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Lunch Sat-Sun noon-3pm
Dinner Wed-Sat 6pm-9pm
Incongruity is one of Sixpenny's chief charms. Step through the door of the unassuming shopfront in suburban Stanmore and you're rewarded with the calm charm of a small dining room elegantly appointed with unclothed tables, fine glassware and crisp botanical prints. The music is quietly hip, the service quietly radical. Sommelier Dan Sharp's cool confidence with wine matches sees him boldly offer an all-white pairing that segues smoothly through a tasting menu from, say, a Loire muscadet that pops with a tartare of kingfish and black garlic concealed under rounds of umami-rich baby zucchini to a pink sliver of smoked duck with salty roast turnip, a silken swede purée and a splash of plum sauce, effortlessly abetted by a spätlese riesling from the Mosel. Chef Daniel Puskas offers as compelling and coherent a vision of modern Australian food as anyone in the city, making Sixpenny essential Sydney dining.
6 courses $115
8 courses $145
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