may 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:
CHICKEN AND SWEETCORN SOUP
I’ll be honest I have wanted to do chicken & sweetcorn soup, but we were never sure if it had a place on our set menu. But after consulting you guys, we decided we could but it would have to be the best soup you had ever had.
So a great soup starts with a great stock; chicken bones, leeks, onions and corn husks are roasted then simmered with a warming blend of herbs and spices.
Finished with charred corn for a touch of smokiness and gently poached chicken, this aint just any soup, this is a Sixty Kitchen Soup.
DUCK PANCAKES
“Oh Jon, where are the ribs?
You said they were back this month”
Well first off, I would like to apologise...
to absolutely no one,
because we are finally doing THE best dish from a Chinese Chippy, duck pancakes.
Gressingham duck legs are confit down in anise and cinnamon spiked duck fat, until tender like the night, before being crisped to perfection then glazed in a hot hoisin (like hot honey but well better).
Served with pancakes, cucumber, spring onion and an extra pot of hoisin for those who like it saucey. I know every month I say this is the best but by jove this one is an absolute barn stormer
shanghai chicken
Livelier than Formby beach at the first sign of the barometer hitting 20c, our
Shanghai Chicken is a dish that will leave your tastebuds questioning if they have
ever truly tasted before.
Ginger, garlic, chilli and rice vinegar provide a base that is sweet and sour, savoury and spicy. Chicken thighs are coated in rice flour and cooked till golden brown, with a texture like sun and providing a surface for our sauce to glaze delectably.
singapore pork vermicelli
I got voted down on calling this dish “singa-pork”
Heartbreaking.
Another absolute classic dish that I cant believe has took us almost two years to get around to, our Singapore Pork and Vermicelli combines slow roast pork shoulder, caramelised onions and beansprouts and rice noodles and douses them all in a turmeric laden curry sauce that could be drunk by the pint.
Yeah we’ve got noodles, rice and chips this month, but if your gonna have a cheat day, make sure it’s a delicious one.
sixty seasoned chips
special fried rice
download the sixty kitchen app to place your order
download the sixty kitchen app to place your order
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