Food trek: a culinary adventure to Musandam

 

Food trek: a culinary adventure to Musandam
The restaurant overlooking the bay

Published: Wed 23 Jan 2019, 2:43 PM

Last updated: Sun 27 Jan 2019, 3:09 PM

IT TAKES SOMETHING special for us to get up and drive a considerable distance for a meal in January. Actually, it is usually too much effort for anything this month. Some may be trying out Veganuary for the first time, for us, we're practicing our usual Janu-solitary: hunkering-down for four weeks trying to live up to our ambitious New Year 's fitness resolutions. However, when the opportunity to visit Six Senses Zighy Bay up the road in Musandam arises, even the most ardent hermits would have trouble resisting.
And so it came to pass; one Thursday evening the car was loaded and the journey began. What we thought would be an arduous yet visually mundane motorway trip quickly manifested, once across the little border, into an Indiana Jones mountain rush. Using our trusty Waze app (Google Maps doesn't work there), we went from single lane beach road, to gravel track, to rally course in a matter of minutes. And fewer than half an hour from the border we arrived at the property's Jurassic Park entrance gates. From there a hotel 4X4 took us over the steepest pass and descended into the resort. Magic.
For those unfamiliar with the Six Senses getaway, it is essentially an eco-village set on the Oman enclave's pristine shores, cocooned by picturesque desert crags. If you're not taking up residence in one of the most beautifully appointed chalets with its own private pool, relaxing in the spa, scuba diving or parasailing, you will most likely be eating. which is where we come in. Sense on the Edge is the destination's signature dining spot, perched on top of a hill with a terrace overlooking the bay. At sunset it is stunning. Like no other restaurant perhaps in the entire region, the views truly are worth the journey alone. Sitting at one of the tables, perhaps a result of the virtual ambient silence, a wave of relaxation soon enveloped. Then the food arrived.
Reflecting the Eat With Six Senses initiative - the brand's commitment to serving local and sustainable ingredients, natural food, homegrown vegetables and herbs from the organic garden and the Dibba Organic Farm's products of eggs, honey, cheese and a variety of greens - the menu is a treat. At the moment the seasonal fare draws on French techniques while adding a Japanese touch. All we can say is go for the Omani lobster or the short ribs, because you won't taste anything finer. Both were cooked to perfection. To be honest, though, we don't think it matters what you order. Just make a decision based on your preference and consume. It is all going to be exquisite. While portion sizes are not enormous, the quality craftsmanship and presentation are a sight to behold. This finesse can be extended to five and seven-course explorations. Chose to take the "Journeys" menu of meat and poultry, or "Voyages" foraying into seafood, or the "Expeditions" selection featuring greens. Or for those who would like to try a little of everything, opt for the "Crafted Adventure" menu; a nine-course carte that pulls together signature dishes from the others, all while the superb location pulls together the incredible experience for every single patron.
Where: Sense on the Edge
Best dish: Lobster
Price: Five-courses with beverage pairing from Dhs670
david@khaleejtimes.com 

By David Light

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Sat at the table
Sat at the table
Lobster
Lobster
Short rib
Short rib

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