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).
Lightly pickled cucumber with Rose Geranium, Green Tomato & Cheese Gougères, Sweet Potato Scallop
The starter is not part of the degustation set. They are more like a ‘freebie’ during the service. The trio was wonderfully presented and super tasty. They recommended us to eat from the amazing gougère to the super fresh cucumber and onto the more substantive sweet potato.
There are 4 mains served in the 6-course degustation. This month, the fifth main was the Venison tartare.
Ballina Spanner Crab with Clam butter & Yarra Valley Salmon Roe
The main course starts with very fresh and tasty spanner crab. The crab was very rich and full of flavour.
Dutch cream potato with Oyster emulsion, mushroom powder & button mushroom
This was one of the best dishes of the day. I love the creaminess of the potato and combined with the slightly crunchy raw mushroom.
The crispy kale and zucchini flower added an amazing dimension to it.
Swordfish with Buttermilk, Green Chard & Salted Red Cabbage
Unfortunately, the swordfish was our least favourite of the day. It did introduce the sour element to our dining. However, it was a tad too sour to our liking. The foamy look was also a bit scary.
Rangers Valley Chuck Tail with Mushroom & Marsala and smoked onion
Chuck tail cut is a part of beef that you might not hear very often about. Texture-wise it’s like in between ribs and rump. So, you got the best out of both worlds!
Add the sauce and smoked onion into the mix… and you get yourself a fantastic dish!
They also gave us a bowl of salad for the steak.
In addition to the following 2-course meal, they are also given the same snacks as the adult. The kid’s dessert is also one of the degustation desserts.
Cocoa Ice Cream with Chocolate Caramel and Almond Sable
Mead Vinegar Custard with frozen Raspberries & Strawberry Consomme
If I heard it correctly, it took ten weeks to make the custard. The dessert might look very simple: part frozen raspberries and part custard with strawberry consomme. The combination of the three created one amazing dessert! It was sweet, a hint of sourness, frozen bites of raspberries, and most importantly… yum!
Feijoa Granita with White Chocolate & Dehydrated Feijoa
The second dessert was a bit more challenging to understand. The white chocolate was nice along with the granita. However, the dessert left a lingering taste of bitterness at the end.
The final verdict for Sixpenny
Sixpenny is the best restaurant we visited this year. They deserve the two-hat status for their awesome dishes… and probably not that far off from three-hat quality dishes.
Do you think I should go?
Rating for Sixpenny:
9.0 / 10
Taste: 9.0 / 10
Price: $125 for 6-course and $155 for 8-course
Place: 9.0 / 10
83 Percival Road, Stanmore 2048
+61 2 9572 6666