REVIEW
Two years into his tenure, chef Tony Schifilliti's fervent interest in fermentation has reinvigorated Sixpenny, dovetailing with chef-owner Dan Puskas's vision seamlessly. Just look at a dainty tartlet of goat's curd and Roman beans, jolted by a dressing flavoured with preserved lime and an egg-white garum. Or a fatty tranche of roasted Berkshire pork loin, rubbed in galangal-fragrant fermented pork paste, and served with a carrot cooked in barley koji oil. Indeed, every dish in the seven-course dégustation comes across with the same humble and effortless elegance as the bijou corner site, belying the Byzantine labour intensiveness behind it. Long-standing signatures like a malty slice of "yesterday's sourdough" and the magical mead-vinegar custard maintain their relevance in the slow and steady procession, too. All the while, the tight-knit staff's eyes for detail never blink, right till the very end when sudachi madeleines land with the bill, still warm.
ABOUT
Chefs Daniel Puskas and Anthony Schifilliti
Price guide $$$
Bookings Essential
Wheelchair access No
Open Lunch Sat-Sun; Dinner Wed-Sat
Price guide $$$
Bookings Essential
Wheelchair access No
Open Lunch Sat-Sun; Dinner Wed-Sat
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide's reviewers visit unannounced and pay their way. To learn more about the process, head over here.
