The brainchild of two SMH Young Chef of the Year recipients, Dan Puskas and James Parry, Sixpenny is a degustation-only restaurant where the chefs bring a series of small, dazzling dishes to the tables themselves. Many of the ingredients used come from the restaurant's Bowral farm. Look out for the famed 'cookie jar' dessert, complete with miniature kingstons and monte carlos that rival the real thing. Housed in a corner terrace not too far from Stanmore station is Sixpenny, a small, warm space where the dishes are inventive and the dining is of an accessible high-end sort. Young, talented chefs, (previously Chefs of the Year), James Perry and Daniel Puskas create a series of small but dazzling dishes, offered degustation style, either with six or eight courses, and they sometimes even bring their creations to the table themselves. The dining room is sparsely elegant, but warm and intimate, with wooden surfaces, and there’s a private dining room tucked cleverly behind a wall of wine, usually reserved for parties of six. There’s one word for Sixpenny. Stunning.
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