The Bite Magazine - Spring/Summer 2020 - Issue 27

bite cuisine brioche with charred gem and burnt onion jus; and Fish Finger combined sea trout, sesame, avocado, and radish. The culinary tour of New York, a celebration of the vi- sionary culture and elegant grandeur of ‘The City That Never Sleeps', saw Six by Nico present six delicious choic- es on which they put their “unique twist on some of the iconic flavours and features that make New York, New York.” These included Bagel with smoked salmon royale, dill pickle, and cream cheese which sounds absolutely dreamy, as is the Buffalo Chicken with confit chicken, gorgonzola mousse, and pickled celery. Eggs Benedict, one of my brunch favourites, was made with slow-cooked egg, miso, and brown butter hollan- daise, and smoked ham hough. Perhaps the best Codfa- ther you will ever taste consisted of Shetland cod, freg- ola pasta, Trapanese pesto, and Reuben Sandwich filled with 24 hours brisket, smoked barley risotto, and Russian dressing. To finish it off, the Big Apple dessert was created with delicious New York cheesecake, granola, and lemon curd. Vietnamese Street Food would have charmed my palate with its menu of Spring Roll in rice paper with crayfish and crab, and Vietnamese herbs; Cháo Vit, a rice porridge with duck, peanut, and mooli (radish); Sea Bream with rice noodles, mango, and squid; Pho with chicken noo- dles, tiger prawn, and aromatic broth; and Claypot Pork Belly with pak choi (cabbage), water chestnut, coconut rice, and pineapple. All these were finished with Viet- namese Coffee served with condensed milk, coffee cake, pandang, and palm sugar. Imagine going back to the 1970s, the decade of peace, love, and bellbottoms and reliving some of the amazing dishes of that era. Guests who experienced this menu were taken on a psychedelic culinary journey like no other, and transported through the decade of disco with each dish. On the menu was Spam & Mash with potato espuma, smoked ham hough, and pickled mustard seed; and Prawn Cocktail served with tiger prawn, baby gem ketchup, tomato, and shellfish Marie Rose. The Chicken Kiev consisted of black garlic emulsion, pea pesto, and rainbow radish; while Salmon Tikka Masala was served with onion bhaji, caramelised cauliflower, and lime gel - a very interesting change to the normal chicken or lamb tikka masala; and Duck a L’Orange was very ex- otic with confit duck, aromatic carrot, and orange puree. To finalise this trip down memory lane, Six by Nico made the unforgettable Trifle, this time with summer berries, saffron, almond sponge, and whipped creme fraiche. If Simeone had prepared a meal for the Mad Hatter in his day, he and his guests would have enjoyed a delightful tea party that would satisfy them greatly. The first half of the six-course meal would have comprised of Eat Me, Drink Me, mushroom consommé with parmesan and truffle empire biscuit; Cheshire Copy Cat with chicken liver par- fait, orange jelly, and toasted sourdough; and Steak Tar- tare with goats cheese pannacotta, green olive tapenade, tomato tartare, and ‘yogurt yolk’. After a short interval and several cups of teas, the diners would then indulge in the second half of this magnificent feast with Checkmate, sole with black garlic emulsion, cauliflower, and lemon verbena foam; and Off With His Head, pork fillet with head croquette, black pudding, roasted carrot, and spiced prune. Finally, the Queen of