As an international private tutor, I have done a fair amount of travelling – and good eating! From the best family chefs from Italy, Turkey and India, to top restaurants in Dubai, Monaco, Hawaii, Kenya, California and Beijing, I have eaten around the world. So walking into the Six wonders of the world menu at Six by Nico to try their latest tasting menu, I wondered how good it really could be. The answer was very, very good.

This most recent menu is a journey inspired by the wonders of the world. It is also the restaurant’s first interactive menu, with puzzles set to complete as you go through the evening. I was concerned before going that this would stop the conversation at dinner, or cause it to become busy, however it provided a focus for the meal, the puzzles were achievable whilst chatting and the best part about it was that the dishes are really themed towards the puzzles as well as the wonder of the world you are ‘visiting’.

Our wonderful server Silas had only been with the company for 3 months and we arrived on the first night of the new menu so it could have been tricky. However with the menu changing every 6 weeks, staff are always on the ball. Having completed the menu himself the day before, Silas was able to tell me everything on the menu and even give us some little hints with the puzzles, wich you can take as seriously, or not, as you wish.

The semi-open kitchen set the tone for a dining experience that’s as much about performance as it is about food. The menu is disguised as a ‘journal’ from adventurer Nicolas Bogg and whilst the menu itself has a lot of parts, plus the puzzles and (for us) the cocktail pairings – it never felt overly complex. It’s immersive, fun, and cleverly done—though we did find it easy to accidentally overhear the answers from other tables due to how close the seating was.

We began with croquettes and sourdough, encouraged by our waiter Silas who clearly knew what he was doing.

The croquettes were crisp outside, oozing inside, and balanced beautifully with a creamy chorizo emulsion that wasn’t overly spicy. A solid opening bite and I could have eaten more – a theme that continued as we went through the menu!

Course one featured a smoked steak tartare that was packed with flavour and showed off the kitchen’s confidence with seasoning. The accompanying olive beignet was crispy and paired beautifully with the smoked beef. The pickled celeriac added the acidity needed to cut through the richness, and visual touches—like ash details—tied neatly into the “mystery” theme of the evening.

My dining partner chose to have the cocktail pairings and although I was driving this evening, I wished we could have swapped once I saw the cocktails. As someone who isn’t a wine drinker, I appreciated the thought that had gone into pairing cocktails to these dishes.

The first cocktail, reminiscent of a Negroni, accompanied the dish—bold orange peel notes, not too strong, slightly sweet. It balanced the saltiness of the dish and showcased the skill of the menu designer. 

Course two brought belly pork, something which I usually avoid on a menu due to it being chewy and thick.

However, my dining partner – from the USA – was looking forward to this as her past experience of belly pork had been much more positive than mine. When a piece of thinly sliced, tender, and thankfully not too fatty pork belly appeared we were both happy. Apparently this is much more similar to pork belly in the USA! The course came with a pork jus that was sweet and perfectly pitched and visually stunning. A bold blob of black garlic purée looked striking but was overpowering. While we appreciated the punch, it felt like too much and was one of the few points where an excellent dish was dampened by a bit too much of something.

The next cocktail, made with a Brazilian liquor, was a staff favourite and refreshingly different.

The mackerel dish it came with was beautifully plated but might have benefited from having the skin removed from the fish.  Jalapeños (pickled, we think?) added bite, though I found them a little intense, my partner, on the other hand, enjoyed the complexity. A touch of grapefruit and Leche de Tigre brought it together and added balance.

The Great Wall of China course showcased standout vegetables for me, the White Kimchi and Asian Cucumber was bright, flavourful, and not overshadowed by the accompanying fish (which, while perfectly cooked, was a little underwhelming). A bold XO sauce – made from fermented shrimp and fish – divided opinions at our table. I found the portion of it too heavy, preferring the lemongrass and ginger foam; my dining partner loved it and couldn’t get enough. This course was accompanied by a fortune cookie – nostalgic in its red packaging, but with a clue to fit in with the game accompanying the meal.

The cocktail accompanying the China dish was definitely my dining partners favourite of the evening ‘beautiful, incredible, fruity and flowery’ she loved it and couldn’t stop talking about this course.

From China, we travelled to India.

Padron peppers and lamb were a less obvious choice (perhaps okra would’ve been more on theme), but the meat itself was lovely and the coconut pickle gave a welcome richness. A little more of the masala sauce would’ve helped the dish along, but this was mainly because I loved it so much!. The optional onion bhaji snack on the side hit the spot – crisp, well-spiced, and thankfully not oily. It was elevated by Deggi Mirch & Roasted Onion Ketchup which made the bhaji look like a work of art. 

By this point we were getting very full, with Silas’ slight encouragement a cheese course followed, and while the fruity cracker and raisins added a nice twist, the cheese itself was a little mild and the plating was not as show stopping as any of the other courses. We both thought it was the weakest course of the whole meal.

The pyramid-shaped dessert was a visual showstopper – playful, sweet, and perfectly in line with the theme.

The white chocolate was rich, but balanced with a citrus sorbet on the plate, it was a great end to the meal. Sadly due to the puzzle element of the meal, our sorbet melted too fast, and we found ourselves wishing for a bit more fruit to break things up, but it was still a satisfying finale. On the cocktail side the honey, lemon and sparkling wine helped to freshen up the sweet dish further

What makes Six by Nico so clever is how well the theming carries through every element – shape, colour, and flavour.

The clue game adds a playful, interactive twist that keeps diners engaged, and the dishes mostly hit the mark with creative flair.

The waiting team, especially our waiter, were not only knowledgeable and passionate, but also generous with their time, talking us through each course. With couples either side of us on date nights, I could understand what a fun evening it would be and we both agreed that we needed to bring our significant others back – and pronto! 

Six By Nico
RU3, 309 Westgate Roof Terrace, Oxford OX1 1TR

The Six Wonders of the World Menu is Available Until 1 June.

Bitten were invited as guests, all views are our own