Culinary Nourishment

Two herbs fell in love. Saranae (mint, in Thai) and Tia Tô (perilla, in Vietnamese) were found together so often that someone eventually gave them a shared name. The kitchen follows the same logic. Asian-rooted, hyper-fresh, built around what the herb garden and the sea can offer that morning. Three meals a day, adult side, on the cove. Your first meal of the week tends to happen here. It tends to be a good one.

Jiraka is the Sanskrit word for Jeera (Cumin) and Cumin has always known it belongs somewhere between India and Arabia. So does this kitchen. Adult specialty dining, Indian-influenced, Saudi-rooted, built on the Sattvic principle of pure and balanced ingredients. The spice work here is not decorating the plate; it is doing actual work on the body. If a craving beats your programme, don't hold back. Jiraka will hold you through it.

Shay is Arabic for tea. Ward is Arabic for rose. A tea lounge where the ritual itself is the point; a precise balance between know-how and Arabic herbal tradition. Rosehip is among the signature blends. A tea cannot be rushed, and here, it isn't. Ceremony when it's wanted. Quiet when it's not.

Loumi was a black lemon. Born into a family of citrus, different and easily misunderstood - earthy, smoky, faintly salty. Parsley knew that same feeling. Frequently confused for coriander, quietly extraordinary in its own right. The two of them found each other, and what they built together became the soul of this kitchen. Mediterranean flavours, Saudi and Lebanese roots — the family three-meal restaurant. Everyone belongs here.

Mitzuba is a delicate Japanese herb (a parsley, quiet and essential, used as garnish across Japanese cuisine). In the story behind this restaurant, Mitzuba was also a young chef in Japan with a poster of Auguste Escoffier (the father of modern French cuisine ) on his bedroom wall, dreaming of Paris from a country that had never sent him there. He spent his evenings reimagining French recipes through Japanese hands.

That is this kitchen. Dinner only, family side; Japanese plates built with French architecture. Plant-forward, precise, and the only restaurant on property that serves beef. If you've been eating well all week and you're considering Wagyu for the last night, you won’t regret it!

Kale arrived at the wellness table as an unlikely superstar - a cruciferous leaf that has quietly taken the culinary world by storm. Breezy Kale lets it be exactly that, without the lecture. A healthy deli on the family side, where the food is genuinely good and the wellness programme loosens its collar slightly. Feeling mischievous? We serve ice cream too…because we’re all about balance!

Chia comes from the Aztec word for oily - which is the seed's way of telling you exactly what it does for the body before you've even ordered. A healthy bar at the Health and Wellness Centre, shared by adults and families. A power juice, a small plate, a moment between sessions. No rush here. Think of it as the comma in the middle of a full day.

Nakeha is the Arabic word for flavour - not just taste, but the specific quality in a dish that stays with you after the meal is over. In the studio, you cook alongside the chefs from each restaurant. Every kitchen on property is represented. Not a class, exactly. More a conversation you have with your hands. You leave with something you can actually make.