Brasserie Sixty6 - Lobster season is upon us
May/June 2013

We have some exciting things happening here at Sixty6 over the coming weeks.
Firstly, to introduce our new Lobster Festival Menu which we will be launching very soon (Watch This Space), we are offering a fantastic lobster dinner from today for only €24.95 with bubbly. This must be booked in advance on 01-4005878 and is only available while stocks last.

We have some information about our Lobster special below describing why it has been a success here at Sixty6. Our chef describes how he prepares this dish to make it hassle free for diners, all the work and effort of shelling, cracking, peeling & boning is all done by Kevin to make this easy for you to enjoy the delicious, juicy, tender meat! So keep an eye on your phones and mails for the launch of the new lobster festival menu offering 3 lobster starters and 3 lobster main courses.
We would also like to thank all of our customers for helping us win a certificate of excellence from Tripadvisor. This award is given to the top 10% of all businesses worldwide and would not be possible without your reviews. If you havent already done so we would love if you could take the time to so 1 now, just click the image.
Dont forget we still offer half price cocktails on Tuesdays and have live jazz each Sunday from 12.30pm until 3pm.
See you at Sixty6!

Anthony Nolan
lobster collage 2
Lobster & Bubbly €24.95
Heres what we do and why...
Thai style salad
With our special, Kevin has done all the hard work for removing the tail and claws which contain the most meat! We have taken all the effort out of eating lobster and made it simple and hassle free for you to enjoy!

With the claws, we skewer them and dip them into a light Tempura batter of rice, flour, cornstarch, sparkling water and sake to bring out the flavour. We then flash fry them until the batter is crispy and the claw is cooked through.

With the remainder of the tail we remove the inedible sections and skewer to retain shape and brush lightly with a Lemon and Tarragon oil. We then cut down through the tail to make it easier to access the tender, juicy meat. Pan roasted until cooked fully and is edible with little or no hassle.

The curry aioli that we serve as an accompanying dip is made with garlic, chilli, lime, coriander, curried onion and then blitzed to enhance flavour. 

Thai style salad
The salad is made with watercress, baby gem lettuce, pickled ginger, chilli, pineapple, ruby grapefruit and cherry tomato. The ginger compliments the tempura batter used with the claws and the grapefruit really cuts through the richness of the lobster.

glass of bubbly We topped this all off with a glass of bubbly included in the price.

So thats our special to introduce us into our summer lobster festival menu, dont miss out! 

Call us here and speak to any of our staff who will be happy to reserve your lobster dinner. 01-4005878

See you at Sixty6!
lobster collage 1
We have some great competitions and prizes for our members club and facebook fans...below is a list of some recent prize winners and you can join them...just stay linked up and watch our facebook page. We have a cryptic competition on the page currently...bit of a brain teaser!  Like us on Facebook

Our recent competition winners:
  • Dinner and cocktails package for 2 in Brasserie Sixty6 - Graham F Aherne  
  • 2 tickets to see Prodijig in the Olympia - Leona Mc Evoy
  • A whole suckling pig dinner for 20 people with bubbly - Shelly Fitzgerald   



In This Issue
Our Lobster special
Events at Sixty6

We have 2 regular events here at Brasserie SIxty6 that are not to be missed.

Each Tuesday we have half price cocktails! Thats right, all cocktails are half price every Tuesday. Also, on Tuesday nights, your host or hostess on the night may even bring you to the bar for a cocktail lesson with Fabio who will show you his techniques.

Also on Sundays for Brunch we have live Jazz sessions. We serve Brunch from 10am until 4pm and the live jazz is from 12.30pm until 3pm.

More details here:  Visit our blog

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