This new destination has recently opened the doors to its much-anticipated roof garden restaurant, bringing a taste of Ibiza’s legendary beach clubs to Dubai. From the moment you step in, you’re greeted with a striking blend of bohemian charm—lush greenery, twinkling disco balls, and bright white and yellow lounges, all under the warmth of sunny umbrellas. The panoramic views are nothing short of spectacular, with Ain Dubai, the massive pool, and the vast Arabian Gulf stretching before you, creating a mesmerising backdrop that’s hard to rival.
As night falls, the tempo picks up with world-class DJs spinning tunes from the venue’s dedicated booth, while VIP areas buzz with the kind of energy you’d expect from this new beachfront hotspot. From the top, you can soak in the full spectacle—whether it’s the views or the atmosphere—enjoying the fun as the atmosphere shifts from relaxed to high-energy in no time.
The highlights
As the sun began to set, we settled in to order from the enticing à la carte menu. The Spicy feta dip was a delightful start to the meal, smoky and tangy, with the added richness of pistachios and cayenne pepper, perfectly paired with warm bread.
The Yellowfin tuna tartare was a striking dish, with creamy avocado placed right in the centre, topped with fresh, velvety tuna, and surrounded by a tangy yuzu ponzu sauce. The dish was further elevated by a scattering of wild rice, adding texture and a delightful crunch.
The Sautéed gambas featured three plump prawns bathed in a fragrant sauce of chilli and garlic, complemented by earthy spinach that balanced the dish perfectly. The Burrata & truffle pizza featured a thin, crisp crust topped with a rich blend of provolone, shredded mozzarella, creamy burrata, and aromatic black truffle shavings, offering a melt-in-your-mouth experience.
The Quinoa & kale salad was a light yet hearty option, with bursts of citrus from the pomelo and the crunch of pumpkin seeds and parmesan. The Honey-glazed wagyu short ribs were a showstopper, with a crispy, caramelised exterior that gave way to tender, juicy meat inside. The ribs were beautifully presented, accompanied by pomelo, pomegranate, lime, and sesame seeds, which enhanced the richness with their bright, zesty flavours.
For mains, we relished the Chargrilled Australian lamb chops, perfectly cooked with smoky aubergine caviar and a drizzle of cashew salsa verde, while the indulgent O Beach patatas bravas provided a satisfying side, crispy and full of flavour. Although we couldn’t fit in dessert, we left feeling completely satisfied and already planning our next visit (with a double order of the short ribs, of course).
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