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Sixpenny
Modern Australian
The sourdough starter here has been alive longer than the restaurant, which tells you something about the kitchen's relationship with patience. Sixpenny is a fine dining destination in a quiet inner-west suburb, where the menu leans on fermentation the way other places lean on butter. The mead vinegar custard with strawberry has been on since 2016 and shows no signs of leaving. Four chef hats from the Australian Good Food Guide, and bookings to match.
The awards strongest first
- Australian Good Food Guide 19/20 · Four Chef Hats
- Eater The 38 Best Restaurants in Sydney, Australia
- The 50 The 50 Discovery
One number, weighted & current 88
How we scoreThe dishes from the writeups
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Yesterday's Bread
“Beyond fresh loaves, it shows up in Sixpenny’s Yesterday’s Bread (blitzed leftover slices refreshed with coffee).”
Eater -
Mead vinegar custard
“The chef also created the mead vinegar custard with strawberry consomme and frozen raspberries, first introduced in 2016, which is unlikely to ever exit the menu given its hold over diners.”
Eater -
Roasted koji ice cream
“injecting his love of fermented ingredients into items like roasted koji ice cream or ink-sauce garum with fish.”
Eater
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