Platinum Safari

1. 14:00-16:30: pick-up from your hotel in Dubai by Land Rover Defender. The time depends on the season, and the exact time is confirmed around midday on the day of the tour.
2. Arrival at the Dubai Desert Conservation Reserve. Every guest receives a headscarf and a stainless-steel water bottle to keep.
3. Photos with a collection of vintage Land Rovers in museum condition.
4. 60 minutes: the nature drive through the reserve by Land Rover Defender, while your guide explains the desert's plants and animals and how they are protected.
5. A stop at a remote lake for photos.
6. At sunset: a falconry show at a venue reserved for Platinum guests.
7. Canapés, sparkling juice and snacks as the sun goes down.
8. A camel ride to a desert oasis, where your private cabana is waiting.
9. A four-course dinner, with one dish of your choice in each course.
10. A fire and acrobatics show.
11. 21:30-23:30: return to your hotel, depending on the season. The whole programme takes about 7 hours.

• The return transfer from your hotel in Dubai is included, in a shared air-conditioned Land Rover Defender unless you book a private car. Guests staying in private residences are collected from the nearest hotel unless a private car is booked.
• Families travelling with children under 5 need to book a private car.
• The child price applies to children aged 5-11.
• Bring a hat, sunglasses, sunscreen and light, comfortable clothes, plus a warm layer for winter evenings. If it turns cold, the camp lends a bisht, the traditional Arabic cloak, on request.
• Dinner is included. Tell me about vegetarian, vegan, gluten-free or other diets and any allergies when you book.
• There are toilets at the camp.
• The nature drive is not recommended after the sixth month of pregnancy.
• Part of the price supports nature conservation in Dubai.

An à la carte dinner from a menu by a Michelin-starred chef, made with local produce. You choose one dish in each of the four courses, plus a mocktail.

Appetiser

• Beetroot carpaccio: roasted beetroot with a citrus dressing, crushed pistachios and microgreens
• Tuna tataki: Asian vegetables, soy and ponzu dressing, sesame and a crisp tuile
• Duck breast: home-made fig jam, butter-poached endive, balsamic reduction, verbena and fresh figs
• Burrata with watermelon: rocket, basil, lime zest and olive oil

Soup

• Chilled cucumber and avocado soup with mint and chilli oil
• Classic lobster bisque, slow-simmered with vegetables and served with pieces of lobster
• Gently spiced lentil soup with a baked oyster, blended with potato, carrot and celery

Main course

• Char-grilled aubergine: pomegranate glaze, smoked aubergine purée, vegan feta and a pine-nut crumble
• Pan-seared sea bass: Mediterranean vegetable risotto, confit cherry tomatoes and pesto
• Corn-fed chicken breast: potato purée, wild mushrooms and truffle jus
• Beef tenderloin: potato terrine, baby carrots, asparagus and grain-mustard sauce

Dessert

• Exotic fruit salad with mango sorbet and kiwi purée
• Greek yoghurt panna cotta with berry compote, fresh berries, lemon zest and pistachios
• Luqaimat filled with orange cream, with orange-glazed sweet potato and a cinnamon caramel sauce

Mocktails

• Berry Bliss: strawberry, raspberry, blackberry, lemon, cranberry juice and mint
• Passion Fruit Mint Cooler: passion fruit, lemon, pineapple juice and mint
• Stolen Sunset: grapefruit with lemongrass and rosemary, lime juice and cherries
• Dragon Fruit Delight: dragon fruit, almond milk, orange, honey, vanilla syrup and dates