A brand new Birmingham restaurant is about to open on Thursday, November 30 with a £39 chippy tea. Six by Nico will open on Colmore Row within the coming weeks and is doing so with a particular menu that pays tribute to a basic Friday night time favorite.
The restaurant is a part of a series that provides six course tasting menus that change each six weeks. It’s going to launch in Birmingham with ‘The Chippie’, that includes chips and cheese, steak pie and a fish supper in addition to a deep fried Mars bar with Irn Bru sorbet and chocolate pave.
The ‘elevated classics’ menu has been designed to provide diners ‘nostalgia’ as they dine. Restaurant founder, Nico Simeone, is from Glasgow, which explains why the dessert has a distinctly Scottish twist.
Learn extra: Six by Nico on Colmore Row opening date introduced – and it will seem like an enormous dragonfly
Ballot: Will you be purchasing the Black Friday gross sales this 12 months?
The restaurant gives high quality dining-style dishes so your chips and cheese will, for instance, be served with parmesan espuma, curry oil and emulsion and a crisp potato terrine. The steak pie will probably be product of 24-hour beef shin with burnt onion ketchup, mushroom duxelle and ‘meaty salsa’.
Different dishes on the menu embody scampi with brandade, dill emulsion, gribiche, peas and beurre blanc and smoked sausage. The complete six programs will probably be priced at £39 and there is a wine pairing for programs 2-6 priced at £30.
Vegetarians will probably be accommodated for with an alternate menu that options cauliflower beignet, root vegetable pie, halloumi and extra. Bookings at the moment are open.
The brand new restaurant has been designed with Birmingham in thoughts, with nods to Birmingham’s industrial heritage. You’ll find out extra about that right here.
Chef Nico stated: “The Chippie menu must be my favorite menu due to the that means and sentiment it holds for me. It was impressed by my childhood, and I’m excited for our new Birmingham company to really feel that nostalgia with each chew.”