Sixtyone is a neighbourhood restaurant in south Marylebone less than 5 minutes walk from Park Lane. Inspired by the travels of Chef Patron, Arnaud Stevens, the menu contains dishes with big, bold flavours whose quality have been deservedly recognised when Sixtyone received 3 AA Rosettes in September 2014. Arnaud has devised the concept of the Sixtyone Restaurant in partnership with his protégé, Head Chef Killian Lynch. The food at Sixtyone is all about quality and style but in a relaxed setting so here at SLOAN! Magazine are expectations were met when we enjoyed an evening of sumptuous indulgence without the smudges or foams of some of the more grandiose restaurants on London’s dining scene.
Walking through Searcy’s seductive Champagne Bar you can expect to spot chilled relaxed couples enjoying cocktails and flutes of Champagne. Stop there to sample the delights or walk through to enter Sixtyone’s relaxed dining room. Chef Patron Arnaud Stevens delights the senses with a menu that regularly changes to ensure Sixtyone only uses the freshest ingredients when they are in season and at their best. Sixtyone prides itself on sourcing artisan suppliers such as Lake District Farmers who supply Cumbrian beef and game birds or Portland Shellfish and Wings of St Mawes who both supply line-caught fish, seafood and crustacea. Under the watchful eye of Chef Patron Arnaud Stevens, Sixtyone serves scintillating starters, perfectly cooked mains and delectable desserts to a clientele who appreciate fine food in a stylish setting.
The food lived up to its reputation of deserving the 3AA Rosettes awarded to the restaurant. Innovative and experimental, Sixtyone delivers a dining experience for the discerning palate. The expertly mixed cocktails are a must to kick off your evening. I settled on Blood and Sand which was a great choice but there are fruity concoctions for those who wish to feel they are relaxing on a beach in a tropical paradise.
The bread basket included minute baguettes which satisfied the need for comfort and certainty yet pushed the limits with the Marmite bread, which as the name suggests you either love or hate.
The starter was beautifully presented with much thought as to the complimenting flavours. Belgian Rabbit paired well with pistachio and the Octopus Carpaccio was a generous portion, artistic in appearance and pine nuts provided crunch in the dressing to contrast the succulence of octopus.
The main course menu, although limited in choice, does have something for everyone. We chose the Yellowfin Tuna served with Shitake Mushrooms and the Beef Fillet served with Foie Gras and a Plum Sauce. Both dishes were suggested medium rare but probably served more on a slightly rarer side of medium rare than expected but sealed so that no blood was visible on the plate. This allowed the respective flavours and quality of fish and meat to stand out. We would order both dishes again but also suggest trying the Cep Risotto which comes highly recommended for mushroom lovers, vegetarians and carnivores alike.
Dessert was again a well thought out combination of flavours. I had the Chocolate Fondant which was the perfect portion size to not overwhelm as we finished the meal and my dining companion had the light and fruity Rhubarb and White Chocolate Cheesecake served with Passion Fruit sorbet.
The sommelier paired the wines for the meal with attention to the subtleties in the dishes ordered to nicely compliment the tastes sitting on the palate. A good example was the wine paired with the Octopus Carpaccio which had a trace of white pepper. The wines served with the meal included Quincy Sauvignon Blanc, Loire Valley 2013; Albarino Riais Baixas, Galicia 2013; Clos Henri Pinot Noir, New Zealand 2013 and Valpolicella Ripasso, Italy 2012.
Sixtyone is the perfect place to catch up with a good friend, have a business lunch, enjoy a romantic date for food connoisseurs or treat your mother for Mother’s Day. A definite one for the diary. You can find a selection of some of the excellent menu choices on the Sixtyone website.