SIXPENNY
“Occupying a quiet residential area’s repurposed corner in Sydney’s Stanmore, Sixpenny can easily be taken as just an intimate neighbourhood restaurant, but some of the biggest names of the industry make their visit here whenever they can. Chef and co-owner Daniel Puskas’s weapon and talent is the fact that he is immensely good at creating flavours from local bush produce such as spanner crabs, local ducks, nuts, and native plants to produce dishes that are distinctively Australian without straying too far from being “modern” fare. Everytime I eat at Sixpenny, there’s always a fresh take on things, and it automatically becomes the best meal I’ve had yet. Every member at Sixpenny has a defined role; some are good at handling protein, some are known for their seafood mastery, and some are terribly creative with plant-based ingredients. To me, everything Puskas touches turns to gold.” – Jun Wong, chef de cuisine at Kikubari Sixpenny, 83 Percival Rd, Stanmore, Sydney, Australia. Tel: +61 2 9572 6666. www.sixpenny.com.au