Dubai’s fine dining scene is brimming with flair, featuring extravagant experiences with dry ice displays, tableside performances, and the occasional gold leaf touch. Yet, what’s rare is intentional dining—spaces where every dish, ingredient, and drink has a purpose: your enjoyment. The Beam embodies this beautifully.
We chose the restaurant’s summer menu, which offered hearty, modern takes on European classics. The meal began with freshly baked bread, followed by a terrine of corn-fed chicken, foie gras, dates, walnuts, and chicory. Despite its complex flavors, it was a light, elegant start. The dishes then intensified in richness. We savored the artichoke risotto topped with Nick Alvis’ signature deep-fried hen’s egg.
This course was a highlight, with textures and flavors harmonizing on one plate. The fish course was equally indulgent yet balanced, featuring a citrus cream sauce with potted shrimp on perfectly seared sea bream. The main course, though rich, used simple, high-quality ingredients: a beautifully presented saddle of lamb, cooked medium-rare over pulled lamb shoulder, plum tomatoes, spinach, and black garlic. We ended with hazelnut choux buns—a delicious showcase of skill.
After this delightful meal, we visited the restaurant’s in-house bar, Blush. This cozy space resembles a London members’ club, with bespoke pink decor, dim lighting, and a curated menu of mixed drinks and rare wines. The venue put us at ease, engaging the senses with high-quality ingredients and thoughtful curation.
