Sydney, New South Wales

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The brainchild of two SMH Young Chef of the Year recipients, Dan Puskas and James Parry, Sixpenny is a degustation-only restaurant where the chefs bring a series of small, dazzling dishes to the tables themselves. Many of the ingredients used come from the restaurant's Bowral farm. Look out for the famed 'cookie jar' dessert, complete with miniature kingstons and monte carlos that rival the real thing.

General info


83 Percival Road
Stanmore NSW 2048





Modern Australian

Price Range:

$$$$ ~ $$$$


Fully Licensed (no BYO)

More info

Specials & Events

This restaurant has not scheduled any event.


Please contact the restaurant for further information.


Award Winning / Hatted
Suitable for Groups of 10
Gourmet Traveller Restaurant Awards - 2017
Electrolux Appetite for Excellence Award - 2017
Young Chef of the year award Aaron Ward 2016
SMH Good Food Guide Awards - 2016
Two Chef Hats
SMH Good Food Guide Awards - 2015
Two Chef Hats


Darren Robertson on 1/10/2014
The Six Penny guys are doing some great things.
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Mel - 5/06/2012
Absolutely love this restaurant. The food is fresh, innovative and tasty with an excellent wine menu. Really lovely dining experience. Will definitely be back. Highy recommended.
Josie - 19/04/2012
My partner and I have been fans of Daniel and James since oscillate wildly days. We have not been disappointed at all in this new venture. Loved every bit! From the aesthetic of the space, the wine wall and the garden out back to the fantastically deconstructed and full of flavor food of which a lot is grown by the chefs down in Bowral. It seems they have put together an amazing team of support both in the kitchen and on the floor. Great wine list, love the Aussie focus and the range of NSW wines too. I can't wait to go back, well done guys!
Kerrie - 18/03/2012
My husband and dined at sixpenny last night and were throughly impressed with the entire experience. The food was just incredible, perfectly matched with carefully selected Australian wines. To top the whole experience off we got to meet each chef including owners James and Dan who took turns delivering food to our table, explaining each dish including which ingredients they had grown themselves! We will certainly be returning.