october 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:
lazy duck pancakes
Just like The Godfather, Toy Story and the Terminator; part two is even better than the first.
(These are the opinions of Jon and not necessarily those of Sixty Kitchen).
The same confit duck leg, bound in the same pastry, but with an all-new Hoi Sin sauce to bind, and crisped to perfection.
Finished with soy cured cucumber that delivers more flavour than any vegetable has a right to.
"I'm wicked and I'm Lazyyyyy....."
Plant-based alternative: Lazy Mushroom Pancakes
korean bbq chicken
Lets get the shocker out the way first, RIBS ARE GONE, for at least the 31 days of October.
They needed a rest.
But worry not, for they have been replaced by a dish that's been on the hitlist for a long time, Korean BBQ Chicken Drumsticks.
Our local butcher sends us the freshest of drummers, and the first step we take is to brine it overnight.
This gives us a firmer texture and a more impactful flavour.
Next, marination. Gochujang, brown sugar, chilli and herbs, cover the chicken to be left once more for 12 hours.
Charred to perfection and finished with an emulsion made from the same base as the marinade, these Drumsticks are even more iconic than those by Bernard Matthew or Swizzles.
Packed full of flavour and a bit of chilli warmth, Ribs will be but a distant memory come Halloween.
Plant-based alternative: Korean BBQ Courgette
cantonese roast pork
We love a pork shoulder at Sixty, its a real showstopper of a cut when treated correctly.
We've pulled it, we've crispied it, we've wontonned it, we've shumaid it. But we ain't ever had it roasted...
...until now.
Still slow braised and pressed, we then dice it and roast it, the shoulder coming into its own as it remains juicy and tender.
Sat atop cabbage and red onion and finished with the most sensational of sticky 5 spice, soy and molasses heavy BBQ sauces, this dish is a real Barnstormer
Plant-based alternative: Cantonese Roast Squash
kung pao chicken
Another Classic getting a rework, is my personal favourite Main Course, Kung Pao Chicken.
Roast tomato, garlic and ginger and charred chilli, coat grilled chicken thigh and onion, finished with toasted peanuts for an Umami kick.
Perfect as the nights draw in and the temperature starts to fall.
Plant-based alternative: Kung Pao Tofu
SIDES
Sixty Seasoned Chips
+ Special Fried Rice.
Plant-based options available on all menus.
available exclusively
via the sixty kitchen app
