Atlantis, The Palm’s Ossiano F&B venue will soon welcome British chef Alex Dilling to collaborate on an 11-course menu.

The Four Hands Dinner will include iced cauliflower and trout with a selection of canapes, including asparagus, hamachi, eel and kumquat, hibiscus and corn and pani puri yogurt. This will be followed by razor clam and seafoam, oyster vichyssoise, foie gras, and rhubarb condiment.

The menu will be paired with a choice of wines or other alcoholic beverages and musical entertainment.