Built in 1907, an unassuming corner terrace in Sydney’s inner west is home to Sixpenny, one of the city’s essential dining experiences. Led by chefs Dan Puskas (ex- Oscillate Wildly ) and Anthony Schifilliti (ex- Cirrus ), this “little restaurant in Stanmore” is acclaimed for its progressive Australian degustations, served in a compact dining room that’s become a proving ground for the city’s emerging waitstaff and sommeliers.

Working with small-scale farmers and suppliers means that Sixpenny’s menu shifts with the seasons. But it also cultivates a reverence for whatever produce is at hand, which is evident in each artfully plated dish – many of them showcasing Schifilliti’s own koji-based seasonings. In the same spirit, Sixpenny champions local craftspeople, including Bendigo Pottery in Victoria and Sydney’s Mud Ceramics.

Wine is also integral to the Sixpenny experience, and the restaurant offers two pairings of light, fresh and textural options sourced from small and benchmark producers from Australia and abroad. Alternatively, guests can complement their meal with a pairing of sake from small distilleries reimagining the industry.