The Bite Magazine - Spring/Summer 2020 - Issue 27

bite cuisine Hearts would be aptly served as a dessert with delicious white chocolate mousse, red velvet cake, raspberry, and pecan brittle. Scheduled to open his first London restaurant on Fitzro- via’s Charlotte Street at the end of March 2020 (but de- layed due to the coronavirus pandemic), Simeone planned to unveil his first menu inspired by his Scottish-Italian heritage ‘The Chippie’. A take on the classic British fish and chip shop, the menu would give participants a more excellent experience leaving them pleasantly enchanted. Interestedly, Simeone’s grandparents owned a chip shop which was passed down through two generations. Prepare yourself for a creatively re-imagined six-course meal with an extra contemporary twist, giving you a fun and unexpected dining experience. First on the menu is Chips & Cheese with filo cannelloni, taramasalata, lem- on gel, keta caviar, potato croquette with vinegar powder, brown sauce, parmesan espuma and crisps, and curry oil. Next is Scampi with Scrabster monkfish cheek, wild gar- lic emulsion, gribiche (mayonnaise-style cold egg), peas, and beurre blanc (butter-based sauce for fish dishes). Tuck into Steak Pie with Speyside beef shin, burnt onion ketchup, mushroom duxelles, and ‘meaty salsa’. For Fish Supper, a must-have for fish and seafood lovers, indulge in Shetland cod and pickled mussels, with confit fennel, samphire, and beer emulsion. Smoked Sausage consists of a trio of pork, apple, black pudding, salt-baked celeriac, and choucroute (dressed sauerkraut). Finally, for dessert, you’ll have Deep Fried Mars Bar with caramel chocolate mousse, blood orange sorbet, and cocoa nib. There is also a vegetarian option of Chips & Cheese, Cau- liflower Beignet, Root Vegetable Pie, Halloumi, Cannel- loni, and Deep Fried Mars Bar. Each dish is paired with a bottle of red or white wine at an additional cost, including Villa Nova alvarhino 2018 from Vinho Verde, Portugal with Scampi and Cauliflower Beignet; Hanewald-Schw- erdt Spätburgunder 2018 from Germany with Smoked Sausage and Cannelloni; and Chateau Tirecul La Graviere Monbazillac from France with Deep Fried Mars Bar. Earlier this year, Chef Nico Simeone said, “We are very excited to launch in London with ‘The Chippie’ menu, the first in our series of evolving menus at Six by Nico in Fitz- rovia. Most people are familiar with the tastes and scents of their local chip shop and we wanted to take the idea of the everyday chippie menu and reinvent it to create a playful food experience that guests would recognise and be amazed by. “We can’t wait to bring a completely new offering and dining experience to the London restaurant scene and by challenging ourselves to change our menu and concept theme every six weeks, we feel we have created the perfect recipe for an exciting culinary adventure for not just our diners, but our team too,” he added. So once this coronavirus pandemic is well and truly over, make a note to visit Six by Nico in London and enjoy the culinary experience that will have you dreaming of those dynamic tastes and flavours for many days to come. www.sixbynico.co.uk