“Ultimately we just want to cook tasty food, serve delicious wine, and provide friendly service, using trusted, small suppliers and sustainable wine-makers.”

House-made sourdough with mascarpone butter; rye-poached potato with oyster and mushroom; and mead vinegar custard with frozen raspberry and strawberry consommé.

Bread is one of the most wasted food items in Australia. Sixpenny upcycles loaves with a creative flair, which speaks to the restaurant’s unshowy way of impressing diners. The restaurant may be small, but it’s ambitious in trying to make a difference: using local line-caught fish, sustainable wines, and organic produce from Sift, First Farm Organics, and Pocket City Farms. Attention to detail is high, from the edible backyard garden and rainwater tank, to the chefs themselves bringing food to the small, lovely dining room on a suburban street corner. Sixpenny quietly, intently, makes a degustation dinner a singular and graceful act.

“The waiters call it yesterday’s bread. The kitchen takes the leftover bread from the previous day’s service, tears it into little bits – croutons, essentially – and roasts them in the oven. They also roast some of the grounds left over from the coffee made in the restaurant. The bread is crushed to a powder, and made into a porridge with the coffee, and then it’s folded into some fresh dough and baked into a new loaf – dark, nutty and clever as all get-out.”

–Pat Nourse, Gourmet Traveller