MGallery The Retreat Palm Dubai, the region’s first five-star wellness resort, unveils the first edition of its new Chef’s Table series with Nature’s Botanica: From Scraps to Splendor – a thoughtfully curated dining experience where gastronomy, sustainability and wellbeing come together through mindful cuisine, immersive sound healing and subtle live music.
Taking place at Solmare on Sunday 25 January from 5:00pm, the experience invites guests to enjoy a five-course zero-waste vegan tasting menu priced at AED 299 per person, inclusive of two handcrafted zero-proof beverages. The concept celebrates overlooked ingredients, transforming vegetable scraps, stems and peels into refined, plant-forward dishes that challenge traditional perceptions of vegan cuisine.
Set against the serene backdrop of Palm Jumeirah, the evening reflects the resort’s commitment to conscious hospitality, where luxury is defined by intention and balance. A live, integrated sound healing session flows prior to the dinner, creating a calm, grounding atmosphere that enhances the dining experience.
“The launch of our Chef’s Table series at Solmare marks an important milestone for MGallery The Retreat Palm Dubai,” said Samir Arora, General Manager. “Nature’s Botanica embodies our vision of conscious luxury – where sustainability, wellness and culinary creativity come together to inspire more mindful ways of dining and living.”
Nature’s Botanica: From Scraps to Splendor invites guests to slow down and reconnect with food in a more intentional way. As the inaugural Chef’s Table, it sets the tone for future editions and further positions MGallery The Retreat Palm Dubai as a destination where culinary innovation, wellness, and sustainability intersect.
The first edition of the Chef’s Table will take place at Solmare, MGallery The Retreat Palm Dubai on Sunday 25 January, from 5:00 PM and is priced at AED 299 per person.
For reservations and enquiries, please contact whatsapp the hotel on +971 50 836 8502 or follow us on instagram on @theretreatpalmdubai.
