The evening at Sixpenny began not just as a dinner reservation, but as an invitation to a sensory narrative. Nestled in a quiet corner of Stanmore, the restaurant itself is a study in understated elegance – a beautiful, welcoming space that whispers of special occasions and lingering conversations. I arrived with anticipation, knowing this wasn’t merely a meal, but a journey I intended to fully immerse myself in, eschewing my usual habit of snapping photos to truly be in the moment.
The concept is a seven-course degustation, a culinary odyssey that unfolds at a gentle pace. An additional wine, sake, and fermented pairing was offered, a thoughtful touch for those wishing to deepen the exploration of flavours. What truly set Sixpenny apart, however, was the storytelling. Each dish was introduced with a reverence that was contagious, not just by our attentive waiter, but sometimes by a chef, who would emerge from the kitchen to explain the genesis of a particular ingredient or the intricate technique behind a creation. It was a dialogue, a sharing of passion that made each bite all the more meaningful.
Our journey began with delicate opening acts, designed to awaken the palate. The baby cucumber with sunflower seed butter was a revelation of freshness. The crisp, cool cucumber offered a clean, vegetal canvas, elevated by the creamy, nutty richness of the sunflower seed butter. It was a harmonious balance, a gentle prelude to the bolder notes to come.
Next, the smoked eel pancake with pickled golden beetroot arrived, a symphony of contrasting textures and tastes. The pancake itself was ethereal, a delicate vehicle for the intensely smoky, almost sweet eel. The pickled golden beetroot, with its vibrant hue, cut through the richness with a delightful tang, leaving a lingering sweetness that was both refreshing and intriguing.
The blue mackerel tart with oyster emulsion was a masterclass in seafood artistry. The mackerel, with its mild, slightly sweet and rich flavour, was beautifully showcased in a delicate tart shell. But it was the oyster emulsion that truly captivated – a velvety, briny kiss that enhanced the ocean-freshness of the fish, adding a subtle depth of umami.
As we delved deeper into the degustation, the dishes began to build in complexity. The cured silver trevally with avocado & fermented nashi pear was a testament to the power of thoughtful pairing. The silver trevally, cured to perfection, offered a firm, translucent texture and a clean, almost oceanic flavour. The creamy avocado provided a smooth counterpoint, while the fermented nashi pear was a revelation. It offered a subtly sweet, yet tangy and almost effervescent note that danced on the palate, adding a bright, unexpected dimension to the dish.
The arrival of the roasted quail with sweetcorn & burnt apple brought a comforting warmth. The quail, delicately roasted, boasted tender, flavourful meat that was subtly gamy yet refined. The sweetcorn offered a natural sweetness, a familiar comfort, while the burnt apple provided a surprising depth. Its slightly bitter, caramelised notes played beautifully against the sweetness of the corn and the richness of the quail, creating a wonderfully complex interplay.
Our seafood highlight was the WA Marron with coral trout butter & accompaniments. The Western Australian Marron is renowned for its sweet, delicate flavour and moist, firm flesh. Here, it was cooked to perfection, its natural sweetness amplified by the rich, buttery sauce made from coral trout. Coral trout itself has a delicate flavour and fine, white flakes, and when transformed into a butter, it brought an incredible richness and subtle oceanic essence that enveloped the succulent marron. Each accompaniment on the plate was carefully chosen to enhance, not overpower, this star ingredient.
The penultimate savoury course, aged lamb rack with confit pumpkin & fermented milk, was a truly luxurious experience. The aged lamb, often described as having a nutty, almost chocolatey richness, was exquisitely tender and deeply flavourful. It spoke of meticulous care and preparation. The confit pumpkin, slow-cooked to a meltingly soft texture, offered a concentrated sweetness that contrasted beautifully with the savoury lamb. The fermented milk, with its subtle tang, provided a balancing acidity that cut through the richness, leaving a clean finish and hinting at the restaurant’s expertise in fermentation.
As the meal transitioned towards its sweet conclusion, the first dessert arrived: mead vinegar custard with frozen raspberries & strawberry consommé. This was a dazzling display of balance. The mead vinegar custard was surprisingly complex – creamy yet tangy, with a subtle honeyed note from the mead. The frozen raspberries provided bursts of tartness and a refreshing chill, while the clear, intensely flavoured strawberry consommé delivered a concentrated burst of sweet, fresh strawberry, tying all the elements together with its vibrant fruitiness. It was light, elegant, and utterly delightful.
Finally, the salted banana ice cream with coffee & hazelnut offered a decadent and satisfying finish. The salted banana ice cream was a creamy, tropical dream, the salt enhancing the natural sweetness of the banana. The coffee provided a rich, earthy bitterness that perfectly complemented the banana, while the hazelnut offered a satisfying crunch and nutty aroma. It was a sophisticated take on comforting flavours, leaving a lasting impression of indulgence.
Sixpenny is undeniably a destination for milestone events. It demands, and deserves, a few dedicated hours to truly appreciate the artistry and dedication woven into every detail. It’s more than just a meal; it’s a narrative of Australian produce, culinary innovation, and passionate hospitality. For an evening where food tells a story, and the experience itself becomes a cherished memory, Sixpenny is unequivocally recommended.
Sixpenny Restaurant
83 Percival Rd, Stanmore NSW 2048, Australia
T: +61 2 9572 6666 | E: info@sixpenny.com.au
