 potatoes Net +1
    “The food itself was precisely executed and beautifully made across the board, with some extremely memorable dishes, including the rare Kutchan 540 potatoes from Japan.”
  11. Malt & miso Net +1
    “The first dessert with truffles (“malt & miso”) is extraordinary. The bridge between savory and sweet is built seemingly without effort (0+) Then, Amaou Strawberry (0-), Tea & Cake (0), and Tart (0) follow in the third room, a cozy library.”
  12. Milk bread and butter Net +1
    “They noticed how my husband polished off his milk bread and butter (it’s scrumptious by the way) so they promptly gave him another helping.”
  13. Miso sesame dessert Net +1
    “The food is delicious and the techniques are incredible. My personal favorites include the brioche and butter, the cheese and onion, the Noirmoutier Potato and of course the Miso Sesame dessert.”
  14. Mushroom on toast Net +1
    “Mushroom on Toast: An ingenious dish with cheese and a subtle hint of marmite. Cleverly balanced and deeply satisfying.”
  15. Noirmoutier potato Net +1
    “The food is delicious and the techniques are incredible. My personal favorites include the brioche and butter, the cheese and onion, the Noirmoutier Potato and of course the Miso Sesame dessert.”
  16. Noirmoutier potatoes with kaluga imperial caviar Net +1
    “Among the dishes, the Noirmoutier potatoes with Kaluga Imperial caviar proved especially memorable — a combination of apparent simplicity elevated into something deeply indulgent and exact.”
  17. Oyster and pearl Net +1
    “Oyster and Pearl: A dish with a story, pairing caviar with a delightful ozone flavour. The concept of the oyster and pearl was perfectly executed and set the tone for the meal.”
  18. Potato with caviar Net +1
    “6. Potato with Caviar: Luxury redefined. The potato was used creatively, and the caviar added richness. The pairing with non-alcoholic wine was spot-on.”
  19. Risotto with truffles Net +1
    “He explains that for an extra 250 AED, an 18th course can be added, a kind of risotto with truffles. Of course, I don't let this opportunity pass me by—it's worth it. The small bowl of rice is buried under a mountain of truffles.”
  20. Salted egg prawn Net +1
    “5. Salted Egg Prawn: A standout dish with salty and sour notes, though the sourness was slightly pronounced. The deep-fried prawn head was the highlight.”
  21. Saroma wagyu a5 Net +1
    “(+) This is followed by “Ankimo,” a kind of foie gras made from monkfish (0) and ends with “Saroma Wagyu A5” - an explosion of flavor in my mouth (0+)”
  22. Scallop Net +1
    “7. Scallop: Accompanied by XO and butter sauces, this was a perfectly cooked and exceptionally accomplished dish.”
  23. Scallops cut like udon noodles Net +1
    “They had a new dish which was scallops cut like udon noodles … by far one of the best scallop dishes we have ever eaten.”
  24. Special birthday dessert Net +1
    “During our last room for the dessert, they surprised me with a bouquet of flowers and a special birthday dessert - it was the kindest gesture and was deeply appreciated.”
  25. Strawberry and cream Net +1
    “13. Strawberry and Cream: A light, beautiful dessert that allowed the cream to shine.”
  26. Tasting menu Net +1
    “We wanted to celebrate my birthday at Row on 45 with their tasting menu and what a great night we had!”
  27. Truffle course Net +1
    “While the truffle course was offered as an additional indulgence, with 17 courses, you certainly won’t leave hungry.”
  28. Truffle with maitake mushroom Net +1
    “9. Truffle with Maitake Mushroom: A Parmesan foam and a generous amount of truffle delivered a distinct flavour – like walking through a European forest.”
  29. Tuna Net +1
    “Tuna: Smoky BBQ flavours balanced beautifully, though the delicate tuna belly was somewhat overshadowed. Delicious, though the intent was less clear.”
  30. Uni and langoustine Net +1
    “4. Uni and Langoustine: A fantastic balance of flavours, with citrus brightening the dish. The uni delivered a light ozone note, and the crunch added a wonderful texture.”
  31. Venison Net +1
    “11. Venison: A triumph! East meets West with inspired dim sum on the side and impeccable cookery throughout.”
  32. Soba dish Net 0

    Mixed feedback

    “During the tasting, we jokingly said we wanted even more of the broth in the soba dish, and they actually brought us a second helping.”
  33. Ankimo Net 0

    Only neutral feedback

    “(+) This is followed by “Ankimo,” a kind of foie gras made from monkfish (0) and ends with “Saroma Wagyu A5” - an explosion of flavor in my mouth (0+)”
  34. Red deer Net 0

    Only neutral feedback

    “With “Red Deer,” the focus is clearly on the meat. The course is reduced to the essentials, the meat dry-aged for several weeks—which results in a wonderful spiciness. Tomato, purée, and a jus round it off. (0)”
  35. Shropshire blue Net 0

    Only neutral feedback

    ““Shropshire Blue” marks the transition to the sweet part, a cheese cracker with cheese from Nottingham (0).”
  36. Tea & cake Net 0

    Only neutral feedback

    “The bridge between savory and sweet is built seemingly without effort (0+) Then, Amaou Strawberry (0-), Tea & Cake (0), and Tart (0) follow in the third room, a cozy library.”

Drinks 1

  1. Wine pairing Net +6
    “An unforgettable way to celebrate our wedding. Every course was beautifully crafted, the wine pairing was exceptional, and the attention to detail was outstanding.”
What to Avoid (4)

Food 4

  1. Amaou strawberry Net −1
    “The bridge between savory and sweet is built seemingly without effort (0+) Then, Amaou Strawberry (0-), Tea & Cake (0), and Tart (0) follow in the third room, a cozy library.”
  2. Bafun uni Net −1
    “The menu continues with sea urchin “Bafun Uni,” which for me is the only course of the evening that I don't particularly enjoy, as its texture doesn't appeal to my palate (-).”
  3. Kari buto Net −1
    “A “Kari Buto” – cheese ball – leaves me a little bored (-), then comes “Akkeshi Oyster,” the signature appetizer that also graces the restaurant's website – it tastes as magnificent as it looks. (+) This is followed by “Ankimo,” a kind of foie gras made from monkfish (0) and ends with “Saroma Wagyu A5” - an explosion of flavor in my mouth (0+)”
  4. Sea bream Net −1
    “10. Sea Bream: Well-cooked but slightly underwhelming. The skin was soggy, and the crispy topping, while tasty, had a texture reminiscent of bone, making it tricky to eat.”

Tips for a Better Visit

Showing 2 of 5
1

Confirm pricing. Ask for the price of every wine pour and bottle before accepting anything beyond your chosen pairing.

2

Allow time. Set aside several hours: reviews describe 17-course dinners lasting more than four hours.

Plan the visit

Practical details

Al Emreef St
Marsa Dubai - Dubai Marina, Dubai
0 568 324 545
Get directions

Common Concerns

Showing 2 of 5

Very filling

The long tasting menu can leave diners uncomfortably full; one guest suggested offering a shorter menu.

Rich progression

One diner found the repeated creamy, fatty character overwhelming by the later fish and dessert courses.

Customer-reported prices

These are customer-reported mentions, not a current price list. Prices may have changed.

500 AED per person

deposit per person

“When making a reservation, a deposit of 500 AED per person is required, and the course menu is priced at 1,445 AED per person”
Google review · January 2026

1,445 AED per person

course menu per person

“When making a reservation, a deposit of 500 AED per person is required, and the course menu is priced at 1,445 AED per person”
Google review · January 2026

AED 1145

17-course tasting menu

“The 17-course tasting menu is priced at AED 1145 and the wine pairing starts from AED 1245 and goes up to AED 3545 per person”
Google review · December 2023

250 AED

18th truffle course

“He explains that for an extra 250 AED, an 18th course can be added, a kind of risotto with truffles”
Google review · January 2026
DXB
LOCAL

The Bottom Line

Row on 45 is a destination fine dining experience in Dubai Marina rather than a quick meal. The central booking is a long tasting menu—reviews describe both 17 and 12 courses—with dishes such as oyster, Wagyu, Kutchan 540 potato, scallop, venison and petit fours. Wine and non-alcoholic pairings are available, and the chefs explain courses as they serve them.

The format is carefully staged across three spaces: an opening Champagne Room, a main dining room beside the open kitchen, and a library for desserts and petits fours. Marina views, changing room atmospheres and small details such as engraved chopsticks make it a strong choice for a birthday, wedding or other milestone. This is a substantial commitment in both time and money.

One review says a 17-course meal lasted over four hours, while another found the menu too rich and filling to finish comfortably. Seafood is prominent, and the menu can vary, so mention preferences and allergies ahead of time. Check wine prices clearly before accepting additional pours or bottles: one diner felt those unannounced additions nearly doubled the meal’s cost.

A shorter menu was also suggested by a guest who left very full.

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