THE Glasgow public is being invited to vote for the six dishes they enjoyed most in 2018 to create a six-course tasting menu that will include the top picks of the year at Six By Nico.

The innovative restaurant, in Finnieston, has served up some memorable dishes over the past 12 months, with influences coming from across the globe.

With the launch of ‘Best of 2018’, the concept will be the first of the New Year.

Over the next week, Six By Nico will be running polls across its social media channels, giving guests the opportunity to select their highlights from last year’s concepts.

Voting is now open and guests will choose from:

  • Chips and cheese (The Chippie: Edinburgh) vs arancini tricolore (Sicily) for course one
  • Lamb belly (Middle East) vs buffalo chicken (New York) for the second course
  • Pappardelle ragu (Sicily) vs scampi (The Chippie: Edinburgh) for course three
  • Cod fish supper (The Chippie: Edinburgh) vs sea bream (Vietnamese Street Food) for course four
  • Duck duck goose (Childhood 2.0) vs pork cheek barbacoa (Mexico) for the course
  • Big apple (New York) vs limone siciliano (Sicily) for dessert

Chef Nico Simeone said: “We are always seeking to evolve and improve the dining experience and our guest’s feedback plays a major role in helping us do just that.

“Therefore, we thought it was only right that we left our first menu concept of 2019 in the hands of those who dine frequently with us.”

The menu is priced at £28 per person with the option to have a wine and specialist drinks pairing for an additional £25.

A vegetarian alternative is available for every course.

‘Best of 2018’ will run from January 22 until March 3.

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