Sixpenny

There is no menu at sixpenny (until you leave) so dining at Daniel Puskas’ and James Parry’s small, serene, self-possessed corner restaurant is very much a leap of faith. So leap. Or rather, sit back in comfort as a series of young chefs streams from the kitchen bringing plate after plate to your table: the crispest, thinnest salt and vinegar chips; a Jerusalem artichoke puff; a luminous golden beetroot baked in a wattle seed salt crust. Delicate crab with macadamia and camomile is like an intricate carving of ivory; a manicured finger of pastrami pork jowl is a rich, intense flavour hit; and just picked, pea-sized potatoes roasted in fresh mustard is the cutest potato dish ever. And so it goes, in a flow of natural, balanced, tantalising and slightly off-beat compositions, until, finally, carrot cake and a cookie jar of Anzac biscuits. Sweet.

And … Produce from the Parry family farm in Bowral and the back garden.

THE LOW-DOWN
Vibe Calm, quiet and cosy.
Best bit Face-to-face contact with the chefs. 
Worst bit Men’s loo is outside.