Be prepared for a culinary adventure that has landed in Edinburgh with a bang. Following the huge success of Six by Nico Glasgow, Six by Nico Edinburgh opened it’s doors this month with an Edinburgh version of their most successful menu ‘The Chippie‘ – The Salt & Sauce Edition.
Six by Nico features themed six course tasting menus that reinvent themselves every six weeks (so you better be quick if you want to catch ‘The Chippie‘ – new theme ‘Cooking Wonka’ starts on 13th May. Themes are based upon different places, memories and ideas – previous themes at the Glasgow restaurant have included ‘Childhood‘,’Illusion‘, ‘Route 66‘, ‘New York‘ and ‘Disney‘. New menus will be published two weeks in advance of the next theme being rolled out from the kitchens.
The menu can be chosen with or without paired wines for each of the six courses. It is a set £28 for the six courses and additional £25 for matching wines. There is a drinks menu if you prefer to choose your drinks a la carte.
Aperitif & Snacks
EDINBURGH SEASIDE GIN & FISH FINGERS
If, like me, your guest keeps you waiting for 30 minutes (I’m looking at you Zachary Daines) then why not treat yourself to a little starter. An Edinburgh Seaside Gin and tonic with samphire, and Fish Fingers of salt cod brandade, chippie Sauce and marinated olives.
THE CHIPPIE
CHIPS AND CHEESE
Not like the chips & cheese you may know as a post night-out snack. This delicious dish was actually one of my favourites. The parmesan espuma was so rich and satisfyingly tasty with crisp potato hiding below to bring texture. I didn’t really get the flavour of the curry oil but Zack did and loved it. What a start!
SCAMPI
Course two was beautifully crunchy coated Scrabster Monkfish cheek with pea ketchup, herb pesto and bergamot sauce.
Paired with: Picpoul de Pinet AOP, Mas de Daumas-Gassac
STEAK PIE
Course three did not let the menu down, a take on the traditional chippie Steak Pie. The slow cooked Speyside beef shin with caramelised onion & red wine sauce was mouth-wateringly good.
Paired with: Chianti Colli Sensesi, Bichi Borghesi
FISH SUPPER
Not your average fish & chips. Shetland Cod with beer emulsion, pickled mussels (these don’t sound appetising but we both loved them), confit fennel and samphire.
Paired with: Cremant de Limoux, Bruno Bouche, Languedoc France.
SMOKED SAUSAGE
The most dramatic dish of the menu, arriving at your table in encased in a glass dome filled with smoke. It’s great fun to watch this being made on the live kitchen TV screens in the restaurant. The course is unveiled through a curtain of smoke at your table. Ayrshire pork with salt baked celeriac and caramelised apple.
Paired with: Chateau Amour, Gilles Rambaud, Bordeaux.
DEEP FRIED MARS BAR
I admit I have tried the Cafe Piccante deep fried mars bar (Zack made me do it), I didn’t love it. Six by Nico’s on the other hand was my kind of dessert. Chocolate sorbets with crunchy biscuit crumbs, caramilla nougat and orange. Personally, I would have preferred it without the orange but I don’t have a love affair with fruit and chocolate desserts.
Paired with: Night Cap Perfect Pair – Irn Bru & Butter Washed Fino Sherry.
At only £28 for a six-course menu, we will definitely be back to try out the future themes. In fact, I think I’ll take standing reservation for each new theme. Dining at Six by Nico was not only a fun dining experience, it was delicious fine-dining food at great value.
There’s only two weeks left to try this menu so make sure you get booked in:
97 Hanover Street
Edinburgh
EH2 1DJ
0131 225 5050
