I can not believe it is 5 days to Christmas! Where has the year gone? I hope you all are in the holiday spirit and looking forward to all the food, wine and family time. I know I am! Finally got a reservation at Six by Nico and today is the day whoop! Whoop!! Not going to lie, we are eating our way through this festive season .. because why not🤷♂️. Let’s just say we really have missed the food scene of our hometown so we are OUT in the streets ha! For lunch we sampled the six course taster menu and 😋! The menu had really simply dishes but with interesting elements / twist that had you like ‘that is soo good’. The snacks of sourdough bread & butter as well as a scotch egg. Firstly, this was no ordinary butter, it was shell fish butter okay? (never had shellfish butter?) but it was dark as charcoal and creamy as creamy intended!
The scotch egg, equally, was no mere scotch egg. It was black pudding scotch egg with piccalilli / rapeseed emulsion and it was just insanely gorgeous! It was layers of flavours, I mean look at it!
I always say, when a chef presents with snacks that whet your appetite, best seat tight, cos you know the menu and the food is going to be epic! Our taster menu started with chips and cheese. Yep, cheese people
The aroma from the cheese though? It was a cheese soup that was creamy and foamy all in one! The parmesan and curry oil emulsion was divine! Interestingly the cheese was not overpowering, and yet intensely flavourful. I also liked how the crisp potato terrine presented like a pork belly ha! Scampi was our second course-breaded looking like a fish cake with peas and dill emulsion. What was really interesting about this course was, when you tried a piece of the scampi with peas, the flavour of the peas was more prevalent making it taste more earthy but when you had just a piece of scampi on it’s own, it was salty and sharp from the dill. If you then sampled the scampi with the pinot grigio it is paired with, you get a different taste and this is why I doubt I will ever tire of tasting menu’s!
Steak pie was the third course and I don’t know about you, but I was expecting well .. a pie! I was wrong! It was a cut of beef shin (cooked for 24 hours) with mushroom, burnt onion ketchup and meaty salsa
accompanied with Malbec Sierra de Plata. 24 hour cooked beef shin, you know that beef shin pulled apart easy peasy! My goodness, it was perfect! Fish supper was the fourth dush with confit fennel, beer emulsion, pickled mussels and served with Branco riserva segredos de sao Miguel wine,
one word – SCRUMPTIOUS! Smoked sausage, the fifth course was a trio of pork, apple, crackling, salted bakes celeriac and choucroute,
saying Neal was extremely happy with this course is putting it mildly ha! Dish number six was deep fried mars bar – chocolate pave, irn bru sorbet
DELISH does not do this course justice. The pudding wine was a rose, a splash of port that elevated the individual elements of this desert! It was a burst of flavour with each bite and sip – intense sweetness and citrus, 👌! Ahh London, I have missed eating in your streets! Thank you Six by Nico for this reminder that the food in London is and will always be fabulous!
Cheers
Ndidi
