During my stay at Six Senses Southern Dunes resort, one of Red Sea Global’s destinations, I explored the Pool Bar & Grill, a Latin American restaurant overlooking the main pool with views stretching toward the surrounding dunes.
The space is thoughtfully designed, featuring natural marble tables and an arched bar along with other seating options, including standard tables and poolside lounge beds framed with orange curtains.
Guests seated by the pool can enjoy clear sunset views over both the water and the dunes. The table seating includes a swing suspended from the ceiling, adding a fun vibe.
In the evening, live oud with Middle Eastern music is performed for diners, bringing cultural character to the relaxed dining atmosphere.
For starters, we tried the Josper lemon cabbage, a standout starter. Grilled in the Josper oven until tender, the cabbage carries a strong smoky flavor balanced by citrus notes. It is a simple dish and was one of the most memorable items on the menu.
The cheese bread with mango chutney is served warm and rich, with the sweetness and spice complementing the savory bites.
The ceviche was very fresh and tasty, combining citrus, onion, cilantro and a gentle heat.
Patatas bravas offered a comforting contrast; crisp on the outside and soft inside, the potatoes are topped with tomato sauce and garlic mayo, creating a satisfying balance of texture and a comfort food flavor.
For mains, we opted for grilled king prawns, which were well-cooked and properly seasoned, and finished with herbs and citrus that enhanced the natural sweetness of the seafood.
We also tried the slow-roasted beef short rib, seasoned with date juice. The date glaze adds a subtle sweetness that complements the depth of the meat without overpowering it. Tender and flavorful, it is a strong choice for those seeking a richer main course.
The coconut mousse with passion fruit and lime compote provided a refreshing conclusion to the meal. Light and smooth, the mousse is balanced by the acidity of the passion fruit and lime, preventing it from feeling overly sweet.
The homemade kombucha remains a highlight of the resort’s dining experience. Made in-house and offered in various flavors, including passion fruit, it is served across the property and makes for a refreshing accompaniment to the meal.
Angga, from Indonesia, was one of the most cheerful members of the team and took excellent care of us throughout the evening.
