Jumeirah Al Qasr unveils Balloons at the Palace, a new pop-up concept that reimagines afternoon tea and dinner.

This November, guests are invited to ascend to the fifth floor of the hotel and embark on a culinary journey within a hot air balloon-inspired setting. Gently anchored, these whimsical spaces offer panoramic views of the Arabian Gulf, the Jumeirah Burj Al Arab and the Dubai skyline.

The activation offers two distinct experiences: a sophisticated afternoon tea and five-course dinner.

The latter offers a culinary voyage around the world, beginning with a taste of France: Chef Kim’s Bar au Citron, a Seabass Carpaccio with a bright lemon dressing. The rich flavours of Italy are replicated by Chef Beatrice’s Ravioli del Plin, featuring delicate pasta parcels in a cognac-infused jus. The journey continues to the exotic spice markets of Thailand with Chef Amara’s Lon Goong, succulent tiger prawns in a creamy coconut and tamarind sauce.

Then, experience the warmth of the Levant with Chef Elias’ Seabass Harrah, infused with the aromatic flavours of zatar. The grand finale arrives with a taste of Canada: Chef Eric’s perfectly cooked Beef Tenderloin with a rich maple glaze. A sweet return to Dubai awaits with Chef Dimitri’s Signature Madeleine.

Meanwhile, Afternoon Tea in the Sky is a quintessential British experience. Guests can settle into their balloon basket and start with a Pimm’s Royal Sorbet before savouring an array of bites: Smoked Salmon with lemon and dill cream cheese on rye, Roasted Chicken with tarragon mayonnaise and baby gem on granary, delicate Cucumber and Mint sandwiches and the classic Egg Mayonnaise with Watercress.

Handmade pastries include Andoa Chocolate & Pecan Praline; a decadent Apricot & Honey Mousse; a sumptuous Mixed Berry Pavlova or a vibrant Lemon and Verbena Tartelette – accompanied by freshly baked scones with clotted cream, as well as a mini chocolate fountain with strawberries and artisanal jams.