Tucked within the gardens of Le Royal Méridien Beach Resort & Spa in Dubai Marina, The Beam is a bistro-style concept from celebrated chef Nick Alvis. Bathed in natural light and named for the beams that pour through its expansive windows, the restaurant marries European charm with Dubai’s coastal appeal.
Inside, a palette of navy and white meets marble-topped tables and organic textures, while a solid wooden bar anchors the space. The real draw, however, is the garden terrace—a leafy, fountain-lined sanctuary that feels worlds away from the city’s buzz, designed for long lunches and golden-hour dinners alike.
The highlights
The menu showcases seasonal, responsibly sourced ingredients across unfussy European dishes that let quality speak for itself. A fresh seafood counter, featuring daily catch from local waters, and a display of house-aged Westholme meat cuts add a subtle sense of theatre without stealing focus. Every detail, down to the recycled glassware handpicked by Alvis, has been considered with care.
The Beam’s menu is a quietly confident celebration of produce-driven cooking, where European traditions are reimagined with a local, seasonal twist. Starters set the tone with the Strabena tomatoes arriving glistening, delicately layered over firm house-baked focaccia and generously mixed with pesto, then finished with a whisper of green chilli and crushed almond.
The Rosary ash goat’s cheese mille-feuille is a visually gorgeous plate, with piped towers of tangy whipped cheese nestled between crisp pastry layers, each topped with glistening beetroot discs and vibrant micro leaves. Meanwhile, sautéed Below Farm mushrooms—bathed in garlic and parsley butter—are rich, fragrant and deeply comforting, served to showcase the quality of the produce. A wood-fired flatbread, its golden, blistered crust brushed with herb oil, encircles the mushrooms at the centre, finished with a heap of fresh parsley and thickly shaved raw mushroom for added texture and aroma.
Mains continue the story with the truffle-braised beef cheek and Portobello mushroom pie featuring an indulgent dish encased in golden, flaky shortcrust pastry, its slow-cooked filling rich with umami and the aroma of truffle. The sides we opted for were the cauliflower baked with Gruyère and clotted creamed potatoes, which were silky smooth.
The beverage programme keeps pace, with a sharp eye for global grapes from lesser-known regions and concoctions that lean inventive yet accessible, served from a striking central bar or via tableside theatre on bespoke trolleys. Desserts deliver a final flourish—most notably the hazelnut caramel and cream-filled choux buns, stacked like glossy baubles, crisp on the outside and filled with a nutty centre.
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Le Royal Meridien Beach Resort & Spa. Visit website.