REVIEW: Six by Nico, Edinburgh.

-

Hello fellow food lovers!

If you follow me on Instagram,  you may have seen that I recently visited Six by Nico in Edinburgh for their 'Sicily' menu.

I've been very intrigued by this restaurant ever since it opened. I really admire Chef Nico for pushing the boundaries with great concepts and challenging himself to a new six course menu every six weeks.

First things first, I just wanted you all to get a sense of the table setting. Its minimal and no fuss.

The 'Menu'. You're given the option of the regular and vegetarian menu. Any regular course can also be swapped for the equivalent vegetarian course if you would prefer.

Each guest is also gifted a postcard. This view is, of course, of Sicily with Mt Etna in the background.

On the reverse side of the postcard is a copy of the menu. I loved this as you get to look back at each course/look forward to the next. A nice little keepsake. 
This display was above our table and comprised of the menus that Chef Nico has done to date. I'm gutted I missed the Vietnamese one! I hope that will feature in their Edinburgh restaurant.

OK, on to the food!

Course 1: Arancini Tricolore
Spinach & Gorgonzola / Red Pepper & Smoked Mozzarella / Cacio e Pepe



Finger food! 
A very interesting way of starting the meal. These little breaded fried rice balls came out in place of your amuse-bouche. These were good but it dint blow me away. It was well done and is the level of food you would expect from this kind of restaurant.


Course 2: Melanzana 
Slow Cooked Aubergine / House Made Ricotta / Trapenese Pesto


I love aubergine so I was really looking forward to this dish. The aubergine (although it looks a little charred here) was cooked well and soft all the way through. The Trapenese pesto was bursting with deep rich tomato flavours and, to be honest, this is my preferred choice compared to the basil and pine nut version. The ricotta added another creamy element to this dish that you dint think was needed but who can say no to cheese?!

Course 3:Bistecca Di Tonno
Seared Tuna / Puttanesca / Caper & Rasisin Puree


The tuna was so delicious. Seared to perfection with no hints of fishiness at all whatsoever. The Puttanesca has some of my all-time favourite ingredients such as garlic, capers, anchovies, tomatoes and olives, and it paired so well with the clean taste of the tuna. The puree really elevated the taste of the Puttanesca and just although a really good dish.

Course 4: Pappardelle Ragu
Saffron Pappardelle / Ox Cheek Ragu / Parmigiano Reggiano


Freshly made and perfectly cooked Pappardelle pasta with slow cooked Ox Cheek ragu and Parmesan  crisp! This dish had all the makings to be a great dish but for me it lacked something. Don't get me wrong, it tasted great, I just expected a little more. 

Course 5: Fileto Di Maiale
Pork Fillet and Sausage / Orange & Pistachio Dressing / Braised Fennel


This had to be the most tender piece of pork fillet I have ever had. The pork was still pink in colour but did not taste at all gamey or off-putting. The creamy sauce with capers and gherkins were so so tasty! My absolute kind of dish. The orange slice provided freshness and really lifts the dish. Overall, thoroughly enjoyed this course. 

Course 6: Limone Siciliano
Sicilian Lemon Tart / Whipped Creme Fraiche / Candied Rosemary


BEST LEMON TART EVER. Can I leave it at that?
The balance of acidity and sweetness in the lemon curd was just amazing. The creme fraiche, again, added this creamy aspect to the dish that I didn't think I needed but, boy, it was good. The little tea cup held a Mint Granita which was just heaven. 
Everything on that plate served a purpose and brought forward different elements of taste that resulted in the perfect dessert. 

Have you been to Six by Nico? Or 111 by Nico? What are your thoughts?

Love,
Chalita


Location: Dundee, UK

Comments

Post a Comment

Popular posts from this blog

REVIEW: Chizuru Tei, Edinburgh.

-
Image
Hello fellow food lovers! Welcome to the first blog post on Sashimi With Me! This is going to be a food/restaurant review of a new-ish Japanese restaurant in the Haymarket area of Edinburgh called Chizuru Tei. When you first walk in, theres a cosy, family run feeling to the restaurant where dad was in the open kitchen, mum and sons were out on the restaurant floor. Yaki Tori (4 piece - £4.50), S&P Soft Shell Crab (£6.00) For starters, Colin (my boyfriend) and I ordered Yaki Tori , Spicy Salt and Pepper Soft Shell Crab, and Hot and Sour soup (not pictured - soz, I forgot!). The Yaki Tori (chicken skewers) were tender, coated in a wonderfully sweet/salty teriyaki-type sauce. When I say 'tender', I MEAN TENDER. To the point where Colin said 'they're too soft' almost like they weren't cooked properly. I get what he means but I still liked them.  The Soft Shell Crab were proper nuggets of crab! I was surprised as most places are batter...
Read more

REVIEW: Castlehill, Dundee.

-
Image
Hello fellow food lovers! Lets talk fine dining, shall we? Personally, Castlehill is one of my favourite restaurants in Dundee. Its fine dining but its not over the top. It has a relaxed atmosphere and the food is just 👌.  The menu is seasonal which I love as it allows the chefs to really utilise produce at their peak and it means the menu is ever changing.  I'm sorry if the pictures are not of great quality as everything was taken on my iPhone and not my Canon M100. Hopefully you will still enjoy this post. Here is the dinner menu.  Here you can see the options for each course as well as the prices and any supplementary charges. Amuse-bouche: S moked Salmon with Cucumber Jelly and Pickled Cauliflower.   You are given an 'Amuse-bouche' to kick start the meal as a way to showcase the chefs ability and style of cooking. This was small but packed full of flavour! Who knew pickled cauliflower would taste so damn good! Bread: Tomato and...
Read more