The Ozempic Menu That’s Turning Heads in Dubai
The body is changing so is the plate
What do Serena Williams, Silicon Valley CEOs, and Dubai's newest dining trend all have in common? The answer may be the weight-loss injection originally designed for diabetes management. It's the Ozempic body and it’s everywhere.
It is a new kind of body in town. It’s not built by Pilates or punished into shape with celery juice and cold showers. No, this one’s prescribed. A clinically curated body shape.
Just days ago, tennis legend Serena Williams made headlines for openly endorsing her personal use of Ozempic in a commercial campaign. Now, riding that same medicated wave, a new foodie fad is bubbling up: the rise of Ozempic menus tailored dining for the appetite-suppressed.
The Banc, a Mediterranean-leaning hotspot where the cocktails are strong and the Instagram lighting is stronger, has rolled out what might be the world’s first Ozempic menu. Officially, it’s called the Mini Bancer. Unofficially, it’s food for the pharmaceutically full.
Wait, What Is an Ozempic Menu?
Glad you asked. It's neither a joke nor a satire. Not a Gwyneth Paltrow Goop parody. This is a real, live restaurant menu made specifically for people on GLP-1 weight-loss injections like Ozempic, Wegovy and Mounjaro which, for those blissfully unaware, are medications that curb appetite so aggressively that just looking at a regular-sized plate can make you feel like you’ve already eaten lunch. Twice.
The Mini Bancer is all scaled-down mains, high-protein nibbles, and yes there are mini cocktails, because people on these meds often go off alcohol too. (And no, that doesn't mean they're boring, they’re just... edited.)
So now you can order a grilled sea bream but in half. A BBQ melt chicken also half. Lamb kebabs, wagyu tartare, tiger prawns , you guessed it, all small, all protein-forward, all perfectly acceptable for someone who hasn’t felt hunger since Q1.
Even dessert gets the shrink ray. Baklava bites. Half an apple pie. A light flutter of sugar rather than the usual full-bodied coma.
And the drinks? They’re just as considered. Petite pours of tequila, gin and elderflower things, because in this new skinny era, you don’t want to drink your calories, you want to style them.
The Mini Bancer menu was initially introduced at The Banc’s London location as a pilot concept. Following a positive response, it was formally launched in Dubai. According to representatives from The Banc, the menu was developed in response to growing demand from diners using GLP-1 medications such as Ozempic and Wegovy.
Many of these patrons had reportedly reduced or stopped dining out due to the appetite-suppressing effects of the medications. The menu aims to accommodate these changing dining habits by offering smaller, protein-rich portions and lighter cocktails, allowing guests to enjoy a full restaurant experience without discomfort.
Where Does Serena Williams Come Into This?
GLP-1 medications such as Ozempic, Wegovy, and Mounjaro originally developed to manage Type 2 diabetes and have seen a sharp rise in off-label use for weight loss. Once considered a discreet option among Hollywood insiders and high-net-worth individuals, these medications have become increasingly mainstream, shifting public attitudes around medically-assisted weight management.
A recent high-profile endorsement came from tennis legend Serena Williams, who appeared in a commercial campaign openly promoting her personal use of Ozempic. Known for her powerful physique and as a long-time symbol of athletic strength, Williams’ participation has marked a notable cultural moment in the alleged normalisation of GLP-1 use beyond clinical necessity by many.
This growing acceptance reflects a broader shift in how weight loss is perceived. Rather than being framed around diet or fitness regimes, the conversation seems to be moving toward pharmacological solutions that promise efficiency and control.
As these medications become more popular, their influence is also extending into adjacent industries. Restaurants, particularly in affluent markets, are beginning to adapt their offerings to accommodate the appetite-suppressing effects of GLP-1s. The launch of Dubai’s Mini Bancer menu is one such example, aligning dining experiences with evolving customer needs and preferences.
The changes signal a possible long-term transformation in hospitality and food culture where smaller portions, lower alcohol content, and protein-dense menus may become less of a trend and more of a norm. It is as though weight loss is being rebranded. It’s less about discipline, more about access. Less about hustle, more about privilege. And it’s slowly dictating the way we consume including how we dine.
Is this the future of dinning?
Possibly. Probably. Uncomfortably, yes.
It’s like the early-2000s “no-carb” craze came back, this time with a syringe, small pours, lighter plates and a scientific paper. And much better branding.