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.

Zighy Bar will be closing during Ramadan starting from June 6 and will resume its operation from July 6.

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 five or seven-course set menus accompanied with degustation wines. Open for dinner Wednesday to Saturday, including a special lobster menu every Wednesday. Prior reservations are necessary and the dress code is smart casual with no shorts or flip flops. Kindly note that due to the exposition of the venue, only children of seven years old and above are allowed.

Sense on the Edge will be closing during Ramadan starting from June 6 and will resume its operation from July 6.

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.


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

Robert Allum William

Executive Sous Chef

Robert Allum has recently been appointed Executive Sous Chef of Six Senses Zighy Bay. He brings his over 15 years of experience with his last assignment being Chef de Cuisine at one of the luxurious properties in Abu Dhabi. 

Starting his chefs apprenticeship with Marriott in London in 1999, he has been working with several leading brands throughout the United Kingdom. Prior to joining Six Senses Zighy Bay,  Rob held the position of Chef de Cuisine at the Park Grill at the Park Hyatt Abu Dhabi Hotel and Villas, UAE.

Cooking and his passion for good food are indispensable part of his life and he brings an extensive knowledge in concept, training, and leading highly-motivated culinary team to excellence.

Mohammad Abu Khadra

Chef de Cuisine

Arabic Chef de Cuisine Mohammad Abu Khadra has helmed the Arabic kitchen for two years, bringing his 15 years of exceptional culinary experience. This is his second portfolio with Six Senses after his inter-company transfer from Evason Ma'In Jordan. Chef Abu Khadra is a passionate chef who fully embraces Six Senses philosophy of using local sustainable produce and one of the key players in supporting the organic garden at Six Senses Zighy Bay.

Ron McKinlay

Chef de Cuisine Sense on the Edge

Ron McKinlay has an impressive background with over 10 years industry experience in Australia and the UK. The Canadian-born chef who trained in Scotland under Michelin-star Chef Tom Kitchin, brings with him a wealth of culinary knowledge and experience having learned from previous positions running the kitchen at Saint Crispin, a two hats dining venue in Melbourne as chef de cuisine and Estelle Bar and Kitchen also in Australia under the guidance of Chefs Joe Grbac and Scott Pickett. 

He believes that the secret of the best cuisine lies in the freshness of the ingredients and simplicity. Ron is strongly influenced by classical French techniques while still embracing the local flavors and ingredients, which shows through his innovative menu.


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