Jumeirah Marsa Al Arab has unveiled 1206, the final F&B venue to be revealed as part of the resort’s opening.

Named after the property’s once-hidden room on level four, 1206 offers an ingredient-led dining experience guided by seasonality, sustainability and provenance.

Rooted in the traditions of British cooking and centuries of culinary exchange, from French and Mediterranean to Scandinavian influences, the dishes are approached with restraint, allowing the character of each ingredient to take centre stage.

At the helm is Head Chef Stephanie Haywood, whose career spans Michelin-starred restaurants across the UK, Scandinavia and the GCC. Raised in Sussex, England, Haywood developed an early appreciation for the connection between land, produce and the dining table. Her experience spans disciplines including fermentation and foraging, as well as butchery and open-fire cooking.

At 1206, the menu is guided by its ingredients and built around high-quality, responsibly sourced produce, with close partnerships with local farms. Vegetables hold equal importance to protein, while whole-ingredient cooking defines the kitchen’s ethos. Bones and offcuts are transformed into broths, sauces and stocks, while fermentation, curing and slow cooking are applied with purpose.

An expression of this philosophy is a signature langoustine preparation. The tail forms the centre of the plate, the shells are transformed into a bisque, while the offcuts are incorporated into the beverage programme and the remaining elements are returned to the soil of the terrace’s herb garden, completing a continuous cycle of use and renewal.

A living expression of British garden-led traditions, the terrace garden supplies fresh herbs, greens and botanicals that move directly into dishes and botanical-led cocktails. This considered approach extends to the wine list, which spotlights small producers and grower Champagne, with a focus on sustainable and low-intervention winemaking.

Designed by AvroKO, 1206’s interiors are shaped by warm, earthy tones and inspired by Levantine coastal architecture, complemented by an expansive terrace. Carved marble surfaces, handcrafted textures and custom feature cabinetry sit alongside herbal displays and garden-integrated joinery, reflecting the connection between nature and technique that defines the cuisine.