Chefs Daniel Puskas and Tony Schifilliti lead the kitchen in utilising local suppliers, growers and producers to focus on creating a narrative around all things that make up Australia.

We have chosen to offer a tasting menu to all guests. We collaborate with small-scale farmers, fisherman, and producers to create a progressional offering influenced by the seasons.

Seven-Course Tasting Menu | 250 per person

Fermentation is a fundamental

element of our menu.

Fermentation, an age-old preservation technique, is a fascinating approach that yields unique and complex flavours to food products. It's a naturally occurring process that involves the breakdown of carbohydrates and proteins by microorganisms like yeast and bacteria. The result is a food product that is slightly sour, complex and rich in flavour. 

At Sixpenny, our culinary philosophy revolves around the art of koji fermentation. By harnessing the transformative powers of koji, we have created a pantry filled with an array of unique fermented pastes and sauces. These flavourful seasonings are meticulously utilised to enhance and elevate the taste profile of our menu offerings, infusing them with a rich, savoury, umami flavour. 

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 seeking unfamiliar varietals or regions, so go ahead and explore.