Zighy Bay's sense on the edge restaurant showcases new summer menu
The chefs at Six Senses Zighy Bay are demonstrating their indomitable culinary prowess this summer with a new menu that maximises the finest, freshest ingredients available. The restaurant, which won a Silver Award for the best fine dining restaurant in the 2009 MENA Travel Awards, will be introducing a host of delicate new dishes with highlights including: olive oil poached Omani lobster with artichokes, lemon sorbet, sweet soya and local orange oil, and smoked duck Carpaccio with watermelon, truffle vinagrette and candied horseradish.
Sam Alex, Sous Chef, said: “This revamped menu is the result of several months of hard work, experimenting and honing. The recipes allow us to use the very latest culinary techniques to amplify the flavours in the fresh local and international ingredients available to us. We think guests will be delighted with the results and can’t wait to serve the new dishes.”