We all know people who like to think that they are into their food, but when dining out order uninspiring & unadventurous dishes. The beauty of Sixtyone, is that it lulls such individuals into a comforting sense of security, the type one gets from your favourite bistro, the only difference is that this one serves Rabbit Bolognese. Hidden behind The Mont Calm Hotel in Marble Arch, Sixtyone presents a hybrid of a high end hotel restaurant with a relaxed local brasserie. Their menu is innovative, seasonal & places a strong emphasis on modern British dining.
Chef Patron Arnaud Stevens launched Sixtyone, in November 2013, in partnership with Searcys. Arnaud was most recently Executive Chef at 30 St Mary Axe (the ‘Gherkin’) hence the Searcy’s connection, & prior to that was at Maze Grill, Le Jardin des Sens (in Montpellier), & La Tante Claire (at the Berkeley).
The décor is modern & spacious without being over indulgent. The restaurant coincidentally seats 61 & so has an intimate feel to it. We also noted a highly inviting private dining room that seats up to 16. Selecting the tasting menu, which at £45 per head for 6 courses is reasonably priced & we were not disappointed.
Highlights of the meal were the firstly the aforementioned Rabbit Bolognese, served with Salsify, Almond Dust & Crotons; as well as the Squab Pigeon, Snails, Cauliflower & Parsley Risotto. The star of the show however was the Cep Dashi Consommé that took around 15 minutes to soak through, bringing aromas of a wild mushroom field to our table & a piece of theatre that certainly enriched our experience. Served in a tall vase the wait & drama of this dish was good fun. The Roasted Cod was cooked well & served with a Spring Gargouillou of vegetables, & the accompanying wine flight for an extra £30 per head, was expertly matched to intensify the flavours of each dish.
The meal was rounded off by a Trio of Rhubarb, White Chocolate & Ginger that was sweet, sharp & cleansed the palate.
Our one word of caution is, if you do go for the tasting menu, to not fill up on the bread as, following the freshly made Butter & Rolls basket, bread – in various forms – also feature in the first few dishes as Melba Toast (Mushroom Pate), Croutons (with the Rabbit) & Bread Sauce (with Pork Belly & Mussels) . Overall Sixtyone is a very welcome addition to the Marylebone dining scene, & comes highly recommended, especially if you are looking for something innovative but not totally outrageous to take that person who ‘needs to be taken out of their Steak & Chips comfort zone’.
Please contact us for all bookings & private dining requests.