One of the biggest changes to the dining room, which will still have the giant aquarium as its centrepiece, is that there will now be windows looking out to the Arabian Gulf and a terrace for outside dining.
The al fresco area is a major departure from the restaurant’s previous design, which had no natural light coming in.
Speaking to Time Out on a recent visit to check on the progress of the project, Outlaw said he hoped to make Al Mahara more accessible for Dubai’s foodie population.
He said: “My reputation in the UK is based on the quality ingredients that we use. I want to be able to use local and sustainable fish here. The restaurant already has a fantastic reputation and, of course, it’s in one of the most iconic hotels in the world.
"But one of the reasons I wanted to come was to make it more accessible and provide value for people. I’m known for fine dining, of course, but it’s food that is accessible for people."
The 38-year-old landed his first Michelin star in 2004 at The Black Pig in Rock, Cornwall and has held two stars since 2011 for Restaurant Nathan Outlaw in the county’s Port Isaac.
Known for taking stunning ingredients and treating them with respect, he will take Al Mahara’s menu away from French influence and give it a British slant.