Farm to Pool
As fresh and organic as it gets
Chef Martin and his culinary team have teamed up with the gardeners to create a daily-changing menu, entirely based on fresh and organic ingredients, served by the pool at Sip Sip.
At Six Senses Laamu our organic garden grows 40 different herbs, vegetables, salad leaves and micro-herbs. Chef Martin and his culinary team work with the resort’s gardeners to create a daily-changing menu based on these fresh and organic ingredients, and served poolside at Sip Sip.
The menu features a different starter, salad, pizza and dessert every day for guests to choose from. “The idea is to offer guests an additional healthy set of light dish options to enjoy by the pool with locally sourced ingredients. Everything is prepared simply with no addition of processed or modified foods,” says Martin, executive chef.
Chef Martin shares one of his current favorite Farm to Pool recipes for Goats' Cheese Salad.
20 grams of mixed lettuce leaves
Five cherry tomatoes cut in half
Quarter of an onion
Three goat’s cheese patties
One tablespoon of mango compote
Four sundried tomatoes
Salt & pepper
Pane the goats' cheese in flour, egg and panko breadcrumb and then shallow fry the goats' cheese, until golden. Combine lettuce and dressing. Garnish with homemade semi dried tomato, mango compote and micro herbs. Arrange the crispy goats' cheese on top of the salad.
From all the farmers and chefs at Six Senses Laamu: Meerukon' Kaalacchey (Bon Appétit).
For more information please call +960 680 0800 or email email@example.com.