|Not bad, if I do say so myself (my photo + the dining room)!|
|To start you off: an onion pickle with verjuice (hmm, still a bit too onion-ey i thought) and rye toast with fresh cheese. I am so glad we started miniature here (we will also end in miniature but I'll get to that ;) )|
|The potato scallop: you know that anything with the words potato and fried in it is good but these puffy golden discs were delicious! The light dusting of chicken skin salt was the perfect seasoning|
|Pork knuckle sandwich: it could only be on mini brioche toasts, right? The apple and bergamot jelly was a nice touch|
|Waste not, the duck tongue with jus. Once you get the past the fact it's tongue, you'll be delighted to know it just tastes like duck, without any toughness or chewiness. It was cooked right and that's always a good start|
Et maintenant Mesdames et Messieurs, we get to the main event (that's pretty much the extent of my French these days, shame)! In case you didn't already know, here's how it works at Sixpenny: t
|The complimentary course (read: AWESOME!) - seared sea mullet with toasted walnut, dressed lightly with mead vinegar/buttermilk. In the dying light I was just able to capture it.|
And then came the sweeties...huzzah!
|Sticky rhubarb which reminded me so much of Haw Flakes i.e. "saan zaa beng" - the fruity discs that I used to scoff as a child. YUM! Also, meringue with lemon, chamomile and honey ice - a delicious mouthful. My only wish was that there were more ;)|
|Only my favourite: green strawberry poached in rosella (wild hibiscus) soup (ty, Don Burke) and ginger sorbet. Pretty as a picture on that orange plate! That sorbet was incredible - the lack of sweetness sits very well with me and it was so light.|
As the meal was reaching its end *sigh* I ordered a fresh leaf lemon myrtle tea. It was something different (I'm always game), and picked fresh off the farm no doubt. Me and my little glass teapot for 2, what luxury!
So close to three hours later we had traipsed our way across a 6 cum 7 course degustation (plus extras!) - it was epic (kind of like this post, eh) and completely wonderful. Sixpenny has forged a name and character for itself in its not even one year of existence. It has earnt one hat in the 2013 SMH GFG and named this year's Hot Talent in the Time Out Food Awards. Hopefully we'll be seeing the rise and rise of these guys in years to come!
Thanks for reading xo