Six by Nico has launched its latest culinary creation: the ‘Land of Oz’ menu, which will be available until December 15.
Six by Nico’s Aberdeen restaurant invited Larder Magazine to embark on a culinary journey along the Yellow Brick Road to the Emerald City, offering a captivating and modern twist on the Wizard of Oz tale through their unique tasting adventure.
Each dish was not only delicious but also visually striking, showcasing the artistry and attention to detail of the Six by Nico team.
Andrew Temple, Head of Menu Creative and Development, told Larder Magazine how the team translated parts of the story into each course.
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He said: “After our first meeting, we had to refresh our minds with the story. That night, we went home and watched the film with our families. Making notes and exchanging ideas.
“Within two days, we were able to take inspiration from the key part of the story: Dorothy’s journey down the Yellow Brick Road.
“From here, we normally generate around 12 dish ideas in total before condensing these into the six final dishes and the vegetarian menu.”
The menu starts with the Munchkin Munchies. Opting for the vegetarian option was Goat’s Cheese and smoked Paprika Croquettes.
The journey to Oz began with the “Nugget of the Yellow Brick,” a sweetcorn beignet with a creamy interior and crisp exterior. Yellow courgette added subtle earthiness, while Güero chilli provided a gentle heat that enhanced the dish’s delicate flavours.
Course 2, “Scarecrow,” featured hay-smoked celeriac, crisp fennel, and apple, with pickled mustard seeds adding tangy bursts. A floral white wine from Portugal paired with the dish enhanced the smokey notes.
Course 3, “Tin Woodman & Cowardly Lion,” features goat’s curd with umeboshi plum. The ‘Liquid Courage’ adds subtle saltiness that enhances the creaminess of the goat cheese. An Aglianico IGT Beneventano from Campania pairs well with the bold flavours.
Reflecting on the inspiration behind the “Land of Oz” menu, Temple said: “As with any creative process, we always have a bit of a brainstorm over top-level ideas and moments that we think could create something really exciting or unique.
“For us, we sit with the marketing team and chat about literally anything, from what we did when we were younger to a dish we recently ate/made at home.
“All it takes is one creative seed to grow a full menu concept. With the Wicked film coming out soon, it had raised the Wizard of Oz in our conversation.
“Myself and Nico knew we could do something cool with this so, we took the seed and created a menu. It’s a collaborative process with us and the marketing team which we love.”
Course 4, “Deadly Poppy Field,” features blackened miso coalfish with a deep coal emulsion and sweet-tangy red pepper ketchup. The tender fish flaked easily, and its delicate texture contrasted nicely with the accompanying ingredients of kohlrabi and tarragon. It pairs with Haus und Hoff Weissburgunder from Austria.
Course 5, “Witch of the West,” included barbecued leeks with burnt onion, black garlic ketchup, and parsley risotto with confit garlic and pickled shallots, paired with full-bodied Borgo Tana Rosso from Lazio, Italy. The dish’s green and black ingredients reflected the Wicked Witch’s iconic look, while the flavours combined smoky and herbal notes.
Course 6, the “Emerald City” dessert, was a personal favourite from Larder Magazine. It features an apple crèmeux base with honey mousseline, tart yoghurt sorbet, and lemon gel. The combination of sweetness and tanginess alongside the different textures was a delight. It pairs elegantly with Dolce Essenza Frizzante from Le Stelle in Piemonte, Italy.
Elaborating on the ingredients and techniques used Temple, said: “Generally, our chefs always use various techniques to ensure each of our dishes is full of flavour and consistency. However, for Land of Oz, our desserts are pretty cool to create.
“We use a ‘paint’ gun to flock our desserts with a cocoa butter and white chocolate housemade mix, which creates a unique velvet-like coating on the dessert, evoking an air of realism on the apple.”
Six by Nico partners with TAN&NS to source wines from diverse vineyards, ensuring perfect pairings for each dish based on menu and staff input.
Temple said: “This allows us to ensure each dish is perfectly paired and really allows us to expand our wine pairings across more than just one wine importer.”
Six by Nico’s ‘Land of Oz’ tasting menu masterfully combines imagination and skill, showcasing the best innovative cuisine.
Each course creatively interprets elements from the story. The menu offers pescatarian, vegetarian and vegan alternatives.
If you’re seeking a unique dining experience in Aberdeen, visit Six by Nico and indulge in the Land of Oz!
For bookings and further information, visit www.sixbynico.co.uk
