Space: a multi-sensory dining experience where nothing is quite what it seems.
A 6-course experience with a cocktail pairing? Count me IN!
My last visit to Six By Nico was almost a year ago, so it was nice to be back. Upon first looking at the Space menu, it would not be my typical vibe, but I am all for giving new things a go and immersing myself in the experience.
Hearing about a cocktail pairing was new for me
You typically hear about a wine pairing, but the cocktail pairing caught my eye. My friend made the wise suggestion of saying that we could just share one pairing between us as well.. we had work the next day, and since it’s not a taster, it’s a whole cocktail, I was very glad we did this. PS: The cocktail pairing begins during the second course.
Straight to it, the amuse-bouche and snack
The experience kicked off with a little amuse-bouche to get our taste buds going. This was their creative take on a ‘gin and tonic’, but in the form of a green ball (there wasn’t any alcohol in this). The liquid explodes in your mouth, but the only flavour I could really get was cucumber. Fun idea, but I wouldn’t have thought it resembled a gin and tonic.
Pommes Anna ‘Chips’ was the snack we tried, which was the Parmesan and truffle royale. This was delicious- the potato was perfectly crispy on the outside and fluffy on the inside. The truffle sauce was well-balanced and accompanied it perfectly. YUM!
Served up with the theatrics of dry smoke
Course 1: Zero Gravity Oyster
Smoked Salmon, Granny Smith Apple, Kohlrabi, and Oyster Emulsion.
Whilst my friend enjoyed this, it wasn’t for me as I am not a fan of smoked salmon. She did really enjoy it, though.
The crispy outer shell, along with the creamy filling, was a nice combination of textures, and the oyster emulsion helped cut the smoky flavour of the salmon.
Course 2: Last Harvest
Clay Baked Potato, 63°C Egg, Roast Chicken Crumb, Cacio e Pepe Espuma
I was not sure what to expect here, but excluding the egg in the middle (a runny egg is not for me), this was so tasty, and the espuma (which is the froth base) gives a strong flavour with a light texture.
Cocktail: Preservation- Thyme-infused vodka, chamomile, preserved lemon, and honey
Loved this cocktail, so refreshing and right up my street!
I really loved the idea of the cocktail pairing- there is never a shortage of creativity at Six By Nico!
Course 3: Biopack 3-06
Smoked Ham Hough & Chicken Terrine, 12 x Garnishes
The 12 garnishes were very creative and good fun to try and guess what each one of them was! Besides not remembering every single one of them, I don’t want to spoil it for you.
The terrine was quite salty and wasn’t my cup of tea.
Cocktail: CryoCure- Rhy whiskey, calvados, sage, dry vermouth, and walnut bitters
The cocktail helped mellow out the strong variety of flavours from the garnishes, but I am not a whisky gal – however, I could appreciate how this is the right pairing for the dish.
This next course came with headphones and an eye mask…
Course 4: Black Hole
Fregola Sarda, Cuttlefish, Burnt Lemon, Bisque, Pork Fat Crumb
Served with something you wouldn’t expect: headphones and an eye mask, this was my favourite course. The flavours were incredible, and the pork fat crumb with the pieces of lemon pulp complemented each other well. DELISH.
Cocktail: Photon Drift- Gin, Bergamot, Smoked sea salt, fennel moon dust
This was also my favourite cocktail, so I was very happy with course 4. The smoked sea salt with the bergamot was refreshing and gave summer energy. Yes, please.
Course 5: Solar Flare
Flat Iron, Ox Parcel, Saffron & Orange, Black Garlic, Squash
My second favourite course- all the elements worked so well together, and the flat iron itself with the orange puree was the perfect combo. As a steak girl, this got a big yes from me. This was my friend’s favourite course.
Cocktail: Orbital Solero- Rum, mezcal, raspberry, orange, and lime
Rum and mezcal are both spirits that I don’t really enjoy, and the combination of them tasted quite strong and overwhelming. We managed to brave a few sips, but we were honestly too busy enjoying the food.
The most beautifully presented course, without a doubt!
Now for dessert, a course named how I feel on most days (I joke.. kind of lol).
Course 6: Goodbye Earth
Baked Vanilla Custard, Orange Marmalade, Grand Marnier
Despite being quite full, I demolished this (I think it’s part of my personality at this point)! The vanilla custard was so light, and the vanilla was just what was needed to end an experience filled with so much depth and variety. The only element that I was not a fan of was the orange marmalade on top (I think that was what it was.. it was too overpowering).
Cocktail: Last night- Bourbon, Ruby Port, Chambord, and Chocolate Bitters
A good dessert cocktail and the flavour of the Chambord helped mellow out the bourbon.
A delightful evening
Overall, a great experience! I really appreciate the effort that goes towards this menu- from the ‘theatrics’ to the actual food and drink. The concept of a cocktail pairing is great (especially as someone who is not a wine drinker), but do bear in mind, you get a full cocktail each time, so given that we shared one between us, this was perfect.
Staff were super lovely throughout, and I am always impressed by how they remember everything. One thing I will say is that you need to consider that the whole experience takes quite some time. We sat down at 7 pm and left around 10:15 pm- a few of the courses took quite a bit of time to come out (but this also leaves time to digest, in all fairness).
Space is still running until the 16th November!
Six By Nico
RU3, 309 Westgate Roof Terrace, Oxford OX1 1TR
Bitten were invited as guests, all views are our own
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