Space six course tasting menu at Six by Nico

Last Updated on October 11, 2025

A Journey Through Space at Six by Nico

4.4 out of 5.0 stars

Boldly go into space with the current six-course tasting menu at Six by Nico; you will not be disappointed. This innovative experience will surprise your palate with creative flavour combinations and will challenge your senses.

Nico Simeone was born and raised in Glasgow, Scotland. Drawing on his Italian background, he became a chef and spent time working at the Michelin-starred Number One Balmoral restaurant. He had a vision to make fine dining more accessible and affordable, reaching a wider audience. Six by Nico is based on the concept of a new, themed menu that changes every six weeks. We were invited to try the current Space Six course tasting menu at Six by Nico in Fitzrovia, London.

A pre-dinner peek at the menu was intriguing, with dishes named Zero Gravity Oyster and Black Hole. Our reservation was for an early evening table. Charlotte Street was buzzing with people out for an evening, and the restaurant was already half full of diners.

The restaurant features an open kitchen, an impressive bar, and comfortable seating. The atmosphere is warm and inviting. The evening began with a black box set in the centre of the table. Above it was a spinning bowl containing black spoons, accompanied by a palate cleanser of cucumber and basil gel, setting the stage for a theatrical start to the evening.

Service during the set course menu was smooth, and our waiter was very knowledgeable about the ingredients in each course.

The first course, entitled Zero Gravity Oyster, consisted of a crunchy, edible oyster shell filled with smoked salmon, Granny Smith apple, kohlrabi, and oyster emulsion. It was presented in a black bowl with dry ice. The sweetness from the apple cut through the salty creaminess of the salmon, with the oyster shell adding texture to the dish. This was a delicious morsel to start the meal. 

The second course, Last Harvest, consisted of a small bowl of baby baked potatoes, presented with a dish containing a 63-degree Celsius egg, roast chicken crumb, and cacio e pepe espuma (cacio e pepe being a traditional Italian dish of pasta with black pepper and Pecorino). The potatoes were just cooked and a great foil to the creamy sauce, a touch of onion chutney cut through the rich espuma. To accompany this course, a glass of Grand Bosquet Rouge from Les Marmandais in France. The lightness of the wine was excellent with the dish.

The third course, Biopack 3-06, arrived with two elements: a plain white plate featuring a generous slice of smoked ham and chicken terrine, served with twelve garnishes on the side. The platter of tiny garnishes includes mustard and apple chutney, pickled walnuts, pickled Romanesco, black garlic ketchup, lovage emulsion, soy-roasted pumpkin seeds, salted crisps, fried capers, small beetroot chunks, Mojo Verde (a Mexican pesto), beetroot meringue, and carrot and orange marmalade.

The terrine was meaty and full of flavour; the contrasting flavours added by the various garnishes were exceptional. For me, this was the highlight of the menu. To accompany this course, we drank a glass of Grand Bosquet Rouge from Les Marmandais in France. The lightness of the wine was excellent with the dish.

The fourth course, Black Hole, was a sensory experience that included added props, such as headphones and blindfolds, which were provided. Presented in an innovatively decorated bowl was a dish of fregola sarda (a Sardinian pasta) with cuttlefish, burnt lemon, bisque and pork fat crumb.

With the blindfold and headphones cutting out the sights and sounds of the restaurant surroundings, you find yourself transported to another world. To my surprise, it was easy to eat without seeing the food. The dish was very citrusy and delicious. The matched wine was a glass of Saxa Passerina, L’Avventura from Italy, a clean and mineral wine with good acidity.

Course 5, Solar Flare, was a beautifully presented plate of food. A slice of flat iron, Valentine Ox cheek with an onion crumb, squash and garlic puree, saffron and orange cream and cubes of squash. The steak was soft, pink and perfectly cooked. This was a rich and hearty dish with intense, bold flavours; the depth of the sauce somewhat overpowered the lighter elements. This course was accompanied by a glass of Aglianico VDT 2024, HelioLatry from Italy, a red wine with firm tannins and depth made from grapes grown in France.

The sixth course, named Goodbye Earth, was the final course. This was a stunning dessert of baked vanilla custard with a white chocolate base, accompanied by orange marmalade, Grand Marnier, and Italian meringue. Whilst being a beautiful looking end to the meal, it was overly sweet and would have benefited from less meringue and a touch more marmalade to cut through the sweetness. The dessert wine was Grains de Plaisir, from Les Marmandais, France, with notes of honey and fruit.

The Space six-course tasting menu at Six by Nico is available until 16th November at all Six by Nico restaurants (there are sixteen in total, fifteen across the United Kingdom and one based in Dublin). For more details of a restaurant near you and to book this out-of-this-world experience, visit Six by Nico.

The six-course tasting menu is reasonably priced, with the cost at a restaurant located in London being £55, and the wine pairing is an affordable £35. Outside of London, the cost is £45 for the six-course tasting menu, with an additional £30 for the wine pairing. A vegetarian tasting menu is also available; other dietary requirements can be met with advance notice when booking. 

We dined at the Fitzrovia restaurant on Charlotte Street in the West End, easily accessible by underground with Tottenham Court Road and Warren Street stations nearby. The other London restaurant is situated in Canary Wharf.

Six by Nico
41 Charlotte Street,
Fitzrovia,
London,
W1T 1RR.

Telephone: 020 7580 8143.

Looking for something different? We recommend Bricco e Bacco, a Sicilian steak restaurant, also on Charlotte Street.