Nottingham’s first exclusive fine dining cocktail bar, Six Richmond House, has released its exciting new brunch menu, crafted by head chef and Masterchef: The Professionals 2020 star, Reece Elliott.
Six Richmond House’s new menu features a selection of premium dishes with bold flavours and interesting pairings, with an emphasis on quality seasonal produce and low waste.
Diners can enjoy a range of modern twists on many traditional brunch favourites such as Steak and Eggs Benedict. This dish features sirloin steak, coriander, chilli and lime butter, poached eggs and chipotle hollandaise served on a waffle. There’s also the Confit Duck Hash made with a confit duck leg and sweet potato hash, fried egg, crispy kale, spring onions and chilli jam.
For a non-meat option, diners will be able to indulge in a Wild Mushroom Brioche, featuring creamy wild mushrooms and black truffle on miso and potato brioche. There’s also something for those with a sweet tooth! The Sweet Beetroot Waffles which hero chocolate and beetroot waffles accompanied by seasonal mixed berry compote and Madagascan vanilla ice cream promise a treat far from your usual brunch offering.
Six Richmond House is located in Nottingham’s iconic Hurts Yard.
The exclusive fine dining cocktail bar launched last year and quickly made a name for for its exquisite décor, premium cocktails and fine-dining small plates. This venue is run by brothers Sam and Tom Benjamin who also run Another? Wine Bar in Trinity Square and the Tap House in Byard Lane.
In addition to the new brunch menu, during the day, the venue also offers a selection of artisan patisseries and speciality coffees, or in the evening, foodies can choose from a selection of fine dining plates carefully crafted by Michelin trained chefs.
Meanwhile, the team’s creative cocktail menu features a range of experimental flavour combinations created using modern culinary techniques and local seasonal produce.
To find out more about Six Richmond House, visit https://www.sixrichmondhouse.co.uk/
Get exclusive news and competitions straight to your inbox with our newsletter – sign up here!