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Celebrate Wellington Week At Bread Street Kitchen & Bar

Gordon Ramsay’s Renowned British-Themed Eatery At Atlantis, The Palm, Dubai.

Bread Street Kitchen & Bar, Gordon Ramsay’s renowned British-themed eatery at Atlantis, The Palm, brings back its beloved Wellington Week celebrations with a unique Surf and Turf Wellington available until 30th June. Created specifically for the ever-popular culinary celebration, the delicious dish will also be accompanied with a delightful Dark Chocolate Wellington dessert and a refreshing hand-crafted beverage.

Bread Street Dubai Atlantis, Gordon Ramsey,

In honour of Bread Street Kitchen’s most popular dish, and a favourite with celebrity chef Gordon Ramsay himself, the restaurant will be paying homage to the British classic with its own special twist during #WellingtonWeek. The unique Surf and Turf Wellington combines the finest lobster and beef, served with truffle mash potato, samphire and roasted carrots, topped off with lobster red wine jus, priced at AED 275 per person or AED 520 to share.

Bread Street Dubai Atlantis, Gordon Ramsey,

For the occasion, Bread Street Kitchen’s team of expert mixologists have also hand-crafted a British cocktail as the perfect accompaniment for the Surf and Turf Wellington. ‘The Duke’ is created using Beefeater gin, apple cider reduction, chocolate bitters, fresh lemon juice and cane sugar, priced at AED 65. For the final round, connoisseurs are invited to try the Dark Chocolate Wellington with fruit coulis and vanilla ice cream dessert for the same price, perfect for sharing.

Bread Street Dubai Atlantis, Gordon Ramsey,

The special Surf and Turf Wellington will also be available as part of the popular Wellington Wednesday promotion, a firm favourite in this charming restaurant’s weekly lineup. Whether guests are looking for British classics, Gordon’s signatures or Bread Street Kitchen must-try dishes, this restaurant will exceed all expectations. The àla carte menu will also be available throughout the week.

For reservations, please call +971 4 426 2626 or email

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