march MENU

Hey guys it's Jon, the Executive Chef here at Sixty Kitchen.

Each month, myself, everyone in the kitchen and sometimes those not, get together and choose a set menu that we think you will love!

We make sure there is a perfect balance of flavours and before we set the menu live, it goes through rigorous taste testing to make sure it's up to Sixty standards...

Here's what's on the menu this month:

Honey & Black Pepper Ribs

honey and black pepper ribs

It’s the return of the King.

The dish that one chefs Mum (mine) said:

“that’s the best thing you’ve ever done, that.”

A rich bone broth stock, reduced to the absolute essence of meaty and then glazed with honey & black pepper.

Ready to fall of the bone by the time you’ve gone to pick up the first one.

Plant-based alternative:

Honey & Black Pepper Corn Ribs

Bang Bang Chicken

bang bang chicken

So I didn't create this one...

This is the creation of our Head Chef; Nathan.

Click here to learn more about this dish.

Plant-based alternative:

Bang Bang Cauliflower

Capital Pork

capital
pork

Inspired by Beijing-style flavours, our signature pork is coated in a sticky, sweet, and tangy glaze.

Made with a mix of vinegar, hoi sin, and caramelised sugar, they offer a perfect balance of richness and zing.

Plant-based alternative:

Capital Tofu

Cripsy Chicken Curry

crispy chicken curry

This is what we think we do best; a Chinese chip shop classic, just taken to the next level.

Only ever fresh chicken breast from our esteemed butcher is butterflied then dipped in egg, then breadcrumbs, and fried up into the most perfect, golden of Nuggets, thinly sliced for your pleasure.

Next a curry sauce that was 12 months in the making, the bane of my life, but that we think we have finally perfected (and that is so good were sending out an extra pot to everyone), finish it with some fresh vegetables and sit the Chicken atop...

Waga who?

Plant-based alternative:

Crispy Aubergine Curry