sixpenny

we got the 7 course meal added special dish of the night. to be honest, none of thedishesreally 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 favouritedishesof the night were the 2 week aged lamb with fennel and the mackerel. the aged lamb was cooked beautifully and their pumpkin pureé complemented the dish extremely 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 thedisheswere 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!

made a booking one month beforehand secured a lunch on sunday, worth the wait. amazing food reasonable price for a 3 hats restaurant. on top of the standard 7 courses, i was asked if i would to have their 2 extradisheswhich were the caviars and duck breast, i took both and they all tasted good. wine pairing is recommended here as it will take nearly 4 hours for the lunch.

you may not expect a restaurant of the year and fine diner like sixpenny in sleepy suburban stanmore & the surprise does not end at the door. walking into this modern, minimalist yet inviting space you feel immediately welcome & warm. every single member of the staff are professional yet friendly with the right amount of humour, chattiness, professionalism and knowledge. the wine list offers some familiar and lots of interesting drinks and each recommendation and description was spot on. so definitely trust the sommeliers and staff on the wine front. and the food is no exception - simple, elegant, clean, packed with flavour yet so refined and beautiful. you can choose between the 6 or 8 course degustation although from 2019 there will be only one menu of 7 courses. the kitchen staff bring thedishesto your table and it is a lovely concept and being able to see and speak to the people behind the beautiful food. the 3 amuse bouche definitely awakens the palate and is light and tasty especially the cheese gougeres which i would happy to eat more of! the stand outdishesfor me was the venison tartare, swordfish which i am not usually a fan of as it is often tough and overcooked, but here it is tender & sweet. the pork belly was superb with the skin akin to breaking the top of a creme brulee. then the beef... so tender, full of umami flavour & the sticky, port like jus was perfect. dessert looks simple but dont let that deceive you. its creamy yet refreshing and not heavy. the white chocolate dessert with poor man's orange particularly good especially the caramelised white chocolate. a wonderful, special restaurant that is well rounded with service, ambience and food.

the good - excellent service, and was nice to have the chef of each dish bring 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). thedisheswere 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 single dish was just outstanding. even though thedisheswasn’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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degustation-only restaurant tucked away in suburban stanmore.  there was no menu and our only option was to choose between 6 course or 8 course degustation.  we'll just have to trust the chef and his team and ready to be surprised. thedisheslooked simple, clean and well presented using high quality ingredients and flavours that surely delighted and gratified my palate. the service was impeccable and overall a wonderful lunch.

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 this dish are incredible. who needs meat when you have flavour-packed vegetariandisheslike 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 savourydishesand 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 the dish and the hazelnut crumb gave it a wonderful crunch.

next was the potatoes with oyster & raw mushroom. it was not the most inventive dish and 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 favourite dish was 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 the dish a 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.

sixpenny is a cut above the rest. no matter how extensive your experience is with fine dining, you’ll never have experienced it all until you try sixpenny.

the service and attention to detail here is just amazing. sixpenny helps create a whole experience that is more than just a dinner with chefs bringing out theirdishesand explaining the flavour combos and how they’ve been made. somedisheswere wholly made in house and took months to complete!

we went for the 8 course degustation and had no regrets. each dish was brought out by the chefs and carefully explained to us. the crab entree was definitely the standout for me. the 3 dessert courses were each magnificent in their own way. the menu featured a lot of raspberry--something i'm not complaining about because i love berries!

the intimate and serene atmosphere at sixpenny is one of a kind. just go and treat yourself!

a gorgeous little restaurant tucked away in stanmore.  we had the long menu which consistent of beautifully presenteddishesand the pairing of the wines were fantastic.  my only (slight) criticism was there was one too many sweetdishesfor the desserts which tipped me over the edge of feeling comfortable, to feeling like i'd over indulged.  staff were friendly, attentive and you didn't feel like you were waiting too long between courses.  a lovely evening.

second visit now and man did it not disappoint. you feel so safe in the hands of the chefs and they just keep bringing youdishesthat delight your senses one after another. they definitely know how to build up the anticipation, just when you think it's all over there is more! six courses were definitely enough to fill our tummies and they have an amazing wine list and awesome staff who didn't mind our awful table conversations.

number 8 restaurant in australia. brilliant in its understated simplicity. our favourite dish was the parsnip. oh and the truffle pasta and mille feuille. but pretty much every dish was outstanding. attentive service, really nondescript building in the middle of suburbia, and yet the most amazingdishescome out of this place. which reminds me. i need to go back!! :)

the potato dish is out of this world.

not worth the bill or wait. we'd heard much of the degustation, but i guess our friend's had been the victims of "i enjoyed it because i went"

its unquetionably unique, quaint, art deco and lovely in certain ways. the atmosphere was subdued and refined. several gimmicks added to this, such as:
1. our door greeter said he is required to greet people at the door within seconds
2. assistant chefs bring out each dish and explain it - this was silly actually, some of them are nervous and inaudible

the food - plentiful, some courses were quite large servings. they looked beautiful. mostly they looked better than they tasted, with a huge emphasis on bitter and not rich flavours. somedisheswere powdery, actually choked on them. very pretty in presentation though.

the matched wine - actually terrible. lots of random wines from all over the world, lots of them were sickly sweet. the austrain one was undrinkable.

the bill - $450 or so for 2 mini degustations + matched wine, two glasses of champagne.

will never go back, at least i can better appreciate the proper degustations of sydney.

less is more at sixpenny. it’s as if the kitchen staff all graduated from a scandinavian design firm and scored internships at ikea. despite minimalist appearances, the food here is deceptively complex: deeply rooted in technique without the wank-factor. the jovial service keeps the ride lively with a few chuckles along the way. you even get chefs dropping offdishesat your table, but i wonder if they get annoyed if you ask silly time-sapping questions that leads to their pots catching on fire.