Renowned Scots-Italian chef and founder of the acclaimed 111 by Nico, Nico Simeone, is set to launch his second restaurant in Glasgow, Six by Nico.

The new restaurant will be a nexus for a series of “carefully curated and constantly evolving restaurant concepts”.

Located in the thriving Finnieston area of the city, the new eatery will serve a brand new six-course tasting-menu – each one themed upon a different place, memory or idea.

Drawing global inspiration from places such as the fish markets of Aberdeen to the vineyards of South America, the team will combine different ingredients, flavours, and dishes, to bring their memories to life.

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Using food as a narrative, each menu will tell a different story, taking guests on a new and exciting journey each time they visit.

New menus will remain secret and only be published two-weeks prior to the launch of each new concept.

Running from Tuesday 14th March to Sunday 23rd April, ‘The Chippie’ will be the first in the series and will aim to showcase the ‘Best of British’ flavours for which the United Kingdom is famed for worldwide.

The team say it will be a “nostalgic nod to the past”, with six dishes based on the classics found in your traditional Fish and Chip shop – each one re-imagined and re-created with a contemporary twist.

And yes, even the now infamous deep fried Mars Bar will be making an appearance.

The Chippie Menu:

Chips & Cheese – crisp potato cannelloni with crowdie mousse

Scampi – Scrabster monkfish cheek, squid ink and herb emulsion

Steak Pie – Speyside beef shin, onion choucroute and brioche

Special Fish – Shetland cod with sea vegetable, pickled mussels and taramasalata

Smoked Sausage – Ayrshire pork with black pudding, apple and celeriac

Deep Fried Mars Bar – salted caramel, chocolate nougat, malt parfait

Open from midday, Tuesday through to Sunday, each six-course menu will be available from noon to night.

The menu will be priced at £25 per person and diners will have the option to enjoy an expertly selected wine pairing for an additional £25.

An extensive selection of world wines (served by the glass and bottle) and local beers will also be available, as well as a list of specialty signatures drinks.

Vegetarians will also be catered for with an exclusive version of the ‘Chippie’ menu, while all other dietary requirements (i.e. Vegan, Dairy Free etc) can be accommodated in advance.

Simeone, who is excited to be launching his new innovative culinary venture, describing it as a real passion project, said: “It is the first of its kind in Glasgow and one that we hope will add to the appeal of the already burgeoning restaurant scene in Finnieston.

“The concept was born from our team’s love of experimenting with new ingredients and developing and creating new dishes. By challenging ourselves to do this every six-weeks we feel we have created the perfect recipe for an exciting epicurean adventure for not just our diners, but our team too.”

Split over two floors, the main restaurant upstairs will showcase an open-plan kitchen, so that guest are able to see the chefs at work.

An intimate venue with forty covers, the restaurant will boast a minimal design, starkly contrasted by grand fixtures and fittings and atmospheric mood lighting.

About The Author

Sean Murphy

Driven by a passion for all things whisky-related, Sean writes for The Scotsman extensively on the subject. He can also sometimes be found behind the bar at the world famous Potstill bar in Glasgow where he continues to enhance his whisky knowledge built up over six years advising customers from all over the world on the wonders of our national drink.

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