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Six Senses Zighy Bay Resort Promotes Local Produce With Socially Responsible Menu

The resort has introduced new menus at its restaurants, Summer House and Spice Market, featuring healthy dishes prepared with organic and seasonal ingredients sourced from locals

Chef Mohammad Abukhadra

Chef Mohammad Abukhadra handpicking dates

Six Senses Zighy Bay has taken a socially responsible approach to culinary innovations that feature on new menus being introduced at the resort’s restaurants – Summer House and Spice Market.

Embracing the farm to table approach, the culinary team has crafted a menu incorporating organic, seasonal ingredients and seafood sourced from local farmers and fishermen. 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.

Summer House introduces 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 for a flavoursome epicurean experience. Open for lunch and dinner, guests can choose an indoor or al fresco dining setting.

Hot and cold mezze at Spice Market

Hot and cold mezze at Spice Market

Middle Eastern themed Spice Market has taken inspiration from homegrown specialties to offer more varieties to the menu. Chef Mohammad Abukhadra takes guests on a gourmet journey through the region, with 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. The dishes are prepared in a traditional mud kitchen.

Additionally, Spice Market introduces a new breakfast menu featuring a hot dish selection. Breakfast has been regarded as the most important meal of the day, a claim that Executive Chef Richard Lee also believes. He states, “A healthy breakfast provides our body with the nutrients that we need to stay energised and focused throughout the day. It’s one of the most important ways to balance our lives.”

 

 

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Written by FourPlus Media Editorial Director

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