Nothing beats that Friday night treat after a big week. It’s the smell of salt and vinegar against warm paper and the crunchy bits of batter you save until the end. It was also the inspiration behind our first ever six-course tasting menu back in 2017.
It’s a special one for founding chef, Nico, shaped by memories of his family-owned chip shop in Glasgow. We’ve continued to hone the menu since, keeping Nico’s story at the heart of each bite.
From a showstopping take on one of Nico’s favourite puds to turning the humble potato into the ultimate chip, expect twists on iconic fish-and-chip-flavours. We’ve reimagined this British classic for a unique experience to share with friends and family.

Course 1
Chips, Cheese & Curry Sauce
What makes the ultimate chip? A crunch that’s just right? Oodles of curry sauce or melty cheese?
We played with exactly that. The result was a precisely measured potato terrine with Vadouvan-spiced onion, fried until golden.
Topped with curry emulsion and served with a warm, aged parmesan espuma, it’s our take on chips, cheese and curry sauce – a bite of pure potato perfection.

Course 2
Monkfish Scampi
A chippie fave or a satisfying pub snack; scampi’s an icon and it deserves to take centre stage on more plates. We’ve used monkfish to elevate traditional scampi – my twist on this classic dish. Dusted in kombu seasoning for an umami hit, it’s served with our house gribiche, dill emulsion and peas beurre blanc. This is scampi at its finest.

Course 3
Steak Pie
In the 19th century steak pies were enriched with oysters. Taking inspiration from pies past and turning tradition on its head, the beef in this dish is presented as a tartare and dressed with a smooth oyster emulsion, while fried beef adds a pastry-like texture. Everything is served with a side of 24 hour beer and onion consommé which packs a delicious punch.

Course 4
Fish supper
I set out to reimagine the elements that make fish and chips so nostalgic. To capture the crunch and tang we top fillets of roast black pollock with beer scraps dusted in the optimal ratio of salt to malt vinegar powder. This fish supper is served simply with a side of chunky tartare sauce for a dish that’s a real catch.

Course 5
Smoked Sausage
Sausage and chips is my kids’ go-to whenever we treat ourselves to a chippie. It had to be on the menu, but saveloys aren’t exactly elegant, so this dish took some refining. It was our mission to make the best sausage possible using smoked ham hock, pork belly, pork mince, black pudding and brown sauce. Then we wrapped it all up in feuille de brick pastry and spiralised potato, before deep frying it for an absolutely banging banger.

Course 6
Deep Fried
Mars Bar
This one’s a wee nod to my Scottish roots. I remember working in the family chip shop and dad making me my first deep fried Mars bar. I instantly fell for it; the crisp batter and melting nougat centre, what’s not to love? We created a battered Mars bar bon bon with rich dulce de leche and a side of Irn-Bru sorbet – the only real way to round off a chippie.

The Menu
The Chippie
17th February - 30th March
Course 1
Chips, Cheese & Curry Sauce
Potato Terrine, Curry Emulsion, Aged Parmesan Espuma
Course 2
Monkfish Scampi
Dill Emulsion, Girbiche Peas Beurre Blanc
Pinot Grigio, Don Feli – Central Valley, Chile
Course 3
Steak Pie
Aged Beef Tartare, Oyster Emulsion, Beer & Onion Consommé
Zweigelt, Hannes Reeh – Neusiedlersee DAC, Austria
Course 4
Fish Supper
Black Pollock, Salt & Vinegar Scraps, Beer Emulsion, Pickled Fennel
Portal da Estrela Branco, NR Wines – Dão, Portugal
Add-On
Finishing Touch
Roasted Scallop, Black Pudding, Pickled Celeriac & Lovage Emulsion
£10pp
Course 5
Smoked Sausage
Smoked Pork Belly, Salt Baked Celeriac, Burnt Apple, Ultimate Sausage
CAB Fruit Driven, Casa Americo – Dão, Portugal
Add-On
Sea Salt Baked Brie
Truffle Honey & Candied Walnut Cake
£9pp
Course 6
Deep Fried Mars Bar
Deep Fried Mars Bar, Chocolate Delice, Cocoa Nib, Irn Bru Sorbet
Lambrusco Dolce, Medici Ermete – Reggio Emilia, Italy
Course 1
Chips, Cheese & Curry Sauce
Potato Terrine, Curry Emulsion, Goat’s Cheese Espuma
Course 2
Cauliflower Beignet
Dill Emulsion, Girbiche Peas Beurre Blanc
Pinot Grigio, Don Feli – Central Valley, Chile
Course 3
King Oyster
King Oyster Mushroom, Oyster Leaf, Beer & Onion Consommé
Zweigelt, Hannes Reeh – Neusiedlersee DAC, Austria
Course 4
Halloumi
Halloumi, Salt & Vinegar Scraps, Beer Emulsion, Pickled Fennel
Portal da Estrela Branco, NR Wines – Dão, Portugal
Add-On
Finishing Touch
Hen of the Wood Mushroom, Pickled Celeriac & Lovage Emulsion
£8pp
Course 5
Salt Baked Celeriac
Salt Baked Celeriac, Burnt Apple, Ultimate “Sausage”
CAB Fruit Driven, Casa Americo – Dão, Portugal
Add-On
Sea Salt Baked Brie
Truffle Honey & Candied Walnut Cake
£9pp
Course 6
Deep Fried Mars Bar
Deep Fried Mars Bar, Chocolate Delice, Cocoa Nib, Irn Bru Sorbet
Lambrusco Dolce, Medici Ermete – Reggio Emilia, Italy
Snacks
REGULAR – £10
Filo Cannelloni
Taramasalata, Lemon Gel, Salmon Caviar
Warm Sourdough
Shellfish Butter
VEGETARIAN – £10
Filo Cannelloni
Crème Fraîche, Lemon Gel, Carbon Caviar
Warm Sourdough
Whipped Butter
Cocktail 1
The Catch
Gin, Lemon, Honey, Thyme, Soda
Cocktail 2
Bourbon Sour
Red Wine Float, Maraschino Cherry
Cocktail 3
Chippie Tea
Earl Grey, Lemon, Prosecco, Samphire, Sea Salt
Cocktail 4
The Side Sip
Vodka, Apple, Ginger Beer, Lime
Cocktail 5
IRN-BRU Sour
Scotch Whisky, Irn Bru, Orange, Angostura Bitters
Aperitifs
Seafarer
Dill Infused Gin, Dry Vermouth, Elderflower, Lemon
£10
Digestifs
Sea Salted Caramel Espresso Martini
Vodka, Salted Caramel, Espresso, Sea Salt
£10
Lemon Meringue Pie
Gin, Lemon, Honey, Limoncello, Vanilla, Foam
£9.5
Olive Oil Martini
Vodka, Vermouth, Olive Oil
£10.5
Six-Course Tasting Menu - £44
Matching Cocktails - £40NEW!
Matching Wine - £30
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COURSE 1
Chips, Cheese & Curry Sauce
Potato Terrine, Curry Emulsion, Aged Parmesan Espuma
Pinot Grigio, Don Feli - Central Valley, Chile

COURSE 2
Monkfish Scampi
Dill Emulsion, Girbiche Peas Beurre Blanc
Pinot Grigio, Don Feli - Central Valley, Chile

COURSE 3
Steak Pie
Aged Beef Tartare, Oyster Emulsion, Beer & Onion Consommé
Zweigelt, Hannes Reeh - Neusiedlersee DAC, Austria

COURSE 4
Fish Supper
Black Pollock, Salt & Vinegar Scraps, Beer Emulsion, Pickled Fennel
Portal da Estrela Branco, NR Wines - Dão, Portugal

COURSE 5
Smoked Sausage
Smoked Pork Belly, Salt Baked Celeriac, Burnt Apple, Ultimate Sausage
CAB Fruit Driven, Casa Americo - Dão, Portugal

COURSE 6
Deep Fried Mars Bar
Chocolate Delice & Soil, Irn Bru Sorbet
Lambrusco Dolce, Medici Ermete - Reggio Emilia, Italy