Six By Nico Oxford - The Six Sunday Roast
Overview
We have been trying to organise a visit here for a little while, we hope it won't be the last visit. We have been able to book a table for only 6 people, so please book early to avoid disappointment. This is a set menu, but there is a vegetarian option. You can also choose wines to match with the meal, and an optional course (available as an option during the booking process)
Please let us know in the booking question if you require the classic or vegetarian option.
Includes
- Reserved table
- Spice Host
- Classic or Vegetarian Tasting Menu
- 12.5% service charge
Extras
- Drinks
Embracing the great British tradition of a Sunday roast, we’ve set ourselves a bold challenge. We’re taking all the beloved elements – the roasties, Yorkshires, and rich gravy – and reimagining them in a way that showcases our creativity.
Our goal? To craft a tasting menu that celebrates this iconic meal in an entirely new light.
Location & Itinerary
Classic Menu
Course 1 Roast Beef Doughnut
24 Hour Braised Beef Shin / Crisp Onion / Mushroom / Black Garlic Ketchup
Course 2 Cauliflower Cheese
Veloute / Crisp Hen Egg / Cheddar Royale
Macabeo Verdejo, Encierro Organic – Lionel Osmin & Cie (La Mancha, Spain)
Course 3 Ultimate Roast Potato
Duck Fat Potato / Rarebit / Shoestring Fries
Feteasca Regala DOC Organic – Viile Metamorfosis (Dealu-Mare, Romania)
Course 4 Ultimate Roast Chicken
Roast Chicken Crown / Barbecue Hispi Cabbage / Honey Carrot / Carrot Top Pesto
Perdu Beaugrand Rouge, Marselan-Merlot – Domaine Morin Langaran (Languedoc, France)
Course 5 Eton Mess
Vanilla Creme / Elderflower Meringue / Raspberry Lime Gel
Il Furetto, Brachetto d’Acqui DOCG – Vite Colte (Piedmont, Italy)
Optional Add-on Yorkshire Pudding
Lyonnaise Onion / Creamed Potatoes / Herb crumb / Truffle Café au Lait
Haus und Hof, Neusiedlersee DAC Zweigelt – Hannes Reeh (Neusiedlersee, Austria)
Vegetarian Menu
Course 1 Roast Mushroom Doughnut
XO Mushroom Doughnut/ Black Garlic Ketchup
Course 2 Cauliflower Cheese
Cauliflower Veloute / Crispy Hen Egg / Cheddar Royale
Macabeo Verdejo, Encierro Organic – Lionel Osmin & Cie (La Mancha, Spain)
Course 3 Roast Potato
Confit Potato / Rarebit / Shoestring Fries / Chive Butter Sauce
Feteasca Regala DOC Organic – Viile Metamorfosis (Dealu-Mare, Romania)
Course 4 Celeriac & Vegetarian Haggis Pithivier
Barbecue Hispi Cabbage / Honey Glazed Carrot / Carrot Top Pesto
Perdu Beaugrand Rouge, Marselan-Merlot – Domaine Morin Langaran (Languedoc, France)
Course 5 Eton Mess
Vanilla Creme / Elderflower Meringue / Raspberry Lime Gel
Il Furetto, Brachetto d’Acqui DOCG – Vite Colte (Piedmont, Italy)
Yorkshire Pudding – Optional Add-On (to be served between courses 3 & 4)
Lyonnaise Onion / Creamed Potatoes / Herb Crumb / Truffle Café au Lait
Haus und Hof, Neusiedlersee DAC Zweigelt – Hannes Reeh (Neusiedlersee, Austria)
| Type | Price | |
|---|---|---|
| Member | £40.00 | Sold Out |
| Guest/ Non Member | £45.00 | Sold Out |
Booking Options
| Option | Price | |
|---|---|---|
| Yorkshire Pudding | £8.00 | Sold Out |
| Matching Wine (5) | £38.00 | Sold Out |
Not enough spaces left for you? Join the waitlist
Host & Everything Else
Gallery
