In this day and age, it is safe to say that the word degustation excites and intrigues even the non-foodies amongst us. When you combine this promise with a Head Chef and owner that boasts stints at Tetsuya, Marque and Sepia, a Young Chef of the Year award and a cosy, inner-city venue, the awe surrounding such a restaurant can only increase exponentially.
Described as a ‘small restaurant in Stanmore’, Sixpenny was initially developed with quite the air of mystery surrounding it. Nevertheless, this mystery has gradually fallen away to reveal a restaurant that focuses on genuine hospitality and a quality approach to good food that is always evolving.
At the helm of Sixpenny is highly acclaimed Sydney chef, Daniel Puskas. As both owner and head chef, Daniel has crafted Sixpenny in a way that looks to complement both his style of cooking and Sydney’s ever-evolving food scene.
Looking to pay homage to its roots, Sixpenny is a quintessentially Australian venue, visible throughout the menu, décor and wine list.
Sticking to the classic philosophy of ‘quality over quantity’, the menu remains brief, with each plate celebrating simplicity. Diners can expect a flurry of mouth-watering dishes such as spanner crab with clam butter and Yarra Valley trout roe, and venison tartare with boudin noir baked beetroot and hazelnut.
In the way of desserts, Daniel’s menu continues to champion simplicity with a classical Australian thread; think feijoa granita with white chocolate and caramelised white chocolate, and cocoa ice cream with wattleseed caramel and toasted farro. Thank god for set menus, with this, your only choice lies in the decision of whether to splurge on eight courses or exercise restraint with just six.
The wine list is designed to complement the menu, or you can ask for your meal to be matched with wines. Some wines are well known and others less so, but all hail from small producers that share the same goal of quality over quantity.
While it keeps simplicity at its core, a trip to Sixpenny is a bit of a treat and ideal for a special occasion. Nevertheless, unlike traditional degustation restaurants, it is stripped of the pomp and circumstance and focuses on the food and the people who have created it, keeping it simple but ever so classy.