Six by Nico
Menu with Prices in the UK

The complete iconic 6-course tasting experience recreating nostalgic British fish-and-chip classics with refined modern gastronomic technique (£48.00 in London/Oxford).

Crisp layered potato terrine, Isle of Mull cheddar velouté, pickled mustard seeds, and garden chive oil (served as Course 1 of 6).

Crispy panko langoustine tail, crushed peas, emulsion of wild garlic, caper berries, and preserved lemon (served as Course 2 of 6).

24-hour slow-cooked Speyside beef shin, puff pastry tuile, roasted baby onion, charred carrot, and bone marrow beef jus (served as Course 3 of 6).

Pan-seared North Sea cod loin, salt-and-vinegar potato rösti, minted pea purée, pickled red pearl onions, and light beer batter scratchings (served as Course 4 of 6).

Ayrshire pork and leek smoked sausage, black pudding crumb, Bramley apple purée, and grain mustard glaze (served as Course 5 of 6).

Decadent dark chocolate pavé, salted caramel nougat center, malted barley ice cream, and crisp golden tempura batter crumb (served as Course 6 of 6).

The parallel plant-focused 6-course tasting menu crafted with equal complexity and seasonal British ingredients (£48.00 in London/Oxford).

Layered potato terrine, Isle of Mull cheddar velouté, pickled mustard seeds, and fresh garden chive oil.

Golden crisp spiced cauliflower florets, crushed garden peas, caperberry emulsion, and sea herbs.

Braised celeriac and wild forest mushrooms in a flaky puff pastry crown with roasted baby onions and truffle jus.

Crisp tempura halloumi, salt-and-vinegar potato rösti, minted pea purée, pickled pearl onions, and vinegar salt.

House smoked herb sausage, caramelized onion purée, tart Bramley apple gel, and grain mustard glaze.

Dark chocolate ganache, malted nougatine, salted caramel, and malted barley ice cream.

Six-course Italian coastal tasting voyage celebrating sun-ripened lemons, coastal seafood, and handmade pasta (£48.00 in London/Oxford).

Campanian buffalo mozzarella, charred black fig, toasted pine nuts, aged Modena balsamic, and basil emulsion.

Delicate raw kingfish slices cured with Sorrento lemon, green olive tapenade, fennel pollen, and cold-pressed olive oil.

Hand-pinched pasta parcels stuffed with roasted pumpkin, sage brown butter, crisp sage leaves, and 24-month aged Parmigiano Reggiano.

Crisp-skinned Mediterranean sea bass fillet, Sicilian caponata of aubergine, saffron potato foam, and caper dressing.

Crisp rolled herb-stuffed pork belly, braised fennel, roasted garlic polenta, and rich rosemary roasting pan jus.

Sorrento lemon sponge dome, limoncello curd, candied citrus peel, whipped mascarpone, and basil sorbet.

Six-course Japanese gastronomic odyssey capturing Tokyo street stalls and elevated Kaiseki traditions (£48.00 in London/Oxford).

Crispy marinated chicken thigh, togarashi spice, pickled daikon radish, and yuzu kosho mayonnaise.

Melt-in-mouth braised pork belly, rich smoked bonito dashi broth, spring onion oil, and cured quail egg.

Scottish Loch Duart salmon tartare, crispy sushi rice cake, avocado purée, and white soy dressing.

Sweet Saikyo miso-marinated cod, charred baby pak choi, ginger-infused dashi foam, and sesame tuile.

Panko-crumbed Wagyu beef rump cutlet, rich tonkatsu sauce, Japanese milk bread crumb, and shredded cabbage slaw.

Ceremonial Uji matcha ganache tart, black sesame tuile, and sweet toasted rice ice cream.

Freshly baked warm rustic sourdough boule served with whipped Scottish sea salt cultured butter and black garlic tapenade.

Two golden fried panko-crumbed croquettes filled with molten three-cheese macaroni, served with truffle emulsion.

Slow-braised British ham hock rolled in crispy crumb, served with Bramley apple and whole grain mustard gel.

Crisp risotto balls filled with aged Parmigiano Reggiano and winter black truffle, served over garlic aioli.

Crispy tempura Scottish oyster, creamed spinach puree, bacon crumb, and champagne emulsion.

Thinly shaved British beef carpaccio on crisp rye croutons with caper mayo and shaved parmesan.

Five sommelier-selected boutique international wine pairings poured alongside courses 2 through 6 (£39.00 in London/Oxford).

Five elite reserve vintages from legendary European and New World terroirs, poured and introduced table-side (£52.00 in London).

A curated pairing of late-bottled vintage Tawny Port and artisanal amaro to conclude the dessert course.

Italicus Rosolio di Bergamotto, Prosecco Superiore, grapefruit bitters, and soda garnished with fresh rosemary.

Edinburgh Rhubarb Gin, Campari, Antica Formula sweet vermouth, and dehydrated blood orange wheel.

Ketel One vodka, authentic Sorrento limoncello, freshly squeezed lemon juice, and citrus sugar rim.

Woodford Reserve bourbon, Demerara syrup, Angostura bitters, torched fresh rosemary sprig, and orange zest.

White peach purée, splash of peach schnapps, topped with chilled Italian Prosecco.

Rye whiskey, Campari, artisanal plum liqueur, and sweet vermouth stirred over a hand-carved ice diamond.

Distilled non-alcoholic botanicals of kelp, sea buckthorn, and olive leaf paired with Fever-Tree Elderflower Tonic and crisp cucumber.

Tart rhubarb cordial, pressed ginger juice, fresh lime, and sparkling soda over crushed ice.

Exotic Japanese yuzu juice, tropical passion fruit purée, mint sprig, and sparkling mineral water.

Italian sparkling natural mineral water bottle.

Tuscan natural spring still mineral water bottle.

Made with natural spring water, botanical oils, and natural quinine.