sixpenny

sixpenny A little restaurant in Stanmore.
(763)

As the Easter holidays approach, we would like to invite you to join us for dinner before the long weekend. We will be o...
20/03/2026

As the Easter holidays approach, we would like to invite you to join us for dinner before the long weekend. We will be open for an additional dinner service on Tuesday, the 31st of March. You can make reservations through the link in our bio

We extend our wishes for a safe and joyous holiday season to everyone, and we eagerly anticipate welcoming you in 2026. ...
21/12/2025

We extend our wishes for a safe and joyous holiday season to everyone, and we eagerly anticipate welcoming you in 2026.
We will be closed from Monday, December 22nd, through Thursday, 08th of January for our end-of-year holidays

29/11/2025

Join our kitchen team.We are searching for a junior chef to join our small team.The position requires a collaborative mindset and a general love for cooking.Please email expressions of interest to Tony; [email protected]

21/11/2025

As the Australian white asparagus season comes to an end, we are pleased to showcase a dish that highlights this exceptional ingredient.

White Asparagus is poached in a light vegetable broth, then charred over coals and basted with roasted chicken fat. Served simply served with wilted warrigal greens and a rich butter sauce seasoned with last year’s morel mushroom miso


We are over the moon to be awarded Three Hats in the 2026 Good Food Guide. Well done team!
15/10/2025

We are over the moon to be awarded Three Hats in the 2026 Good Food Guide. Well done team!

This May, Sixpenny will welcome Adelaide’s Restaurant Botanic and LVN for a one-day-only collaboration, bringing togethe...
15/04/2025

This May, Sixpenny will welcome Adelaide’s Restaurant Botanic and LVN for a one-day-only collaboration, bringing together signature dishes and a shared focus on fermentation-led cooking.

Uniting Tony Schifilliti (Head Chef, Sixpenny), Jamie Musgrave (Executive Chef, Restaurant Botanic), and Jacob Davey (Executive Chef, LVN), diners can expect an innovative set menu of five snacks, four savoury courses, and two desserts that combine signature dishes from each restaurant.

To accompany the menu, Sixpenny will offer an optional wine pairing focusing on small, artisanal producers, and a temperance pairing of non-alcoholic and fermented beverages.

Tuesday, 20th of May.
$370 per person.

Dietary requirements cannot be accommodated.

Follow the link in our bio to purchase your tickets.

Aged White Suffolk Lamb Rack with Fermented Milk and Confit Tomato White Suffolk Lamb from Oberon, NSW, is aged in-hous...
11/04/2025

Aged White Suffolk Lamb Rack with Fermented Milk and Confit Tomato

White Suffolk Lamb from Oberon, NSW, is aged in-house in beeswax and lavender. The rack is roasted in the oven and finished over open flame, the bone is basted with anchovy garum and honey.

Accompanied by tomatoes slowly cooked in an aromatic oil of pink pepper, lemon balm and basil.

Finished with a sauce of fermented milk, made using kefir grains, shio koji and seasoned with caraway oil.

tonyskiff

As the Easter holidays approach, we would like to invite you to join us for dinner before the long weekend. We will be o...
03/04/2025

As the Easter holidays approach, we would like to invite you to join us for dinner before the long weekend. We will be open for an additional dinner service on Tuesday, the 15th of April. You can make reservations through the link in our bio

Western Australia Marron with Fermented Capsicum & Coral Paste The marron is barbecued over coal and basted with coral...
22/11/2024

Western Australia Marron with Fermented Capsicum & Coral Paste

The marron is barbecued over coal and basted with coral butter. We make our coral butter with roasted garlic, marron head coral and an 11-month-old fermented fish paste.

It is served with sautéed sweet potato leaf and fermented yellow capsicum.

We are both humbled and proud to have been awarded Three Hats in the 2025 Good Food Guide. We would like to thank our te...
13/11/2024

We are both humbled and proud to have been awarded Three Hats in the 2025 Good Food Guide. We would like to thank our team, suppliers, and guests for helping to make our little restaurant in Stanmore what it is today. Here’s to another fantastic year ahead!

A good food and beverage pairing is a pairing that is greater than the sum of its parts. With this in mind, we have cura...
08/11/2024

A good food and beverage pairing is a pairing that is greater than the sum of its parts. With this in mind, we have curated a temperance pairing featuring an array of juices and non-alcoholic fermented beverages developed exclusively in-house.

If you’ve chosen to not drink alcohol when you dine with us, we’ve got you covered!

vine.of.mine

Address

83 Percival Road
Stanmore, NSW
2048

Opening Hours

Wednesday 6pm - 10:30pm
Thursday 6pm - 10:30pm
Friday 6pm - 10pm
Saturday 12pm - 3pm
6pm - 10:30pm
Sunday 12pm - 3pm
6pm - 10:30pm

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