Tucked away in Hurts Yard, we tried the Six Richmond House brunch menu...
One of Nottingham’s many secret alleyways, Hurts Yard is quickly becoming a vibrant spot for both food and drinks. Home to 400 Rabbits tequila bar, Japanese joint Yokocho, Cucamaras cocktail bar and, most recently, Six Richmond House - it’s one of the city's most up-and-coming micro-communities. So, naturally, I was pretty stoked to receive an invite to try the Six Richmond House brunch menu.
Arriving just after eleven and ready to eat, there was plenty to choose from, with the menu including the likes of steak and eggs benedict, smoked salmon and eggs, and the ambitious sweet beetroot waffles. But it was the confit duck hash that caught my eye straight away, which I ordered alongside a hot cup of coffee.
Absolutely perfect, the duck hash was everything I expected and more. A base of duck and sweet potato hash, topped with a fried egg, crispy kale, spring onions and chilli jam, it was the ideal combination of umami flavours. The crispy kale, in particular, served as a very fine, almost crumb-like topping that really elevated the dish, and the whole meal was texturally very interesting.
Able to try two dishes (by stealing off my friend's plate), the wild mushroom brioche was also a delicious brunch choice. Creamy wild mushroom served on a miso brioche, the flavour of the mushroom was pungent in the best way, and a great option for any vegetarian diners hoping to visit Six Richmond.
Handcrafted by Head Chef and MasterChef: The Professionals 2020 star Reece Elliott, all of the dishes looked worth trying. Likewise, the ambience, made up of dim lights and moody paint colours, felt really luxurious. Also a cocktail bar and fine dining spot in the evening, Six Richmond House is a really exciting venue for Nottingham’s food lovers - whether for brunch or dinner.
@sixrichmondhouse
6 Hurts Yard, Nottingham, NG1 6JD
We have a favour to ask
LeftLion is Nottingham’s meeting point for information about what’s going on in our city, from the established organisations to the grassroots. We want to keep what we do free to all to access, but increasingly we are relying on revenue from our readers to continue. Can you spare a few quid each month to support us?
