sixpenny

we got the 7 course meal added specialdishof the night. to be honest, none of the dishes really stood out and have you wanting to come back again. it was still a nice meal, but for the price i’d say there are a lot more options out there.

sixpenny is a wonderful, though on the pricier side, modern australian restaurant. we ordered their autumn tasting menu which consisted of four courses. we started with their tasters, all three of them were fresh and had unique flavours to them. our personal favourite dishes of the night were the 2 week aged lamb with fennel and the mackerel. the aged lamb was cooked beautifully and their pumpkin pureé complemented thedishextremely well. we also loved their mackerel. the skin was crispy, their complementing sauce was light and sweet and there was just enough sauce for the whole dish. staff were extremely accommodating - refilling our glasses whenever needed and we especially appreciated how the dishes were brought out and the components were explained by the chefs themselves. overall, we had a very pleasant dining experience at sixpenny and would not hesitate to visit again!

six penny has a calm & romantic ambivalence to it. my partner & i recently visited for our anniversary as it has been on our bucket list for awhile. this place lived up to our expectations! everydishwas beautifully presented and brought out by the chef. eachdishhad a unique element to it, which kept us curious to the possible next dish.
i must say that one of the desserts (the white chocolate one) was very fragrant and flora and taste almost reminiscent of a laundry detergent to me. that was the only let down for me, my partner on the other hand enjoyed that dessert fine. so i guess it wasn't suited to everyone's taste.
the staff were also very friendly and attentive which is what you would expect at an establishment such as six penny. overall a very pleasant and unique dining experience.

wasn't sure what to expect of this place as it was a first time visit with a friend who lives locally but was pleasantly surprised. a degustation menu with either 6 or 8 courses. we chose the 8 course menu. it's a bit heavy on the seafood but go on the journey with an open mind and you will be richly rewarded. the flavours had beautiful contrast fromdishtodishand were surprisingly complex. but the highlight of the meal would have to be the chuck tail. it was brilliant. definitely coming back with the family next time!

service is excellent. very attentive to details and superb friendly staff.
food could be better given the three hats rating and the price. bestdishis the house made bread which is delicious. need more thoughts for the dessert, not a good idea to serve icecream in a cold winter.
overall service is 10*
food is average.

what a wonderful experience at sixpenny tonight. recently rewarded 3 hats from the sydney good food guide. a small restaurant in a little suburb of stanmore but the food was certainly big and delicious! particularly fond of the snacks in the beginning, the grouperdishwas sensational and the last savourydishbeing the beef was divine. dessert was a freeze dried raspberry custard in strawberry soup and that was so refreshing after 5 courses and some wine. last dessert was a coconut ice-cream surrounded by chocolate caramel. a little rich but still quite delightful. i will definitely be going back!

tbh, this restaurant is amazing. i really can’t fault it. i loved everything about it. it’s a small cosy dim lit restaurant that is perfect for a date night out. i just want to start off with how amazing the customer service is. the wait staff are very polite and knowledgeable and seem very passionate about the food being served.

i decided to go with the 8 course menu for $155 dollars per person. very standard price for a dine dining place. i do think that this place was worth every penny. the food here is amazing and definitely worth the visit.

first thing first, the appetisers. like always, three appetisers were placed on the table. pickled apple with rose geranium. i think originally it was supposed to be pickled cucumber but i’m not a huge fan of cucumber so they changed it to apple. the apple had a sour hit to it and was a delight to eat. next i had the green tomato and cheese gougeres. yummmmm!!! the cheese melts in your mouth, it was so delicious, i could eat another 10! the waiter recommend that i ate the pumpkin scallop last because it was still hot! and boy was it hot. it was like a donut with pumpkin inside. the batter was crunchy and oily, in a good way tho, and the pumpkin inside was gooey and sweet. definitely warmed my heart. a great start!

anything with crab and i’m down! the presentation doesn’t give away much but the nextdishwas hand picked spanner crab with clam butter and yarra valley salmon roe. it was like a like a little treasure hunt. if you keep digging you’ll find the gold, in this case, the spanner crab. i loved the crab it was tender and the roe gave it a nice hit of salt. such a cleaver little dish!

i love venison and i love a good tartare, so the nextdishwas made for me. the venison tartare with artichoke and cheese was scrumptious. i liked the gamey and musky flavour of the venison against the cheese. it was definitely a stand outdishfor me.

in highschool, we had something called scallop potatos and the nextdishreminded me so much of that. confit potato with oyster and raw mushrooms. if i read it on the menu, i wouldn’t appeal to me as much. only because where’s the damn protein?? but let me tell you all something, forget the protein, thisdishwas sooooo good. the potatoes was in a cream soft texture and full of flavour. to be honest, if you hate mushroom, thisdishwill make you love mushrooms. the mushrooms were so light and worked so well with this potato. really got me salivating for more.

they served me to kinds of bread, one of them was a unique coffee flavoured bread which i really enjoyed! i’ve never had coffee flavoured bread!

first seafooddishof the night, the swordfish with green chard and salted red cabbage. loved this dish. let me start by saying that the presentation of thisdishwas quite interesting. it had foam surrounding the whole dish. reminded me a lot of the foam in the sea. on to the fish, the fish was cooked perfectly. it was flakey and tender and everything a beautifully cooked fish should be. dig a little deeper, and there was the salted red cabbage which tied together the whole dish.

the winner of the bestdishof the night goes to this beauty, the ranger valley chuck tail with mushroom and masala. yummmmmmmmm! the meat just was sooooo good. i can’t explain how juicy and tender this was and the sauce went perfectly with the beef. it was cooked to perfection and i wish i had maybe another 10 of those. it was also paired with a beautifully dressed salad.

by this time, i was soo full. on to desserts. i received a nice palate cleanser, mead vinegar custard with frozen raspberry and strawberry consommé. it was nice and refreshing. i liked the combination of the custard and the tastiness of the raspberry and strawberries. next i had the white chocolate with caramelised white chocolate and poor man’s orange. very delicious especially the contract between the orange and the caramelised white chocolate. last but not least, the cocoa ice cream with chocolate caramel and puffed buckwheat. this was definitely more of a richer and sweater dessert, nonetheless, it was a delight to eat.

overall, i really enjoyed my experienced here. the food was to die and i would love to come back! :) if you love fine dining then you would definitely enjoy this place.

the good - excellent service, and was nice to have the chef of eachdishbring it out. quite and cozy environment. were able to accomodate vegetarian requirements.

the bad - pretty basic food, nothing was really creative (especially for the price, many other good tasting menu options out there). the dishes were not so tasty that you would want to come back for more. the desert was too sweet for my liking.

six penny one of the modern australian fine dining restaurants. two hatted restaurant by daniel puskas. located in a small house looking restaurant that you would never expect.

there is a six course and eight course menu. of course every singledishwas just outstanding. even though the dishes wasn’t all fancy looking like most fine dining restaurants “all the useless edible flowers”. the flavor, the taste was amazing. that’s how i think fine dining should be. sometimes it’s not all about the looks but focus of the flavors first in which chef daniel did a fantastic job.

overall it was a cozy restaurant with top notch service. i would definitely go again.

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food: we tried the 8 course degustation menu which was very filling and satisfying. nothing too mind-blowing, but quality food. complementary small entrees in the beginning and sourdough was a nice touch as well.

service: high standard, with each chef coming out and explaining what their owndishwas made of (i assume). wait staff friendly and accommodating (esp the tall guy) 

ambience: yes like what others have mentioned, it did feel like eating inside someone's house. but that's a-ok because it felt different for once.

this one is definitely a hidden gem in stanmore! bestdishis the salmon roe and crab entry; second being the black angus beef and third being the roasted potatoes!! it is a six degustation menu and we have truly enjoyed.

amazing service and venue, extension range of wine.

the chef individually bringsdishout and explains the dish.

love the amazing creations, with chose of 6 ot 8 course meal.

favouritedishof the night, spanner crab

the two-hatted sixpenny had been on my go-to list for a while and it certainly delivered in terms of flavour, texture and service. we were seated in the private dining room, where we had a full view of the kitchen watching the chefs weave their magic. . our 8 course degustation started with a trio of snacks. side note: eachdishis brought out by the chefs and they take great care to explain thedishto you. the green tomatoes, grown in the blue mountains, looked like tomatoes but tasted like sour grapes. the pumpkin scallop is a tasty morsel of confit pumpkin deep fried and topped with some pumpkin seed salt. my favourite of the snacks though were the cheese gougeres. they were delightfully fluffy, covered with a layer of cheddar shavings. the filling of cheese combined with the green tomato jam was simply delicious.

we marvel over the sculptural plating of the potatoes with mushroom before gently dismantling it. our forks sink through the chunks of soft-cooked potato cooked in rye butter. across the top are sails of raw mushroom slices, covered in mushroom powder. ribboned throughout it all is a velvety smooth oyster mushroom emulsion.

the umami notes in thisdishare incredible. who needs meat when you have flavour-packed vegetarian dishes like this one?

wow! i had the set the bar high for this restaurant as had wanted to go here for a long time. it did not disappoint.

it is an unassuming small place and you would easily miss this 2 hatted restaurant if you walked past. the service was impeccable. it is the small details that count. all the staff were lovely and the nice touches like bringing fresh napkins, constantly refilling the water glasses, cleaning up the water marks as they saw we were taking pictures, and even bagging the petit fours as we had an extra course of dessert and thought we would be too full. personable and able to gauge the diner, it certainly elevated the evening.

we went with the large menu which included canapés, 5 courses of savoury dishes and 3 courses of desserts, and an optional special dessert. the chefs present each course to you and explain the components of the dish. this is a nice touch.

we were brought house made sourdough bread and malt & honey bread. good fresh bread is always appreciated. this was served with a mascarpone butter. interesting and yummy.

to begin we were served canapés of lightly pickled cucumber with rose & raspberry which was fresh and crisp. green tomato & cheese gougeres. very tasty and the choux puff was oozing with the delicious filling. i don't usually like pumpkin but the pumpkin scallop reminded of a potato scallop but with pumpkin instead and it was nice and crispy.

onto the venison tartare with boudin noir baked beetroot & hazelnut. the venison was soft and tender, the beetroot added a fresh zing to thedishand the hazelnut crumb gave it a wonderful crunch.

next was the potatoes with oyster & raw mushroom. it was not the most inventivedishand kind of paled in comparison to the other plates of food. it was a boiled potato topped with raw shaved mushrooms. the oyster emulsion that came with it was nice but not as exciting as it could've been.

spanish mackerel with radicchio & fermented cucumber is the next course. i wouldn't usually choose mackerel as my first choice of fish but this was utterly delicious. moist and well flavoured it paired well with radicchio to add a bitter note to this dish. the sauce was rich and added a depth of flavour to the fish.

following this was kangaroo consommé with smoked eel & turnip. the consommé had a rich depth of flavour and very meaty in taste. the eel was perfectly cooked and enveloped in turnip and topped with grated egg yolk. again eel is not my first choice of seafood but i enjoyed this.

the duck was replaced by cowra lamb with pumpkin sauce and endive with garlic and pecans. lamb was tender and melt in the mouth. the endive salad was crunchy and went well with the lamb.

the dinner was rounded off by the following;

mead vinegar custard with frozen raspberry & strawberry consommé. the custard was silky, the bits of frozen raspberry gave it a great tartness and bursts of texture to this dessert and the consommé was nice and sweet. well rounded it was my equal favourite dish.

reduced milk sorbet with cucumber & peppermint granita was nice but i really dislike mint so although the sorbet was lovely and cucumber gave it an interesting twist, i had to pass all the granita to my dining partner so i didn't have to taste most of it. there was a base of apple purée.

my other favouritedishwas mascarpone ice cream with lime jelly & sweet rice custard. the ice cream was so smooth and creamy. a hidden treat of lime jelly gave it a sour note to balance the ice cream. i couldn't really find the rice custard. topped with freeze dried mandarins, it was crunchy and zesty.

we couldn't say no to the st honore torte (puff pastry, hazelnut creme patissiere, vanilla chiboust, profiteroles, winter truffles). the pastry was nice and crisp on the bottom. wish there was more creme patissiere as it was really delicious. i think there might have been too much chiboust and it overwhelmed thedisha bit. profiteroles were just right, crispy on the outside with a toffee coating and creamy custard in the middle. the truffles were the decadent touch to this dessert. generous shavings on top it added a savoury and earthy element.

overall i would highly recommend this restaurant. the service was highly professional and thoughtful. the food was inventive and well constructed.