A little restaurant in Stanmore

Sixpenny - named after the sixpence restaurants that operated in the late 1800s in Australia, offers a degustation menu, comprised of 6 or 8 courses. Celebrating contemporary Australian cuisine, through the use of  locally and ethically sourced produce.

Our menu / August

Lightly Pickled Cucumber with Rose Geranium

Green Tomato & Cheese Gougères

Pumpkin Scallop

 

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Spanner Crab with Clam Butter & Yarra Valley Salmon Roe

Venison Tartare with Artichoke & Cheese

Rye Poached Potato with Oyster & Raw Mushroom

Swordfish with Green Chard & Salted Red Cabbage

Rangers Valley Chuck Tail with Mushroom & Marsala

 

-

 

Mead Vinegar Custard with Raspberries & Strawberry Consommé

Passionfruit Granita with White Chocolate & Raw Liquorice

Cocoa Ice Cream with Chocolate Caramel & Almond Sablé

6 courses $125 with matched wines $210

8 courses $155 with matched wines $260

We are happy to modify the menu to suit most allergies and dietary requirements. Please let us know at the time of booking.

Prices are subject to change without notice.

Wine

Wine and food are natural companions. Our wine list has an emphasis on styles that complement the menu, focusing on light, fresh wines with texture and concentration of flavour.

 

The list features wines from small producers who, like us, are concerned with quality over quantity. One of the best ways to enjoy wine is by exploring unfamiliar varietals or regions, so don’t be afraid to try something new!

83 Percival Road

Stanmore, NSW

E: info@sixpenny.com.au

P: (02) 9572 6666

Dinner - Wednesday to Saturday from 6pm

Lunch - Saturday and Sunday from 12pm

 

Office hours - Tuesday, Wednesday and Thursday, 10am to 4pm

Work with us

Lightly Pickled Cucumber with Rose Geranium

 

Green Tomato & Cheese Gougères

 

Pumpkin Scallop

 

-

 

Hand Picked Spanner Crab with Clam Butter & Yarra Valley Salmon Roe

 

Venison Tartare with Artichoke & Cheese

 

Rye Poached Potato with Oyster & Raw Mushroom

 

Swordfish with Green Chard & Salted Red Cabbage

 

Rangers Valley Chuck Tail with Mushroom & Marsala

 

-

 

Mead Vinegar Custard with  Raspberries & Strawberry Consommé

 

Passionfruit Granita with White Chocolate & Raw Liquorice

 

Cocoa Ice Cream with Chocolate Caramel & Almond Sablé