Sixpenny

Small, serene, self-possessed... sixpenny.
Small, serene, self-possessed... sixpenny. Photo: Steve Lunam

83 Percival Road Stanmore, New South Wales 2048

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Opening hours Wed-Fri 6–11pm ; Sat 12 Noon–4pm, 6–11pm ; Sun 12 Noon–4pm
Features Licensed, Accepts bookings, Romance-first date, Bar, Vegetarian friendly, Degustation, Gluten-free options
Prices Expensive (mains over $40)
Chef Daniel Puskas
Seats 40
Payments eftpos, AMEX, Cash, Visa, Mastercard
Phone 02 9572 6666

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.