MENU ENDING SAT 3RD FEB
My Morning Roll
Potato terrine / Black Garlic Emulsion / Cheddar / Egg Yolk Jam
"Everyday before we start work we have a breakfast roll and coffee as we discuss the day ahead and our ideas. My order has always been..... wait for it, a roll with potato scone, egg and mayonnaise. Just like this starts my day of work, I have used these flavours to start your experience with us."
Our Sous Chef Michael
Squid Ink Cavatelli, Pickled Shellfish, Dill Emulsion, Lemon & Shellfish Stock Foam
"Michael (Mick), is the spine of our team and has been with me for the last 6 years. This course is for him to shine."
My Favourite Ingredient
Roasted Cauliflower, Caper & Raisin Puree, Brown Butter Foam
"Cauliflower is by far my most favourite ingredient. It's so versatile and needs its place to stand alone on my menu. Here it is prepared 4 ways."
Where It All Began - Simply Fish
Brandade, Cucumber Chutney, Apple, Dill & Buttermilk Dressing
"When I first started working for Nico this restaurant was called 'Simply Fish'. Brandade was the first thing he taught me how to make and it was served with a Caramelised Apple puree. Here is my version."
Supplement: West Coast Scallop with Apple and Burnt Leek - £9
Cacio e Pepe Agnolotti, Parmigiano Reggiano, Herb Oil
"Lucy has been coming to the restaurant with her family for the last 7 years since she was 5! She has always ordered Pasta with herbs, butter and parmesan. This dish is inspired by her. Thank you Lucy, Paul and Tracey for always supporting us! "
Sea Bass, Courgette, Red Pepper
"For now, I’ll not reveal the story behind this. This special moment is reserved for the story in person…"
My Late Night Snack
Chicken Ballotine, Sweetcorn, Smoked Tomato, Olive
"Recently I helped launch Six by Nico in Cardiff. After some longer days, due to the set up stages, some of the team used to sit in the restaurant and have a late night snack and our go to at that time was a Dominos. Chicken and Sweetcorn for me every time!"
Christmas Day at Nico’s Home
Tunsworth, Mince Pie, Spiced Pear
"Since working with Nico I have gone to his house every year for Christmas Day. A 4 course feast was always finished with a Cheese board late at night. This is where I was first introduced and fell in love with amazing Cheese."
Lemon & Lime
"For me it's the second most used ingredient in our kitchen other than Salt! We use it to enhance our dishes to balance the acidity. I love it and think its the perfect ingredients for a pre desert."
The Flaming Brulee
Coffee Creme, Buckwheat, Passion Fruit, Malted Barley
"Our first-ever, dessert at 111 - At the start of 111 by Nico we made a flaming Crème Brûlée for dessert. We always changed the flavour from Vanilla, Pistachio but my favourite was always Coffee. This is my version."
Vegetarian Options available, please let your server know.
BOOKING WIDGET LOADING.