Recent social media posts
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
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
15/10/2025
We are over the moon to be awarded Three Hats in the 2026 Good Food Guide. Well done team!
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.
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
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
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.
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!
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
To get to the restaurant located on Percival Road in Sydney, you can take public transportation by taking a train or bus to the nearest station/bus stop and walking a few blocks to the destination. Alternatively, driving to the restaurant is also an option with street parking available nearby. Please note that specific directions may vary depending on your starting location.
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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What people say
Australian restaurants are known for their celebration of fresh, locally sourced produce and contemporary cuisine. Sixpenny, located in the charming neighborhood of Stanmore in Sydney, is a shining example of this culinary ethos. The restaurant takes its name from the sixpence restaurants that were popular in Australia during the late 1800s and offers a degustation menu featuring six or eight courses.
What sets Sixpenny apart is its commitment to ethical sourcing and sustainability. The chefs work closely with local farmers and producers to create dishes that showcase the best of Australian ingredients. This dedication to quality is evident in every bite, from the delicate flavors of Yuzu & Sour Cream Chiffon to the hearty goodness of Fried Garlic Bread.
But Sixpenny isn't just about fine dining - it's also a hub for community engagement. The General Store & Bakery offers delicious baked goods on weekends, while the Home Dining menu provides an opportunity for customers to enjoy Sixpenny's cuisine in the comfort of their own homes. And with the recent announcement that the dining room will reopen on June 17th, there's even more reason to visit this beloved establishment.
Overall, Sixpenny is a must-visit destination for anyone who loves great food and cares about supporting sustainable agriculture. With its innovative approach to contemporary Australian cuisine and commitment to ethical sourcing, it's no wonder this little restaurant on Percival Road has become such a beloved fixture in Sydney's culinary scene.
