Edinburgh Six by Nico to reopen with ‘showstopper’ new menu this month as themed video is released

It’s set to be a ‘showstopper’ menu seasoned with a little bit of mystery, magic and a whole lot of joy…

Wednesday, 14th April 2021, 12:25 pm
Updated Wednesday, 14th April 2021, 1:14 pm

Edinburgh’s Six by Nico restaurant will be reopening its doors on April 26 as lockdown restrictions begin to ease for Scotland's hospitality sector.

Chef Nico Simeone and his team have been inspired by memories of ‘the circus’ experience and hope to turn a meal into a show after a very difficult year.

The restaurant has also released a themed promotional video with a familiar song and specially adapted lyrics which shows off some of their food.

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Chef Nico Simeone and the new desert of peanut butter parfait, rhubarb compote, blood orange and candy floss. Pic: Michael Hunter

The menu

The new six course tasting menu includes ‘waffles and ice cream’ - chicken liver parfait, compressed peach and potato crisp. This will be followed by ‘candy butchers’ - beef carpaccio, burger sauce, aged parmesan and pickled cucumber.

Up next will be ‘the illusionist’ - chicken ballotine, crushed artichoke, brown shrimp, caper and raisin puree. This will be followed by ‘a-crab-atics’ - sole, baby courgette, bergamot gel, crab tortellini and bisque. The ‘greatest show’ will consist of smoked flat iron steak, wild garlic, black truffle emulsion and ox cheek pasty.

The final act ends on a sweet note with ‘the grand finale’ - peanut butter parfait, rhubarb compote, blood orange and candy floss.

Chef Nico Simeone and his team have been inspired by memories of ‘the circus’ experience and hope to turn a meal into a show after a very difficult year. Pic: Michael Hunter.

There will be vegetarian alternatives for each course, too. The 'waffles and ice cream' dish will consist of goats cheese mousse, compressed peach, potato crisp. The 'candy butchers' dish will offer beetroot tartare, burger sauce, aged parmesan and pickled cucumber. 'The illusionist' will consist of herb gnocchi, samphire, crushed artichoke, caper and raisin puree.

The 'a-crab-atics' dish will offer spinach and ricotta cannelloni, smoked tomato compote, baby courgette and tarragon pesto. ‘The greatest show' will include smoked cep Mushroom, black truffle emulsion, crisp king oyster (mushroom) and wild garlic. ‘The grand finale' dessert will be the same as that on the usual menu.

Mr Simeone said his menu will be “full of colourful unpretentious, playful dishes,” adding: “Everybody needs a little extra excitement right now and our team had lots of fun developing and creating this theme as we prepare to reopen our Six by Nico restaurants across the country."

Diners can book a table now for ‘the circus,’ which will be available from Monday, April 26 to Sunday, June 6 at Edinburgh’s Frederick Street restaurant, as well as the eateries in Glasgow’s Finnieston and Southside. The menu will be £32 per person.

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