As we slowly head into autumn, Six by Nico restaurants in Glasgow and Edinburgh are offering the ideal escape with their new menu concept.

Themed around guilty food pleasures, the new Six by Nico six course tasting menu will run from Tuesday 20 August until Sunday 29 September.

In honour of those guilty pleasures and, in some cases, drunk food choices, the new menu is inspired by our less than refined comfort food go-to items.

The new menu includes: Chippie Chips – pomme Anna, black garlic emulsion, pickled onion and Ewes cheese; Beans on Toast – crisp Monkfish cheek served with snow peas, broad bean pesto, hazelnut emulsion, picked quail egg and brown crab toast; Krispy Fried Chicken – pressed leg terrine with tomato ketchup, green tomato vierge and crispy hot wing and Kentucky sauce and finally, a dessert of Nutella – chocolate and praline cremeux, passionfruit and mango espuma and hazelnut and spelt waffle.

Six by Nico new menu

Picture: Chef Nico Simeone

Chef Nico Simeone said: “Eating good food is one of life’s greatest pleasures and with Guilty Pleasures we invite our guests to take a walk down a delicious, greasy memory lane.

“From ‘junk food’ favourites we can’t live without to pleasure foods that we feel ashamed to eat, our new six course menu is packed with food that we all secretly love”. 

Bookings for guilty pleasures are being taken now for Hanover Street in Edinburgh and Finnieston in Glasgow, and each six-course menu will be available from noon to night. 

The menu is priced at £29 per person with the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £26 at each restaurant.

As ever, there is a vegetarian alternative available for every course, as well as inspired snacks to start with.

What diners can expect

As always, Six by Nico is busy even on a weekday but diners can look forward to swift, efficient and knowledgeable service and a memorable meal.

The snacks on the Guilty Pleasures menu consist of a small plate of moreish Gordal olives and two slices of fresh sourdough served with chicken fat butter.

The aperitif drink is spiced rum and apple juice – refreshing and delicious if a bit too easy to drink.

We went for the meat menu, with one veggie substitute for the lamb kebab main.

Dishes on the vegetarian menu include: Beans on toast – sweet potato and feta beignet, snow peas, broad bean pesto, hazelnut emulsion, pickled quail egg and sourdough wafer; Cauliflower steak – caramelised cauliflower, caper and raisin puree, onion bhaji, goan curry and the lamb substitute, spiced Halloumi, roasted onion and rose harissa, choucroute.

Each course was served quickly, with no unnecessary wait between courses (unless required between the last main and dessert), and each was given a short explanation by the helpful staff.

Our favourite was the Chippie Chip starter, which may be small but packed a huge flavour punch – managing to taste just like its namesake despite not having seen the inside of a chip shop.

Dessert was also a highlight, and more fruity that expected. Light and fluffy waffles accompanied a hazelnut chocolate cream served with  mango and hazelnuts and topped with a fruity foam. Delicious and, if anything, we could have had more chocolate, hazelnut cream.

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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