Tucked throughout the gardens of Le Royal Méridien Seaside Resort & Spa in Dubai Marina, The Beam is a bistro-style idea from celebrated chef Nick Alvis. Bathed in pure mild and named for the beams that pour by its expansive home windows, the restaurant marries European allure with Dubai’s coastal attraction.
Inside, a palette of navy and white meets marble-topped tables and natural textures, whereas a strong picket bar anchors the house. The actual draw, nonetheless, is the backyard terrace—a leafy, fountain-lined sanctuary that feels worlds away from the town’s buzz, designed for lengthy lunches and golden-hour dinners alike.
The highlights
The menu showcases seasonal, responsibly sourced elements throughout unfussy European dishes that allow high quality converse for itself. A recent seafood counter, that includes every day catch from native waters, and a show of house-aged Westholme meat cuts add a delicate sense of theatre with out stealing focus. Each element, all the way down to the recycled glassware handpicked by Alvis, has been thought-about with care.
The Beam’s menu is a quietly assured celebration of produce-driven cooking, the place European traditions are reimagined with a neighborhood, seasonal twist. Starters set the tone with the Strabena tomatoes arriving glistening, delicately layered over agency house-baked focaccia and generously blended with pesto, then completed with a whisper of inexperienced chilli and crushed almond.
The Rosary ash goat’s cheese mille-feuille is a visually attractive plate, with piped towers of tangy whipped cheese nestled between crisp pastry layers, every topped with glistening beetroot discs and vibrant micro leaves. In the meantime, sautéed Under Farm mushrooms—bathed in garlic and parsley butter—are wealthy, aromatic and deeply comforting, served to showcase the standard of the produce. A wood-fired flatbread, its golden, blistered crust brushed with herb oil, encircles the mushrooms on the centre, completed with a heap of recent parsley and thickly shaved uncooked mushroom for added texture and aroma.
Mains proceed the story with the truffle-braised beef cheek and Portobello mushroom pie that includes an indulgent dish encased in golden, flaky shortcrust pastry, its slow-cooked filling wealthy with umami and the aroma of truffle. The perimeters we opted for have been the cauliflower baked with Gruyère and clotted creamed potatoes, which have been silky easy.
The beverage programme retains tempo, with a pointy eye for world grapes from lesser-known areas and concoctions that lean ingenious but accessible, served from a placing central bar or by way of tableside theatre on bespoke trolleys. Desserts ship a remaining flourish—most notably the hazelnut caramel and cream-filled choux buns, stacked like shiny baubles, crisp on the surface and stuffed with a nutty centre.
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