Sixpenny was founded in March 2012 and is named after the Sixpence restaurants that operated in Australia in the late 1800s. Located at the top end of Stanmore Village, Sixpenny is housed in a historic building on Percival Road, which was erected in 1907.Chefs Daniel Puskas and Tony Schifilliti lead the kitchen in utilising local suppliers, growers and producers to focus on creating a narrative around all things that make up Australia.We have chosen to offer a tasting menu to all guests. We collaborate with small-scale farmers, fishermen, and producers to create a progressional offering influenced by the seasons.
Allta is Sydney’s newest destination for discerning diners seeking an elevated culinary experience rooted in Korean tradition and innovation. Allta has received Two Hats in the Good Food Guide for 2 consecutive years.Meaning “right” in Korean, Allta embodies a commitment to excellence in every aspect of its dining journey. Led by Executive Chef Jung-Su Chang, Allta offers an intimate dining experience, where each dish is a masterpiece crafted with precision and passion. Nestled in a sophisticated yet inviting atmosphere, Allta invites guests to immerse themselves in the rich flavours and cultural heritage of Korean cuisine.
Olio Kensington Street is a modern Italian restaurant that opened in early 2017. Located in The Old Rum Store, it features a contemporary indoor dining room and a rooftop terrace overlooking Chippendale. The menu highlights quality produce and fresh flavours, with a strong focus on seasonal ingredients and traditional Italian touches. Olio offers a dining experience that celebrates Italy’s culinary heritage in a refined, modern way.
Toei takes your favourite Australian and Asian dishes on a transformative journey, using modern techniques to unlock hidden depths of flavour. Our menu is an invitation to explore, accessible to all yet bursting with culinary surprises.
R by Raita Noda is an intimate Japanese dining experience in Sydney, recognised with one hat in the Good Food Guide and featured in Gourmet Traveller’s Top 100 Restaurants and The Australian’s Hot 50.Chef Raita Noda first introduced omakase to Australia in 2014 with Raita Noda Chef’s Kitchen, an 8-seat counter in Surry Hills that helped shape the city’s modern Japanese dining scene. Over the past decade, his work has become synonymous with precision, seasonality and deeply personal hospitality.R by Raita Noda represents the next evolution. Designed as a theatre-style dining experience, guests are seated around an open kitchen where each course unfolds in real time. The focus is not on performance, but on the quiet intensity of craftsmanship—an unfiltered view into fine Japanese cuisine at its highest level.
Join us in the Saint Peter Bar for drinks and an extensive à la carte menu. Enjoy cocktails by Sam Cocks alongside a thoughtfully curated wine list by Saint Peter’s Head Sommelier, Sean McManus. Walk-ins are always welcome in the bar, and reservations, although available, are not required.
