Sydney Hatted Adventure - Sixpenny
After a long challenging day at work, it was time to reward myself with a visit to the famous three hatted restaurant Sixpenny to experience a magical dinner.
Although I did not have a reservation, the service team gladly accommodated my sudden appearance.
My dinner symphony started with a beautiful opening act consisting of malt cracker with dried tomato and pai tee with tuna.
1st course : Cured Bonito with Citrus Pepper & Lime.
A worthy introduction to the specially curated menu with a delicate balance that is refined and comforting.
2nd course : Kangaroo Tartare with Sweet Potato & Dried Cheese.
This dish managed to give me a new perspective, making me fall in love with a tartare that simply melts in my mouth and covering my senses with a mellow warm feeling.
3rd course : Squid with Peas and Tomatillo.
Crunchy, refreshing, gentle, and fragrant: This dish continues the flavor profile of its predecessor, lifting my spirits and bringing a ray of sunshine to my day.
4th course : Bass Grouper with Lemon Myrtle & Champagne.
This dish combines the two greatest love of my life into a melodious cheerful tune as the flavors dance happily on my taste buds, reminding me of the time when I first fell in love with cooking and writing.
5th course : Borrowdale Pork Loin with Malted Barley & Black Garlic.
Compared to its siblings, this dish is straight forward in its delivery with strong powerful flavors, raising the meal to its eventual climax.
6th course : Mead Vinegar Custard with Frozen Raspberry & Strawberry Consomme.
The first dessert of the night with a playful waltz on your senses, punctuated by frozen tangy notes, leading you to the closing act of the night.
7th course : Pear Ice-Cream with Salted Caramel & Caramelised White Chocolate.
A fine end to a wonderful night as I feel a cooling gentle breeze that wakes me up from my slumber, ready to face the cheque and the long way back home while reminiscing another great meal that I will start missing as soon as I step out of the door.
