Sixpenny

Robert C.

22 June 2026

Wow! I had the set the bar high for this restaurant as had wanted to go here for a long time. It did not disappoint.

It is an unassuming small place and you would easily miss this 2 hatted restaurant if you walked past. The service was impeccable. It is the small details that count. All the staff were lovely and the nice touches like bringing fresh napkins, constantly refilling the water glasses, cleaning up the water marks as they saw we were taking pictures, and even bagging the petit fours as we had an extra course of dessert and thought we would be too full. Personable and able to gauge the diner, it certainly elevated the evening.

We went with the large menu which included canapés, 5 courses of savoury dishes and 3 courses of desserts, and an optional special dessert. The chefs present each course to you and explain the components of the dish. This is a nice touch.

We were brought House made Sourdough Bread and Malt & Honey Bread. Good fresh bread is always appreciated. This was served with a mascarpone butter. Interesting and yummy.

To begin we were served canapés of Lightly Pickled Cucumber With Rose & Raspberry which was fresh and crisp. Green Tomato & Cheese Gougeres. Very tasty and the choux puff was oozing with the delicious filling. I don't usually like pumpkin but the Pumpkin Scallop reminded of a potato scallop but with pumpkin instead and it was nice and crispy.

Onto the Venison Tartare With Boudin Noir Baked Beetroot & Hazelnut. The venison was soft and tender, the Beetroot added a fresh zing to the dish and the hazelnut crumb gave it a wonderful crunch.

Next was the Potatoes With Oyster & Raw Mushroom. It was not the most inventive dish and kind of paled in comparison to the other plates of food. It was a boiled potato topped with raw shaved mushrooms. The oyster emulsion that came with it was nice but not as exciting as it could've been.

Spanish Mackerel With Radicchio & Fermented Cucumber is the next course. I wouldn't usually choose mackerel as my first choice of fish but this was utterly delicious. Moist and well flavoured it paired well with radicchio to add a bitter note to this dish. The sauce was rich and added a depth of flavour to the fish.

Following this was Kangaroo Consommé With Smoked Eel & Turnip. The consommé had a rich depth of flavour and very meaty in taste. The eel was perfectly cooked and enveloped in turnip and topped with grated egg yolk. Again eel is not my first choice of seafood but I enjoyed this.

The duck was replaced by Cowra Lamb With Pumpkin Sauce And Endive With Garlic And Pecans. Lamb was tender and melt in the mouth. The endive salad was crunchy and went well with the lamb.

The dinner was rounded off by the following;

Mead Vinegar Custard With Frozen Raspberry & Strawberry Consommé. The custard was silky, the bits of frozen raspberry gave it a great tartness and bursts of texture to this dessert and the consommé was nice and sweet. Well rounded it was my equal favourite dish.

Reduced Milk Sorbet With Cucumber & Peppermint Granita was nice but I really dislike mint so although the sorbet was lovely and cucumber gave it an interesting twist, I had to pass all the granita to my dining partner so I didn't have to taste most of it. There was a base of apple purée.

My other favourite dish was Mascarpone Ice Cream With Lime Jelly & Sweet Rice Custard. The ice cream was so smooth and creamy. A hidden treat of lime jelly gave it a sour note to balance the ice cream. I couldn't really find the rice custard. Topped with freeze dried mandarins, it was crunchy and zesty.

We couldn't say no to the St Honore Torte (puff pastry, hazelnut creme patissiere, vanilla chiboust, profiteroles, winter truffles). The pastry was nice and crisp on the bottom. Wish there was more creme patissiere as it was really delicious. I think there might have been too much chiboust and it overwhelmed the dish a bit. Profiteroles were just right, crispy on the outside with a toffee coating and creamy custard in the middle. The truffles were the decadent touch to this dessert. Generous shavings on top it added a savoury and earthy element.

Overall I would highly recommend this restaurant. The service was highly professional and thoughtful. The food was inventive and well constructed.

Howard C.

13 June 2026

Came here for my birthday on Friday (which was a surprise) and I just have to say this place is AWESOME. I only go fine dining a handful of times a year, and I wish I came here earlier, because this is the kind of place that requires repeat visits.

Sixpenny does the whole farm to table thing, as they have their own farm next to Berowra. It must be a damn good farm because everything here was damn delicious. They take a page out of Noma's handbook, utilising the best of Australian produce to make something definitively Modern Australian. Their service is great; super attentive and informative, and patient as well. The only thing is they are slightly stingy with their wine pour. Other than that, just a great experience all around.

We had a party of 10 (had the room in the back) and we ordered the smaller degustation set.

The first two snacks we had set the bar low...they really weren't anything special, one being salt and vinegar chips and the other Cucumber Pickled in Rose Geranium. The latter was not received very well, and honestly we think sixpenny does this on purpose because the rest of the dishes were fan-freakin-tastic. Seriously, if you wanna talk about going from 0-100 this is what sixpenny does once they bring out the Green Tomato & Cheese Gougères.

From this menu, all you need to know is:

Jerusalem Artichoke Scallop - DELICIOUS
Eggplant with Burnt Onion - DELICIOUS
Crab with Silky Macadamia and Camomile - OMG OMG OMG
Potatoes Roasted in Fresh Mustard with Lemon Thyme & Spinach - DELICIOUS
Marron with Tomato Butter & Fennel Pollen - OMG
Pork with Cidered Garlic & Caramelized Witlof - OMG OMG
Milk Curd & Honey - DELICIOUS (if you're not lactose)
Poached Prunes with Plum & Jasmine - SEMI-DELICIOUS (not a prune fan)

When dessert came, we were beyond stuffed...but after seeing the sixpenny chocolate cake (for my birthday) I had to have a taste and I do not regret it one bit.

It's chocolate nougat, and if you've ever had a Three Musketeers, it's kind of like that in a cake, but much tastier.

Awesome restaurant, one of the tops in Sydney.

Rita S.

11 June 2026

Spend the damned money and come here. The food and service are first class as ranked against ALL the world. Its a 6 or 8 course fixed menu and the wine pairing is an inexpensive way to sample some unusual wines in a reasonable portion. You can check website for example menus, and you have my word that its top notch eating, not a dollar wasted.

Iris C.

5 June 2026

Pretty enjoyed the snacks! Green tomato melt excellent with cheese. My favourite dishes are macadamia crab and pork. Silky macadamia merged with crab in a fresh and sweet way. You can even feel the crab is alive in your mouth, seriously. Also, caramelised witlof tastes amazing with pork! These two are amazing!! Not used to kangaroo consommé. The desserts were not very impressive, but not too bad!

Beth J.

26 May 2026

Sixpenny is an amazing restaurant.
We went for a special occasion and indulged in the 6 course menu with matching wines.

The food was absolutely faultless. Amazing flavors, techniques and presentation. The crab and macadamia dish was a particular highlight.

My only gripe with the night was the woefully meager pours that are served for the matching wines. It was downright stingy. most pours wouldn't have been more than about 30ml... wtf? barely enough to take 3 sips and enjoy the match.

I really do recommend that everyone go to Sixpenny - however if you do, buy your wine by the bottle. Their extensive (and pretty reasonably priced!) wine list will give you much more satisfaction than doing the "matching wines" option.

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Robert C.

Howard C.

Rita S.

Iris C.

Beth J.

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