REVIEW
This 1907 corner terrace, with its tastefully modern interiors, seems determinedly future-forward, both in terms of its creativity and its sustainable mindset. Case in point: the “recycled” bread that alone merits a visit, made from unused crumbs, coffee grounds and golden syrup. Here, fine produce meets fascinating ferments: perhaps barley koji, broad bean doubanjiang or any number of creations from the jars lining the corridor. Immaculately presented snacks like a sweet-potato taco with
kangaroo tartare and caramel ice-cream, or a seriously fabulous brioche doughnut filled with pecorino custard, lead into small, mostly seafood-based dishes. Think snapper with cucumber and Uruguayan caviar, or Murray cod with greens, macadamia cream and cuttlefish garum. After the climactic dessert of raspberries with mead-vinegar custard, still-warm petits fours might even be taken home for tomorrow’s breakfast. From start to finish, a meal at Sixpenny – complete with beautiful ceramics, smart service and imaginative beverage pairings – is a rare and exciting treat.
ABOUT
Sixpenny
83 Percival Rd, Stanmore
(02) 9572 6666
Chefs Daniel Puskas & Anthony Schifilliti
Price guide $$$$
Bookings Essential
Wheelchair access No
This review was made independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way. To learn more about the process, click here.
Gourmet Traveller Restaurant Guide 2023
Our guide gives a yearly snapshot of the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers’ first-hand experience, form our national Top 82.
