Located at 61 Upper Berkeley Street, Sixtyone is a brand new restaurant from chef and patron, Arnaud Stevens, and leading catering company Searcys.
The new restaurant opened on 11th November 2013 to excellent feedback and serves up a modern British menu that is sure to tickle the taste buds of anyone looking for expertly produced cuisine.
Chef Stevens was most recently the executive chef at 30 St Mary Axe at the Gherkin, and boasts an impressive CV which includes the likes of La Tante Claire, Maze Grill, and City Rhodes. The chef’s menu includes such dishes as mussels with bread soup and crispy suckling pork belly; rabbit confit with parsnips, mustard and pistachio; and squab pigeon with parsley risotto, snails and cauliflower.
Commenting on the new restaurant, Arnaud Stevens, said:
“The location and style of this new restaurant are perfect for my West End debut. I am excited about the opportunity to showcase my food to a new audience of customers, in particular the local neighbourhood.
“I have a great partnership with Searcys, and I am looking forward to exploring new ingredients and dishes with my team.”
Artan Mesekrani is the general manager of Sixtyone, whilst Jonathan Cellier is the sommelier. Artan brings a wealth of experience to the role, having previously worked at Gordon Ramsay at Claridge’s, whilst Jonathan is formerly of Searcys Club at the Gherkin.
Creative multi-disciplinary design practice, Tonik Associates was the designer on Sixtyone. Tonik Associates began work on the project in mid-October, providing a quick turnaround time to meet its November opening.
Commenting on the project, Tonik Associates Owner, Chris Harding, said:
“We have a longstanding history of working with the client. This was a fairly modest refurbishment of an existing restaurant to bring it into line with Searcys’ vision.
“The restaurant itself is fairly low-key design, yet smart and with an upmarket style. The interior ensures that when guests walk through the door they feel Sixtyone is a comfortable environment that does not scream high power lunch but warmth, familiarity and a welcome return.”
Sixtyone can accommodate up to 61 guests, with an additional 16 covers via a private dining room.
Open daily for lunch and dinner, the á la carte lunch and dinner menu offers starters from £6 – £11, main courses from £15 – £24.50 and desserts between £6 & £7. There is also a weekly-changing set lunch and early evening menu (5:30pm to 7pm), from Monday to Saturday at £22 for three courses (£18 for two).
To compliment the menu, Sixtyone also boasts an international wine list with bottles starting at £20, with a selection of 20 that are available by the glass from £5.95. On Monday evenings, customers can bring their own bottles of wine.
“Sixtyone is about being an excellent, local restaurant, ideal for people who live and work within the area to use on a very regular basis.”
For more information about Sixtyone, or to make a booking, please visit: www.sixtyonerestaurant.co.uk.
Orbium Ltd specialise in the provision of loose furniture packages to the hotel, leisure and office markets. The company has been operating for 12 years and within this time has completed works for many high profile venues, including Hilton Heathrow and Chill Factore Manchester.
Additional projects for Orbium Ltd include Radisson Blu Dublin, where the company supplied a complete furniture package from dining rooms through to bedrooms; and Manchester Airport, which saw Orbium Ltd develop a terminal seating design specifically for the refurbishment of Terminal One.
Most recently, Orbium Ltd supplied bespoke furniture and joinery to Sixtyone, including restaurant seating, tables, bookcases, bar stools and a unique 3D wall. Orbium Ltd also re-covered and refurbished existing banquette seating and re-polished existing coffee tables.
Orbium Ltd Company Director, Andrew Wylie, Said:
“At Orbium Ltd our director works on every single project and we always offer a fantastic service. There are many companies that do what we do, but there are not that many companies that do it in the way we do it.”