FOOD - LIFESTYLE

Restaurant Review: Six By Nico Belfast

I was very kindly invited to Belfast’s newest fine dining restaurant on Waring street, in the heart of Cathedral Quarter last weekend Six by Nico. Chef Nico and his team designed “The Chippie” inspired by traditional fish and chips, the city’s Maritime heritage and Donegall Quay’s “big fish”.

Six amazing courses from chips and cheese to battered mars bars but not as we know it!

The menu is filled with chip shop style food with a contemporary twist for £28 (a vegetarian menu is available) making the dining experience and adventure you will not want to miss. Wine pairing is an additional £25. You can also swap out individual dishes for their vegetarian equivalent just let the staff know.

The concept is amazing, a themed menu of six courses runs for six weeks, then it will be gone forever to make way for Chef Nico’s newest menu.

UP FIRST WAS OUR SNACKS

FISH FINGERS: Salt Cod Brandade / Brown Sauce / Bread / Whipped Butter paired with East bridge street cocktail.  Now i’ll be honest i’m not a fan of fish but I gave it a try and enjoyed it (don’t tell my husband).

 

FIRST COURSE

CHIPS & CHEESE: Parmesan Espuma / Crisp Potato / Curry Oil paired with Prosecco. This has to be my favourite course, I loved it and was left wanting more.

SECOND COURSE

SCAMPI: Monkfish cheeks / pea Emulsion / wild garlic / Gribiche paired with Vila Nove, Alvarinho, Portugal.

THIRD COURSE

STEAK PIE: Beef Shin / Burnt Onion Ketchup / Mushroom Duxelle / Red Wine / Glazed Puff Pastry paired with The gatekeeper Red, Kloovebburg, South Africia.

FOURTH COURSE

HALLOUMI: Homemade brown sauce / Fennel ?salt and vinegar Scraps paired with Diez Siglos Verdejo, Rueda, Spain. Now as I said I am not the biggest Fish fan so I opted for the Vegetarian option for this course instead of  Fish supper: Cod / Confit Fennel / Samphire / Beer Pickled Mussels. After tasting this I have a new found love for Halloumi.

FIFTH COURSE

SMOKED SAUSAGE: Pork Belly / Salt Baked Celeriac / Caramelised Apple / Black Pudding paired with The Mixed Thing Grenache, Barossa Valley, Australia. Presented under a cloche full off smoke it made for the perfect boomerang as the waiter lifted the glass dome to reveal the dish and the aromas left my taste buds tingling.

SIXTH COURSE

DEEP FRIED MARS BAR: Caramelia Chocolate / Orange Sorbet / Cocoa Nib paired with Tabali Pedregoso, Late Harvest Muscat, Chile. Well its no secret I love my desserts, this one did not disappoint. An amazing finish to the perfect dining experience.

The amazing food, attentive staff filled with knowledge of both the food and wines and a great atmosphere makes it the perfect place to dine for either date night or an evening out with friends. If you haven’t been yet what are you waiting for? Make a reservation here “The Chippie” is only available until April 14th. I Cannot wait to see what the next menu has in store, I’m sure it won’t disappoint.

Full disclosure the food was gifted (wine paid for by myself) but all opinions are my own.

Jayne x

You may also like
LIFESTYLE
Scenes from the city
LIFESTYLE
Father’s Day gift ideas from Bloomfield shopping centre

Leave a Reply