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Restaurant

Sixpenny

83 Percival Rd, Stanmore NSW 2048, Australia

Recommended by 72 people

Updated

Find Sixpenny

83 Percival Rd, Stanmore NSW 2048, Australia

Directions ↗
+61 2 5839 3611
HoursMonday: Closed Tuesday: Closed Wednesday: 6:00 – 9:00 PM Thursday: 6:00 – 9:00 PM Friday: 6:00 – 9:00 PM Saturday: 12:00 – 9:00 PM Sunday: 12:00 – 5:00 PM

*Opening hours may differ during holidays.

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About Sixpenny

Tucked onto a quiet Stanmore corner, this Three-Hat dining room turns home-grown ingredients and house ferments into Sydney’s most thoughtful multi-course degustation. The dining room feels like a calm residential escape—pin-drop quiet once the front door closes behind you. Inside, the kitchen leans heavily into house-made koji, garums, and misos to give dishes a rich savory depth. Regulars point to plates like marron basted in coral trout butter and Rangers Valley wagyu served alongside a crisp potato rosti. Chefs frequently step away from the pass to present courses themselves and explain the aging techniques behind each element. Alongside cellar selections poured by the sommelier, the house offers custom fermented drinks like macadamia kvass, finishing with warm, freshly baked madeleines.

  • Intimate Neighborhood Setting: A tranquil, domestic-scale dining room in Stanmore that remains remarkably serene and unhurried.
  • Fermentation-Driven Degustation: Tasting menus centered on house-aged misos, garums, and koji that impart layered acidity and umami across every course.
  • Chef-Led Storytelling: Chefs step out from the pass to deliver plates directly and share sourcing and aging methods.
  • Distinctive Pairings: Curated pairings include dynamic cellar wines and house-fermented drinks like macadamia kvass.
RestaurantModern AustralianRestaurant

What's On at Sixpenny

Upcoming events, special menus and other reasons to plan a visit.

No events or specials listed right now.

Why Dine at Sixpenny

Why discerning diners choose Sixpenny for milestone celebrations and culinary exploration

  • House Fermentations Across Every Course

    The kitchen crafts in-house misos, garums, and koji butters that lend profound depth, acidity, and umami across every savory and sweet tasting course.

    With a major theme of fermentation, canapes, entrees, mains and drinks all have a fermented element to it that not just adds some tang, it adds another layer, a second body for your taste buds to latch on to.

    Công Nguyên Đoàn Nguyễn

  • Crafted Non-Alcoholic Ferment Pairings

    Diners who forgo wine are offered bespoke fermented creations, such as macadamia kvass, that match the complexity of the degustation.

    Mom thinks the last pairing which was a macadamia kvass drink was one of the best things shes ever drank in a Restaurant.

    Alex Weideli

  • Deeply Cherished Milestone Care

    Milestone diners are treated to deeply individualized care, including personalized welcomes, tailored dessert courses, and handwritten notes.

    The team somehow managed to be polished, warm and deeply personal all at once - greeting us by name, remembering little details, and creating an atmosphere where you feel like a valued guest, not just another booking.

    Marcus Liew

  • Awe-Inspiring Flavor Discovery

    Complex flavor profiles and surprising pairings turn even ordinary ingredients into memorable culinary discoveries that evoke gratitude.

    Every course made me pause and feel incredibly grateful just to be alive and able to experience food like this.

    Peak P.

  • Chef-Led Dish Storytelling

    Chefs and dedicated culinary staff step into the dining room to present dishes and share the stories behind rare ingredients and fermentation techniques.

    it was so impressive to have the chefs themselves present and explain the food.

    신민경

  • Immersive Multi-Hour Degustation

    A seamless multi-hour progression unites refined technical cuisine with an unhurried, generous pace that leaves guests fully satisfied.

    Unforgettable experience and a perfect 30th birthday meal that we’ll remember for a long time. The small venue is great, it feels intimate and like a really personal experience. Service was impeccable, we were so well looked after.

    Jenny Morris

Signature savoury courses from the tasting menu

  • Rangers Valley Wagyu

    Wagyu w/ potato rosti - I'm a simple gal you put Wagyu in front of my face, I'll vacuum eat it. Here, Rangers Valley wagyu is reversed seared and served with a rich bearnaise-like potato emulsion and sauce. I'm use to eating soggy potato rosti at cafes, here it's crispy perfection.

    Hungrycookiee

  • Western Australian Marron

    Marron - 🦞Western Australian Marron BBQ'ed on a hibachi and basted with coral butter, roasted garlic and fermented fish paste. Beneath, a bed of vibrant yellow sauce jam-packed with concentrated fermented yellow capsicum

    Hungrycookiee

  • Lamb with fermented sauce

    The lamb, presented artfully on a splatter of delectable fermented sauce & wrapped in aubergine looked reminiscent of a Primal Scream album cover, which I really enjoyed. Flavours wise was an absolute tour de force. Melt-in-the-mouth softness and flavour I'm going to be thinking about for the rest of my life.

    Luke

  • Kangaroo Taco

    Kangaroo Taco with Caramelised Cream was sublime.

    Stuart Hickson

Other favorites

Notable desserts, fermented non-alcoholic pairings, and celebratory sweets

  • Salted banana ice cream

    Salted banana ice cream 🍌- infused with ripe bananas and layered w/ coconut dacquoise and blackened banana jam (60 days apparently) for intense banana flavour. A big bowl of this please.

    Hungrycookiee

  • Macadamia kvass

    Mom thinks the last pairing which was a macadamia kvass drink was one of the best things shes ever drank in a Restaurant.

    Alex Weideli

  • Chocolate mousse

    Also the chocolate mousse add on for a birthday celebration was well worth every penny.

    Ben Folcarelli

  • Madeleine

    That being said we love the Madeline, it is the best I have had, light as air, definitely the highlight.

    Ciboysg W

Beyond the menu

Thoughtful, personal details that elevate Sixpenny's intimate neighborhood degustation

  • Chef-Led Table Presentations

    Chefs and kitchen team members come directly to the dining tables to present courses and explain the intricate fermentation methods and ingredient sourcing.

  • Handwritten Celebration Cards

    Celebratory visits are marked with personalized, handwritten birthday cards and notes presented by the hospitality team.

  • Ferment Spoon Tastings

    House-fermented elements and tasting components are presented on dedicated small spoons alongside dishes with full explanations of the fermenting process.

  • House-Crafted Fermented Non-Alcoholic Pairings

    For diners not having wine, the beverage team crafts an inventive house-made pairing that features specialized ferments like macadamia kvass.

Before you head over

Practical advice on reservations, meal duration, and transit for your visit to Sixpenny.

  • Allow Ample Time for Dinner

    The degustation is an extensive dining experience that can take up to four hours, with occasional longer pauses between courses, so plan your evening schedule with ample time.

  • Reserve Far in Advance

    With a limited number of tables in an intimate dining room, reservations can be competitive to secure; booking well in advance with substantial lead time is recommended.

  • Account for Travel to Stanmore

    Sixpenny is tucked away in suburban Stanmore; if you are travelling from downtown Sydney, allocate 30 to 40 minutes for the trip out of the city.

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