“Sixpenny is the perfect special occasion restaurant with a degustation menu that taps ingredients from the restaurant’s own plot of land," says chef Clayton Wells of Automata in Sydney. "It’s in a quiet suburb not far from the city, and Dan Puskas, the chef, is a talent to watch. Try the venison tartare with boudin noir and beetroot.”
By Afar Magazine, AFAR Staff
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83 Percival Rd, Stanmore NSW 2048, Australia