It’s beginning to feel a lot like Christmas, especially now that lights twinkle across our beloved city and the Christmas market has taken over Broad Street. So, when Six by Nico Oxford on the roof terrace of Westgate Centre invited me to try out the Festive Roast menu, I couldn’t resist the promise of a bit of indulgence and nostalgia that encapsulates this time of the year.
Now, for those who aren’t in the know (yet!), Six by Nico is a contemporary dining concept by Scottish-Italian chef Nico Simeone, featuring six-course tasting menus that change every six weeks, each inspired by a unique theme or story.
From quintessentially British concepts like ‘The Chippy’ to global explorations like ‘Tokyo’ and even the wonderfully theatrical ‘Land of Oz‘, the menus deliver creative culinary journeys at an accessible price. With locations across the UK and Ireland, the restaurant caters to diverse preferences with classic and vegetarian options, allowing diners to swap dishes for a personalised experience.
Having visited several times before, I knew this was going to be an experience unlike any other. And, true to form, what Six by Nico delivered was a sophisticated take on holiday classics with extraordinary creativity and finesse thrown in for good measure.
Course 1: Pigs in Blankets
The opening course immediately set the tone for the meal: familiar yet elevated. The pork pressé was tender, rich, and deeply satisfying, reminiscent of the comforting flavours of a traditional roast dinner. The sharp tang of sauerkraut provided an invigorating contrast, while the burnt onion and grain mustard brought depth and a hint of smokiness. This was not merely an amuse-bouche but an artful introduction to signal the culinary adventure ahead.
Course 2: Roasted Turnips
For this course, I opted to swap the Cured & Smoked Salmon for the vegetarian Roasted Turnips, and I couldn’t have been more delighted with my choice. The dish was a symphony of textures and tastes. The turnip velouté was luxuriously smooth, enveloping the plate with its earthy yet delicate flavour. A crispy egg added an element of surprise, with its golden exterior giving way to a perfectly runny yolk. Pecorino royale offered a savoury, umami punch, while the smoked hazelnuts lent a nutty, aromatic crunch.
Course 3: Brussel Sprouts
For the third course, I was expecting an inspired reinvention of a polarising festive staple – imagining the humble Brussels sprouts taking centre stage in a bold and imaginative way. However, much to the contrary, the dish used hispi cabbage (shredded and charred), which, in itself, brought a satisfying smokiness that, when combined with finely grated aged ewe’s cheese, added richness without overwhelming the palate. Pickled mushrooms and a silky black garlic emulsion offered contrasting notes of tang and depth, creating a perfectly balanced plate.
Course 4: Three Bird Roast
The Three Bird Roast was the culinary centrepiece of the meal, and it delivered in every sense. The duck, chicken, and turkey ballotine was a masterclass in texture and flavour, each layer tender and beautifully seasoned. A silky liver parfait added decadence, while the honey-glazed carrot brought a hint of sweetness that complemented the rich Madeira jus. This dish felt quintessentially festive yet refined. It was, indeed, the standout course that captured the essence of festive dining.
Course 5: Baked Brie De Meaux
The cheese course often signals a lull in many tasting menus, but not here. Six by Nico’s Baked Brie De Meaux was a delightful interplay of creamy and sweet flavours. The Brie was impeccably baked, its luscious texture balanced by the delicate sweetness of homemade mince pie.
While the menu originally promised Walnut and Peckham Pear, the restaurant improvised with a Granny Smith apple chutney. This substitution turned out to be a pleasant surprise – the tartness of the chutney cut through the richness of the cheese, adding a refreshing contrast.
Paired with the Natureo Garnacha Syrah non-alcoholic wine, the dish was elevated even further. The wine’s juicy and fruit-forward profile, combined with its balanced acidity, tamed the sweetness of the mincemeat while complementing the creaminess of the Brie.
Course 6: 55% Chocolate Profiteroles
No festive meal is complete without a touch of chocolate, and the final course was a triumph. The Tahitian vanilla choux au craquelin, aka crispy cream puff, was light and airy, providing a perfect vessel for the decadent chocolate cremeux. The buttermilk sorbet added an unexpected tartness, cutting through the richness, while the dulce de leche provided a caramel sweetness that tied everything together. Personally, though, I would have loved more of the dulce de leche and, perhaps, less of the chocolate cremeux.
Overall Impression
As expected, Six by Nico’s Festive Menu was more than a meal; it was an experience that celebrated the magic of the festive season. From the creative reinvention of classic dishes to thoughtful wine pairings (which I did not partake in!), each course was carefully crafted and beautifully presented. Think of it like paying homage to traditional holiday staples while reimagining them through a contemporary lens.
For anyone seeking a dining experience that evokes the warmth and nostalgia of the holidays while pushing the boundaries of traditional flavours, Six by Nico delivers in spades. This menu is a testament to the restaurant’s commitment to storytelling through food, and it’s a journey worth embarking on this festive season.
P.S. A special mention goes to João – which I learned is Portuguese for John – for his fantastic service throughout the evening.
The post Six by Nico’s Festive Roast: A sophisticated reimagining of the festive menu appeared first on The Oxford Magazine.
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