sixpenny is at the forefront of Sydney’s evolving cuisine, with its intuitive chefs Daniel Puskas and Aaron Ward continually exploring and redefining the boundaries in an informed and measured way. Tucked away in Stanmore, this sophisticated suburban dining space is ahead of its time, delivering a refreshing and more accessible take on traditional fine dining.
The well-thought-out menus are heralds of modern Australian cuisine. By way of example, the sophisticated dish of seasonal cherry tomatoes with divine clam butter and caviar is a celebration of the bounty from land and sea. Similarly, the superbly presented earthy blood-baked beetroot with venison tartare and hazelnuts is, in essence, a produce-driven dish viewed through an Australian lens. The simplicity on the plate of both wild and farmed Dutch cream potatoes with an oyster emulsion, raw mushrooms and powder, belies the harmony and flavour delivered.
PSST! With a small or large menu to choose from, you can shape your dining experience specifically to the occasion.