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Dubai Dinner

Zighy Bay, April 27, 2012

Our latest dining event was a fun trip to Six Senses at Zighy Bay, located on the northern Musandam Peninsula in the Sultanate of Oman. It proved to be a delightful break from the city and a complete experience.

Photos (c) Six Senses

A ‘simple’ 120 kilometre journey from Dubai, the setting of the beautiful Six Senses indigenous village-style accommodation and private marina is spectacular, with the dramatic mountains on one side and a 1.6-kilometre sandy beach on the other.

The dinner formed part of an overall relaxing experience. The principal ingredients for the menu were sourced locally and organic.

The menu was cleverly themed “S.L.O.W.L.I.F.E.” – Sustainable, Local, Organic, Wholesome, Learning, Inspiring, Fun and Experience.

- Aperitif
   Champagne Ayala Brut Majeur NV
- Line-caught tuna tataki marinated in pomegranate with almond cream and bubbles
   Quara Torronté 2011, Cafayate Valley, Argentina
- Organic garden beetroot carpaccio, candied hazelnuts, local goat cheese and Dibba honey
   Domaine Chanson Viré-Clessé 2010, Burgundy, France
- Helwa with a risotto of bulgur wheat and za'atar 
   Tenuta La Giustiniana Gavi di Gavi 2010, Piedmont, Italy
- Garden pumpkin and tahini sorbet

- Seared beef tenderloin with smoked mash potato, date purée, onion confit and red wine sauce
   Quara Reserva Malbec 2010, Argentina
   Hecht & Bannier Languedoc Red 2009, France

- Zighy lime brûlée with lemon thyme shortbread
   Champagne Ayala Rosé NV

Our regular photographer José was on leave and we are indebted to Cynthia Berlier, Dame de la Chaîne, for kindly providing splendid images which endorse what great fun everyone had during our visit to Zighy Bay.

Mike Shepley, Chargé de Presse