Coley cooked barbacoa style.
Six by Nico, Edinburgh restaurant review
“Pudding arrived in the form of an intensely vanilla-rich, orange-blossom scented, beautifully smooth crème Catalan, adorned in a perfect caramel topcoat. This was surrounded by a quenelle of bitter orange-infused crème fraiche, a crisp, subtly spiced almond Arlette biscuit, a smear of toasted Italian meringue, and globes of citrus sorbet that danced on the plate with drips of orange jus. If JML and I could have requested seconds, we would most definitely have done so!”
Folklore proffers that whilst three is a magic number, the numeral six exhibits far more sinister connotations, it being “the number of the beast” and all. So, might dining in a restaurant with “six” in its title, that offers a set tasting menu of six dishes, which changes every six weeks prove to be a diabolical experience? Or devilish, as in a seriously good sort of way?