Six Senses Zighy Bay has taken a socially responsible approach with new menus introduced at the resort’s restaurants’ Summer House and Spice Market following the farm-to-table concept.
The culinary team has created a menu using organic, seasonal ingredients and seafood sourced from local farmers and fishermen. The team says this ensures the integrity of the produce and supports the local community while reducing the resort’s carbon footprint by minimising food miles.
"As part of our commitment to the environment and the local community, we have worked carefully to source the highest quality local ingredients such as dates, mango, pomegranate, figs and many more to form the basis of our new dishes.
"With these solid foundations, we have created a delicately balanced new menu that celebrates superior cuisine and values sustainability," said executive chef Richard Lee.
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Summer House is launching a bistro style menu, including a new grill section featuring Omani lobster tail, grilled king prawns and sous chef Mohan's special of the day, which will focus on combining local seafood and produce.
Middle Eastern-themed Spice Market has taken inspiration from home-grown specialities to offer more varieties to the menu. Arabic chef Mohammad Abukhadra will offer dishes such as varieties of hot and cold mezze, lentil tajine and cumin and coriander-coated duck breast including a special dessert of Zighy date crème brûlée. Dishes are prepared in the traditional mud kitchen.
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