When it comes to dining experiences in London, few places blend storytelling with food quite like Six by Nico. Known for their rotating tasting menus, each inspired by a unique theme, Six by Nico transforms a meal into an immersive journey. This time, we found ourselves stepping into the world of Hollywood, where every plate evoked a scene from an iconic film. From a twist on a Vietnamese street bite to a decadent dessert inspired by The Godfather, this six-course adventure was the perfect way to celebrate not only a birthday but also a long-awaited reunion. If you’re curious about tasting menus or simply crave an unforgettable culinary escapade, keep reading—you might just discover why this spot has become one of London’s most talked-about dining experiences.

First Impressions & Atmosphere

Upon arriving we were actually a bit nervous as we did not really know what to expect and the place was buzzing, the street in Fitzrovia was aligned with sports cars and we immediately felt slightly out of place. Additionally, there's a certain pretentiousness towards going to a tasting menu but the restaurant was warm with laughter and tables all around talkiing about their favourite films, quoting lines from the films referenced on the menu we quickly relaxed. Our table was at the back of the restaurant which meant we were led passed the bar stocked with plenty of glasses ready to be delivered and the food pass giving us a glimpse of what we could expect. The restaurant did certainly have a bougie vibe in decor but everyone clearly felt welcomed.

The Six by Nico Tasting Menu Experience

Course One - The Curse of The Black Pearl

Our first dish was inspired by 'The Pirates of the Caribbean - The curse of the black Pearl'. It combined squid and 'Nduja (a spreadable, spicy Calabrian sausage) into an arancini - a popular Sicilian street food, traditionally made by coating a mixture of risotto into a ball with a filling then deep frying. The dish was finished with a fennel reduction that glowed vividly against the black arancini.

The overall presentation was eye catching, a clear contrast of black and fluorescent green upon a white clam shell. The squid and 'nduja arancini was smokey and had a noticeable crunchy texture and dryness, which was followed by a welcomed sharp aniseed freshness from the fennel reduction. Neither myself or my girlfriend had ever tried an arancini before and it was savoury and a perfect way to get the palette ready for a variety of flavours.

This plate did not have a wine pairing but the staff kindly provided a glass of prosecco each to celebrate my girlfriend's birthday and it was an absolute treat complimenting, with its fresh, crispiness cutting through the dark crunchiness of our starter.

Course Two - Good Morning, Vietnam

The second course, Good Morning Vietnam, named after the Robin William's comedy, featured a fried banh bao bun—traditionally a soft, fluffy steamed bun commonly found in Vietnamese cuisine. This version was fried, lending a slight crispiness to the outside while maintaining a tender interior filled with a savoury blend of prawn and pork, particularly rich from the addition of pork belly. The filling’s bold, meaty flavour was expertly balanced by the dish’s garnishes and sauces.

Next to the bun, a bundle of fresh pumpkin strings added both crunch and a touch of natural sweetness. On top of the bun were two contrasting sauces: a smooth, creamy sauce that mellowed the intense flavours of the filling and nuoc cham, a Vietnamese dipping sauce made from fish sauce, lime juice, garlic, sugar, and chili. This nuoc cham provided vibrant sweet-and-sour notes, cutting through the richness with a bright, tangy profile and a subtle spice. Altogether, these elements worked in harmony, creating a balanced and satisfying dish that was a perfect follow-up to the lighter first course.

Wine Pairing - Feteasca Regala DOC Organic from Viile Metamorfosis

Accompanying the Good Morning Vietnam course was a glass of Feteasca Regala DOC Organic from Viile Metamorfosis, a vineyard in Romania’s renowned Dealu Mare region. This Romanian white wine, made from the native Feteasca Regala grape, featured a light, crisp texture that beautifully complemented the richness of the fried banh bao and its hearty pork belly filling. Its refreshing acidity and slight minerality contrasted well against the dish's oiliness, cleansing the palate between bites. The wine's brightness balanced the savoury elements, allowing the tangy, sweet-and-sour nuoc cham sauce and the creamy notes to shine without overwhelming the senses.

Course Three - Royale With Cheese

Inspired by Samuel L. Jackson's famous line in Pulp Fiction, this dish centres on tender, 24-hour-braised ox cheek. This succulent cut of meat rests atop a creamy layer of Comté polenta, which melds the rich flavours of Comté cheese—a semi-hard French cheese known for its nutty, slightly tangy notes—with the smooth texture of polenta, creating a foundation that’s both earthy and cheesy. The entire dish gives off a strong cheese aroma, immediately inviting you into its savoury depths. Surrounding the ox cheek are accents of green oil, likely infused with herbs, lending a pop of freshness to balance the richness.

Perched atop the ox cheek is a layer of turnip choucroute with lovage, offering an intriguing crunch. Choucroute refers to a pickling process typically used in Alsatian cuisine, often resulting in a mild, fermented tang, while lovage, a leafy green herb, has a celery-like flavour that adds a unique aromatic note to the dish. Together, these elements bring a subtle contrast to the rich red meat, making each bite an experience of complex textures and tastes. This course quickly stood out as the most indulgent and memorable of the evening due to its deep, layered flavours.

Wine Pairing - Marselan and Merlot from Perdu Beaugarand Rouge, Domaine Morin Langaran

The Royale with Cheese was paired with a red blend of Marselan and Merlot from Perdu Beaugarand Rouge, Domaine Morin Langaran in Languedoc, France. This wine enhanced the course’s richness, its fruity notes harmonizing with the Comté’s cheese depth and cutting through the ox cheek’s hearty flavour. Not overly dry, the wine offered a well-rounded body that coated the palate in a smooth, balanced finish. Each sip accentuated the savoury meat and creamy polenta, making it an ideal match that lingered pleasantly between bites.

Course Four - Bubba Gump Shrimp

In a playful nod to Forrest Gump, this dish arrived as a surprise, leaning more towards coalfish than shrimp, which left us with mixed feelings about its presentation. While the delicate coalfish was expertly grilled and delicious, we couldn’t help but feel the dish’s title hinted at something more Cajun or American-inspired, with shrimp as the star. Instead, the dish offered a more refined, global approach. It featured a vibrant Malaysian-inspired shrimp curry sauce, rich with fragrant spices that balanced perfectly with the mild fish, offering a curry depth without overpowering heat. Alongside, a smooth coriander emulsion added an herbaceous note, while a coconut chutney lent sweetness and subtle creaminess that echoed the tropical influence.

One intriguing element left us guessing—a small, circular piece that appeared caramelised. Initially thought to be a scallop, it had a firm texture more reminiscent of a root vegetable, though its exact identity remained a mystery, adding an unexpected twist to the plate. Overall, the dish, while delicious, felt somewhat misaligned with the playful title we’d anticipated.

Wine Pairing - Macabeo Verdejo Organic, Encierro – Lionel Osmin & Cie from La Mancha, Spain 

The Bubba Gump Shrimp was paired with Macabeo Verdejo Organic, Encierro – Lionel Osmin & Cie from La Mancha, Spain. This bright, lemon-tinged wine worked beautifully with the dish’s intricate flavours, especially drawing out the curry's complexity. With a fresh, coastal-like zest, the wine brought a lively counterbalance to the richer curry sauce and coconut chutney, making each bite feel lighter and more refreshing. This pairing, along with the previous wine, was a standout favourite for both of us, bringing a light, seaside-inspired finish to the course.

Course Five - What's Your Favourite Scary Movie?

This course brought a theatrical touch to the table, riffing on the eerie atmosphere of horror films with Chinese red pork as its central character. The dish was arranged in a visually striking presentation, with a vibrant red sauce splattered around the plate like blood, adding to its spooky allure. The pork belly, juicy and tender, released a 'bloody' flow of sauce when cut, amplifying the dramatic effect. A thick red pepper purée added richness to the pork, offering smoky, sweet, and slightly earthy notes. Beside the pork lay a cauliflower beignet—a fried, golden nugget that was soft inside, with a batter that gave it a slight crunch. (Beignets are a type of deep-fried pastry, often light and airy, here reimagined to add texture and substance to the dish.)

Adding to the flavour experience was a puffy, airy pork crackling that offered a perfect, salty crunch, echoing the indulgent richness of the pork belly. While I couldn’t help but think that a title like Saw could have been a more daring choice given the "meatiness" of the dish and use of different pork elements (skin and belly), perhaps it would have been a bit too graphic for some palates. Regardless, this course delivered a deeply satisfying, hearty experience with intense, savoury flavours.

Wine Pairing - Haus und Hof, Neusiedlersee DAC Zweigelt by Hannes Reeh, Austria

This dry, peppery wine offered a sharp contrast to the richness of the pork and red pepper, cutting through the heavier elements with its robust, slightly austere character. Although it complemented the savoury flavours well, the wine’s intensity felt overpowering on its own and was challenging to finish once the meal was done, making it our least favourite pairing of the evening.

Course Six - Take The Gun, Leave The Cannoli

The final course, titled Take the Gun, Leave the Cannoli, was a nod to the famous line from The Godfather—a clever twist that carried its own cinematic flair. This visually creative dessert featured a cannoli styled to resemble a cigar, complete with an “ash” crumble beneath it. The dish consisted of a chocolate delice—a rich, silky chocolate slice that delivered a deep, decadent bite—alongside a hazelnut praline cannoli, whose creamy hazelnut filling and crisp exterior created an irresistible textural contrast. Balanced with a buttermilk sorbet, the dessert had a refreshing hint of citrus, cutting through the richness and adding a bright, tangy twist. Rounding out the plate was Pedro Ximénez, a Spanish dessert wine reduction, bringing a smoky sweetness that elevated the entire dish.

Wine Pairing -  Il Furetto Brachetto d’Acqui DOCG from Piedmont, Italy

Paired with this was a dessert wine, Il Furetto Brachetto d’Acqui DOCG from Piedmont, Italy. This red dessert wine was vibrantly sweet and fruity, adding a juicy finish that perfectly complemented the dessert. It was so delightful that even my girlfriend, who isn’t usually fond of alcohol, loved it. This course brought the meal to a truly satisfying close, combining playfulness and indulgence in the perfect final act.

Wine Pairing Experience

The waiters took their time with every wine, bringing over our glasses as well as an unopened bottle to present us what we would be drinking, explaining each one's origin, why it was chosen for the dish and key tasting notes to look out for when eating. This was not a pretentious display, the servers made it clear that when eating certain parts of the meal and then drinking the wine, we would be able to identify key flavours and such as the hint of lemon in the glass of Macabeo Verdejo Organic, Encierro – Lionel Osmin & Cie from La Mancha, Spain with the Bubba Gump Shrimp dish.

Though the wine pairing option adds £34 per person to the meal, it is well worth it, truly enhancing the tasting experience. Each pairing includes five generous glasses—two whites, two reds, and a dessert wine—and the portions are ample. Plus, the restaurant allows you to linger over any remaining wine at the end, so you’re not rushed to finish each glass within the course. In fact, my girlfriend and I found ourselves slowing down by the fourth course, as we had been diligently finishing each glass before moving on to the next plate and quickly felt the effects! For first-timers, pacing is key to fully appreciating both the wines and the food and don't expect every wine to be to your liking as they try to offer a variety to touch every part of your palette.

For those interested in alternatives, themed cocktails are available as aperitifs ranging between £9-£11. Beers, and wine by the glass are also available, though these options are not listed on the menu. Prices are not disclosed, but based on the overall experience, they likely fall in the mid- to high-end range.

Special Occasions & Personal Touch

The most memorable part of our evening at Six by Nico was the genuine warmth and attentiveness of the staff. When I mentioned it was my girlfriend’s birthday, our waiter went beyond the usual congratulations. He took the time to chat with us, asking about our day and what had brought us to celebrate here. Then, as an unexpected and touching gesture, he brought over two glasses of prosecco along with a handwritten card wishing her a happy birthday. It was a small but incredibly thoughtful act that made us feel truly valued. Six by Nico is clearly a place made for special occasions; as we looked around, the restaurant was brimming with celebrations—couples on dates, birthdays, and, remarkably, a proposal at the table beside us. To everyone’s delight, the staff opened a bottle of champagne in celebration, sharing the joy with the entire room. This focus on making every moment count left us with such a warm feeling, making our experience here unforgettable. For anyone with a special occasion coming up, Six by Nico will make sure you celebrate in a way that feels unique and memorable—I can’t recommend it enough.

Overall Verdict

Six by Nico’s Hollywood-themed tasting menu was the perfect way to celebrate not only a birthday but also a meaningful reunion. For food lovers and movie buffs alike, the experience combines beloved cinematic nods with skilfully crafted flavours.

The theme was playful and accessible, immediately sparking conversation and bringing a fresh take on the typical tasting menu. Six by Nico’s concept of reinventing its six courses every six weeks means it’s a place that never grows old. With themes ranging from British classics like roast dinners to unique spins on international flavours, like their Istanbul-inspired menu, there’s truly something for everyone.

Despite initial concerns that we might leave feeling hungry, the portions were plentiful—we left fully satisfied, with no extra stop at McDonald’s needed! While it was undoubtedly a splurge, Six by Nico is designed for special occasions, and the attentive touches made it genuinely memorable. If you’re after a unique, unforgettable experience for your next celebration, this is a place I’d highly recommend.

If you're a fan of Hollywood nostalgia or simply in the mood for a culinary adventure, Six by Nico’s tasting menus are a must-try. With their unique concept of changing the menu every six weeks, there's only a limited time to experience this imaginative lineup of flavours before the next theme rolls in.

So, whether you’re celebrating a special occasion or just fancy an unforgettable meal, book a table and savour it while you can! Have you ever tried a tasting menu before, or do you have any favourites around London? Drop your recommendations below—I’d love to know what tasting experiences you’d recommend!