Nestled in a historic 1907 building in Stanmore Village, Sixpenny offers a seven-course tasting menu that evolves with the seasons. Chefs Daniel Puskas and Tony Schifilliti collaborate with local farmers and producers to craft dishes that narrate Australia's culinary story. Fermentation techniques, particularly koji fermentation, are integral to their cuisine, enhancing flavors with unique, savory notes. The wine list emphasizes light, fresh selections from small-scale producers, complementing the menu's focus on quality and sustainability. Reservations are essential, with availability released 90 days in advance.
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