The much-anticipated wait for the opening of immersive dining experience Six by Nico is almost over with doors set to open in Cardiff this week.
This exciting expansion is chef Nico Simeone’s tenth restaurant, bringing his innovative dining concept to the vibrant Welsh capital, promising an ‘affordable and accessible tasting experience’ like no other.
The concept has garnered international recognition and critical acclaim since its debut in 2017, with successful restaurants subsequently opening in Edinburgh, Manchester, Belfast, and London.
Located at the former Zizzi’s site in the heart of Cardiff (27 High Street, CF10 1U), the new restaurant will no doubt captivate locals and visitors alike with its concept being somewhat of a rarity in the city.
Six by Nico boasts an open kitchen restaurant, giving diners a direct view into the inner workings of the kitchen. Watch as the chefs cook up an array of culinary concepts, which you can see every step of.
Speaking ahead of the opening,Founder and Acting CEO Nico Simeone said: “We have been lucky enough to grow our concept, since opening a small 30 cover restaurant in Glasgow in 2017. Cardiff marks a huge milestone for us, as this will be our first location in Wales.
“We are really excited to bring our ever-evolving experience to the community of Cardiff and Wales – it’s a special moment for me and the team who have been here since the beginning, we can’t wait to show off the Six by Nico experience.”
The six-course tasting menu, carefully curated by Nico and his talented team changes every six weeks. The offering dubbed ‘The Chippie’ is the first menu in Cardiff and will be available until 24th September.
The Chippie offers a twist on the traditional British ‘fish & chips’ classic, taking inspiration from the great north of Scotland.
Starting at £39 per person, each inventive menu tells a story through a series of artfully crafted dishes, carefully designed to evoke emotion and ignite the senses. There’s also the option to enjoy an expertly selected wine and specialist drinks pairing for an additional £30 per person.
To put this into perspective, similar dining experiences can cost in excess of £80 per person, so at £39pp, it’s affordable in that sense.
To Start – ‘Snacks’
Before you begin the six-course menu, you are invited to try some of the snacks on the menu, which include this incredibly tasty sourdough bread. We found it full of flavour, fresh and fluffy and the seaweed butter gave it a salty twist.
Gherkin Ketchup / Rapeseed Emulsion / Pickled Onion / Malt Vinegar Powder
Crispy on the outside and light on the inside. These croquettes were cooked perfectly.
Course 1 – ‘Chips & Cheese’
We were eagerly awaiting to try this to see what Nico’s take on ‘chips and cheese’ was like. We found this course full of ‘chip shop’ flavour, which left us wanting more. The curry oil in particular had that ‘chip shop curry’ flavour which started mild and ended up with a kick. The emulsion was creamy, cool and a little cheesy.
Course 2 – ‘Scampi’
This is the British scampi reimagined with hints of French flavours, with the best tasting peas we’ve ever had. The dish was finished with dill emulsion, a type of creamy cold egg sauce, surrounded by beurre blanc that added the extra flavour to the peas.
Optional wine pairing: Prosecco DOC Cavalieri Reali Extra Dry Spumante, Tenuta Co – Veneto, Italy
Course 3 – ‘Steak Pie’
A meaty steak pie like no other without a crumb of pastry to be seen. The meaty salsa sauce was poured fresh by the server, which helped pull together all the elements of the dish. The burnt onion ketchup was equally different and strong in flavour. Whereas the mushroom duxelle provided a fine condiment to accompany the beef.
Optional wine pairing: Bordeaux Rouge AOC, Xavier Jaubert – Bordeaux, France
Course 4 – ‘Fish Supper’
The coley from Scrabster in the depths of north Scotland simply fell apart in our mouth with its flaky texture. The coley, which offers a more sustainable alternative, could almost be mistaken for cod or haddock with its fishy flavour. The vinegar from the samphire gave it that mixture of ‘salt and vinegar’ flavour you’d get in a chip shop, and the dish was finished with juicy pickled mussels.
Optional wine pairing: Gavi DOCG Aureliana, ViteColte – Piedmont, Italy
Course 5 – ‘Smoked Sausage’
Without giving too much away, this course offered the most entertainment and did not disappoint with its trio of pork. The crispy crackling wrapped around a spot of black pudding certainly provided a mixture of both textures and flavours, and a pork dish wouldn’t be the same without a bit of apple sauce on the side.
Optional wine pairing: Pinot Noir DOC, Metamorfosis – Dealu Mare, Romania
Course 6 – ‘Deep Fried Mars Bar’
For the grand finale, we finally got to sample the Scottish delicacy of the ‘mars in batter’. After 5 or so savoury courses, it was a real treat to get some sweet sensation on our taste buds. The Irn Bru sorbet tasted more orange and didn’t quite have the unique flavour of the popular drink. However, it was still delicious. The chocolate pave was rich in flavour with a slight crisp to the base.
Optional wine pairing: L’Arcano Primitivo Dolce IGT, Tenuta Giustini – Puglia, Italy
Overall, a very enjoyable experience that enabled us try dishes that we wouldn’t ordinarily have. It was great to see and try the embodiment of Nico’s ‘chippie’ concept in person. The restaurant continually pushes boundaries with every course with a mixture of indulgent flavour combinations and stunning presentation.
Six by Nico is a brand new concept for the city and it’s great to see the team showcase their passion for culinary artistry. Diners should keep an open mind and not take the menu at face value – it’s really like no other, so expect the unexpected, sit back and enjoy.
With the menu changing every six weeks, we can’t wait to see what he has planned for Cardiff next.
As Six by Nico continues to expand its footprint across the UK, the Cardiff opening marks an exciting milestone for the restaurant. The new restaurant will create 40-50 new jobs for the city, including front of house, back or house and managerial roles.
For more information and to book this new dining experience, visit: https://www.sixbynico.co.uk/cardiff/
