Review Sixpenny - Stanmore

The restaurant and its staff did not skip a beat from the moment we entered. The food, the service, and their commitment to a refined but unpretentious night out was flawless. Perhaps the real “find” of the night was one of wine pairing options where the wines had been sourced from small, independent Australian wine producers. Each wine was stunning in its own right (and often, as is the case, with its own backstory) but each complemented the menu perfectly. I would highly recommend trying this wine pairing option👌 The other fascinating detail were the large jars of various fermented foods shelved on the back wall from floor to ceiling, next to the kitchen - it’s the Aladdin’s cave of magic ingredients which gets incorporated into that fabulous meal! A truly great restaurant 💫

One of the best fine dining experiences we’ve had based on the wonderful (friendly, warm, explanatory) service, exquisitely richly delicious food and excellent well thought out and knowledgeable wine pairings. We loved it! My food photography does not do the food justice though.

Probably one of the best dining experiences I’ve had in Sydney! Highly recommend it if you get the chance. Everything was well made and tasted amazing. Really enjoyed when Six Penny had their general store during lockdown too!

One of my new favourite fine dining places having gone to a fair few between Sydney, Melbourne and Canberra. Service and food was impeccable. I wasn't sure if this place was over hyped but it exceeded my expectations. Drinks list was also good with a good range. Staff are attentive and have a great depth of knowledge even through to the makers of the wine. Some places you leave a degustation feeling hungry but I could roll out the door. The three hour sitting from noon, left me so full I didn't end up having dinner afterwards. So bear that in mind to not schedule anything or much afterwards. The dishes are beautifully crafted with wonderful flavours that will feel very comforting (winter menu).

It was my first time going to sixpenny. The food, service and overall experience is exactly top class without feeling pretentious. Definitely one of the very best degustations in Sydney.

From the moment we stepped in the restaurant everything was perfect. I would say that was one of the best degustation menu I have ever had and the best service I have had in a fine dining restaurant in Sydney. It was like stepping into someone’s beautiful home, a cozy and ambient atmosphere that does not distract you from the food. I was left speechless after every dish, could not even pick a favourite because everything was perfectly curated. Wine-matching was perfect with the food, especially loved the concept of the recycled sourdough and produce that is straight from the farm in their backyard. It was very much worth the 6-month wait, we would wait another 6 to re-experience this. Do not expect to go in and out of the restaurant in two hours, you must sit and relax and just fully immerse in the experience. We stayed there for over 3 hours and time flew by so fast in such a cozy and welcoming environment like that. Loved the service but more so the way they all fit in the environment so naturally, it didnt feel uptight like some fine dining experiences, you can tell they have passion in what they do. I had a look at the very few off-putting reviews on here, I guess you can never please some people, seems like they always have something to criticise about. The food here was a mastery of a craft, even if I tried or wanted to there is simply nothing bad I could say about this restaurant. Will be coming back again for sure. Thank-you so much for such a memorable night.

We loved the experience at SixPenny. It is one of the best degustations we have been to and the best service we’ve had at a fine dining restaurant in recent post-covid times (including far outweighing the service and professionalism of Quay and Firedoor). The staff are so professional, very well spoken, there’s a delicate balance of explaining the menu and the paired wines with a conversationalist discussion. We loved the touch of having the kitchen staff at times deliver and explain the menu too. The food was phenomenal, there was absolutely nothing to pick on, and the paired wines complemented the food so well. The ambiance was fantastic, we were seated outside the window to the kitchen and were able to take sneak peaks at the staff doing their magic. We thoroughly enjoyed the whole experience, especially the oysters & their accompaniment.

We had a wonderful experience at Sixpenny. Service was top-notch and food was absolutely divine. This is definitely our favourite fine dining restaurant in Sydney.

This is one of the best places I have been to. Food was beautifully balanced and executed. Service was attentive and friendly. The chef flawlessly executed an array of amazing dishes that surprises and delights. From the amuse Bouche trio and tickles the taste buds to the amazingly balanced trio of desserts of sweet rich and refreshing. Hard to nail down the fave because every dish was to savour. The tartare of venison with beetroot was the most Balanced tartare I have ever had as the sweetness of the beautifully cooked beetroot melded with venison so well. I loved the lamb, I have had plenty of perfect lamb but this was beyond perfect melting in the mouth tender, amazing jus and offset with the creamy parsnip purée and delicately cooked onion in buttermilk. The swordfish was delicately cooked and was well complemented with salted red cabbage and Gai Lan. It is so hard to execute great mains but the chef managed to make them as exciting as entrees. The dessert were all phenomenally balanced, notably the pink grapefruit and white chocolate dish. The frozen grapefruit with the sweetness of the white chocolate was masterful. The poor man's orange caramel with cocoa nib ice cream was a real delight, loved the balance of sourness in the burnt caramel and the ice cream off set the sweetness. Overall, an amazing and memorable experience topped off an extra dessert compliments of sixpenny for our belated anniversary. Could not fault anything.

I have lived a couple of blocks from Sixpenny for the last six years. I walk past every day and thought I must book; I must go there. It’s not easy. You don’t just book for the next day or next Saturday night. But good things aren’t always easily come by. So I got organised early for a special birthday lunch and booked. I sometimes think fine dining can be a bit wanky...more about the process and the bag of tricks from chef world than the diner and food. And being a pretty no nonsense person, I arrived a little unsure. But was so happy that we went. Now here I Insert the one piece of ‘constructive ctiticism’. Some of the dining assistants (they are much much more than waiters) knew their stuff (the story of the food and accompanying wine) so well, that they blurted it out too quickly, rote style, and we, wanting to savour the food and the words about them, missed some of the detail. But that’s such a small thing. About half way through our degustation experience, we found Brigit. She was informative, charming, helpful, engaging, enthusiastic and didn’t just fire off the information. So thank you ma’am. The staff are amazing, including the magicians in the kitchen (so many of them for a calm spacious elegant restaurant) who made guest appearances bearing their plates and pots of pure pleasure. Every single dish was amazing and the two in-house breads (too simple to call it bread, but you won’t understsnd ‘til you go) are to die for. Please leave your phones at home...pictures of the food won’t do justice and you need to talk about it and just enjoy. I can’t wait to go back to Sixpenny. I won’t wait so long again. Oh, and when you’re there, ask about the name Sixpenny...Australian as mate.

Totally blown away by the experience cannot fault this place one bit. Had the large menu with matching wines and found it perfectly balanced in every department , the icing on the cake was the service . This place deserves every award it has been given , congratulations on such a magical place and thank you for the smile you have put on my face and belly.

The food was amazing but the service was so disappointing. They missed one of our meals in the degustation menu were not apologetic nor did they even acknowledge it or provide any compensation. When I rang to give feedback on my poor experience the Manager was rude and arrogant - his words were “Oh well”.

I absolutely loved it. I was lucky enough to enjoy the large degustation menu, the food was amazing, but my favourites had to be the venison tartare, potatoes with oyster and raw mushrooms and the mead vinegar custard with raspberry and strawberry consommé.....Just delicious!!!

Love the experience especially each dish is brought out by preparing chef. Good to know what ingredients go into the food & what region they are coming from. Highly recommend!

What a fabulous hidden treasure in Stanmore! My words after each dish where ... OMG ... OMG!!��� Our beautiful hostess was very accommodating as was the entire staff. But, the food just blew me away.... ! From the freshly made bread and sensational mascarpone butter ( which I would purchase by the kilo if I could) , to the delectable Venison Tartare , and the smoked Eel , all were delicious; the deserts were a great finish to a very creative and delicious degustation menu. The Mascarpone Ice Cream was my personal highlight !!! We will be back for more! LOVED IT ⭐️⭐️⭐️⭐️⭐️ Thank you SIXPENNY

We enjoyed the small menu with matching wines. The food was sensational, perfect partnering wines and the service was excellent. Definitely recommend for a special night out.

I took some friends for their birthday celebration. The service was impeccable. The food was Devine. The wine was amazing. I cannot fault it, absolutely fantastic and worth every penny! (Pardon the pun)

Hard to fault. Serene setting with attentive front of house team. Had degus with matched wines - beautifully presented and delicious with thoughtful wine pairings. Thoroughly enjoyed. ....and ‘yesterday’s bread’....worth the visit alone.

Beautifully presented and absolutely delicious food. The staff are amazing as well, such great service. They even gave us a cookie bag to take away! A must visit venue that is just the right size with a great decor and atmosphere. We will definately be going back again. Liza Little.

Wonderful dining experience. Flavourful, creative food. Having a chef son means I have some memorable dining adventures. I loved the chefs coming out to let you know ingredients, cooking method etc. All staff were attentive. Hope to return very soon.

amazing and worth every penny. 10/10 would go again and again and again

Restaurant Sixpenny, we learn is named after the sixpence restaurants that operated in the late 1800s in Australia. Generally these were 5 or six courses with pastry for six pence. Now, be sure to save your pennies to dine here, for it costs a fair tad more than that today. Your seven course degustation will set you back $175 pp. Despite its high cost, it is one worth saving for a special occasion and it is one of a few restaurants awarded the prestigious 3 hats in Good Food guide to back it up.

Went there as a surprised birthday date night, outstanding service and fine food.

One of my top picks in 2019! It was worth the price and all the courses were on point. Love the ambiance of the place it feels very homey and comfy. Staffs were attentive and very friendly as well.. Very nice ✨🥂👍🏻

A must try fine dining in Sydney. Need to book in advance to get a table, the food and service was fantastic

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 from dish to dish and 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 was exemplary and we were taken such good care of. <br/>Food was good, however it was heavily influenced by various seafood. Having had similar experience at Seibo, I had specifically asked to temper their menu. However, that request was overlooked and it ended up in me having a rather unpleasant confrontation with two of the five main courses! Starters and desserts were really good and innovative. Drinks menu is exhaustive. I am going for 3 stars much against my wishes but that should be motivation enough for improvising.

Service is excellent. Very attentive to details and superb friendly staff.<br/>Food could be better given the three hats rating and the price. Best dish is the house made bread which is delicious. Need more thoughts for the dessert, not a good idea to serve icecream in a cold winter. <br/>Overall service is 10*<br/>Food is average.

We got the 7 course meal added special dish of the night. To be honest, none of the dishes really stood out have you wanting to come back again. It was still a nice meal, but for the price I’d say there’s a lot more tasting options out there.

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 extra dishes which 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.

t was a much anticipated event that we looked forward to attending. Snd it certainly disappoint. From the moment we walked in we were so well treated. The service was nothing but exceptional. The food was so creative in its presentation and all the staff including the actual chefs who bring their food to you and explain it so well,combined with the very friendly wait staff. The wine service was also exceptional,you dont need to be a full on wine buff but the sommelier was extremely pleasant and ha pop py to explain wines that would best suit the deliscous food presented..a must attend restaurant.

This small and cosy restaurant in the inner west of Sydney has no menu. You sit back and you are served small plates and then bigger plates. They call it a ‘Tasting Menu’. The food is creative, using seasonal Australian produce. It’s definitely contemporary cuisine. I love that they support the small suppliers, the smaller farmers and fishermen. It’s definitely an experience eating at Sixpenny. #sixpenny

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 grouper dish was sensational and the last savoury dish being 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!

Superb food and service. The colours, flavours, textures - nothing to fault. Seven courses, plus 2 chef’s bonus courses, of heaven. Great place for a special occasion. And I live that it’s unpretentious fine dining.

Of course we picked Sixpenny based on the SMH 3 hat rating. So that tends to raise expectations. <br/><br/>Letting ourselves in, we were greeted and shown our table. The room is pared back and mercifully quiet, unlike a lot of Sydney places. <br/><br/>So the 7 course menu frankly had some low spots. The fish was lost in the peas, the beef was frankly not tender and cheese overpowered a<br/>couple of the other courses. <br/><br/>On the whole the food is conservatively presented and the taste is fine without being exceptional. <br/><br/>The final bill with 8-10 drinks between four was $860.

This restaurant is all about the food and not about the location nor a view. The staff are low key and VERY professional. We had the 6 course option as our son had been a few weeks before and said 8 was too much food. Everything about the food is well considered from flavor to presentation. The wine selection is excellent and all in all this place deserves many, many visits.

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 the dishes to 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 out dishes for 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.

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. <br/><br/>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. <br/><br/>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! <br/><br/>Anything with crab and I’m down! The presentation doesn’t give away much but the next dish was 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! <br/><br/>I love venison and I love a good tartare, so the next dish was 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 out dish for me. <br/><br/>In highschool, we had something called scallop potatos and the next dish reminded 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, this dish was sooooo good. The potatoes was in a cream soft texture and full of flavour. To be honest, if you hate mushroom, this dish will make you love mushrooms. The mushrooms were so light and worked so well with this potato. Really got me salivating for more.<br/><br/>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! <br/><br/>First seafood dish of the night, the Swordfish with green chard and salted red cabbage. Loved this dish. Let me start by saying that the presentation of this dish was 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. <br/><br/>The winner of the best dish of 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. <br/><br/>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. <br/><br/>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 each dish bring it out. Quite and cozy environment. Were able to accomodate vegetarian requirements.<br/><br/>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.

The year was 2007; and my first introduction to Daniel Puskas came in a little Newtown restaurant called Oscillate Wildly. I ate a Denver (trimmed and deboned) leg of venison with pumpkin puree and chocolate soil that haunted me for years. Despite knowing this talented chef graduated to Sixpenny in Stanmore in 2012, I held off going for no reason other than growing weariness with degustation dinners; both with the oft-excessive amount of food and the time they take to orchestrate. And so it was that a decade – even more – came to pass before I found myself in a charming parlour dining room eating my second Dan Puskas dinner. This time it's a 6-Course ($125/person) affair where I am but one of twenty diners arranged at lustrous wooden tables encircling a wooden service hutch where gleaming glasses hang in wait. A flurry of snacks lands almost immediately...

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. <br/><br/>There is a six course and eight course menu. Of course every single dish was 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. <br/><br/>Overall it was a cozy restaurant with top notch service. I would definitely go again.<br/><br/>** for more food photos follow me on insta @savagefoodaholic **

For my extensive experience in fine dining, I have to give sixpenny a 10/10. Love everything from decor, food to services. <br/><br/>The waiting staffs are experienced and their attention to details are great. The menu can be chosen between six or eight courses, the price difference is not significant. We go for the six course as we went at lunch, hence prefer something lighter. My favourite would be the chuck tail, pumpkin scallop, the potato and last but not least the frozen raspberries with custard. <br/><br/>The chuck tail is an unusual part for beef, but nice and tender, highlight is the mushroom jus (thick but light in flavours) and the caramelised onion. Pumpkin scallop reminds me on the Chinese fried with congee, but really nicely done. The potato is another highlight, cooked in butter with the garnish of zucchini flower and kale. (Potato might seem like an easy ingredient to cook, however it is extremely hard to make it a standout dish) Love the raspberry in frozen form with the smooth custard, they compliment each other so well. <br/><br/>Sixpenny has officially make one of my top 5 fine dining list in Australia. Hopefully I will be able to see it to make the world’s top 100 list in the future.

Our restaurant this week is listed as one of the top restaurants in Australia located in a very quiet street in Stanmore, Sydney. They have held two hats status for as long as I can remember. Their chef, Daniel Puskas, is the Chef of the year in this year’s good food guide. Sixpenny only has two degustation menu: 6 courses and 8 courses. They also cater for children with a 2-course menu for $65 on some days – we actually got 3 for our little one as he really wanted our dessert. As usual, the dining starts with warm bread and butter. Halfway through the service, they gave us a different kind of bread (but not pictured here).

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.<br/><br/>Service: High standard, with each chef coming out and explaining what their own dish was made of (I assume). Wait staff friendly and accommodating (esp the tall guy) <br/><br/>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.

What a gourmet food experience we had here again! We celebrated my birthday last year and we loved it. So we came back here last month with friends. Professional but casual approach by wait persons made us feel so comfortable. Yet, each course we had in it's degustation menu was beautiful to look at first and fantastic in our mouths. Strongly recommendable.

A very relaxing room with generously spaced tables. The wait staff were extremely well-informed about the food and the service was faultless.<br/><br/>Green tomatillo<br/>Gougere stuffed with green tomato marmalade and cheese<br/>Pumpkin scallop with ground pumpkin seed salt<br/><br/>Spanner crab with trout roe, clam butter and turnip leaves<br/>(...intense sea flavours...)<br/><br/>Venison tartare with roasted beetroot and toasted hazelnuts<br/>(...a masterful combination of complementary tastes and contrasting textures...)<br/><br/>Potato with oyster emulsion and mushrooms<br/><br/>Mackeral wrapped in radicchio with tomato essence and fermented cucumber sauce<br/>(...perfectly cooked fish in a delicious sauce...)<br/><br/>Lamb rump with caramelized pumpkin jus, charred leeks, shaved walnuts and roasted garlic puree<br/>(...the lamb rump was packed full of flavour, the sweetness of the sauce and the roasted garlic puree was counterbalanced by the bitterness of the charred leeks with added structure from the shaved walnut tannins...)<br/><br/>Raspberry sorbet, mead vinegar custard and strawberry consomme<br/>(...delicious...)<br/><br/>White chocolate cream with caramelized white chocolate and feijoa granita<br/>(...the feijoa granita was set against the caramelized white chocolate perfectly...)<br/><br/>Cocoa ice cream, wattleseed caramel and toasted, salted farro<br/>(...the toasted, salted farro was a crunchy bite of genius!...)<br/>

This one is definitely a hidden gem in Stanmore! Best dish is 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. <br/><br/>The chef individually brings dish out and explains the dish.<br/><br/>Love the amazing creations, with chose of 6 ot 8 course meal.<br/><br/>Favourite dish of 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: each dish is brought out by the chefs and they take great care to explain the dish to 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.

Seriously good, without being pretentious, overly artistic or trying too hard. Sixpenny is small. It seats fewer than 40 people, and that maintains the friendliness and intimacy. Service is flawless. The sommelier is a veritable encyclopaedia (without being a wanker). And the food is stylish, lively and delicious. The bread is magnificent also. Great operation, this one!

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 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 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! Every dish was beautifully presented and brought out by the chef. Each dish had a unique element to it, which kept us curious to the possible next dish. <br/>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. <br/>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.

Sixpenny is a different class of fine dining experience which infuses a sense of simplicity with a variety of exquisite dishes. Located in the quiet suburb of Stanmore, the interior decoration of the restaurant resembles a comfortable, dimly-lit living room. <br/><br/>Food, however, is disappointing. Among all my fine-dining experiences (Quay, Sepia, Tetsuya's, Lumi, Bennelong, Est, 11 Bridge, Bridge Room, Gastro Park, Nel, Momo, Orm, Auto, Ester etc), Sixpenny tasted extremely ordinary and unworthy of any accolades or hype. <br/><br/>The MISSES - The Aged Lamb Rump was poorly sourced and prepared. The Potatoes with Oyster & Raw Mushroom tasted earthly and bland. The reduced milk sorbet tasted like a weight-loss meal. <br/><br/>I really expect more from a 2-hatted restaurant.

Unpretentious, genuine food with incredible flavours; from the amuse bouche to the venison, reminiscent of the Bridge Room in its early days.

We came here for a Saturday lunch & opted for the smaller menu.<br/><br/>This place is beautiful. The decor is so simple and classy. The wait staff so friendly and helpful.<br/><br/>The food here is next level. Within every dish, it shines through what care was taken to create it. So much technique used to create flavours and textures we haven't experienced before. <br/><br/>The entire menu blew us away, it was too tough to pick a favourite!<br/><br/>We can't wait to come back! (Especially cos of the cookie jar they let you raid at the end of your meal!)<br/><br/>

This year we celebrated our birthdays quietly, just the 2 of us. Out of the long list of restaurants I want to try I chose Sixpenny, in part because it’s been on the list forever, in part because the winter 4-course menu ($85pp) was still available. This isn’t a “proper” review as I only have iPhone photos posted on my Instagram page (my camera battery was dead) and I didn’t catch the full descriptions of the dishes. On the bright side, this meant a bit less stress during the meal, which is the ultimate goal of celebrating a birthday.

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. The dishes looked 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.<br/><br/>The umami notes in this dish are incredible. Who needs meat when you have flavour-packed vegetarian dishes like this one?

Pretty good resto and left full which is rare when you go for degustation. Best meal was the starters (a cheesy puff thing, simply amazing). Love the truffle dessert too!

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.<br/><br/>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.<br/><br/>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.<br/><br/>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.<br/><br/>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.<br/><br/>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.<br/><br/>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.<br/><br/>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. <br/><br/>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.<br/><br/>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.<br/><br/>The dinner was rounded off by the following;<br/><br/>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. <br/><br/>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.<br/><br/>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.<br/><br/>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.<br/><br/>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.<br/><br/>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 their dishes and explaining the flavour combos and how they’ve been made. Some dishes were wholly made in house and took months to complete!<br/><br/>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!<br/><br/>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 presented dishes and the pairing of the wines were fantastic.  My only (slight) criticism was there was one too many sweet dishes for 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 you dishes that 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.

We’re always looking new places to eat and we’ve almost been everywhere in Sydney so it was time to google and see which restaurants were rated highly. Stumbled across six penny voted one of the best restaurants in 2015 in Sydney. We didn’t drive so we took public transport which is just a short walk from stanmore station. There were no trains when we were there, so they had some replacement buses.

What a fun restaurant. A rare gem in Sydney which is totally original with a locals charm about it <br/><br/>Make sure you ask about the after dinner pet fours, it doesn't come standard anymore, only with tea and coffee!

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 amazing dishes come out of this place. Which reminds me. I need to go back!! :)<br/><br/>The potato dish is out of this world.

Have dined at Sixpenny few times, the most recent visit was for my birthday back in June.<br/>Sixpenny has improved for the better since my last visit - every dishes was perfectly balanced and well executed. Simple flavours that allows the ingredients speaks for themselves. The highlight for the day was the salt baked golden beetroot, roasted potato in mustard, the duck and the sublime housemade pasta with just butter and shavings of truffle.

I went here for a birthday dinner a deux - what an amazing meal. A small dining room reminiscent of the 70s for me with innovative well presented and nicely balanced mini-courses. Fun to be able to look into the kitchen through the smaller dining room. Very good for foodies.

Underwhelming! Went with my partner for an anniversary dinner: deg + matching wines. We were rushed through all of the savoury courses in about 40 minutes, with the stingiest wine pours. Food was generally ok, but really a single small poached potato with homemade mustard is not a two hatted dish!! 90% vegetarian, which was odd, trying to lower overheads?? Not impressed by the food wine pairings either. Had such high hopes, left totally disappointed (and within 90 minutes of arriving!)

Part 1 Season your taste buds with the tantalizing amuse bouche for starters including the soft and cheesy gourgeres accompanied by pumpkin scallop and charred radicchio with cured egg yolk. Cream with Sixpenny corn flavoured with tarragon & lime and cure with the extremely light and flavoursome crab with silky macadamia & camomile which simply melts on your tongue.

#kningjaeats at her favourite fine dining location. Great service, relaxed and quiet ambience and the food is absolutely amazing of course! Season your taste buds with the tantalizing amuse bouche for starters including the soft and cheesy gourgeres accompanied by pumpkin scallop and charred radicchio with cured egg yolk. Cream with Sixpenny corn flavoured with tarragon & lime and cure with the extremely light and flavoursome crab with silky macadamia & camomile which simply melts on your tongue.

Sixpenny is one of our pilgrimage half dozen when in sydney over from Wellington, a place to walk to from the CBD, knowing that the meal will be an intellectual journey, considered to death, coaxed into form and presented in some of the most beautiful ways Ive seen. This isn't a place to indulge the stomach, it is almost a zen experience to be paid homage to - shared with pleasure by its young cooks. <br/>Sixpenny is one of those wonderful restaurants where the bravery and passion of youth finds a cheap(ish) suburb and as a group decides that its going to do its own thing unconstrained by the snobbery and rents of the CBD. Sydney is lucky it has places like Sixpenny. <br/>The ambience is fitting, modernist lines for a modernist degustation. A small dining space allows a concentration on food. The service ditto, careful and professional. The wine match was OK on the two occasions Ive been but it was more interesting for the actual wines than for the match - I don't believe there is such a thing to be honest, and if a match really exists its rare and isn't going to pop up in every degustation in Australasia. <br/>The courses are usually clever, surprising, often minimalist jewels to be thought about and considered. They aren't chicken nuggets. The shaved macadamia nut creature was one of the highlights on both occasions that we went -, maybe 8 months apart. Compared to some of the higher end Sydney restaurants the courses are not fancy constructions but spare combinations of perfect ingredients.<br/>This is a precious little restaurant.

Celebrated my anniversary here and it was definitely a special night. There was extremely professional and friendly service throughout the night which made it so enjoyable. The delicate arrangement of food was beautifully presented and tasted delicious. It is rather expensive but it was worth the visit.

...The degustation is a true journey and full of tasty and interesting dishes which will have you thinking. The way the vegetarians are catered for is also very well done as some of the dishes are variations of the meat versions in look and flavour combinations which isn’t always the case for set menus.

Sixpenny has been on our ‘to dine list’ for a while. We recently noticed that the restaurant was promoting a special spring menu ( $75 for four courses ) and decided to take the opportunity to dine at a restaurant recently awarded two hats by the SMH Good Food Guide 2015. The spring menu turns out to be a surprise menu – upon arrival the waiter explains that we will be getting a four course meal and we were asked if we had any special dietary requirements that need to be catered to. We were excited and curious and as we were seating near the kitchen ocassionally we took a peek at the kitchen but it was too hard to guess.

What a greedy guts I am. When the opportunity arose to attend a once off dinner at Sixpenny with guest chef Dan Hunter , it was a complete no brainer. It's been almost a year since I first visited this little Stanmore restaurant and I've been singing its praises ever since. Dan Hunter  ex- Royal Mail Hotel  just happened to be between jobs, as  he is on the cusp of opening his own restaurant called  Brae . All the better for us Sydneysiders to nab him for an exclusive Good Food Month dinner. This dining room for 30 is a Scando minimalist gem Photo credit: Foolscap Studio Tonight's event would be a special treat, a 'clash' of food philosophy and the finest ingredients our country has to offer. Call it the sustainable food brains trust . Hunter has spent the last several years as head chef at the much lauded Royal Mail Hotel , known for its play on modern Australian cuisine (which remains a rather cryptic phrase if you ask me). Previously head chef at Mugaritz (ranked #4 restaurant in th

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 off dishes at your table, but I wonder if they get annoyed if you ask silly time-sapping questions that leads to their pots catching on fire.

My fine dining experience levelled up 10 points due to the ingenious pairing of the two typically Aussie ingredients. When we think ‘seafood’ and ‘nuts’, it is seldom in such delicate and subtle form. But it works, both in terms of aesthetic and taste.

My visit is a whirlwind of new tastes for me. The wine pairings take drops from all over the world, and aren’t just limited to wine. The 2011 Fukuchiyo Shuzō ‘Nabeshima’ Sake is my first foray into this alcoholic delight and I like it. - See more at: http://www.liveeverylastminute.com.au/restaurant-review-spice-up-your-senses-at-sixpenny/#sthash.poirQv50.dpuf

Adorned with a deep-fried sweet potato leaf sprinkled with salt, the blue eye travella was perfectly cooked. The flesh flaking when a fork was pierced into it. Foie gras on top of the fish and water cress purée blanketed around the fish.

...Sixpenny has quickly become one of the hottest diners in the inner-west thanks to chefs Daniel Puskas and James Parry who have collectively done time at everywhere from Sepia and Tetsuya’s to Noma and Alinea. Sixpenny took a hat from the Herald almost as soon as it opened and a strong 4 out of 5 from the Weekend Australian Magazine’s Jonathan Lethlean – who for my money is best working restaurant critic in the country. And I would attribute this in no small part to an all-degustation menu that, like Churchill’s aphorism, is not afraid to stand up for something, even

This is a photoview post (contains mostly photos only). It was absolutely amazing to visit Marque after our experiences at Pei Modern, and Sixpenny after being inspired by the 'Friends of Attica' dinner. Thank you Sydney!

We agreed that the stand out savoury dish was the Mud Crab with Silky Macadamia and Camomile: creamy, sweet and with the slight crunch of macadamia nuts this almost had me licking the plate. Coorong Hanger steak was served with mustard leaves was perfectly accompanied by a smooth smokey cabbage puree. Desserts had a frozen theme.

The next set of canapes happen to be their signatures; the well talked about duck tongue and knuckle sandwich. The tongue is wondrously tender but it's the knuckle sandwich that takes it to another level. I had mine with bean and dandelion jelly that's sandwiched between two slices of buttery brioche in the shape of a toast (clever, clever).<br/><br/>

The restaurant is very small, hence why it is booked out for weeks ahead. It is modestly decorated- raw materials with paintings of botanical origin. No linen on the table gives more of a relaxed feel. In my opinion the decorator for Sixpenny did a great job.

  Sixpenny Fine Dining in inner western suburb of Stanmore has been open for over a year and is one of a new breed of cool Sydney restaurants  that creates dishes with a natural food approach – fresh homegrown produce, much of it from ‘the patch’ in the Southern Highlands.  At Sixpenny, there is no jaw-dropping view, no metres of white marble and brushed steel or lighting that might be works of art .

This is fine dining, but a relaxed version. The music is up-tempo and eclectic (actually, it seemed to be a playlist that matched the energy of the night, getting quieter near the end), the staff have a sense of humour, and the room and tables are spacious.

The proficiency and knowledge of ‘front of house’ so early is very impressive, and clearly they have been hand-picked to embrace and enhance both the journey of the restaurant and the diner

As we had a look over the two menu options (small or large degustation) a plate of potato chips were presented for us to nibble on. Salt and vinegar kipfler potato chips to be precise. Despite my dislike of vinegar these golden crisps were delightfully moreish.

When magic happens in the kitchen, it is difficult not to wax lyrical about the food, but to undermine the culinary prestidigitation performed by Daniel Puskas and James Parry at Sixpenny is tantamount to revealing a magician's secrets. The dynamic duo's much-anticipated foray into fine dining in Stanmore has caused a gigantic aftershock through Sydney's fluctuating food scene, and not since David Chang's Momofuku Seiobo has the food been so challenging. Thankfully there is no draconian booking system, but the wait for a Saturday night table is already an exercise in patience. Judging by the quality of the dishes, the wait will only get (much) longer, and that's despite the limitations imposed by the choice of only two degustations. Eight courses for $135 may not be cheap, but when the produce and cooking is this impressive, it is worth every penny. Even before the degustation commences, we are treated to no less than five amuse bouches, and each one is whimsical, stimulating, and tast

Macadamia and crab? 'Why didn't anyone think of this sooner?' we collectively cry. It's a glorious match, the buttery macadamia nut enhancing the sweet notes of crab in a way that is unaffected yet exquisitely beautiful. It's my highlight dish of my day.

The knuckle sandwich ... Not quite a smack to the face. More like a caress to the palate.

I am having a 'Tom Cruise' moment right now - you know, one of those fist pump, jump on Oprah's couch kind of moments.  This moment has come about courtesy of Sixpenny and the stupendous lunch we experienced there recently. Let me take you back to that day and how it all began... We have been wanting to dine at Sixpenny for positively ages - I was tweeting the boys on a semi regular basis asking when they were going to open, were they taking bookings yet, etc. etc.  When they finally did open, we never seemed to get our act together and actually book, and then before long, the rave reviews started & securing a table became a little more tricky. ...So this day started off as most Saturdays have for the last 4 months - up at the crack of dawn to get the house ready for inspection. Then with inspection number 112 over, we fire up the Mazda & make the very short trip to Sixpenny. Th

Sixpenny was a surprising collection of juxtapositions: fine dining in low key suburban Stanmore; elements of global trends and techniques showcased using home grown, foraged, and sustainable local ingredients; two young chefs that are softly spoken and down to earth yet eager and confident; and chefs that connect the kitchen to the output in the dining room.

I want to thank you Ford Australia for sponsoring the lunch and the opportunity to test drive  Ford Focus Titanium for 4 weeks. It is such a big change from our hipster car. Our current car has no electric mirrors or windows. The new Ford Focus, on the other hand, had all the modern technology that makes driving and its journey more enjoyable. It could fit 3 people in the back quite easily and I am not referring to small sized Asian people (Sorry to pigeonhole but you know what I mean). The Ford SNYC   technology allows Mister to call his friends (or me), listen to music from the phone or radio and navigate handsfree. It is all voice activate and I find it rather amazing! I can sync my phone as well and when I get into the car, it starts playing music from my iPhone. I love the dashboard. It has so many new and cool new features. The radio actually works! There is another really cool feature that I want to share with you but that will be in my next post when I finally move this blog to

The tiny restaurant, which has been opened for less than a year, offers only a degustation menu and almost everyone dining there had reservations and came from somewhere else. Rarely do neighborhood residents ever drop in for a bite. Apparently, that’s the experience Chef James Parry wanted to create – a dining destination that would entrance food lovers from around the world.

Lovely lunch :). I thought this place was lovely! A great restaurant with wonderful-tasting food that doesn't need to be masked with over-the-top novelty, and very warm, unpretentious service. Went for a birthday lunch and left feeling very full and sleepy!<br/><br/>https://coffeespoonau.wordpress.com/2015/03/14/sixpenny/

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"<br/><br/>Its unquetionably unique, quaint, Art Deco and lovely in certain ways. The atmosphere was subdued and refined. Several gimmicks added to this, such as:<br/>1. Our door greeter said he is required to greet people at the door within seconds<br/>2. Assistant chefs bring out each dish and explain it - this was silly actually, some of them are nervous and inaudible<br/><br/>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. Some dishes were powdery, actually choked on them. Very pretty in presentation though.<br/><br/>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.<br/><br/>The bill - $450 or so for 2 mini degustations + matched wine, two glasses of champagne.<br/><br/>Will NEVER go back, at least I can better appreciate the proper degustations of Sydney.

Totally overrated. The sourdough bread is outstanding. Everything else was thoroughly uninspired, from the stingiest pour of wine I've ever had (at $19 a glass no less) to a whole series of degustation dishes whose flavours were either bland or poorly combined. Not recommended.

Worth A Visit But.... Definitely a good dego - "modern Australian" food at its best with interesting flavours and unique ingredients. The crab with macadamia was definitely a highlight BUT - and this is not just the effect of the 8 matched wines - it was pretty forgettable and expensive to boot. $230 was spent and yes I'm happy I went, but nothing was really amazing about my experience. As expected, I left comfortably full and slightly drunk - and I have absolutely zero plans to return. Come here only after you've tried the greats of the Sydney dego scene.

Disappointed. I read all the reviews and expected great things however whilst I found the service excellent and the menu fascinating I was very disappointed with my visit to Sixpenny. The prices were concealed which I find hard to understand. The only time the costs were revealed was when the bill arrived. What's that about? I wrote to the restaurant to express my dismay at this lack of transparency but was offered no explanation. Maybe this place is only designed for those who can afford not to ask how much they are spending. If that's you, then enjoy!

Having recently dined at Oscillate Wildly in Newtown, I was very excited about treading the boards of the degustation scene again.<br/><br/>Unfortunately, while the food was well cooked, the flavour combinations were uninspired. It was of little surprise that the only enquiry from waitstaff of the food came as we were walking out the door. Otherwise, I would have happily provided feedback. <br/><br/>At $135 a head for the longer menu, give this one a miss and head to Marque or Oscillate Wildly...

Nice to have such a different restaurant close by. Six penny is exciting and fun.

The bread!. The bread here is absolutely amazing! It was tasty, dense and very freshly baked.<br/><br/>Came here for a birthday with my other half and whilst the food was superb - much to my dismay, there was no recognition of my partner's birthday at all by waitstaff or chefs. This was after multiple calls to confirm my reservation and notification by both phone and email of this occasion. Whilst service was friendly, this little detail would have topped off our night.<br/><br/>Left with our bellies bursting full of good food, but a little underwhelmed by the service.

Still think of this place after having dined there 8 mnths ago.. so yea, food was memorable, delicious, will be back to try their new seasonal menu.

All about subtility in food. Big portions lovers pass your way. Others.... Enjoy!!!

Lovely experience. Finally decided to try this restaurant after previously living in Stanmore for two years and knowing this little corner as the Codfather. <br/><br/>Had the 8 course degustation with matching wines for an anniversary dinner. Flavours were interesting, and the service knowledgeable. From time to time, I still get random flashbacks of that macadamia crab dish.

Wonderful. A special dining experience, these guys are faultless, our dining experience was perfection! I hope Sixpenny will be around for the long haul, they deserve all the praise, so good!

Awesome dining experience. We arrived to a cosy and comfortable restaurant and was welcome by friendly and professional waitstaff. We opted for the 4 course winter special and was at first slightly worried that we would still be hungry after as the dishes were the same as the larger 6 and 8 course menus. We were quite full after our meal with many complimentary courses and snacks before and after our 4 course meals (including a birthday dessert treat from the chef) which was much appreciated.<br/><br/>Highlights of the meal was the veal cooked in anchovy essence, pumpkin dessert with rice wine ice cream and mud crab with macadamia nuts. Very interesting flavour combinations which weren't too wacky but were nice and subtle. <br/><br/>Was an amazing meal and we will be back to try the full degustation menu.

A bit disappointing. We loved the minimal decor and service was good (even though it took them about 20 minutes to serve our wine) but the 4 course menu was not too exciting.<br/>As a previous reviewer said the potato scallops were very oily (same oil was used too many times?), the cheese curd with carrots was sour and after two spoons I didn't want to have more. <br/>The vegetable dish was made with a mascarpone sauce, hazelnuts and 2 dutch carrots, again the sauce was very heavy and sour.<br/>The crab meat with macadams was so minimal that it looked sad on the plate.<br/>The veal dish was the nicest, flavors were more balanced. I really wanted to like this restaurant, I appreciate their food philosophy but I wasn't impressed by the food at all.

No deal. Fantastic service, good ambiance... but food was either too bland or too strong/bitter. They took a shot at fresh but forgot flavor... oops! Do not like.

If you are after a good degustation experience with well cooked dishes and excellent service with nothing amazing on the menu then this is the place. We were quite disappointed with the lack of invention and creation of new tastes on the menu. The chefs did a good job using fresh ingredients and cooked and presented everything well but we didn't feel the menu selection met the standards. Some of the disappointments were the potato scallop and sweet potato scallop which was dripping with oil that seemed like it had been used too many times and had browned. The mash potato which counted as one course was only a piece of potato dipped in a cheesy sauce with pieces of raw purple cauliflower which didn't add anything to the taste. The macadamia crab was simply cold crab with shaved macadamia. The marscapone carrot was another dish that only featured one element for a course. The entrees and mains served by each chef was cooked with care and done well but there was nothing exciting which u usually experience in a degustation menu like techniques for foams, soup extracts and sauce oils which they didn't use. The balance of the desserts wasn't very good as we had 3 very similar ice creams, a milk sorbet, vanilla ice cream and honey mead sorbet so by the third we felt like we were eating the same thing. There were a few extra dishes which was a nice touch and a takeaway cookie bag since we were all very full. For a table of 4 spending over 500 bucks the ingredients and techniques used and menu composition were a bit simple and was not good value. The sizes of the dishes, quality and service were a very good standard, unfortunately there was nothing particularly special on the menu for us that day.

Exceptional. I enjoyed the experience of lunch at sixpenny recently with a group of friends. The food was exceptional - a lovely flow of innovative ideas matched perfectly with wines (including the best sake I've tasted). Despite being a small space, the acoustics meant we weren't intruding on others or being intruded upon. Smart, attentive service rounded out one of the best dining experiences for a while. Highly recommended for a special occasion.

Better then Tetsuya. We just had the most amazing lunch at Sixpenny. I am lost for words. Every dish and every matching wine were perfect. This was the best birthday dinner I have ever had and these comments are coming coming from someone who just turned 60 and has eaten at a lot of fine restaurants all over the world. <br/>Thank you awesome team!!!

Amazing meal. Got treated to the 8 course degastation for a birthday dinner after wanting to try sixpenny for a while now and it was fantastic from start to finish. The potato scollop entre was amazing and also loved the crab. The strawberry and cream was also a stand out. <br/><br/>Excellent unpretentious service and some nice birthday surprises thrown in. Really lovely to have the chefs come out and serve the dishes and the head chefs passion for his garden and produce is unmistakable. Couldn't ask for more and will be back very soon.

WHAT A BITTER DISAPPOINTMENT!! Why are there nuts in EVERY single dish of the 10 course degustation?? The food they serves us was an absolute joke. I was still hungry by the time the first of our 3 desserts were served (and I'm a little Asian chick). I've had friends who've been here a few months before me and raved about this place like no tomorrow. I don't understand what happened in between, but a kitchen that looked like 90% of the chefs being apprentices doesn't give me much confidence. <br/>I'm totally disappointed by this place. There needs to be more focus put back into the combination of good produce and fundamentals, and less on pretentious arrangement of meaningless things on the plate. Strongly NOT recommend!!

Really enjoyed the meal, especially the crab and snapper. Didn't really get the malt thing - reminded me of Horlicks which was not my fave childhood drink! The wines were good. We especially enjoyed the Lark Hill Viognier and the Lerida Estate botrytis Pinot Gris. Would def go again for a special occasion.

I want more crap..I mean crab!! That crab dish was truly divine. Fish usually isn't my favorite but the snapper was poached to perfection. Cosy restaurant....give it a try if u haven't.

World class good in suburban Stanmore. A great experience with chefs delivering up truly innovative food. We had the 8-9 course degustation. The cookie jar at the end of the meal was a nice touch containing mini laminations, hand made mini Kingston and monte Carlo biscuits. Great stuff, will definitely be back.

Impressive Food - Wine not so good. Four of us dined here this week. The food was highly worked. Each dish was enjoyable but, with the 8 course degustation I felt there was too many desserts. I loved the frivolity and fun of the food and there is an exceptional level of skill in its production and presentation. Whilst the wine complimented the food none of us thought it was exceptional and it certainly wasn't up to the standard of the food. I would return but would select my own wine. Loved the simplicity of the design

Brilliant. Best dining experience I've had in years.<br/>Creative, innovative and delicious...<br/>Have been three times in six months and it just gets better and better.<br/>A must for any foodie type.<br/><br/><br/>-----18 Sep, 2012-----<br/><br/>Brilliant. Best dining experience I've had in years- its up there with quay. These two chefs are world class.<br/>Every dish I had was amazing, service lovely, wine perfectly matched. Superb<br/><br/><br/>-----17 Sep, 2012-----<br/><br/>Best dining experience in a long while.<br/>Amazing food, great space and service.<br/>Would I go back?! Absolutely & will several times. Daniel and his team are bloody fantastic.

Deeeelish!. I dined at Sixpenny with four friends. We decided on the 8 course degustation menu. Every single dish was fantastic and my only complaint was that I couldn't fit everything in! The presentation of each course was exceptional, I particularly liked the biscuit jar with the mini versions of Australian favourites. Standouts on the menu were the duck tongue, cheddar cheese and onions and the frozen rye milk. The service was great, the waiters all very spunky. The furniture was very cool, I'd like to take some home with me. All up a very enjoyable experience. Can't wait for a return trip.

Well, I like it!. We went for the 8 course degustation dinner on a saturday night. The atmosphere was great and the waiters were very friendly, no complaints with any facet of the service - that's for sure. The food definitely had an emphasis on fresh produce, and for the first half of the menu very subtle flavours. Some, however, were on the verge of being *too* subtle, the sweet potato with roe and whey sauce was nice, but lacked a bit of oomph. The frozen rye milk dessert also needed a bit more ganache on the bottom to offset the dryness. BUT, all the dishes were delicious, even the ones previously mentioned were still very tasty. The duck tongue, pork knuckle sandwich, Coorong hanger, ginger root and beetroot/brioche/honey ice cream dessert were right on the money, very memorable dishes. The macadamia crab concoction was excellent, although I felt the macadamia slightly over powered the crab, still a delicious combination of flavours - I've never thought of eating crab like this! We opted for a bottle of the 2011 Logan Sauvignon Blanc which matched almost all the dishes (except the Coorong hanger and surprise 'experimental' pork/yoghurt dish) very well, an excellent drop at under $50 - very cheap for a restaurant. We had a glass of the 2010 Grove Estate Nebbiolo/Primitivo with the red meat dishes, and it was good, however maybe for the good of the restaurant they should broaden their horizons and get some bottles from areas outside of NSW, even if it's just a few. Overall I definitely enjoyed the night, the food was lovely, and I commend the chefs' efforts to make dishes you wouldn't/couldn't see at too many other establishments. I would recommend Sixpenny to others, just maybe with a side note that this restaurant is for the most part about subtlety, delicacy and balance, not big bold flavours.

Feels like you're in a good friend's house, there's immense pride evident in the choice of ingredients with an emphasis on home-grown (including the honey!), the floor staff are personable, skilled and knowledgable, and the food is precise and understated, with clean flavours and technique that takes a comfortable backseat to the ingredients. An all Australian wine list with focus on NSW takes you further off the beaten tracks than many bigger international lists, and all up an excellent experience. Will definitely be back!

Theses guys really know what they are doing. Outstanding.

Lacked the wow factor - loved the atmosphere, the service and the presentation. I'm really sorry to say that I was disappointed with the food. The only fantastic taste sensation was the divine knuckle sandwich. There was too much emphasis on 'fresh produce' which these days is a given, and not enough emphasis on 'taste'. The snapper and the lamb were beautifully presented and utterly bland. The sour lemon sorbet was a nice touch but the ice cream with frozen cookie dough and burnt butter might have been all about 'texture' because it certainly wasn't about flavour. Burnt butter with ice cream sounded interesting but it didn't work - not for me or my companions. The restaurant offered much promise but failed in the most important ingredient. Oh, I mustn't forget the 'peas, beans and cheese'; another boring dish - devoid of flavour. And where was the menu? It would have been good to have been offered a copy as we were leaving. The evening was pleasant, shame about the food.

Amazing!. Went there for lunch on a Sunday and found it so relaxing and enjoyable! We had the six course dego with matching wines. The crab was silky smooth and so tasty and the jersey milky ice cream was a great way to finish. Our sommelier matched our wine perfectly and the service was warm without being intrusive. Loved that the chefs brought out the food and the beautiful garden out the back. Will definitely be going back!