You’ll dine in style when you eat here! Plate at No.6 in Windsor. Check out the video on our YouTube channel. If you like what you see, it would be great if you could like, share or subscribe to the channel.....the more people who get involved, the more videos I can make. Grab a fork and get. involved

If you're looking for a hidden gem in Windsor that offers a culinary journey to remember, look no further than Plate No.6. This innovative and creative restaurant is run by head chef Giancarlo, whose Italian and Mediterranean influences shine through in every dish. From the pokey Spicy Tuna Tartare to the creamy Risotto Milanese, Plate No.6 offers a unique dining experience that will leave you wanting more.

Let's start with the Spicy Tuna Tartare with Salmon Roe and Homemade Focaccia. This dish is a perfect balance of flavors and textures. The tuna is so fresh and flavorful, it practically melts in your mouth. The salmon roe adds a pop of brininess that complements the tuna perfectly. But what really takes this dish to the next level is the homemade focaccia. It's toasted to perfection, adding a slight char taste that brings everything together. And let's not forget the spice! As someone who loves heat, the pokey spice level was just right for me. It adds an extra layer of complexity to an already fantastic dish.

Next up, the Argentinian King Prawn with Slow Roasted Garlic and Chilli Desiree Potato, Lemon Sauce. If you're a fan of seafood, this dish is a must-try. The prawns are big and juicy, cooked to perfection so that the sweet and delicious prawn meat just melts in your mouth. But what really sets this dish apart is the thinly sliced Desiree potato, almost like crisps. They add a crunch and depth of flavor that complements the prawns perfectly. And the slow roasted garlic and chilli add a subtle, smoky spice that balances out the sweetness of the prawns. The lemon sauce ties everything together with a bright, fresh burst of citrus.

If you're in the mood for something creamy and comforting, look no further than the Risotto Milanese with Braised Ossobuco and Saffron Marrow Jus. This dish is a perfect example of how Giancarlo likes to invert classic dishes. Instead of the saffron in the risotto, it's in the ossobuco, and the red wine is in the risotto. The ossobuco is braised for 5 to 6 hours, resulting in a deep, meaty flavor and a soft, rich texture that practically falls off the bone. The saffron adds a subtle, floral note that complements the rich meatiness perfectly. And the creamy risotto is the perfect vehicle for the rich, wine-infused flavors.

Last but not least, the Halibut with Lemon Fava Bean Puree, Pure Chard Kale, and Baby Heritage Carrots. The halibut is a wonderful fish that's been cooked to perfection. The soft white flesh is beautifully complemented by the perfectly crispy skin. But what really surprised me was the lemon fava bean puree. It's so good! The lemon adds a zest and lightness to the creamy puree that's hard to describe. And the pure chard kale and baby heritage carrots add a nice crunch and a pop of color to the dish.

One thing I really admire about Giancarlo and Plate No.6 is their commitment to sustainability and waste reduction. They buy their fish in whole, using every part of the fish from the flesh to the bones for stock. It's always refreshing to see chefs who are dedicated to using every part of the ingredient and reducing waste.

Overall, Plate No.6 is a culinary journey to remember. From the innovative and creative menu to the commitment to sustainability, Giancarlo and his team have created something truly special. If you're in the Windsor area, I highly recommend

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