We started with Fresh Sydney Rock Oysters with blueberry vinaigrette - fantastic start, fresh and delightful. These were an option extra to start off with. Next were two snacks, Cruller with Mascarpone And Kombu Tart with Smoked Eggplant. The cruller was so delicious and sweet, and paired with salmon roe - little pops of freshness, it was zany! A portent of what was to come. The Kombu tart was scrumptious, and an equally tantalising combination of sweet and savoury.

We also had two different types of bread on the side - a fresh sourdough, which was perfectly crusty, airy and tangy, slathered in marscapone butter. Then, later on, a sourdough made with coffee grounds and golden syrup, which was incredible. The chef explained they take the left over sourdough, rebake it, and turn it into flour for the coffee and golden syrup bread for the next day. Truly innovative.

Next was a degustation of mains. Each as mouth watering as the next. The Cured Bonito with Cucumber & Citrus was amazing. So fresh and delightful. The Pepper Kangaroo Tartare with Sweet Potato & Dried Cheese was fantastic. I am not usually one for a tartare, but the kangaroo was melt-in-your-mouth and brought to another level with the dried cheese. The Spencer Gulf Squid with Mushroom & Smoked Squid Broth was perfect for a cold July night. It was so earthy and bursting with umami. The squid was so delicately cut and tender, I didn’t realise it was squid at first! The John Dory with Sour Beer & Lemon Myrtle was another victory for Australian ingredients. I loved this fish. Finishing the mains with Borrowdale Pork Loin with Malted Barley & Black Garlic (pictured). I’ve never had a cut of pork like this before. It was so juicy and silky.

For dessert we had one menu item and replaced the second dessert with a special they had on offer that evening. The Mead Vinegar Custard with Frozen Raspberry & Strawberry was amazing. I could have eaten it by the bucket load. Light and fresh and delicious. Finishing the evening with a Hazelnut cream pie with black truffle and custard cream profiteroles truly defeated me. The serving size is huge, compared to the delicate servings of everything else that preceded it. The truffle is so rich, the pastry is to light and flaky, and the cream is so smooth. I couldn’t finish it. My eyes were bigger than my stomach.

Before we finished for the evening we were brought two freshly baked Madeleines. I couldn’t fit in another morsel, so they popped them in a bag and I had them with my coffee the next day which was a real treat.

While we didn’t have the wine pairings, we did enjoy a few different glasses with our meal. The drinks menu is extensive and also gives you a chance to explore flavours you’ve not tried before - such as the Fallen Pony and tonic, a fermented quince tea spirit, which was a wild flavour journey. Not sure I’d have it again, but it was very fun to try!

The staff are exceptional - professional, friendly and knowledgable.

It’s not a cheap dinner, but 100% worth the experience. This is a fantastic example of modern Australian cooking and if you like good food, you’ll LOVE Sixpenny.

Thank you!