The DREAM Dinner Show Dubai features a theatrical dining layout centred around a large stage, framed by cascading red and blue drapes and dynamic projection visuals. Rows of tables are arranged to face the stage directly, creating a focused viewing experience for all guests. Tables dressed in crisp white linens, golden lamps, and deep red velvet chairs sit beneath sculptural chandeliers, with a grand piano and layered seating completing the setting.
This season, the venue unveils DREAM Le Cirque, Season 8, where the rich visuals and performances draw inspiration from the Belle Époque era, fused with the thrill of vintage circus. We arrived at 9:30pm, just as the room began to fill with anticipation. Read ahead to see what’s in store.
Culinary highlights
The evening begins with a lineup of beautifully plated starters that impress with every dish served on our table. The grilled Prawns from the Josper arrive glistening with basil, garlic, lime, and a welcome hit of chilli. The Sweet corn salad is anything but ordinary, marrying bursts of red pomelo and dried cranberries with a herbaceous lime dressing.
Next comes a playful dish: Crispy chicken bites topped with caviar and a decadent truffle cream, giving fast-food nostalgia a gourmet edge. The Aubergine parmigiana is a showstopper, served whole and sliced between to reveal layers of parmesan, mozzarella, tomato fondue, rocket pesto, and creamy parmesan sauce. It is rich, comforting, and surprisingly fresh. For the adventurous, the warm Snails in parsley butter are tender and aromatic, offering a bold, garlicky nod to French tradition.
As the performances begin, the energy in the room shifts. Every ten minutes, the spotlight moves to a new act. Contortionists defy physics, vocalists belt out powerhouse ballads, and dance numbers erupt across the stage with fierce precision. It is a fast-paced rotation of 13 acts, each lasting just long enough to leave an impression without slowing the rhythm of the night.
Main courses continue the momentum. The DREAM Truffle pizza is luxurious, its earthy aroma balanced by a crisp crust. In addition, the Chilean seabass, cooked over the Josper grill, is flaky and rich, plated with crispy wild rice and a velvety celery coulis that adds a hint of sweetness.
For dessert, the Carpaccio de Ananás is a refreshing finish with pineapple sliced razor-thin, topped with coconut ice cream, passion fruit, and a whisper of pink pepper. For something more indulgent, the Valrhona Gianduja Chocolate Delight showcases a slender bar layered with rich gianduja and crispy feuilletine, coated in a glossy hazelnut-studded shell and finished with a vivid red coulis for contrast. The final performance, around 1 am, bursts with confetti, lights, and pulsing music to close off the night with the kind of unforgettable experience that lingers long after.
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