Carl Stockenstrom, executive assistant manager – culinary – F&B at Zaya Retreats, has helped develop the F&B concepts and menus on the island, which he says will offer healthy cuisine, to reflect the theme of “the island being an escape and retreat”.
Stockenstrom is keen to work with local growers and use seasonal produce in his dishes. “I’m not going to stick to a three-month menu, it will change frequently depending on what’s available. It’s good for the kitchen as well because we can always be creative,” he stated in an interview with Hotelier Middle East.
The island’s three outlets – Nurai’s Terrace with its Mediterranean cuisine; Deli, which will offer Australasian dishes; and a fine dining concept – will have a combined capacity of more than 250 seats, a significant number for a 32-key property.
This means the hotel will rely heavily on day visitors on the island, while guests will also be able to order dishes from different venues and locations.
He explained: “It won’t be that you go and have one dining experience. You can order dishes from various restaurants. The overall concept is farm to fork. We won’t have menus of 80 dishes that stay that way.”
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