inside six senses zighy bay, spring 2013
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Six Senses Zighy Bay's Spring 2013 newsletter. Stories include the addition of Margy's of Monte Carlo products and facials as well as a spring fig recipe.TRANSCRIPT
Marhaba! Welcome to Six Senses Zighy Bay’s monthly newsletter on what was, what is, and what will be…
Each story offers a glimpse of the ongoing activities, events, packages and news at our bay-side hideaway. Should any of these stories peak your interest and you or your clients would like more information, pictures or pricing, please do not hesitate to ring or write. Shukran and happy reading!
Monica MajorsPR and Media [email protected]
+968 26735555 resort, extension 1104
Six Senses Zighy BayT: +968.26735 555 F: +968.26735 556 E: [email protected]
www.SixSenses.com/SixSensesZighyBay | Facebook.com/SixSensesZighyBay | Twitter.com/ZighyBay
Introducing Margy’s of Monte Carlo Anti-Aging Facials“A wrinkle is a lack of collagen in the skin; no more, no less.” ~ Margie Lombard, Founder
Six Senses Spa at Six Senses Zighy Bay welcomes Margy’s of Monte Carlo products and facials into the Middle East and North Africa’s Best Destination Spa. The spa is the first in the Middle East to launch the world’s most exclusive anti-aging facials.
The Prestige Collagen Facial is the most exceptional treatment which combines highly skilled manual techniques with precious concentrated active ingredients. A perfect combination leaves your skin visibly refreshed with a radiant glow. This anti-oxidant facial utilizes a trio of hyaluronic acid, marine extracts and collagen masks to plump fine lines and wrinkles, increase hydration level and regenerate skin cells. This intensive treatment combines cleansing, exfoliation, steam, extractions, toning and hydration. A succession of deeply relaxing massages on every facial and décolleté muscle assist in absorption of the pure active algae boosting ingredients and an exclusive collagen mask. The results speak for themselves.
Margie Lombard launched the facials and products into the resort, making mention of how well her “results-oriented products and treatments” will fit into the luxury offerings already on hand at the Spa. Excited about the addition to the menu, Director of Spa and Wellness Steve Harvey stated, “Our guests are seeking results-driven treatments, particularly for anti-aging. The results after a treatment with Margy’s products are obvious, and need to be experienced to be believed. There is an exceptional amount of manual effort in the facial, and the expertise needed to deliver these treatments is exactly in line with Six Senses Spas.”
Margy’s anti-aging facials are offered exclusively by the trained hands of Pat Harvey, resident Beauty and Yoga Therapist. Trained by Margy’s celebrity therapist Yoko, facials begin with a personalised skin analysis and consultation to ascertain expectations and determine the appropriate mask applications. The sixty-minute Margy’s Collagen Facial is recommended as part of a series, or if time is an issue, and is priced at 137 OMR. The signature ninety-minute Prestige Collagen Facial is priced at 167 OMR.
Prices are subject to 9% government tax and 8.4% resort service charge
Marhaba! Pat Harvey, Resident Beauty and Yoga Therapist
Margy’s of Monte Carlo Extra Rich Firming Masque
Spring, 2013
Marhaba, Momen Moshref, Front Office Manager
The newest member of the management team, Momen Moshref joins to lead the front office to new heights. He brings with him over six years of experience with Sofitel, most recently as Front Office Manager in Bahrain. Fluent in his mother tongue of Arabic as well as English and German, Momen looks ahead to learning the uniqueness of the Six Senses touch: “I enjoy working with a Team who wants to provide exceptional experiences to our guests. I can already see that this exists in Zighy Bay, and I know that we will succeed,” says Momen.
Of the addition to the team, Executive Assistant Manager Guillaume de Lasteyrieraves, “We had a very stringent process for recruitment and Momen shined all the way through. He will most definitely impress the guests and push the team to further excellence. We are delighted to be a part of his career.”
Arabian Travel Market ~ See You There!
May highlights in the region include the Arabian Travel Market (ATM) over 4 days at the Dubai International Convention and Exhibition Center from 6 – 9 May, 2013. Visit the Team at the Oman stand and give your feedback, or simply introduce yourself to Axel Jarosch, General Manager; Jad Frem, Director of Sales and Marketing; Ahmed Talaat, Assistant Director of Sales, and Monica Majors, PR and Media Manager. We will highlight programmes for the next year as well as successes from 2012.
Planning your seminar itinerary? Monica is an invited panelist for Destination of the World News’ discussion on “translating the luxury experience into social media” on Tuesday, 7th May at 14:45 – 15:45 inside the Google Technology Theatre.
Sensory Wine Journeys atop the Wine Tower
Spectacular views are ample in Zighy Bay, and atop the wine tower is as magical a place as any for a sunrise breakfast or romantic evening. Though you may not know we also provide engaging learning experiences with our Sommelier and Sense on the Edge Restaurant Manager Halil Asar.
This interactive journey informs guests about the changes throughout which our senses have navigated. We often forget to trust our instincts; smells and tastes muddle together, also enhanced or deconstructed by our memories.
Guests are blindfolded to remove any visual associations and then guided through an aromatic exercise to disseminate the flavours of wine varietals. This is done using synthetic aromas from Le Nez du Vin, challenging guests to recall the scents of their favourite wines. Can you decipher lime from lemon, or apricot from nectarine and peach? Or what about the subtle differences of cedar wood and oak?
Wine tasting can be tailored by grape, region or pairing. This activity is available to guests and charged at 46 OMR per person.
Prices are subject to 9% government tax and 8.4% resort service chargeChallenge your sense of smell
with our sensory wine journey.
Marhaba, Momen!
Inside Six Senses Zighy Bay| Spring, 2013
Six Senses Zighy BayT: +968.26735 555 F: +968.26735 556 E: [email protected]
www.SixSenses.com/SixSensesZighyBay | Facebook.com/SixSensesZighyBay | Twitter.com/ZighyBay
Inside Six Senses Zighy Bay| Spring, 2013
Underwater Wonder World ~ Snorkelling in Oman
As the air temperature warms, find comfort and relief in the cooling Bay of Oman. On the East coast of the Musandam Peninsula, the Hajar Mountains jut into the water, creating protected inlets and stunning backdrop. In the beautiful bays guests can snorkel and witness a multitude of marine life.
Between the underwater rock formation and hard corals guests can spot much of the marine life which Oman has to offer: Arabian angelfish; surgeonfish; sergeant major; squid; sepia; snappers; parrotfish; fusiliers and more! With a bit of luck guests may even meet a friendly turtle, spot a ray nestled in the sandy bottom or a preying barracuda.
Operated out of the dive centre in the resort’s marina, Sense of Sea with Extra Diversoffers daily excursions on their Royal Craft 35 speed boats. Snorkel sites are within 20 minutes from the resort.
Private Snorkeling Excursion - Pricing: 175 OMR including fruit platter, maximum five persons.
Shared Snorkeling Excursion - Pricing: 38 OMR per person including fruit platter, minimum two persons booking requirement.
Best Luxury Destination Spa, Oman
Announced on 4th April, 2013 Six Senses Spa at Six Senses Zighy Bay has renewed its title from the World Luxury Spa Awards in 2013 as the Best Luxury Destination Spa in Oman.
International voting closed on 18th March. The winners and finalists were selected by means of an annual voting process where thousands of spa guests worldwide have been given the opportunity to vote online in order to have the fairest judging process possible. Competing spas in 2013 included small sized privately owned spas to globally renowned spa groups. Mabrouk!
Know Your Fish ~ Parrotfish
One of the most colourful fish guests can see on snorkel and dive excursions is the parrotfish, a subfamily of wrasses. Because of their excessive colouring early estimates from scientists on the amount of species were as many as 300. Modern classifications estimate between 60 –90 species.
Companions of the coral reefs, parrotfish assist greatly in bioerosion. The sand-making process begins as the fish graze on algae growth atop coral. To feed on the algae, compact, molar-like teeth form a “beak-like” mouth (hence the name) to grind the coral, which then travels through their digestive systems and is deposited in the reef as white coral sand. One parrotfish can produce 90 kilograms (200 lb) of sand each year!
Listen underwater for the telltale signs of parrotfish/coral harmony on your next dive.
Guided snorkelling excursions are offered daily with Extra Divers.
Six Senses Zighy BayT: +968.26735 555 F: +968.26735 556 E: [email protected]
www.SixSenses.com/SixSensesZighyBay | Facebook.com/SixSensesZighyBay | Twitter.com/ZighyBay
A feeding parrotfish prevents algae from suffocating the coral.
Photograph by JP Grémillot.
Ingredients (yields 2 servings):Whole cow’s milk, 122 gramsWhole cow’s cream, 122 grams Fair-trade white sugar, 40 grams Free-range egg yolk, 2 yolks Fresh, organic mission fig, 60 grams chopped
Directions: Bring to a boil milk, cream and fig.Mix egg yolk with sugar. Temper two mixtures together. Blend batter until creamy. Be careful not to over mix. Cook at 140°C for 20 minutes, or until set. Caramelize a thin layer of sugar atop the dessert and dress with fresh fig slices. Bon appétit!
Pay Attention to this Man Behind the Curtain ~Gamini Jayasekara, Chief Steward
Seemless service, never a crumb to be found, immaculately maintained cutlery and crockery, the lowest host turnover rate in the resort; each of these are characteristics of Gamini’s five year (and counting) tenure as Chief Steward in Zighy Bay. He joined [former] Soneva Gili in the Maldives in 2003 and has loved Six Senses ever since. In this piece we learn a little more about the importance of a regarded, “dirty, but absolutely necessary” job.
Leading a team of 19 stewards, you will find them setting in-villa barbecues, event displays and seating, and tending hygiene standards throughout each of the resort’s four kitchens. “Stewarding is an all-important team, and the backbone of the kitchen. Without us, work would stand still and health and hygiene of the equipment and facility would be non-existent. We are very concerned about regulations, such as HACCP,” states Gamini. The Team is also an integral part of the resort’s sustainability practices; weighing and segregating waste before being placed in the “Eco-centro” area.
Gamini has watched many members of his team progress through the ranks, encourages cross-training, and has transferred all team members who are better qualified in other positions. “I enjoy training them and giving them tools to succeed.” Members of his team refer to him as a “father to our young team.”
Under the direct supervision of Steven Wilson, Executive Chef, Gamini helps design event layouts and draws the buffet plans. And when we say, “draw” we mean it! Gamini, like most hosts in Zighy, has a hidden artistic talent. Look for Gamini and his bright Sri-Lankan smile when you next visit.
Marhaba, Gamini!
Inside Six Senses Zighy Bay| Spring, 2013
Six Senses Zighy BayT: +968.26735 555 F: +968.26735 556 E: [email protected]
www.SixSenses.com/SixSensesZighyBay | Facebook.com/SixSensesZighyBay | Twitter.com/ZighyBay
Seasonal Recipe ~ Fig Harvest Crème Brûlée
Aside from the resort’s 2,500 square metre Organic Garden, an influx of organic fruits are available seasonally, year-round, throughout the resort. The heat of spring ripens the >140 fig trees, producing juicy mission figs. Keep your eyes peeled early mornings to see the mad dash of Chef vs. Goat; who will get the day’s first pick?
Pastry Chef Nabil Elouahidi enjoys playing with chocolate and sugar, and has crafted this delectable (and easy-to-make) fig crème brûlée: