To eat a meal cooked by the Chef of the Year, head to Sixpenny in Stanmore. Helmed by Daniel Puskas, who was awarded for his ability to create pared-back dishes with complex yet complementary flavours. The restaurant itself won two Chef Hats, thanks to its ever-changing Modern Australian menu. It’s famous for its venison tartare, but the Rangers Valley scotch fillet with mushroom and masala is just as good. Housed in a corner terrace near Stanmore station, Sixpenny oozes elegant dining with a cosy venue and innovative dishes. The everchanging menu plays on seasonal produce, which keeps diners constantly intrigued. Enjoy masterful creations like potatoes with oyster and raw mushroom or lamb rump with leek and caramelised pumpkin juice. Delivering refreshing dishes focused on fresh produce and crisp yet earthy tones with undeniably homely Australian flavour notes, Sixpenny in Stanmore is a must-visit. At $115 or $145 for either the small or large menu choices (not including wine), you’ll be treated to dish after dish of high quality fare with matched wines available.
The spanner crab with clam butter and Yarra Valley trout roe is unexpectedly decadent, while the venison tartare, Spanish mackerel and the aged lamb rump with roasted leek and caramelised pumpkin juice are utterly delicious.