The Sunday Telegraph (Sydney) - Stellar - - DELICIOUS.100 -


A flurry of in­ven­tive snacks sets the scene at Sixpenny. Fried pump­kin cakes, fluffy gougeres and translu­cent wedges of cu­cum­ber are pret­tily ar­ranged on the ta­ble by chef Daniel Puskas.

This for­mer sub­ur­ban take­away joint has been trans­formed into a cru­cible of el­e­gance and ex­per­i­men­ta­tion; a sparsely dec­o­rated room where the fo­cus is on what’s on the plate or in the glass.

Choose from six or eight cour­ses, and the wine pair­ing op­tion is rec­om­mended. Som­me­lier Dan Sharp is a whiz at sourc­ing un­usual, texture-driven wines from Aus­tralia and be­yond. A Loire Val­ley Vou­vray is the per­fect foil for a silky span­ner crab with clam but­ter.

It’s im­pos­si­ble not to be wowed by the level of cre­ativ­ity here. Veni­son tartare ar­rives en­cased by rib­bons of beet­root and laced with hazel­nut, manag­ing to be both earthy and so­phis­ti­cated. Even a palate cleanser of softly set mead cus­tard wows.

A take-home bag of petit fours soothes the sep­a­ra­tion anx­i­ety, but re­gard­less, you will be back.

■Must-eat dish

Mead cus­tard


Mod­ern Aus­tralian

■Chef ■Price

Daniel Puskas

■Book­ings ■Open

$$$$ Yes Lunch Sat-Sun; din­ner Wed-Sat



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