april 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:

Satay Shumai

satay
shumai

I love crispy shumai, I love Satay Sauce and they love each other. I’m happy for them.

So we have Satay Shumai, 50% minced pork and 50% pulled pork shoulder ensure they remain moist after frying and don’t become them little rubber bullets available in other outlets.

Bound with curried onions then sat upon a rich coconut and peanut satay sauce, this might be the most Iconic Sixty starter since March.

Chilli Plum Chicken

chilli plum chicken

No it aint a rib up next, they are off on their holibobs for a while. So one old favourite is making a return, its Chilli Plum Chicken.

Rice vinegar, brown sugar, chillies and roasted plums combine elegantly for a sweet and sour sauce with just the gentlest of kicks.

Chicken thighs are crisped in a 7 spice flour mix and tossed in the sauce that coats and clings, warms and zings.

Kung Pao Chicken

kung pao chicken

Kung Pao Chicken completes Aprils selection. Cock a leekie, chicken and leek pie and Farfetch’d all confirm that chicken and leeks are perfect bedfellows.

Chicken breast is sliced and roasted, then bathed in a sauce of roasted leeks, chillies and tomatoes. Drizzled with a cashew, leek and chilli crack before a final layer of crispy leek top us off, this dish has had an upgrade that substantial it should have been announced on an arena stage by a bald man in a turtleneck.

Beef & Broccoli

beef and broccoli

The star of this months first main is one yet to grace the woks at Sixty.

Chuck steak is provided by our wonderful butcher who send us in whole joints of this incredible beef.

Expertly sliced down and velveted for the most tender of textures, we pair this beef with charred broccoli and a dark and brooding black bean and garlic sauce for the most delectable Beef & Broccoli.

Perfectly intense, edamame beans offer pops of freshness and the dish is completed with a crumble made from the broccoli stalks that would otherwise be destined for the waste.

time for change...

Lets start with the big one...

Sixty Seasoned Chips... after 18 months we have decided to give them an upgrade!!!

Still the same quality potatoes. Still steamed and double fried for that soft mash like centre covered in a crispy exterior. Still seasoned with salt and vinegar powder so as to get to your door with the perfect crisp.

So, what’s changed then?

Well they’ve been on the Ozempic and have gone all skinny on us. Still the same chip shop taste, but now with more crunch per kilo than an Osteoporotic armadillo walking on broken glass, skinny has never tasted so good.

Well, if the chips are getting a glow up, then so should the Sixty Fried Rice.

Paddington was wrong, Onion Marmalade is the best. So on top of each portion of fried rice is now a generous helping of confit onion and garlic for an umami boost and adorned with crispy onions for a cheeky little texture lift.

A small tweak that takes the already good to the excellent.

Think Ringo joining The Beatles, then dial it back a bit, its fried rice... not the biggest band ever.