My first impression of Blue Flame Steakhouse was heavily influence by the hotel in which it’s housed. Having opened just a few weeks prior to my visit, but still virtually devoid of people when my friend and I arrived, we had the Jumeirah Creekside Hotel to ourselves to explore. Cleanly lined and economically proportioned, but stylish and modern, the venue looked like a true boutique hotel.

Blue Flame Steakhouse, the hotel’s signature steak and seafood venue, was equally eye-catching. Icy blue tones combined with intricate design details to create an almost subliminal sense of flame- and water-inspired aesthetics. Admittedly the oyster bar looked a touch unfinished, but the open kitchen, and the ‘cooking school’ (a glass pod where guests can have a brief lesson before dinner) suggested that once word gets out, there will be a buzz of action surrounding the proceedings.

Service was seamlessly executed, with a sense of style and theatre from the very beginning to the very end of the meal. The showcase started as the waiter brought over a tray of steak cuts to explain the difference. Even the adventurous descriptions on the menu sparked a sense of excitement akin to the theatrical curtain going up.

After spotting ‘poached egg ravioli’, we were dying to test the kitchen on this technically tricksy dish. It was actually a raviolo (singular), but it was beautifully presented, sitting proudly among an elegant scattering of green and white from the watercress and asparagus. It was accompanied by what was described on the menu as a parmesan crouton, but goat’s cheese by the waiter. Either way, it had the dehydrated appearance of loofah, but disappeared in the mouth, leaving a mellow, ripe flavour behind. The raviolo was pretty special, and we were pretty pleased, even though we’d noted that really, the pasta could have been cooked a touch more, and the egg a touch less.

Despite the steak showcase, we decided the second act had to be seafood and opted for the seafood papillote option from the ‘drama for two’ menu, pretentiously named but fun nonetheless. As it happened,
we were initially told that this option was unavailable, yet at the sight of our evident disappointment the waiter decided to make this possible – and somehow he did.

That’s commitment to service.

Sadly the papillote wasn’t served in a paper parcel, as of old – it was more of a giant boil in the bag.

Yet the performance continued as it was sliced open at the table and we were served generous portions of prawn, salmon and snapper. The fish was well cooked, tender and moist: we were delighted with it,
but it was utterly upstaged by the delicious vegetable side dishes. The slithers of potato underneath the fish were smooth, buttery and sweet. The asparagus was decent, but the star of the show was the intense, smooth and rich forest mushroom brûlée.

Fed to the hilt and happy, the last dish to hit our table was a little blue-coloured, flame-shaped wisp of candyfloss. Yes, it was a concept-ticking gesture, but fun – the final act of the theatrical surprise and delight that dining out should be, before it was time for the final curtain (and the bill).

The bill (for two)
1x ravioli Dhs75
1x seafood papillote Dhs550
1x sauce Dhs5
1x large water Dhs30
2x coffee Dhs40
Total (including service charge) Dhs700