Six by Nico, Leeds

A six-course tasting menu that changes every six weeks, each one inspired by a different place.

Black menu or booklet titled 'SIX by NICO' held in a person's hand over a light-colored table.

Review Date: 2nd June 2024

What a glorious afternoon to kick off the month of June! The sun is shining, and the feel of summer is finally here.

We decided to embark on a little adventure to a fine dining restaurant in Leeds, Six by Nico. What really attracted us was the ever-changing menu, which rotates every six weeks, inspired by the head chef's travels around the world.

It's something I aspire to do. This period's theme is Mexican cuisine, one of my favorites. The menu looks incredible, offering six unique tasting experiences, each one promising to evoke different emotions.

Table setting with a menu, fork, spoon, and knife on a white napkin, with an empty glass and a dark bottle of beverage on a marble table. The menu features illustrations and text about Mexico City.

The Menu

Course 1

Tostada

Prawn, Burnt Cucumber, Guacamole & Crème Fraîche

Course 2

Elote

Sweetcorn Fritter, Queso Fresco & Salsa Verde

Course 3

Barbacoa

Calcot Onions, Roasted Garlic Emulsion, Smoked Ketchup, Almond Pesto & Pork Crackling

Course 4

Caldo De Lubina

Sea Bass, White Bean & Chorizo Spiced Hot Broth

Course 5

Mole

Chicken Leg Roulade, Corn Tamales, Serrano Pepper Emulsion & Tomato Mole

Add-On

Nachos Con Salsa, Confit Chicken, Queso Blanco, Tomatillo & Chilli – £9

Course 6

Pastel Roldan Tres Leches

Pecan Cake, Horchata, Vainilla Tres Leches Sorbet & Citrus

A gourmet dish with a crunchy base topped with dollops of white sauce, small green spheres, a central piece of seafood or cheese, garnished with microgreens and black caviar, served on a clear glass plate.

Course 1 - Tostada

Prawn, Burnt Cucumber, Guacamole & Crème Fraiche

The first course sets the tone with a delightful Tostada. The prawn is served raw, offering a light and succulent bite that bursts with ocean-fresh flavour. Paired with the smoky flavour of burnt cucumber, it brings a unique twist to the dish. The creamy guacamole adds a rich, buttery texture, while the crème fraiche provides a tangy and smooth finish. This combination of flavours and textures—light, creamy, and crunchy—creates an exciting start to the meal, awakening the palate for the courses to come.

Fried chicken topped with sauce and mayonnaise, served with a dollop of sour cream with green pesto on top, on a blue plate

Course 2 - Elote

Sweetcorn Fritter, Queso Fresco & Salsa Verde

The second course features Elote, a dish that beautifully balances sour, spicy, and sweet elements. The sweetcorn fritter is crispy on the outside and tender inside, offering a burst of natural sweetness. It's complemented by the tangy queso fresco, which adds a creamy contrast. The vibrant salsa verde ties everything together with its fresh, spicy kick, making each bite a delightful medley of flavors that dance on your tongue.

A modern plated dish with various small food items arranged artfully on a white plate, including crispy pork rinds, a dollop of creamy sauce, a small piece of toasted bread, dark caramelized onions, and garnished with microgreens.

Course 3 - Barbacoa

Calcot Onions, Roasted Garlic Emulsion, Smoked Ketchup, Almond Pesto & Pork Crackling

The third course, Barbacoa, is a hearty and flavorful dish. The tender calcot onions bring a subtle sweetness, enhanced by the rich roasted garlic emulsion. Smoked ketchup adds a tangy depth, while the almond pesto introduces a nutty complexity. The dish is crowned with crispy pork crackling, providing a satisfying crunch. Together, these elements—nutty, porky, tangy, and sweet—create a robust and well-rounded flavour profile that is both comforting and exciting.

A plated dish with a piece of fish topped with crispy onions and herbs, served with a brown sauce and some noodles underneath, on a blue ceramic plate.

Course 4 - Caldo de Lubina

Sea Bass, White Bean & Chorizo Hot Broth

The fourth course, Caldo de Lubina, is a warming and hearty soup. The sea bass is delicately pan-fried with crispy skin retaining its moist and flaky texture. It's served in a robust broth made with white beans and chorizo, which infuses the dish with spicy, punchy, and meaty flavours. The broth's richness is balanced by a hint of sourness, creating a comforting yet invigorating dish that perfectly highlights the harmonious blend of seafood and savoury elements.

A plated gourmet dish featuring a scoop of creamy white substance topped with crispy fried onions, several small cubes, a smear of dark sauce, a dollop of green sauce, a piece of red meat or vegetable, and a small green garnish on a beige plate.

Course 5 - Mole

Chicken Leg Roulade, Corn Tamales, Serrano Pepper Emulsion & Tomato Mole

The fifth course features Mole, a sophisticated and flavourful dish. The chicken leg roulade is tender and juicy, offering a delicate yet satisfying bite. It's accompanied by corn tamales, which add a light and slightly sweet contrast. The serrano pepper emulsion introduces a tangy and spicy note, while the tomato mole sauce enriches the dish with its deep, complex flavours. Together, these elements—tender, delicate, light, and tangy—create a harmonious and elegant course that captivates the palate

A plated dessert with a slice of crumb-topped cake, a scoop of vanilla ice cream, garnished with microgreens, on a light gray textured plate.

Course 6 - Pastel Roldan Tres Leches

Pecan Cake, Horchata, Vanilla Tres Leches Sorbet & Citrus

The final course, Pastel Roldan Tres Leches, is a delightful dessert that rounds off the meal on a high note. The pecan cake is moist and rich, offering a nutty sweetness. It's paired with a refreshing horchata and a creamy vanilla tres leches sorbet, adding layers of flavour and texture. A hint of citrus brightens the dish, providing a zesty contrast that cuts through the richness. This dessert—sweet, refreshing, and rich—is a perfect ending, leaving a lasting impression of new Mexican culinary experience.

Overall Review

Atmosphere: The atmosphere at Six by Nico is both welcoming and comforting, striking a perfect balance between elegance and accessibility. The décor makes you feel like you are somewhere special, yet it is not overwhelming or pretentious.

Service: The staff are exceptionally attentive, taking the time to explain each dish and how the flavours work together, which is particularly reassuring for those new to fine dining like us. They go above and beyond to ensure you understand and appreciate the flavours you will experience, providing quick and efficient service.

Food & Drink: The six-course tasting menu is a culinary adventure, with each dish meticulously crafted to tell a story, which is something I truly appreciate. The current Mexican-themed menu features vibrant and flavourful dishes that showcase the chef’s creativity and skill. I experienced flavours and textures that were entirely new to me. While the presentation of the dishes was generally attractive, I felt there was room for improvement to elevate the visual appeal further. Another noteworthy element is the wine pairing menu, which is essential for fine dining. However, I felt there could have been a non-alcoholic option, such as specially prepared juices or a variety of refreshing agua frescas. Overall, the food quality was impressive, despite a few areas for improvement

Value: At £42 for six courses, the value is outstanding. Each dish offers a unique and delightful experience, making it a bargain for the quality and creativity presented.

Overall Experience: A fabulous dining experience that I highly recommend. I cannot wait to try the next menu and hope it happens very soon!

★★★★☆