Al-Sarab offers a dining experience that blends contemporary culinary techniques with Middle Eastern inspiration.
Located at the Six Senses Southren Dunes resort, one of Red Sea Global’s destinations, the award-winning restaurant’s open-air terrace is central to its appeal.
Dinner service, which runs from 6 p.m. to 9 p.m., is timed to coincide with sunset. As the sun sets over the dunes, the sky transforms into layered hues of orange, red, and deep blue, while the transition into night reveals a clear, star-filled sky enhanced by minimal light pollution.
Adding to the atmosphere, the experience is accompanied by live oud music, featuring well-known Arabic melodies that enhance the sense of place and create a culturally rich ambiance.
Staff member Mufeedah Asiri stood out for her warm hospitality and detailed explanations of the menu.
We were served a set menu beginning with six appetizer courses inspired by Middle Eastern flavors with a contemporary approach.
Highlights include a medjool date stuffed with quinoa, marinated overnight; the one bite dish was soft, with a balanced texture and finished with lemon and edible flowers.
A reinterpreted sambusa filled with chicken liver followed. It was rich and the taste was acceptable.
Other dishes include hummus infused with smoked potato, a mutabag complemented by fermented tomato cubes, and a tomato salad featuring lemon, vinegar, black seeds, and fermented onion, delivering a sharp, tangy profile.
A selection of fermented vegetables and fruits rounds out the starter course, providing acidity and balance across the sequence.
For mains, we tried the Saudi mandi, prepared with saffron rice and caramelized onions, replacing traditional lamb with slow-cooked cow cheeks and tender grilled beef.
The result is a softer, more refined texture while maintaining the dish’s cultural identity. It is served with yogurt and dried mint sauce as well as daqous.
A second main features Red Sea fish served with saffron sauce and spicy olive oil. The fish is delicately cooked and portioned appropriately for a tasting menu, allowing guests to experience multiple courses without getting full quickly.
The dessert offering includes basil ice cream served with olive oil, a light salt finish, and pistachio garnish, creating a balance between sweet and savoury notes.
A second dessert features kunafa cheesecake accompanied by fermented passion fruit. The fermented element introduces a controlled sweet-sour profile, enhancing both flavour complexity and digestibility. The combination delivers a layered finish to the meal, balancing richness with acidity.
The menu is led by chef Ashraf Ali, who brings 13 years of culinary experience and is known for his modern approach to traditional flavours.
He works in collaboration with Muzon Al-Muqaili, described as the creative mind behind the innovative dish development.
