One of Australia’s most cherished restaurants, tucked away in an unassuming Stanmore corner terrace. Why we love it: Even though this is about as big-ticket as restaurants get, the intimate and unpretentious mood will make you feel right at home. Chef Dan Puskas hits it for six with the onslaught of single-bite snacks that kick off his considered tasting menu, and follows it through to the end with his stupidly good signature dessert: a housemade mead vinegar custard with raspberries and strawberry consommé.

Sydney’s fine dining scene is centred on the harbour, but Sixpenny has brought upscale food to the bohemian Inner West. Named after the sixpence restaurants that opened in Australia in the late 1800s, this Stanmore eatery serves modern Australian dishes in a pared-back suburban dining room, including six and eight-course tasting menus that utilise produce from the kitchen garden in the backyard.

Unassuming Sydney restaurant Sixpenny is one of the most raved-about restaurants in town. Named after the sixpence restaurants that operated in the late 1800s, its $175-per-person tasting menu is rooted in modern Australian cuisine. Seasonal ingredients are sourced from small local farmers, producers and fisherman.

6penny, a small and exceptional bakery café located in Stanmore, has gained a loyal following for its refined version of classic Australian baked goods.Sixpenny, led by the acclaimed chef Daniel Puskas combines high-level culinary knowledge with the charm and character of a neighbourhood restaurant.This bakery is unique in its ability to take traditional items, like meat pies or scrolls, and reimagine them with high-quality ingredients, innovative flavour combinations and impressive technique. These pies, which are filled with rich fillings like beef and stout, or braised Lamb, are wrapped in golden buttery puff pastry.Sweet creations include rosewater and raspberry pies, salted dulce de leche rolls, and seasonal cakes. These modern takes on traditional favourites are playful and fun.Sixpenny is an intimate place with limited seating indoors and some outdoor tables.

Located in Stanmore Village, Sixpenny is a fine-dining experience with an even finer selection of 5-star desserts. During the 2020 and 2021 Sydney lockdowns, the restaurant transformed into a general store, with a socially distanced line around the block, selling a range of savoury and sweet treats, including lemon and pistachio crepe cake, coconut and lime dream cake, hazelnut choux buns and Russian honey cake with black truffle. Now back in action, Sixpenny uses the best locally grown produce to create an ever-changing tasting menu that reflects all things Australia.

Sitting in Sixpenny on a Sunday afternoon with the gentle tinkle of silverware on plates, wine glasses glistening with the last rays of sunlight and water goblets bubbling is as close as we'll get to heaven in this life. This tiny pocket in Stanmore is light and melodic and the plates of food are just as exceptional as the service. There's only one pathway here and it's the tasting menu; starting with a round of crispy and flakey snacks like Cruller with Mascarpone & Smoked Carrot and Hempseed Tart with Pear & Artichoke.

Sixpenny sits on a quiet corner of the Inner West suburb of Stanmore, neighbouring Newtown, but chef and owner Daniel Puskas’s talent speaks volumes. The award-winning chef has the maximum three hats in the authoritative Good Food Guide, and his tasting menu begins with superior snacks (hemp seed tarts with pear), advances into more substantial territory (sugar loaf cabbage with abalone and clams) and ends on striking desserts (walnut ice-cream with caramelised banana).

It feels a bit like you’re sitting in someone’s living room at Sixpenny and that’s half the charm of this tiny neighbourhood diner. It’s all about elevated, interesting, produce-driven fare, fine dining without pomp and pretence, where every little detail – from tasting menu to hospitality – is golden. Oysters are always a good idea, here served with a house-fermented rockmelon and black pepper vinaigrette (head chef Tony Schifilliti has a penchant for fermentation).

Two years into his tenure, chef Tony Schifilliti’s fervent interest in fermentation has reinvigorated Sixpenny, dovetailing with chef-owner Dan Puskas vision seamlessly. Just look at a dainty tartlet of goat’s curd and Roman beans, jolted by a dressing flavoured with preserved lime and an egg-white garum. Or a fatty tranche of roasted Berkshire pork loin, rubbed in galangal-fragrant fermented pork paste, and served with a carrot cooked in barley koji oil.

Sixpenny is a highly acclaimed restaurant in Stanmore that offers inventive and meticulously crafted, upscale dining experiences. Owned by chef Daniel Puskas - who jointly set it up when he was just 30 years old - the restaurant has gained recognition for its commitment to showcasing the finest seasonal Australian produce. It offers an intimate and unassuming setting, which allows the focus to remain on the artistry of its degustation menus.

: This highly regarded restaurant serves contemporary Australian cuisine and fresh produce in a cosy setting. They partner with small-scale farmers, fishermen, and producers and curate their menu based on what’s supplied, so it’s always farm-fresh. Venue and ambience: Like you walked into a living room on Million Dollar Listings, Sixpenny has an outstanding Scandinavian interior design.

A shining light in Sydney’s food scene, Sixpenny is a rare delight. Tucked away in the inner-west suburb of Stanmore, even though it’s in a converted terrace, it doesn’t totally shed the buzz of the area. From the main section, or the private dining room, enjoy one of the best six or eight-course degustation menus in the country, each of which leans towards the more gentle and delicate.

(Without alcohol).Timings: Wednesday to Saturday: 6 pm- 11 pm; Saturday to Sunday: noon- 3 pm.Address: 83 Percival Rd, Stanmore NSW 2048, Australia. Sixpenny is among Australia’s most beloved eateries, which is hidden on a modest Stanmore corner terrace. Even though this is a high-end fine dining restaurant, this place will leave no threads to make you feel right at home.

Set in a century-old building in the Inner West, Sixpenny is both a nod to history and a celebration of innovative Australian cuisine. The team work with small-scale producers and farmers to create a seven-course tasting menu that’s fresh and vibrant whatever the season. Save room for the clever 'day-old' sourdough, which regular diners rave about.

In a cheerfully restored corner shop, the team here has been plating masterpieces since 2012. There’s no stuffiness but everything from the pottery and ceramics to the hand blown glass is considered and deliberate. The tasting menu is $215 and for the pure foodie experience away from the whizz bang views and Instagram crowd, this is where we’d head.

Sixpenny offers an ever-changing tasting menu that celebrates contemporary Australian cuisine. The night’s line-up is revealed course after course by chef-owner Daniel Puskas. He’s collaborated with small-scale farmers, fishermen and producers for over a decade to create seasonal dishes that have earned Michelin-starred acclaim.

Sixpenny proves cool restaurants in Sydney are scattered all over the place. Named after the sixpence restaurants that operated in the late 1800s in Australia, this fun little restaurant features a mouth-watering seasonal menu with locally and ethically sourced produce as well as a wine list with styles that complement the menu.

With a focus on simplicity and taste, Sixpenny offers dishes that leave a lasting impression. One such dish is the mid-course cacio e pepe, cooked by Chef Daniel Puskas, which is not typically part of the menu but is a delightful surprise. The aim here is to provide an impressive meal that goes beyond the ordinary.

If you’re in the mood for something special, Sixpenny is the perfect place to indulge. This cafe has a wide range of food to choose from, so whether you’re in the mood for a hearty sandwich or something a bit more special, they’ve got you covered. Plus, the prices are unbeatable!

For classic modern Australian fare, look no further than Sixpenny. Here you’ll find playful tasting menus that feature homegrown, seasonal produce and sustainable seafood from local fisherman, served up in a beyond cozy (yet contemporary) dining room.

A joint-venture Hungarian restaurant involving three-hatted Stanmore fine-diner Sixpenny, and a Woollahra cafe spin-off from the two-hatted Ursula’s in Paddington, are among some of left-field projects planned at the pointy end of Sydney dining.

Sixpenny – Enjoy an elegant and upscale tasting experience at Sixpenny, “a little restaurant in Stranmore.” The everchanging tasting menu allows you to try their contemporary cuisine that is inspired by Australia’s seasons.

Sixpenny consistently ranks among the best restaurants in Australia, winning three hats in the annual Good Food Guide for the past few years. Sixpenny is the brainchild of two talented chefs, Daniel Puskas and James Parry.

This “little restaurant in Stanmore” serves ferment-forward dishes that are inventive, accessible and deeply Australian all at once. It’s a vision brought to life in a tiny historic building on a suburban backstreet.