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Published on : Monday, December 21, 2015
Sense on the Edge, the contemporary fine dining restaurant at Six Senses Zighy Bay, will mark the beginning of 2016 with an exciting collaboration between Chef Adam Liston from Northern Light Restaurant in Melbourne, Australia and the restaurant’s very own Chef de Cuisine Ron McKinlay on January 22 and 23, 2016.
Together they will stage a unique ensemble of two culinary styles; Adam with a strong Asian influence and Ron with his modern take on classical French techniques. The dinner amplifies the commitment of the resort to present an ‘out of the ordinary’ experience for those seeking a taste away from home, transforming meals into unforgettable moments.
Chef Adam Liston is one of Melbourne’s brightest stars establishing Northern Light as one of the top up and coming food venues in Melbourne. He specializes in yakitori, which will be a highlight on the tasting menu dinner featuring some distinctive ingredients such as wakame, kombu, yuzu and laver.
Adam’s take on yakitori is strongly inspired by classical Asian techniques from his time spent working in Shanghai and travels throughout Asia. Adam’s artistic and modern European take on food enables him to put a personal touch on all his creations as well as bringing together the idea behind Northern Light.
As for the host himself, Chef de Cuisine Ron McKinlay has an impressive background with industry experience in Canada, Australia and the UK. Trained in Scotland under Michelin-star Chef Tom Kitchin, Ron brings with him a wealth of culinary knowledge and experience having learned from previous positions running the kitchen at Saint Crispin, a two hats dining venue in Melbourne as Chef de Cuisine and Estelle Bar and Kitchen also in Australia under the guidance of Chefs Joe Grbac and Scott Pickett.
Located 961 feet (293 meters) above sea level nestled into the mountains side, the award-winning Sense on the Edge is open weekly from Wednesday to Sunday, and features the choice of three- to nine-course tasting menus with an emphasis on fresh, organic and local produce.
Source:- Six Senses