November Menu Blog

november 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:

chilli plum chicken

Salted plums are a quirky and delicious snack popular in china, made by curing ripe plums in a salty brine, which gives them a sweet, tangy and slightly savoury flavour profile. We make a sweet chill sauce using these plums, and use that to coat our fried chicken.

Finished with a blend of grated salted plum and togarashi for an umami kick, this dish is rightfully considered the ultimate Sixty Kitchen starter.

Plant-based alternative: Chilli Plum Cauliflower

general tso's ribs

You guys may refer to Luke, the “marketing guy”, as the genius behind our social media, the clever little chap who works on our branding, our visuals and is our creative guru.

To me he will always be known as the pesky one who makes me talk to camera for far too long and has been banging on about bringing “general tso’s” back since it left the menu a few months ago. He even threatened to release my 3 and a half hour blooper reel he’s put together if it didn’t go on this month…

So for the glorious return of ribs to the menu, we have paired the meaty 8th wonders of the world with the famous American-Chinese staple.

The Sweet, Sour, Savoury & Spicey sauce all perfectly balanced and thick enough to cling onto our Signature fall off the bone meaty Ribs….Finger Lickin’ Good….(are we allowed to say that???)

Plant-based alternative: General Tso's Corn Ribs

roast pork and black pepper

By now, you have probably had our delicious roasted Pork Shoulder. Odds are you’ve even had our luxurious black pepper sauce, and my god do they go well together.

But this month its all about the Five Spice crackling that adorns this absolute showstopper.

We use a finely blitzed crackling, so there none of them weird bits, just perfectly crunchy, crackly crackling

Plant-based alternative: Roast Mushroom & Black Pepper

sesame chicken

Just like streets,

chicken gets more fun when it starts with sesame.

As always we use Chicken thighs for their superior flavour and texture and roast them to perfection on the grill.

We then also grill white onions, the smell of which always reminds me of queueing for a hotdog in the Gwladys Street, but at Sixty the result is not just disappointment and regret.

Bound in a honey and sesame sauce with a touch of chilli for some background warmth this dish is rich and sticky and unctuous and perfect for cold nights in front of the fire.

Finished with toasted white and black sesame seeds for one last sesame hit

Plant-based alternative: Sesame Tofu