Looking past pasta – Six by Nico brings unusual tastes of Sicily to restaurants
Chef launches his latest themed menu for discerning diners in the autumn, writes Rosalind Erskine
Staying true to his Italian heritage, chef Nico Simeone is set to bring a haven of taste and authenticity to Six by Nico this autumn as he launches the restaurants’ latest theme - Sicily.
The team behind Six by Nico spent 24 hours exploring the town of Palermo and experienced first hand the amazing food and flavours of the region.
Chef Nico Simeone and his team have gone on to create a tantalising tasting menu of this trip, which showcases many of the delicacies – and the locales they hail from – for which Sicily is celebrated. Today, Sicilian cuisine is a combination of Arab, Greek, French, Spanish and North African influences, with myriad Italian flavours thrown in for good measure.
The new six course tasting menu includes dishes such as arancini tricolore: spinach and gorgonzola, served with red pepper and smoked mozzarella and cacio e pepe and Melanzana: slow cooked aubergine, with homemade ricotta and trapenese pesto. In a country instilled with a passion for sweets, it wouldn’t be a complete Sicilian menu without an Italian treat. Diners at the restaurant will end their food experience with a Sicilian Limone – a Sicilian lemon tart served with whipped creme fraiche and candied rosemary.
Nico said: “From cannoli to arancini, Sicilian food is world-famous but many will be very surprised by just how varied and diverse Sicily’s cuisine is.
“While much of it is clearly Italian (there’s plenty of pastas, olive oils, wines and seafood) there are some commonly used ingredients that clearly stand out and this is what our guests will discover.”
Diners can book a table now for Sicily, which is being served from 16 September until 30 October at £28 per person in Glasgow and Edinburgh with the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £25 at each restaurant. As ever, there is a vegetarian alternative available.
Nico added:“raisins and saffron crop up in the island’s most famous dishes, and cooking techniques differ from those found on the mainland. We have brought our experiences back to the restaurants and we look forward to showcasing these inspirations with a flavour-filled menu.”