Restaurants , British Marylebone
  • 4 out of 5 stars
(3 user reviews)
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A new Modern British restaurant from chef-patron Arnaud Stevens (who has worked at the Gherkin and Maze Grill) in partnership with Searcys. Dishes include the likes of pig on toast, parmesan and pickled pear to start, and mains of squab pigeon, parsley risotto, snails and cauliflower and fillet of venison with salsify, celeriac and blackberries.

Opens November 11.

Venue name: Sixtyone
Address: 61 Upper Berkeley Street
Opening hours: Lunch served noon-2.30pm, dinner served 5.30-10.30pm Mon-Sat. Meals served noon-5pm Sun.
Transport: Tube: Marble Arch
Price: Main courses £15-£24.50. Set menu (lunch, 5.30-7pm Mon-Sat) £18 2 courses, £22 3 courses.
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Average User Rating

4.3 / 5

Rating Breakdown

  • 5 star:1
  • 4 star:2
  • 3 star:0
  • 2 star:0
  • 1 star:0
NaN people listening
Martin H

Walking through the restaurant’s 61 Upper Berkeley Street entrance, I was greeted with welcoming, hushed tones, and lead to the adjoining champagne bar, to wait for my companion to arrive. Perfect for discreet meetings or tête-à-têtes, the bar radiates a warm air of indulgence, with Jeroboams grandly gloating in mammoth ice buckets and rare spirits positioned aloft, behind a high-top bar.

With friend finally in tow, we then settled for lunch at a window table in the restaurant, shrouded in light and enthusiastic expectation. The room’s high ceiling lends an air of grace, and provides the much-needed height, to play host to the room’s main feature – an intricate bronzed hanging sculpture.

To begin, a memorable marmite bread was our preference from a selection, reminding us both of a savoury version of malt loaf – a firm favourite from our childhoods. Starters chosen, we sipped a Quincy Sauvignon from 2013, waiting for first courses to arrive. My companion opted for ‘Pig on Toast’ with pear and pecan – tenderised pork on a long crouton with parmesan, whilst I chose cauliflower velouté, with duck egg and truffle. Both were excellent – the pork richly seasoned and complimented by a Pâté de Foie Gras, and the soup light enough to be paired with a rich truffle cream and diced mushrooms that sat Robust mains followed. My companion exclaimed his Herdwick lamb shoulder, served with carrot, onion and pickled garlic, was a complex work of art, with a most intense, meat essence.

My yellowfin tuna with shitake, smoked paprika and spring onion, was a Jackson Pollock of a plate – orange, bronze, pink and green components, topped with a tempura asparagus spear. A blast on the senses, hitting both palate and pupil, in one clean swoop.

Feeling sated, yet tempted still by the possibilities of the pudding menu, we opted for the sublime tiramisu – a deconstructed mélange of the traditional, expected flavours and a chocolat fondant, served with gold marshmallows, no less. After coffee, we finished our relaxed affair right back where it had begun – in the champagne bar, persuaded by the maître d’ to round off our meal with an after-dinner cocktail. The frothy marshmallow foam that topped my cocktail, the house speciality Salted Jimador, flattered its base spirit of Olmeca Reposado Tequila, chocolate chips and Jerry Thomas bitters, offering a distinctive sweet kick. And my companion’s rum punch was pure Caribbean, served in a charming silver chalice, with pineapple flower and star anise.

Charly Lester
moderatorStaff Writer

Incredible food, impeccable service, and a lovely location.  I loved the decor, and thought the food was immaculate - every dish was presented thoughtfully and was delicious.  My only criticism was how quiet the restaurant was, which was a real shame.  It's a large restaurant and when I dined on a Thursday evening, only 4 or 5 tables had guests which was a bit eery.  People need to spread the word about SixtyOne as the food was great!


Dined at the Sixtyone during Christmas - Everything was outstanding, greatest Venison dish so far with the red wine from Sicily suggested by the sommelier.when it came to desserts I couldnt between Chocolate fondant or Banoffee parfait - I left it to maitre to decide! Guess what happened they served both of them to me (complementary) They really made us feel special what an experience - I am in love with this place. I recommend to everyone, dont miss out this treat