83 Percival Rd
Stanmore NSW 2048
18 January 2015
Cuisine: Contemporary
16.5/20 (SMH 2015)
Head Chef:
James Parry & Daniel Puskas
| Amuse-Bouche: | Salt & Vinegar Potato Chips |
| Cucumber Pickled in Rose Geranium | |
| Cheese & Tomato Gougères | |
| Jerusalem Artichoke Scallop | |
| Golden Beetroot Baked in Wattleseed Salt Crust | |
| Course 1: | Crab with Silky Macadamia and Camomile |
| Course 2: | Potatoes Roasted in Fresh Mustard with Lemon Thyme & Spinach |
| Course 3: | Marron with Tomato Butter & Fennel Pollen |
| Course 4: | Kangaroo Consommé with Turnip Noodles & Mussels |
| Course 5: | Pork with Cidered Garlic & Caramelized Witlof |
| Course 6: | Milk Curd & Honey |
| Course 7: | Sweet Rice Custard with Mascarpone Ice Cream & Lime Jelly |
| Course 8: | Poached Prunes with Plum & Jasmine |
| Sweet Snacks |
| Overall | Food | Value | Ambiance | Cleanliness | Service |
| 7.5 | 7.5 | 7.5 | 7.0 | 7.5 | 8.0 |
Group Shot
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Sixpenny
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The Restaurant
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Table Setting
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Salt & Vinegar Potato Chips
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Cucumber Pickled in Rose Geranium
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Cheese & Tomato Gougères
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Jerusalem Artichoke Scallop
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Golden Beetroot Baked in Wattleseed Salt Crust
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Crab with Silky Macadamia and Camomile
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Potatoes Roasted in Fresh Mustard with Lemon Thyme & Spinach
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Marron with Tomato Butter & Fennel Pollen
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Marron with Tomato Butter & Fennel Pollen
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Kangaroo Consommé with Turnip Noodles & Mussels
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Pork with Cidered Garlic & Caramelized Witlof
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Pre-Dessert
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Milk Curd & Honey
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Sweet Rice Custard with Mascarpone Ice Cream & Lime Jelly
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Poached Prunes with Plum & Jasmine
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