Sixpenny

Restaurant · Stanmore

Sixpenny

Restaurant · Stanmore

83 Percival Rd, Stanmore NSW 2048, Australia

Highlights

Experience a cozy, laid-back dining experience at Sixpenny, where innovative Australian tasting menus and exceptional service create an unforgettable journey.

83 Percival Rd, Stanmore NSW 2048, Australia Get directions

sixpenny.com.au

A$200+ · Menu

@eater

"The sourdough starter at Sixpenny is older than the restaurant (which opened in 2012). Nicknamed Bob, the fermented culture came from Oscillate Wildly, where Sixpenny owner Daniel Puskas previously worked. Beyond fresh loaves, it shows up in Sixpenny’s Yesterday’s Bread – blitzed leftover slices smartly refreshed with coffee. The chef also created the mead vinegar custard with strawberry consomme and frozen raspberries, first introduced in 2016, which is unlikely to ever exit the menu given its hold over diners. While Puskas continues to offer guidance, current head chef Tony Schifilliti (Cirrus Dining) has put his creative signature on the menu, injecting his love of fermented ingredients into items like roasted koji ice cream or ink-sauce garum with fish. Since Sixpenny was awarded three hats in the 2019 Good Food Guide, landing a booking can be tricky. But you can always buy Schifilliti’s Cura seasonings from P&V Merchants, the city’s best bottle and pantry shop (try the mushroom shio koji, which is like the Sydney alternative to Noma’s mushroom garum)." - Lee Tran Lam

The 38 Best Restaurants in Sydney, Australia - Eater

View Postcard for Sixpenny

Serap Yilmaz

Google

I booked sixpenny for my husbands birthday. It was the most unique dining experience I have had. The food was very unique but tasted delicious and there were 7 courses. Each time a new dish was given to us it was passionately explained to us by either a waiter or chef. The waiters were very friendly. You dint actually get the menu until you leave, in a sealed envelope which is cool. They gave us a very cute birthday card too. The food was very fresh. I only found the 3 hour sitting too long but it was a great experience.

Margaret

Google

Had the tasting paired with the temperance juice pairing (I thought it would also include non alcoholic beverages). First off the atmosphere was very relaxed, it's in a suburb in a house, very cute. There were a lot of dishes.. I loved all of them except the beef entry (at that point we were so full we couldn't even finish it). Wait time between the dishes was a bit long (restaurant was full). I enjoyed all the flavors. I will say the temperance pairing was terrible, not for my taste. It was just juice, some were fermented and smokey (those made me queasy and I couldn't drink them). One drink was essentially fancy apple juice. The waiter should have offered to give me something else. I wouldn't do the pairing it is overpriced for what it is. Also wish they would give you a rundown of dishes and drinks before starting so you can see what you're getting into.

Chang Guan

Google

The overall experience is way above fabulous. The almost-4-hour journey led by the chefs was astonishing and enjoyable. Not only the snacks are delicious, main courses are also creative and full of great flavors. The chefs are particularly good at fermenting and aging. The roasted aged wagyu is one of the great samples which presented their high level of skills. The non-alcoholic juice pairing was fascinating and worked perfectly with the dishes which enhanced the flavors and aroma of the latter. Regarding environment and atmosphere, when we were guided in, the restaurant is almost full and the interior design is simple, classic and cozy. Indoor temperature is comfortable. People are eating and talking casually. Last but not least, service totally deserves highest rewards. Waitresses and waiters are hospitable and knowledgeable. And the chefs are more than great. They’re greatly passionate about their food and drinks. To sum up, this is a place you don’t want to miss in Sydney. Just come and enjoy!

Frankie Lam

Google

Fermentation focus, which means food served here is a result of months of not years. Generally, dishes are light yet complex with structure and precision. Which fit the spec modern world fine dinner without paying for the price for a big name. Having said that, my sense suggests this may be the next to the top of restaurant’s pyramid in Sydney. Hence would try to get the best out of here before getting too popular.

KK Teo

Google

A nice restaurant a distance away from the CBD. The wine pairing features rarer and lesser known Australian vineyards which is a nice revelation. Food is nice and delicious. However, it does feel similar to the other Australian fine dining restaurants and we didn't detect a particular trademark in the food/presentation.

Barry

Google

Visited for lunch and had the seven course menu. Most of the dishes were very tasty; highlight was the snacks and desserts. The sourdough bread was also impressive, especially the second slice which reuses previous day's sourdough bread and grinded coffee beans to make. The marron was cooked well and served with different condiments to pair with but personally I found the flavour profiles ok. The wagyu beef rump with the sides were satisfying but lacked uniqueness compared to the rest of the menu. Service was great and the staffs were very knowledgeable about the ingredients and the cooking techniques which goes into each dish.

Nok Davis

Google

One of the best meals I’ve ever had. Every dish was beautifully crafted, perfectly balanced, and full of flavour. The attention to detail was next level, and the service was warm and professional. They also have a QR code system for easy bill splitting, which is super convenient if you’re dining with a group.

PP Fe

Google

Sixpenny offers a dining experience that surpasses other hatted restaurants. From the moment you enter, you embark on a meticulously crafted culinary journey where creativity, restraint, and precision harmonize in every course. The service is impeccable—attentive, warm, and highly knowledgeable—enhancing the overall experience without ever feeling forced. What truly sets Sixpenny apart is its extraordinary value. Even at $250 per person, it delivers far more than you pay for. From the refinement of flavors to the seamless pacing and hospitality, every detail reflects a standard that many more expensive venues struggle to match. It’s a rare example of a restaurant where the cost feels not only justified, but generous. A true standout in Sydney’s fine dining landscape.