Pioneering the dining revolution with his inventive six-course tasting menu which changes every six weeks, Nico has opened his first London outpost in the trendy Charlotte Street occupying a 76-cover restaurant.
Following in the footsteps of his well-established restaurants across the likes of Edinburgh, Manchester and Liverpool, Nico’s take on fine dining is made accessible with a very affordable price tag of £35 for the six courses on offer.
Modernly designed, the space is reflective of the contemporary cuisine served and the restaurant overlooks an open plan kitchen which adds to the experience. Artworks across shelving units and on the walls also give a nice element of elegance to the space and trendy music creates for quite a lively, buzzy atmosphere.
For the debut of his London residency, Nico has launched with ‘The Chippie’ a menu inspired by his heritage that pays homage to the classic British fish and chip shop. Available with the option to add some snacks to start and a wine flight pairing, the tasting menu explores Nico’s trademark take on experimental gastronomy.
For those that opt for a snack to start, the sourdough bread and shellfish butter makes for a good appetiser and is easily shared between two.
Hearty small plates create a fusion of well thought out flavours across the cleverly curated menu which ranges from dishes including a shredded beef shin served with a burnt onion ketchup and meaty salsa in an ode to the favoured steak pie reminiscent of the chip-shop classic.
The high-end spin on chippy favourites also extends to a posh take on fish and chips in the form of his Fish Supper dish, a delectable Shetland cod atop confit fennel served with a samphire beer emulsion and pickled mussels.
Top the menu off with his signature Deep Fried Mars Bar and you’ll soon find yourself frequenting the jaunt every six weeks as the menu changes, if not even more frequently.
A vegetarian menu is also available and the restaurant is adhering to strict health and safety guidelines to ensure the utmost safety for diners and staff alike.