For years, the Walk has been the heart of Dubai Marina. It is a picturesque stretch where locals and tourists soak in the waterside urban skyline. For all its charm, though, the area does not have many memorable culinary offerings. Until now, that is.
Nestled along Marina Walk's bustling waterfront promenade (where Reem Al Bawadi used to be), District 8 isn't your average stand-alone restaurant. It is an entire building with a flamboyant entrance and dedicated to an eclectic trifecta. Blume is a Mediterranean eatery on the ground floor; Rodina is a fine dining Russian spot upstairs; and Luxuria is a lively karaoke lounge on top.
My dining partner and I make our way to Blume on a Thursday evening and come back raring to discover the other two venues.
Where to sit, what to expect
Memories of the bustling Marina Walk are left at the door as we walk into the building. It's like being transported to another location altogether.
The name of the ground-floor restaurant fits its aesthetic, with lush greenery at every corner. The space channels maximalism to the hilt, starting with an imposing central bar that branches out to different seating options.
Some might describe it as too crammed, but the sense of intimacy that the maze-like decor evokes is undeniable. Lighting is perfectly subdued and an eclectic playlist hums gently in the background.
We opt for a table on the Marina-facing terrace, the sight of the moored yachts evoking a sense of tranquillity. The range of table settings suggests this is a place for all types: from couples and friends to big families and corporate groups.
It is also possible to take on the venue’s multifaceted offering by getting appetisers at Blume and mains at Rodina, which delivers a more refined (and adventurous for those unfamiliar with Russian cuisine) dining experience. The restaurants are connected via both a whimsical lift and a red-carpeted spiral staircase, adding a touch of cinematic elegance to the building.
Once dinner concludes, you can transition into the night by heading upstairs to Luxuria, with its standing microphones, dance floor and a stage that sets the scene for a lively evening.
The menu
Maybe it's just me, but there is something quite impersonal about browsing through a menu on a tablet. It can also be overwhelming to choose from Blume's dozens of dishes, so I'd recommend checking the options beforehand or, better yet, asking staff for their suggestions.
Among the signature dishes, the Asian chicken salad (Dh75) proves to be a home-run starter.
It's a flavourful nod to the restaurant's expansive approach, which it touts as a trip along the ancient Eurasian Silk Road – although it might be too rich for those who like their salads lighter. The sesame sauce packs power, while the tender chicken strips and crispy wonton skins add a pleasing texture.
Sushi lovers should check out the chunky Philadelphia maki (Dh115). The cream cheese and caviar deliver a one-two umami punch to the fresh salmon.
The crispy calamari (Dh55) is also a safe choice among the hot starters, but more adventurous diners can also go for options such as Armenian ponchik (Dh115) and Ottoman-era borek (Dh90).
Blume's casual-style dining lends itself to myriad mains options that take in chicken, lobster, beef, sea bass and more. We opt for the juicy rib-eye steak with Padron peppers (Dh395).
Presented on a Himalayan pink salt slab, it retains its heat beautifully despite the brisk chill of the season, the meat's comforting warmth further enhanced by the flickering miniature fire pit that accompanies it. Among the range of sides, we opt for grilled asparagus with wafu sauce (Dh55) and French fries (Dh35).
For dessert, the baked Alaska (Dh60) is a thoroughly enjoyable option. A dome of delicately torched meringue provides some depth to what can be an overtly sweet dish. It is perfect for sharing, and is executed well with a contrast of textures and temperatures.
To order or not to order
The next time around, I'd definitely reorder the Asian chicken salad, and perhaps skip the steak, but only so I have enough room to try one of the many delicious-sounding seafood mains.
Save or splurge
A three-course meal at Blume can cost between Dh135 and Dh670, not including caviar.
On the high end of the price spectrum lie octopus with baby potato, confit tomato, chimichurri sauce and chipotle (Dh190); Wagyu sando (Dh320); and a sharing berry platter (Dh160). The three most reasonable dishes across the starter, main and dessert categories are: a piece of David Herve oyster with red onion pickle, tabasco and lemon (Dh35); chicken tso (Dh75); and a scoop of sorbet (Dh25).
Caviar is also on the menu, and ranges from Dh950 for Kaluga huso to Dh3,500 for 30 grams of Albino 24k.
Contact information
Blume is open daily from 7am to 3am. Reservations can be made by contacting 04 495 6888.
This review was conducted at the invitation of the restaurant
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Key figures in the life of the fort
Sheikh Dhiyab bin Isa (ruled 1761-1793) Built Qasr Al Hosn as a watchtower to guard over the only freshwater well on Abu Dhabi island.
Sheikh Shakhbut bin Dhiyab (ruled 1793-1816) Expanded the tower into a small fort and transferred his ruling place of residence from Liwa Oasis to the fort on the island.
Sheikh Tahnoon bin Shakhbut (ruled 1818-1833) Expanded Qasr Al Hosn further as Abu Dhabi grew from a small village of palm huts to a town of more than 5,000 inhabitants.
Sheikh Khalifa bin Shakhbut (ruled 1833-1845) Repaired and fortified the fort.
Sheikh Saeed bin Tahnoon (ruled 1845-1855) Turned Qasr Al Hosn into a strong two-storied structure.
Sheikh Zayed bin Khalifa (ruled 1855-1909) Expanded Qasr Al Hosn further to reflect the emirate's increasing prominence.
Sheikh Shakhbut bin Sultan (ruled 1928-1966) Renovated and enlarged Qasr Al Hosn, adding a decorative arch and two new villas.
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