Chef Daniel Puskas maintains a serious gastronomic pace at sixpenny, and fixes an invigorating lens on fine dining. He constantly references the familiar and then raises it to complex, glamorous heights.
The elegant little room, masquerading as a humble, curtained shopfront in leafy Stanmore, is home to an aura of service and atmosphere that is intense yet understated. And while the food itself is delivered and narrated to diners by the chefs, the experienced floor staff seamlessly attend to everything else.
There is no menu, so relinquish control and listen closely as your dishes are presented. A puffed pumpkin ‘scallop’ – a miniature version of the Aussie potato staple – reminds you that good ideas are eternal when reinvented cleverly. Butterpoached John Dory is offset by a dark pickled red cabbage and a buttermilk foam. A robust nugget of succulent ruby red scotch fillet is flavour boosted with sweet caramelised shallot and a syrupy marsala and mushroom jus.
PSST! Check out the deeply sour/sweet sourdough made from the previous day’s roasted crumbs, coffee grounds and golden syrup.