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83 Percival Rd., Stanmore (Myrtle St.) Send to Phone
02 9572 6666
Suburban gem for contemporary cuisine and complementary wines.

Lunch Sat.-Sun., Dinner Wed.-Sat.

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Sixpenny Restaurant Review

: The sixpence may not be legal tender anymore, but chefs James Parry and Daniel Puskas have plenty of cred at this sizzling place in the inner-west of Sydney. Part of the appeal is that the team make good use of produce from their farm in Bowral, in the Southern Highlands. Knowing this, you realize that no two menus will necessarily be the same. Sixpenny offers a Small (six-course) or a Large (eight-course) dégustation. So depending on when you dine, you’ll perhaps receive a lineup of pickled cucumber with rose and raspberry, cheese and tomato gougères, and Jerusalem artichoke scallop, followed by parsnips with wattle and toasted cream. Then there might be kingfish with burnt asparagus and lemon that precedes potatoes with oyster butter and mushroom, and dusky flathead with nettles and toasted rye. Next up could be lamb rack with peas and lovage, and desserts of milk curd with honey, and millefeuille of sour apple and lemon myrtle. Sixpenny’s wine list complements the cuisine, and its selections are culled entirely from small producers.


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