The Vibe
The Beam by Chef Nick faces gorgeous, uninterrupted views of Ain Dubai and the surrounding city skyline. The cherry on top? The dining space extends onto a beautifully manicured outdoor garden, making it the absolute perfect spot for al-fresco dining and soaking up these fabulous winter months while they last.
The Food at The Beam
Let me preface this by saying, everything I tried and I tried a fair few things, was exceptional. I was fortunate enough to be invited inside the sprawling kitchen while my meal was being prepped and I caught all the behind-the-scenes of the delicacy and attention that went into each dish. I couldn’t help but tell the chefs how they’ve made each dish look like tiny artworks on a plate.
Dinner started with a Rosary goat’s cheese mille-feuille layered with beetroot jam, which was intensely satisfying. The creamy goat’s cheese was packed with flavour and paired beautifully with the sweetness of the beetroot. Usually, even during the best dining experiences, there are only a few key standouts, but I can honestly say I loved everything I had at The Beam. However, if I had to pick a favourite, it would be the dill-cured salmon with Granny Smith apple and wholegrain mustard. I didn’t expect the apple to work so well with the salmon, but it added a bright lift that tied everything together, the perfect blend of fresh, savoury and crisp textures.
The flatbreads followed, one topped with semi-dried tomato, burrata, basil, and pine nuts, and another with coal-fired prawns, chilli, garlic and shaved fennel. Both were generous, fresh and great for sharing.
For the mains, the freshness and the technical skill were out of this world. We went straight for the fresh catch, and the Red Mullet fish from the daily seafood selection was immaculate. Grilled in a Josper, the flavour and texture were so pristine you could taste the quality and the expert handling. It was a flawless piece of cooking.
Equally remarkable was the Stuffed and Roasted Baby Chicken, served with tarragon, pearl onion and mushroom fricassée. It was incredibly tender, deeply aromatic and vibrant.
For dessert, I had the Baked Custard Tart with Nutmeg and Blood Orange. It was undoubtedly the perfect finish, light and refreshing, with a lovely zest.
The Drinks
The drinks menu deserves its own mention. I went through a few of the mocktails, each with its own personality. Florence had a mix of citrus, tropical notes, mint and a touch of espresso. St. Tropez was creamy from the coconut and peach purée, with a fresh hit of lychee. Valencia was fragrant with almond and basil over a sparkling base. Santorini leaned into mango, pineapple, and orange with a fizzy finish from ginger ale. They were fun, colourful and a delightful complement to the menu.
The Verdict
I left feeling like The Beam gets everything right without trying too hard. The food is confident, the atmosphere is relaxed, and the service ties it all together. It is a genuine gem and a complete triumph of relaxed European dining in Dubai. It ticks every single box, atmosphere, service and truly unforgettable food. I look forward to returning very soon. Highly, highly recommend!
