april

lazy duck pancakes

 

How have we gone 11 months, without doing duck pancakes???

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I have finally submitted to peer pressure and put this absolute staple on our menu for April.

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But serving some deep fried leg, with a plastic bag of microwaved pancakes was never going to be good enough for us.

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So we do the hard work, confit duck leg is pulled down and mixed with hoi sin and spring onions, wrapped and crisped up, before being topped with cured cucumber.

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It took a while, but these are worth the wait.

 

 

bbq pork ribs

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Guess who's back...

 

back again...

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Fermented Chilli / Brown Sugar / Chunky Ribs.

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There will be no spare ribs at Sixty!

 

 

sweet chilli chicken 

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Breaded Chicken breast, dusted in sweet and smokey paprika, sitting on a bed of Sweet Chilli glazed Pak Choi, Beansprouts and Red Onion.

 

Little bit of spice,

little bit of crunch,

little bit of Zing,

 

Big bit of flavour.

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Singapore pork

 

Chip shop curry meets sixty kitchen.

 

A 5 spice based curry thickly coats slow cooked pork shoulder in Chef Jons favourite dish since we opened.

 

Make your own curry half n half when smothered on our signature rice and chips...

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*chefs kiss*

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available exclusively

via the sixty kitchen app