Al-Sarab Restaurant at the Six Senses Southren Dunes resort offers a refined dining experience that blends contemporary culinary techniques with Middle Eastern inspiration. Set on an open-air terrace, the dinner service is timed with sunset, allowing guests to dine against sweeping views of desert dunes and a star-filled sky, accompanied by live oud music that enhances the cultural atmosphere.

The set menu begins with six appetizers that reinterpret regional flavors with a modern touch. Standout dishes include a medjool date stuffed with overnight-marinated quinoa, a reimagined sambusa with chicken liver, smoked potato hummus, and a tomato salad layered with fermented elements for brightness and depth. A selection of fermented fruits and vegetables adds balance and acidity throughout the opening courses.

Main courses feature a contemporary take on Saudi mandi made with saffron rice, caramelized onions, slow-cooked cow cheeks, and grilled beef, as well as delicately prepared Red Sea fish served with saffron sauce and spiced olive oil. Desserts such as basil ice cream with olive oil and kunafa cheesecake paired with fermented passion fruit provide a balanced, layered finish. The menu is led by chef Ashraf Ali in collaboration with Muzon Al-Muqaili, combining experience and creativity to deliver a distinctive culinary journey.