dcsimg Oman Fine Dining - Six Senses Zighy Bay Restaurant

Oman Fine Dining - Six Senses Zighy Bay Restaurant

Dining Highlights

Summer House

Lunch and Afternoon Meals

Summer House is perfect for a crisp lunch, afternoon bite, refreshing drink, and a fulfilling dinner during our cooler months. Try our list of homemade ice creams and sorbets.


Spice Market

Main Restaurant

Spice Market offers delicacies from the culinary world of Arabia. Enjoy breakfast and dinner in a relaxed Arabic environment among bold colours and traditional mud kitchen.


Zighy Bar

Bespoke ambience

Zighy Bar offers classic, modern, local and organic mocktails and cocktails throughout the day and evening whilst overlooking our Wadi. Our Happy Hour is referred to as the No Rush Hour from 9 pm to midnight.

On the occasion of Ramadan, Zighy Bar is closed throughout the month of Ramadan, 2017.

Sense on the Edge

Signature Restaurant with a View

Our mountaintop, contemporary fine dining restaurant is the perfect place to enjoy a very memorable evening. There is a choice of three, five, seven or nine-course set menus accompanied with varieties of wines. Open for dinner Wednesday to Sunday, prior reservations are required and the dress code is smart casual. Kindly note that due to the exposition of the venue, children are welcome with adults supervision.

Sense on the Edge is closed from May 26 to August 1, 2017 and will reopen on August 2, 2017. 

Shua Shack

Authentic Arabic Dining Experience

A unique Bedouin dining experience. Family-style evenings begin with local organic salads, followed by lamb prepared in our underground oven. Mondays and Fridays for the operation at 6:30 pm with prior reservations.

Shua Shack is closed until September 30, 2017 and will reopen on October 1, 2017.

Wine Cellar

Dinner in the Wine Cellar

We’ll set for two or as many as eight among some of the world's most diverse varietals in our cellar. Our master sommelier also hosts regular tastings. 

Choose this exceptional location for an intimate dinner or interactive journey with aromas and pairing. It is the perfect summer location to escape the heat and enjoy a bespoke sensory adventure.


Our Chefs and Beverage Experts

Timothy Goddard

Executive Chef

Tim joined Six Senses Zighy Bay with a wealth of experience gained over two decades working in five-star luxury hotels and having been trained by renowned Michelin Star chefs such as Michel Portos, Michel Roux, Nicolas Vianne and Christian Tetedoie to name a few.

He has been based in several regions from Canada, Australia to South Africa with the renowned brands of Fairmont and Sofitel. Prior to joining Six Senses Zighy Bay, his culinary adventure was at the one-billion-plus US Dollar five-star private member’s club – Imperial Springs International Summit, home to visiting celebrities and high-rolling world business tycoons and political figures visiting Guangzhou.

Tim’s professional culinary skills extend to engineering and constructing menus together with a generous personality and excellent guest and media relations. His knowledge of multi-cuisines assists him to train and inspire the culinary hosts of Six Senses Zighy Bay, and aided by his positive fresh approach will spear-head the Eat With Six Senses program in 2017 in its mission of excellence.

Special Requests

If you would like to meet with Chef Timothy to discuss some of the finer points of food preparation or make special meal requests, your GEM will be happy to arrange a friendly catch up with him.

Patricia Yeo

Executive Sous Chef

Following almost two decades studying then working in the culinary sector in the USA, Patricia opened her own restaurant, which earned three New York Times Stars. In 2010 she accepted the role of culinary director for restaurants in Miami and Las Vegas plus the Samuelsson Group in New York as director of culinary operations. She was a key member in menu development and consultation for Monkey Bar in New York plus restaurants in Boston and Bal Harbour Florida.

Known for blending exotic Asian, Mediterranean and South Western ingredients, Patricia was featured in magazines as a rising star and appeared in numerous TV shows in America. Patricia also authored two cookbooks and various magazine articles. She completed a Bachelor Degree in Biochemical Science at Imperial College, London and her Master Degree in Biochemistry at Princeton University.

Special Requests

If you would like to meet with Chef Patricia to discuss some of the finer points of food preparation or make special meal requests, your GEM will be happy to arrange a friendly catch up with him.


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