We may not be able to go to our local and scoff salmon oil-infused burrata, or taste delectable dofenoir potatoes. We can however pick back over those meals that made early 2020 really special. Welcome to my Restaurant Rewind Series.
Over the next few weeks, I plan to praise some of the glorious places I have had the privilege of eating at this year. The series will be mainly based in Manchester and London.
First of the places I want to gush about in this Restaurant Rewind series is Six By Nico. A ballsy rotating six-course tasting menu on a sweet budget; Six By Nico brings you stylised class in a casual dining setting. With branches in London, Liverpool, Manchester, Belfast, Glasgow and Edinburgh – there is a story nearby for you to try.
Every six weeks, Six By Nico changes tack. We have had a Mad Hatter’s Tea Party and a one-way trip to New York City, but their menu featuring 2019’s best dishes came top-trumps for Jordan and I this Valentine’s Day. We set up camp at their Manchester site and Jesus was it good!
Expect deliciously fast-service which comes second only to the food at Six By Nico . An eclectic range of six dishes (£29) are swiftly brought one-by-one to your table. Each is explained exuberantly before being carefully paired with a glass of white or red if you opt for the wine flight (£26). Taste; savour; enjoy; drink; finish; ready for the next round.
What makes Six By Nico exciting is its accessibility. You do not need to cancel your weekly Sainsbury’s haul, or wonder whether you really do need Spotify this month. The portions are generous, and the optional wine flight is a sheer exhilarating taste sensation. They cater for both meat eaters and vegetarians – having a similar variation of their menu on offer for the latter.
Below, I have included the menu which we ate in February, the vegetarian Best Of 2019, along with the wines.
Course 1 – Bombas
Monte Enebro Bombas | Smoked Tomato Compote | Aioli
Course 2 – Butternut Squash Spring Roll
(Wine: Sepp Moser, Classic Gruner Veltliner, Austria)
Thai Green Sauce | Charred Sweetcorn | Pickled Shimiji Mushroom
Course 3 – Paella Blanco
(Wine: Kloovenburg, The Gatekeeper Red, South Africa)
Aged Manchego / Fino Sherry / King Oyster Mushroom
Course 4 – Milan
(Wine: Kloovenburg, The Gatekeeper White, South Africa)
Ricotta Agnolotti / Peperonata / Aubergine Caviar / Green Olive Salsa Verde
Course 5 – Penang Tofu
(Wine: Uggiano, ‘La Scoperta’ Chianti Riserva, Italy)
Sweet Potato / Papaya & Peanut Salad / Coriander Emulsion
Course 6 – Deep Fried Mars Bar
(Wine: Errazuriz, Late Harvest Sauvignon, Chile)
Caramelia Chocolate Mousse / Orange Sorbet / Cocoa Nib