More than any other reason, The Beam by Nick Alvis could encourage you to face Dubai Marina’s crowded roads. This freshly opened restaurant, found at Le Royal Meridien Beach Resort & Spa, is being appreciated by residents and tourists.
After spending some time consulting, Nick Alvis returns to cooking at the site of the previous Geales restaurant. With a new name, The Beam, it brings about a fresh eating experience for both inside and outside. I love the charm of the atmosphere, picture fountains, lovely tables in the garden by Ain Dubai and soothing neutral design that makes you want to stay.
You feel a real sense of kindness when Alvis greets you at the door, unlike at many other upscale restaurants in Dubai. A European-style menu is enhanced by regional touches, making room for a display of fresh seafood that encourages everybody to select it.
The venison tartare (Dhs110) is a popular choice because it’s creatively prepared with smoked egg yolk and root ginger. Still, the thing that really captures my attention most is… A sun-dried tomato and burrata flatbread (Dhs60) — the crisp shells are topped with delicious burrata and pine nuts.
Fresh from the menu, the seabass (purchased by weight) is cooked to perfection with a delicious and tangy beurre blanc, made from lemon. Westholme Wagyu ribeye (Dhs360) is an excellent choice as it is tender and comes with golden chips and a tasty rib sauce.
The restaurant offers great desserts too. The Beam serves up burnt cream (Dhs55) as crème brûlée, but theirs is extra smooth, has raspberries and a refreshing scoop of sorbet.
Verdict:
I found Nick Alvis’ cooking outstanding and his restaurant surely makes the trip worth our while.
Like other Concepts and Concept Foundations that form part of The Beam Dubai, The Wharf takes a flexible approach to design to ensure the building stands the test of time.
📍 Le Royal Meridien, Dubai Marina | 🕔 5 to 11 pm from Monday to Friday, 1 to 11 pm on Saturday and Sunday
For information, you may call 04 316 5550 or visit thebeamdubai.com.
