february 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:

Capital Ribs

capital
ribs

Inspired by Beijing-style flavours, our signature meaty ribs are slow braised, then 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.

One bite, and you’ll see why they’ve been a favourite for generations.

Plant-based alternative: Capital Corn Ribs

Salt & Pepper Chicken

salt and pepper chicken

A Liverpool favourite with Hong Kong roots.

Salt & Pepper Chicken has become a local staple, thanks to the city’s rich Chinese heritage and legendary Chinatown.

This dish brings the perfect balance of crispy, golden-fried chicken, wok-tossed with fiery chillies, crispy garlic, and fragrant five-spice.

A little heat, a lot of crunch—totally addictive and a must-have on any Scouse takeaway order.

Plant-based alternative: Salt & Pepper Cauliflower

Sticky Braised Pork

sticky braised pork

Inspired by Hong Shao Rou, the legendary dish that has been enjoyed since the Tang Dynasty.

Slow braised to sticky perfection, our pork shoulder but is simmered in a rich soy glaze infused with warming spices like star anise and cinnamon.

Sweet, savoury, and packed with depth, this is a dish that doesn’t appear on takeaway menus, due to its long preparation time, but we think it’s worth the wait.

Plant-based alternative: Sticky Tofu