Six by Nico restaurants will bring childhood confectionery dreams to life in a culinary feast that will even impress Veruca Salt, and now you can see the menu items before the launch next week

As revealed last week, Six by Nico’s latest six course tasting menu has a Willy Wonka and the Chocolate Factory theme.

Wonka

Picture: chocolate river – chicken chorizo popcor, supplied

And now fans of the restaurant, which opened its doors in Edinburgh in March following huge success in Glasgow, can see what they’ll be dining on.

Wonka

Picture: the duck sweetie jar, supplied

The restaurant concept that creates a new menu every six weeks has gone through a number of themes since opening their first restaurant site in Glasgow’s Finnieston area last year, from Childhood to Forest and Illusion to Disney but now, for the first time, guests at both city locations will soon be able to enjoy the same menu.

Wonka

Picture: the reverse cheese board, supplied

Chef Nico Simeone and his team invite guests to re-live those childhood fantasies by entering into the wonderful world of Roald Dahl’s chocolate factory with the Wonka theme menu kicking off at both Six by Nico restaurants in Glasgow and Edinburgh on Tuesday May 15th.

Wonka

Picture: beetroot dib dab, supplied

The new six course tasting menu includes a reverse cheese board; duck sweetie jar; beetroot dib dab; cod blackjack with Shetland squid, liquorice and cauliflower; cornfed chicken with chorizo popcorn, candied olive and mole poblano sauce and – of course – a dessert made famous by the movie, ‘The Wonka Bar’ with cherry parfait and peanut butter cheesecake.

Wonka

Picture: cod blackjack with charred cauliflower, supplied

And it wouldn’t be Wonka without unwrapping a golden ticket with six lucky winning tickets to be found inside Nico’s Wonka Bar dessert.

Wonka

Picture: Six by Nico’s Wonka Bar, supplied

The tasting menu is priced at £28 per person in both cities, with a £25 additional drink pairing option available.

About The Author

Rosalind Erskine

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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