june 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:

salt and pepper chicken

Starting off with Salt & Pepper Chicken, the patron dish of Merseyside. As always we have been squirrelling about in the background making improvements to make sure this dish was the best it could possibly be.

First off, with the thighs, we are out with the chunks and in with the strips, for the perfect balance of soft chicken and crunchy coating.

Then we marinate for 24 hours in a homemade buttermilk mix, and then tossed in our new and improved sixty crumb. Finished with chilli, garlic and peppers, this dish is the best its ever been, as it should be…

char siu
pork belly

Next up is Char Siu Pork Belly.

Char siu pork is my favourite dish. Pork belly is my favourite type of pork. So this was a combo I always wanted to bring to the Sixtyverse.

The perfect pork belly should be the most beautifully tender meat, that will fall apart at the sight of a tooth, topped with a glasslike skin that puffs up like a little piggy quaver.

Glossed with our signature Char Siu sauce and finished with pickled spring onions for a bit of light relief.

If Babe didn’t get that job working with the sheep dogs, this is where she would of wanted to end up.

braised beef rib

Braised Beef Rib is the second new dish for June. The “Marketing Guy” is happy because were going to get one of those videos of us just easing those giant bones out of that super braised meat.

We start off by searing the whole rib plates on the plancher and then cook them in a mixture of beef stock, soy, cinnamon and anise. Once the ribs are cooked and cooling, we reduce all that cooking liquor until thick glossy and umami rich.

To counterbalance the super beefy, savoury rib, we have paired it with a chilli, beansprout and carrot salad, dressed with a zingy sesame-based dressing.

A dish perfect for the summer months but still pulling no punches when it comes to flavour.

chicken curry

To round out Junes Menu is another returning hero...

You know like when Aragorn returns to Gondor, after Sauron’s fall, leading the victorious host to Minas Tirith to be crowned King Elessar Telcontar by Gandalf the White, thus reuniting the kingdoms of Gondor and Arnor and restoring the royal line of Elendil. You know, Aragorn, who we knew earlier as Strider, when he assumes the throne after centuries of stewardship weds Arwen Undómiel, or Evenstar, daughter of Elrond Half-elven, therefore also uniting the lines of Men and Elves and ushering in the peaceful Fourth Age.

Yea its just like that, but its Chicken Curry.