Sixpenny - Stanmore

This is one of the best places I have been to. Food was beautifully balanced and executed. Service was attentive and friendly. The chef flawlessly executed an array of amazing dishes that surprises and delights. From the amuse Bouche trio and tickles the taste buds to the amazingly balanced trio of desserts of sweet rich and refreshing. Hard to nail down the fave because every dish was to savour. The tartare of venison with beetroot was the most Balanced tartare I have ever had as the sweetness of the beautifully cooked beetroot melded with venison so well. I loved the lamb, I have had plenty of perfect lamb but this was beyond perfect melting in the mouth tender, amazing jus and offset with the creamy parsnip purée and delicately cooked onion in buttermilk. The swordfish was delicately cooked and was well complemented with salted red cabbage and Gai Lan. It is so hard to execute great mains but the chef managed to make them as exciting as entrees. The dessert were all phenomenally balanced, notably the pink grapefruit and white chocolate dish. The frozen grapefruit with the sweetness of the white chocolate was masterful. The poor man's orange caramel with cocoa nib ice cream was a real delight, loved the balance of sourness in the burnt caramel and the ice cream off set the sweetness. Overall, an amazing and memorable experience topped off an extra dessert compliments of sixpenny for our belated anniversary. Could not fault anything.

I have lived a couple of blocks from Sixpenny for the last six years. I walk past every day and thought I must book; I must go there. It’s not easy. You don’t just book for the next day or next Saturday night. But good things aren’t always easily come by. So I got organised early for a special birthday lunch and booked. I sometimes think fine dining can be a bit wanky...more about the process and the bag of tricks from chef world than the diner and food. And being a pretty no nonsense person, I arrived a little unsure. But was so happy that we went. Now here I Insert the one piece of ‘constructive ctiticism’. Some of the dining assistants (they are much much more than waiters) knew their stuff (the story of the food and accompanying wine) so well, that they blurted it out too quickly, rote style, and we, wanting to savour the food and the words about them, missed some of the detail. But that’s such a small thing. About half way through our degustation experience, we found Brigit. She was informative, charming, helpful, engaging, enthusiastic and didn’t just fire off the information. So thank you ma’am. The staff are amazing, including the magicians in the kitchen (so many of them for a calm spacious elegant restaurant) who made guest appearances bearing their plates and pots of pure pleasure. Every single dish was amazing and the two in-house breads (too simple to call it bread, but you won’t understsnd ‘til you go) are to die for. Please leave your phones at home...pictures of the food won’t do justice and you need to talk about it and just enjoy. I can’t wait to go back to Sixpenny. I won’t wait so long again. Oh, and when you’re there, ask about the name Sixpenny...Australian as mate.

Totally blown away by the experience cannot fault this place one bit. Had the large menu with matching wines and found it perfectly balanced in every department , the icing on the cake was the service . This place deserves every award it has been given , congratulations on such a magical place and thank you for the smile you have put on my face and belly.

I absolutely loved it. I was lucky enough to enjoy the large degustation menu, the food was amazing, but my favourites had to be the venison tartare, potatoes with oyster and raw mushrooms and the mead vinegar custard with raspberry and strawberry consommé.....Just delicious!!!

Love the experience especially each dish is brought out by preparing chef. Good to know what ingredients go into the food what region they are coming from. Highly recommend!