When we bring you reviews, we try to stay balanced, informative, and composed. But every now and then, we walk into a place that knocks us off our editorial perch and leaves us grinning like kids. That’s exactly what happened at The Beam by Nick Alvis. So, forgive us while we set our calm professionalism aside for just a moment and say this plainly: if you don’t go try The Beam soon, you’re missing out. Big time.
Tucked into a space that feels instantly familiar in the best way, The Beam doesn’t try to impress with gimmicks or gold leaf. It doesn’t need to. From the moment we walked in, we were met with warmth, energy, and an unmistakable sense of pride in what they do. The team’s approach is refreshingly sincere. They call the place “charmingly casual” and “approachable.” It’s not a tagline. It’s exactly what you get.
The vibe is bright, but not brash. Unpretentious, but not boring. You feel welcome, whether you’re there for a quick bite or an all-out celebration. And everyone — from the floor staff to the barmen — seems genuinely glad you showed up.
Let’s talk about those barmen. There are four of them, and each has created their own signature mocktail. They proudly offered to mix all four for us, which we eagerly accepted. What could have felt like a gimmick turned into a personal connection with each drink. You could see the pride in their faces, the spark that comes from being trusted to contribute. It’s small touches like this that turn a menu into a memory.
Then there’s the cocktail trolley. Yes, it’s a trend in Dubai. No, it doesn’t always work. But here, it’s done with style and a touch of theatre that feels right at home. The Beam’s trolley focuses on bespoke gin cocktails, mixed at your table with careful attention and just enough flair to make it fun without veering into cheesy. It’s a lovely ritual that adds to the sense of occasion.
Before diving into the menu, we took a moment to admire the fresh seafood deli. You can handpick your fish and have it prepared by the chefs. It’s a brilliant touch for those who like to stay involved in their dining decisions. But we chose to order straight off the menu, and we’re glad we did.
The variety on offer is refreshing. We’re not sure about you, but we’re growing a little weary of seeing the same recycled dishes on every restaurant menu. The Beam doesn’t fall into that trap. What’s on offer feels original, comforting, and carefully thought through.
We started with the rosary ash goat’s cheese mille-feuille with beetroot jam, and honestly, if this dish was all we had eaten, we would still be singing the restaurant’s praises. It’s layered, textured, balanced, and utterly memorable. Pair that with the semi-dried tomato, burrata, basil, and pine nut flatbread, and you’ve got a duo that makes the start of your meal feel like the peak. The flatbread comes straight from the oven, rich in aroma and full of freshness. It could easily hold its own as a main if you’re after something light and satisfying.
For mains, we went classic and comforting. The beer battered haddock and chips came with crushed peas and a duo of sauces, sweet curry and tartar, that were the perfect pairing. Execution matters with a dish like this, and The Beam gets it spot-on. The batter was crisp but not greasy, the fish was light and flaky, and the supporting cast of sauces and peas brought everything together. Alongside it, we had the 300g Westholme Australian Wagyu ribeye, and it was everything a steak should be. Tender, buttery, and wholesome, this was a main that needed no dressing up. It arrived cooked to perfection and allowed the quality of the beef to speak for itself. These are dishes built on good ingredients, handled with care and confidence.
Now let’s talk sides. This is another place where The Beam truly shines. We ordered all four potato options and would do so again without hesitation. Each one had a distinct personality: the clotted creamed potatoes were rich and indulgent, the baby potato salad was fresh and light, the sautéed Ratte potatoes came drenched in a lemon, garlic and parsley butter that we couldn’t stop spooning up, and the Koffman’s chips had that satisfying, golden edge you always hope for but rarely get. Add the cauliflower with Gruyère to the mix, and you’ve got a lineup of sides that feel like stars.
By this point, we were full, happy, and tempted to skip dessert. That would have been a mistake.
The black cherry trifle with grated bitter chocolate was, without question, one of the best desserts we’ve had this year. Deep cherry flavour, a hint of sharpness, soft layers, and that bitter chocolate to bring contrast. Perfect. Right beside it, the soft serve with vanilla poached rhubarb crumble delivered a nostalgic, comforting finish to the meal. Together, they were so good they nearly made us forget how excellent the rest of the experience had been.
Dining at The Beam feels easy, joyful, and effortless. But make no mistake – this is the result of serious care, skill, and intent behind the scenes. It’s not trying to reinvent the wheel. It’s just doing everything it does incredibly well. And that, in a city of trends and spectacle, feels like a revelation.
So yes, we’re raving. And no, we’re not sorry about it. This is the kind of place we want to come back to. Not just for the food, but for the feeling. The Beam doesn’t just serve great dishes. It serves generosity, personality, and soul. Go. Try it. Thank us later.
Hours
Breakfast : 7 am to 11am
Lunch : 1 pm to 5 pm
Dinner : 5 pm to 11 pm
For more info visit the website.
