Six by Nico were kind enough to invite us back to review their magical ‘Miracle On’ menu and it certainly did not disappoint.
The menu is an extravagant take on the nostalgic larder that we love to devour come the Christmas period.
And Six by Nico say that this year’s festive tasting menu has been made even more special after missing out on a proper Christmas in 2020.
On our arrival we were again warmly welcomed by the staff who remembered us (my partner Cathy and I) from the last time we had dined there.
There is a real going to your favourite aunty’s feel about Six by Nico - except I doubt your aunt Agnes can cook as well as Nico’s chef’s.
The warmth shown by the staff is really endearing and it puts people like myself, who are not used to fine dining, at ease, you are certainly made to feel as though you belong.
All in all you are offered a six course tasting menu with the options for additional snacks to get yourself warmed up.
The tasting menu is priced at £32 with snacks at £5pp.
Both can be paired with beverages as the tasting menu is accompanied by a matching wine menu for £27 and the snacks can be washed down with an aperitif at £7.50.
And being the gluttonous, ravenous pigs that we are, we decided to take the lot, like in that scene in the Philosopher’s Stone when Harry buys all the sweets from the trolley - I always think I’d have been raging with Potter if I was a wizard after some Bertie Bott’s beans.
But unfortunately we were unable to have the aperitif as they had run out - it is worthwhile noting we were dining at 9pm, so completely understandable.
Nonetheless, the pigs in blankets, which were made up of smoked ham hough and pancetta ballotine with some festive spiced chicken butter with sourdough bread were served for the snack. We only ordered one as after all it is the season of sharing and it was absolutely delicious.
Although I am convinced that anyone who turns their nose up at a pig in a blanket is most likely a serial killer, well…or a vegan.
The first up from the ‘Miracle On’ menu was ‘Memories of a Christmas Market’ - smoked sausage and onion compote with crispy potato, gherkins and pickled shallots. The little pickled shallots were the one that did this for me, absolutely delicious and the smoked sausage punches through like a Deontay Wilder haymaker.
Next up was the ‘Partridge in a Pear Tree’ - partridge duck and chicken boudin with haricot bean, pickled walnut and salsify. I never even knew the haricot bean existed until I came to Six by Nico and how thankful I am for the introduction. It was banging. A Valone Negroamra Apassimento from Puglia Italy was the beverage to accompany our meal, which was great news considering red wine never lasts long in front of me before it is down in the belly.
Third up is the ‘Who Doesn’t Like Brussels Sprouts?’ - Chanterelle mushroom with sprout tops, ewes cheese royale, confit egg and fermented black garlic. Now we are both essentially carnivores, so we feared the worst when we saw the lack of meat on offer. But there was no cause for concern as the dish was an absolute treat and may have converted me to vegetarianism! Ok probably not.
An Aqualine Sauvignon Blanc from the Cape of Good Hope in South Africa was used to wash down the meal and I’d say it was ok, not great, but ok.
Fourth up was the Smoked Salmon Blinis - smoked salmon with celeriac, queen kale, granny smith apples, smoked caviar and potato bikini foam. Now this was fancy and by golly it tasted it. I’m a huge fan of cooking with apples so it was nice to see them introduced in a fish dish. The foam is a lovely touch but I always feel like someone has got a bit of the fairy liquid on the plate. It also has to be the first time someone from Cleri has tried caviar - one for the Guiness record books.
The Domaine des Terraux Bourgogne Chardonnay from the Burgundy region of France was good and was a perfect match for the dish but again white wine just reminds me of pre-drinking at uni…cue the Vietnam style flashbacks.
The last of the mains was the ‘Festive Fun and Game’ - haunch of venison, game pie, Jerusalem artichoke, toasted hazelnut emulsion and sherry jus. Best till last to be honest. I’m unsure of the holy credentials of the artichoke but it did feel very fitting and its inclusion is the way that baby Jesus would have wanted it. The venison was juicy and the jus I could’ve loaded into a jug and poured it directly into my belly.
There was a Chateau Jamard Belcour, Lussac St Emilian from Bordeaux France with the venison and it was the perfect match. Although I was left wondering if a pairing with the renowned Buckfast tonic could also have worked?
The dessert was ‘Buche De Noel’ - Dulce de Leche Mousseline with sour cherry, white glacage, hazelnut and chocolate aero. Much like Mussolini’s trains, the dessert came on time and didn’t last long.
This came with a Krohn Lagrima white port from Portugal. The last time I had a port was sitting on a plane to Ayia Napa with about 50 other Craigmount students. This experience was classier, more enjoyable and didn’t come before two weeks of regret, so it is a win for me.
It is also worth shouting out our lovely waiter Skye as well as Emma who made us feel at home.
Chef Nico Simeone on the festive menu said: "Nothing will stop us all from having a fun-filled Christmas this year, and I think we all appreciate festivities more than ever.
“Most of us are familiar with the traditional Christmas lunch and all the trimmings but this December, our team at Six by Nico wanted to bring the magic of Christmas nostalgia to the plate with our 'Miracle On' menu and create the perfect Christmas dining experience for all of our customers".
Diners can book a table for 'Miracle On' now. Six by Nico is open from midday, Monday through to Sunday, and each six-course menu will be available from noon.
The menu will be priced at £32 per person with the option to enjoy an expertly selected wine pairing for an additional £27 at each Scottish restaurant location.
As ever, there is a vegetarian alternative available for every course.
'Miracle On' will run in Glasgow Finnieston, Glasgow Southside and Edinburgh City Centre from Monday December 13 until Sunday January 9 2022.
