The restaurant, Nathan Outlaw at Al Mahara, marks the international debut for the English chef who opened his two Michelin-starred, self-titled restaurant in Cornwall in 2007.

Outlaw said: “We are so excited to be open but this is where the real hard work starts. We want people to come and have a great time and enjoy the whole experience of dining at Nathan Outlaw at Al Mahara – the food, the atmosphere, the team and the personality of the place and the dishes.

“I want people to take away fond memories, whether it’s the taste of a dish, the story behind it or the team member who served them. This is the challenge, if we want to create lasting memories we have to get it spot on every lunch and dinner time. I’m confident in the team and the menu and am really looking forward to hearing what people think.”

Outlaw will lead the team alongside head chef Pete Biggs, and will serve a menu including key dishes such as Lobster Risotto, Crispy Cooked Oysters with Caviar, Raw Scallops and Citrus Cured Brill.

The dessert menu will include a sticky toffee pudding, which uses his 11 year old daughter’s recipe.

A floor-to-ceiling aquarium remains the centerpiece of the restaurant, which has more than 30 different species of exotic fish.

Outlaw will be involved in the restaurant throughout the year and will visit Dubai at least seven times a year to consult with Biggs, restaurant manager Sharon McArthur and the team.

Anthony McHale, general manager at Burj Al Arab Jumeira, added: “When I first tried Nathan’s food at his Michelin Star restaurant in Cornwall more than a year ago, I knew he was perfect for Burj Al Arab. His personality shines through in the food and throughout his team.

“Nathan Outlaw at Al Mahara is a completely new and different concept for the hotel. The restaurant is part of the future of Burj Al Arab… accessible, affordable dining with fantastic service in an incredible setting.”