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Six by Nico announces sixth menu concept

The popular Finnieston pop up has released information on its sixth (and possibly final) menu, and it sounds delicious

Published: September 29, 2017
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Opened in March this year, Six by Nico is chef Nico Simeone’s second restaurant in Glasgow.

Operating as a six week pop up, each concept has a tasting menu based around a theme with a modern take on the chippie, childhood favourites, American classics and an intriguing selection in Illusion having been served up so far.

https://www.instagram.com/p/BZlTq0jFIVO/?taken-by=sixbynico

Simeone says about his innovative culinary venture: “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.”

https://www.instagram.com/p/BXgF24Jljqe/?taken-by=sixbynico

Next month sees the sixth menu being served, which may possibly be the last six week pop up for the restaurant.

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With details just released on Six by Nico's social media, the sixth concept, Forest, was accompanied by a teaser video and described as: "The Forest is a celebration of foraging and nature.

"As we embarked on an adventure into the Scottish Highlands and the surrounding forestry, we felt a sense of mystery and an escapism from reality.

"Forgive the cliche but the tranquility lures you deeper and deeper into the darkness where you are blessed with patches of wild mushrooms & berries; trickling streams and waterfalls and unique Scottish wildlife.

"The Forest is waiting..."

Forest will be served from the 10th of October. To book, find out more or see the menu, click here.

Known for cake making, experimental jam recipes, Champagne and gin drinking (and the inability to cook Gnocchi), Rosalind writes for The Scotsman on all things food and drink related.

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