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.

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 varieties of wines. Open for dinner Thursday to Saturday, prior reservations are required 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.

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

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

Patricia has spent almost two decades in the USA where she pursued her culinary dreams. Following the completion of a culinary course at the New York Restaurant School she joined Celebrity Chef Bobby Flay in his popular Mesa Grill and Spanish Bolo Restaurants, New York as Chef de Cuisine. Next she moved to SanFrancisco’s Hawthorne Lane Restaurant in the same role.

Taking this experience she opened and ran her own three eclectic restaurants in New York namely: AZ in 1999, with three NY Times Stars and two Michelin Stars; Pazo in 2002, with two NY Times Stars; and Sapa in 2008, with two NY Times Stars; plus Ginger Park in Boston in 2010. In that year she changed direction and worked as Culinary Director at restaurants in Miami and Las Vagas, then Director of Culinary Operations for Samuelsson Group in New York.

Prior to returning to her home country, Malaysia in 2016, Patricia was a key member in menu development and consultation for Monkey Bar, NYC; OM & Moksa Restaurants, Boston and Sea View Hotel, Bal Harbour, Florida.

Being known for blending exotic Asian, Mediterranean and South-Western ingredients into unique delicacies, Patricia has featured in several magazines and numerous television shows such as Top Chef Masters Bravo, Season 4; and Iron Chef by Food Network, Season 3. She has made many guest chef engagements in top Asian hotels and managed to author and publish two cookbooks and various magazine articles. She also found time to complete a Bachelor Degree in Biochemical Science at Imperial College, London and a 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.


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.



























Special Requests

If you would like to meet with Chef Mohammad Abu Khadra 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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