Sixpenny, Stanmore, Sydney, Australia

A tiny restaurant with great young chefs, filled with passion, is hidden in the peaceful suburb of Sydney, Sixpenny. The restaurant is located on the corner of Percival road. Most of the clients are local people. I went for a lunch on Sunday such that there are 2 options for me. The first option is a small degustation menu with snacks, 6 dishes and pettit fours(115$). The second is a large degustation menu which consists of snacks, 8 plates and pettit fours(145$). For today, I went for the small degustation menu. I love the decorations here. It was so relaxing, comfortable and cozy. Both staffs and chefs of Sixpenny are very friendly and polite. They even allowed me to take pictures in their kitchen while other chefs are preparing dishes for other tables. Sixpenny has their own patch in the southern Highlands where they grow their own vegetables for use in their kitchen. They also have a small garden in the backyard. Let’s talk about food, the food at Sixpenny was not so fancy nor luxurious but it was simply delicious.

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Interior

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Table setting

To start the course, I was served with 5 kinds of snacks which were fine and savoury. I especially loved the Jerusalem artichoke scallop, wattle seed salt baked golden beetroot. Both of them were fabulous. The scallop was creamy. The wattle seed was oily, slightly sweet and salty.

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Snack#1, Salt & Vinegar Potato Chips

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Snack#2, Jerusalem Artichoke Scallop

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Snack#3, Cheese and Tomato Gougères

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Snack#4, Charred Treviso with Cured Egg Yolk

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Snack#5, Wattle Seed Salt Baked Golden Beetroot

Before commencing on the main course, the sourdough bread with creamy butter was placed down. The bread was warm, tasty and soft. The butter was not over salty and creamy. The butter went along with tasty bread marvellously. I even asked for more bread during the course.

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The first appetizer was crab with silky macadamia and comomile. It was crunchy and a little creamy. The crabmeat was fresh.

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2nd sourdough bread!!

The next appetizer was potato roasted in fresh mustard with lemon thyme amd spinach. The potato itself was so soft and slightly salty with a touch of tangy aroma. The spinach improved the texture of the potato. A very nice dish it was.

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Looks a little closer

Lightly steamed Murray cod with nettles and toasted rye was served next. It was earthy and slightly salty. The flavour was so complex.

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This is a complementary from Sixpenny. It was Pastrami pork jowl with baby lettuce and cider-braised garlic. The pork jowl was melt-in-mouth and sweet. Lettuce was savoury which matched nicely with pork jowl. The garlic was soft and flavourful which improved the whole dish.

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Here comes the main dish of malted veal with grilled cauliflower. This dish may look simple but it was actually drooling. The veal was cooked to tender deliciousness. The cauliflower was sweet and flavourful which merged perfectly with a fillet of veal. This plate was accompanied with Secateurs, Red blend 2012. It was spicy, peppery and ripe red fruit notes with a full body. It coupled fabulously with the veal.

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Secateurs, Red blend 2012

After collecting the plate, the dessert number one was served. It was pumpkin ice-cream sandwich. It was simply delicious. The ice-cream was slightly sweet with a pleasant smell of pumpkin.

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Poached Prunes with Fresh Apple & Jasmine was served to end the meal. It was so refreshing and light. Sourness of prunes and apples balanced out the creaminess of jasmine fabulously. A perfect ending it must be.

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To conclude, Sixpenny is the small restaurant in Sydney that you should not miss even if the path to the restaurant is difficult.

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A tea set and pettit fours

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Carrot cake

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Cookie#1

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Cookie#2

Contact

Sixpenny

83 Percival Rd,

Stanmore

Tel: (02) 9572 6666

FB: https://www.facebook.com/sixpennysyd

IG: http://instagram.com/sixpenny_au

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Sixpenny team & their backyard

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The kitchen

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Chef James Parry

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Chef Nic Hart

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Chef Aaron Ward

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One response to “Sixpenny, Stanmore, Sydney, Australia

  1. Pingback: Vue de Monde and the Lui Bar, Rialto Towers, Melbourne, Australia | exgave·

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