Summary: Wow, what an incredible little restaurant. I am predicting this will be one of Sydney’s best restaurant soon, especially if they continue this strong.

ADDRESS: 83 Percival Rd, Stanmore

PHONE:  (02)9572 6666

WEBSITE: www.sixpenny.com.au

OPENING:  Lunch- . Dinner

BOOKING REQUIRED:Yes, currently with a wait list

LEVEL OF CASHOLA REQUIRED: $$$

CUISINE: Modern Australian

FLICKS VERDICT:

THE “PEOPLES VERDICT”

Fantastic reviews about Sixpenny has been flooding the media. From Gourmet Traveller to fellow food bloggers.

IT’S REVIEW TIME!

I was excited when hubby was able to secure us a table at Sixpenny for Saturday lunch (honestly I was that excited, I was bouncing off the walls). Sixpenny has only been open for a couple of months and has imported (locally) well known chef James Parry from Oscillate Wildly and Dan Puskas from Sepia.

I wasn’t too sure what to expect, for the first time I didn’t read any blog reviews before rocking up. I assumed it would be a fairly large venue with complex dishes (The ones you have no idea what you are eating). Boy I was wrong (I know this is a rare occurrence LOL). The ingredients were treated respectfully, had a burst of flavour but did not overpower the natural flavours of the produce. Sixpenny have a little veggie and herb patch at the back of their restaurant and also own a property in Mittagong which provides some of their produce. Even better the wine list was mainly local wines, many coming from Orange- yup where I went to school! The room was small and the chairs were not crammed in, it gave a sense we were not in Kansas anymore (Sydney).

Sixpenny has a degustation menu only $105 for 6 Course and $125 for 8 Courses with extra $55 for matched wines. For once I wasn’t ridiculously full after the 8 Courses- don’t get me wrong I was full but not bursting at the seams!

To start we were presented with Sour Dough served with the ‘Virgin Butter.‘ It had a light sour taste working well with the creaminess of the butter

The amuse bouche was the Garden Pickles Rye Bread and Malt Chips. The vegetables didn’t have the strong taste of vinegar instead it was a light pickling sauce. The rye bread seemed a bit retro but worked so well with a creamy topping. The malt chips were amazing- it was like a gourmet version of salt and vinegar potato chips- I wish these were sold in supermarkets so I could go on eating them whenever the desire hits (which would be a frequent)

Next to grace us was the Duck Tongue and Knuckle Sandwich. The duck tongue didn’t have a strong taste but the crispness worked well with the lettuce cup. The knuckle sandwich was incredible, beautiful pork sandwiched between toasted brioche. The presentation and taste is a great example why Sixpenny is living up to the reputation it has. One disappointing feature of this dish was it was gone in one bite :)

Next we were presented the dish by the chefs themselves, which was the Cheddar Cheese and Onions. This was the best presented dish of the day. The onion slices were topped with a light cheese oil . The onions cut through the cheese oil superbly.

The next dish would excite anyone including the un-excitable- Crab, Silky Macadamia and Chamomile! Mr FYF made a pretty large declaration of; this is the best crab I have tasted. As for me I’m only just getting the taste buds for seafood- it was fantastic. The macadamia milk was very light and the crab just melted in your mouth. So for those who still are unsure ofwhat I am trying to say- OMG it was fantastic!

The next course was the Roast Sweet Potato, Fish Roe and Whey Sauce.  Expecting this dish to be of the same calibre as the previous one, was unrealistic. Although it didn’t triumph the dish before it, this was still delish – foaming goodness with the fish roe hiding underneath.

So far we had eaten half way through the menu and my taste buds still desired more and so they were sated with the Snapper, Pumpkin Seed Cream and Soft Leeks. The snapper was poached which was unexpected for this type of fish. I’m not sure if this is the best way to cook a beautiful piece of snapper. In saying this, it still had a divine nutty flavour, the snapper was a lovely soft texture and the soft leeks were creamy goodness.

The final main course of the night was the Coorong Hanger, Smoky Cabbage and Mustard Leaves. I wasn’t too sure what a Coorong Hanger was until seeing it presented on a plate before me – YUM a beautiful piece of steak. This dish was impressive, the flavours were extraordinary and cooked to perfection as Manu would say.

Oh la la the desserts time. 1st to tempt us was the Sour Lemon and Citrus Leaves. It was frozen in the shape of a lemon with the lemon peel attached. I loved the idea of the garnish which was flowers and leaves which really gave the impression of a summers day. The sorbet definitely was sour but helped cleanse the palate for the next course.

Next on the menu featured the Honey Mead Sorbet and Bitter Cocoa. I was slightly disappointed that 2 of the 3 desserts with both sorbet. In saying this, the bitter cocoa was a great way to really showcase how Sixpenny could be one of the top restaurants in Sydney.

The final dessert of the night which I felt rivalled for first place on the menu was the Jersey Milk Ice Cream with Burnt Butter. The ice-cream was smooth and creamy,melted deliciously in your mouth and was offset just perfectly by the burnt butter.

I loved the uniqueness of their Petit Fours- Cookie Jar including favourites such as the Monte Carlos. Mini Lamingtons and Tonka Chocolates were also presented within a cookie jar-what fun!

I can understand now why Sixpenny is getting all the attention. It doesn’t try to be a five star restaurant, yet the food really does cry 5 star. The only critique for the day would be the desserts- why have all 3 ice-cream or sorbet. This minor critique is lost when reflecting back on the day- what a great experience- Chef Parry and Puska have done an amazing job.

THE LOCALE, DECOR AND VIBE:

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.

LETS TALK PEOPLE POWER:

With only 2 waiters, the restaurant had fantastic service- very professional yet communication was at a friendly level. A highlight of Sixpenny was the chef’s bringing out many of the meals- I can understand why- who wouldn’t want to own up to each dish!

NOM NOM NOM:

Ohh it would have to be between the Crab, or the Jersey milk ice-cream- oh wait I forgot to add the knuckle sandwich

WOW FACTOR:

A fantastic little venue in Stanmore that services a 5 star food without the ridiculous price inflation!

FROWN FACTOR:

Having all 3 desserts based on ice-cream/ sorbet

MENU:

Sour Dough with ‘virgin butter’

Garden Pickles Rye Bread and Malt Chips

Duck Tongue and Knuckle Sandwich

Cheddar Cheese and Onions

Crab, Silky Macadamia and Chamomile

Roast Sweet Potato, Fish Roe and Whey Sauce

Snapper, Pumpkin Seed Cream and Soft Leeks

Coorong Hanger, Smoky Cabbage and Mustard Leaves

Sour Lemon and Citrus Leaves

Honey Mead Sorbet and Bitter Cocoa

Jersey Milk Ice Cream with Burnt Butter

Cookie Jar, Mini Lamingtons and Tonka Chocolates