This new vacation spot has just lately opened the doorways to its much-anticipated roof backyard restaurant, bringing a style of Ibiza’s legendary seaside golf equipment to Dubai. From the second you step in, you’re greeted with a putting mix of bohemian attraction—lush greenery, twinkling disco balls, and vivid white and yellow lounges, all below the heat of sunny umbrellas. The panoramic views are nothing in need of spectacular, with Ain Dubai, the huge pool, and the huge Arabian Gulf stretching earlier than you, making a mesmerising backdrop that’s exhausting to rival.
As night time falls, the tempo picks up with world-class DJs spinning tunes from the venue’s devoted sales space, whereas VIP areas buzz with the form of power you’d count on from this new beachfront hotspot. From the highest, you’ll be able to soak within the full spectacle—whether or not it’s the views or the ambiance—having fun with the enjoyable because the ambiance shifts from relaxed to high-energy very quickly.
The highlights
Because the solar started to set, we settled in to order from the engaging à la carte menu. The Spicy feta dip was a pleasant begin to the meal, smoky and tangy, with the added richness of pistachios and cayenne pepper, completely paired with heat bread.
The Yellowfin tuna tartare was a putting dish, with creamy avocado positioned proper within the centre, topped with recent, velvety tuna, and surrounded by a tangy yuzu ponzu sauce. The dish was additional elevated by a scattering of untamed rice, including texture and a pleasant crunch.
The Sautéed gambas featured three plump prawns bathed in a aromatic sauce of chilli and garlic, complemented by earthy spinach that balanced the dish completely. The Burrata & truffle pizza featured a skinny, crisp crust topped with a wealthy mix of provolone, shredded mozzarella, creamy burrata, and fragrant black truffle shavings, providing a melt-in-your-mouth expertise.
The Quinoa & kale salad was a light-weight but hearty possibility, with bursts of citrus from the pomelo and the crunch of pumpkin seeds and parmesan. The Honey-glazed wagyu brief ribs had been a showstopper, with a crispy, caramelised exterior that gave option to tender, juicy meat inside. The ribs had been superbly introduced, accompanied by pomelo, pomegranate, lime, and sesame seeds, which enhanced the richness with their vivid, zesty flavours.
For mains, we relished the Chargrilled Australian lamb chops, completely cooked with smoky aubergine caviar and a drizzle of cashew salsa verde, whereas the indulgent O Seashore patatas bravas supplied a satisfying facet, crispy and stuffed with flavour. Though we couldn’t slot in dessert, we left feeling fully happy and already planning our subsequent go to (with a double order of the brief ribs, after all).
Guide now
Go to obeachdubai.com.
