Jumeirah Marsa Al Arab unveils 1206, a contemporary dining destination opening on 30 October, and the final venue to be revealed as part of the resort’s opening story. Named after the property’s once-hidden room on level four, 1206 offers aningredient-led dining experience framed by uninterrupted horizon views stretching from Jumeirah Burj Al Arab to Burj Khalifa.
Positioned as a distinctive addition to the region’s evolving fine dining landscape, 1206 is guided by seasonality, sustainability and provenance. Rooted in traditions of British cooking and centuries of culinary exchange, from French and Mediterranean to Scandinavian influences, the dishes are approached with restraint and precision, allowing the character of each ingredient to take centre stage.
At the helm is Head Chef Stephanie Haywood, whose career spans some of the most respected Michelin-starred restaurants across the UK, Scandinavia and the GCC. Chef Haywood was raised in the countryside of Sussex, England, and from an early age, she developed a profound appreciation for the connection between land, produce, and the dining table, shaping the foundation of her culinary philosophy. Through these experiences, Chef Haywood developed a mastery of disciplines ranging from fermentation and foraging to butchery and open-fire cooking. At 1206, she translates this culinary rigour into a contemporary expression where technique serves flavour, and simplicity demands precision.
The menu is guided by its ingredients and built around high-quality, responsibly sourced produce, prioritising close partnerships with local farms. Vegetables hold equal importance to protein, forming a substantial and dynamic part of the offering. Whole-ingredient cooking defines the kitchen’s ethos, with every element valued and used to its fullest. Bones and offcuts are transformed into layered broths, sauces, and stocks, while fermentation, curing and slow cooking are applied with purpose to unlock depth, texture and complexity of flavour, preserving the natural character of the produce.
An expression of 1206’s whole-ingredient philosophy is its signature langoustine preparation, where a single ingredient is followed from kitchen to bar to garden. The tail forms the centre of the plate, the shells are transformed into a bisque, while the offcuts are integrated 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 also supplies fresh herbs, greens and botanicals that move directly into dishes and botanical-led cocktails. This same considered approach extends to the wine list, which spotlights small producers and grower Champagnes, with a focus on sustainable and low-intervention winemaking.
Designed by internationally renowned studio AvroKO, 1206’s interiors are shaped by warm, earthy tones and refined craftsmanship inspired by Levantine coastal architecture, complemented by an expansive terrace. Carved marble surfaces, handcrafted textures, and custom feature cabinetry create a tactile, layered environment. Herbal displays and garden-integrated joinery blur the boundaries between kitchen, terrace, and landscape, reflecting the connection between nature and technique that defines the cuisine.
With its considered approach to provenance and whole-ingredient cooking, 1206 completes Jumeirah Marsa Al Arab’s culinary collection, bringing a new expression of contemporary dining to the resort.
Hours of Operation
Tuesday to Saturday, 18:00 – 23:00
For Information: 1206 | Contemporary Restaurant in Dubai
Instagram: @1206.Dubai
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