FINNIESTON’S Six by Nico is aiming to be take diners down the rabbit hole with new menu, The Mad Hatter’s Tea Party.

Glasgow foodies are invited to follow chef Nico Simeone into Wonderland, and escape reality with an eccentric menu themed around one of the most well-known children’s tales of all time.

Six by Nico has made a name for itself with its six-week rotating kitchen that prepares a six-course menu based on a different theme. Previous themes have been the flavours of New York, comfort food and Glasgow favourite – the chippie menu.

Inspired by the whimsical world of Alice in Wonderland, The Mad Hatter’s Tea Party themed menu recalls childhood tales with a menu strong with colours and even stronger flavours.

Each course is themed on a line from the classic novel and blends an array of non-traditional ingredients. Whilst much of the menu is enjoyable and interesting, arguably this is one of Six by Nico’s most challenging menus in its blend of outlandish ingredients and flavours.

Aperitif sets the colour palette with mix “Through the Looking Glass”, a blend of Edinburgh Gin and elderflower tonic, where diners are invited to pour from a small vial, a mix of raspberry tea and red sugar syrup called ‘drink me potion’.

The whimsical nature is also introduced with edible menus, rendering much of the tableware edible or an accessory to food.

The first course is titled Eat Me, Drink Me and consists of a mushroom consommé served from a glass teapot into glass cups and saucers, to wash down the empire biscuit filled with parmesan truffle, white kappa and quince.

Chester Cat Copy Cat is the second course of Chicken liver parfait, surrounded in orange jelly and served on toasted sourdough.

Steak Tartare? follows, surrounding with a colourful addition of green olive tapenade and tomato tartare a nest of goats cheese panna cotta topped with a yoghurt ‘yolk’.

Checkmate is the fourth course. A fillet of sole is placed on a bed of black garlic emulsion, black squid ink dots and lemon verbena foam, accented with cauliflower three ways: cous cous, pickled, and pureed, as well as black row.

The penultimate course is Off With His Head, which takes heed from the iconic Alice and Wonderland line. A pork fillet is served with ‘head’ croquette, black pudding cubes, roasted carrot ‘done three ways’ and a blob of spiced prune.

The dessert is named Queen of Hearts, although is a lot more appealing than the Alice and Wonderland Queen that we have become accustomed to.

A heart-shaped white chocolate mousse and red velvet cake, is topped with raspberry’s and pecan brittle.

The final course is visually astounding, and the menu does indeed hold festive flavours and colours with orange, red and white.

Chef Nico Simeone said: “If you’re after a magical food adventure then our latest theme at Six by Nico is for you.

“Guests throughout November and the festive period will be transported down the rabbit hole to enjoy our whimsical dining experience as we present the magical world of Alice in Wonderland with our Mad Hatters Tea Party.”