Raising The Bar
We look at the fantastical dining experience with a soaring reputation
patrons suspended 50 metres in the air, usually above some of the world’s most iconic locations. Diners are accommodated around a table, supported by a crane, and encircle up to fi ve restaurant staff in the centre. T e concept has attracted some of the fi nest Michelin star chefs to lend their creative touch to the most dramatic settings. T ose with a strong constitution and an
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appropriate head for heights are harnessed by a four point seat belt, with the freedom to rotate up to 180° and appreciate the breathtaking spectacle for anything up to eight hours. Standard day hire starts from £12,500, with the option to embellish with branding and all manner of bespoke extras. Since its inception six years ago, Dinner in the Sky has been rolled out in 45 countries and
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unique event space is acquiring a burgeoning reputation as one of the most unusual and exclusive dining experiences anywhere in the world.
Dinner in the Sky sees up to 22 seated
has catered for some of the most distinguished guests. Prince Albert II of Monaco enjoyed a feast prepared by Joël Robuchon – the man heralded as the “chef of the century” – while towering above the Monaco Marina. Belgian Prime Minister Elio Di Rupo is also among those to have enjoyed the elevated dining experience. And the concept isn’t simply limited to fi ne cuisine. Other unique events have included an Opera in the Sky with Lesley Garrett singing at the Tower of London, an Internet Café in the Sky for Nokia above the Las Vegas Strip and a Poker Match in the Sky at the Moto GP in Jerez. Dinner in the Sky was
developed in Belguim by Hakuna Matata, a communications agency regarded as specialists in gourmet events, and T e Fun Group, a company experienced in
amusement park installations deploying cranes. David Ghysels, the man behind the concept, told Waterfront: “In terms of media exposure, having Prince Albert dine with the world’s
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