A joint-venture Hungarian restaurant involving three-hatted Stanmore fine-diner Sixpenny, and a Woollahra cafe spin-off from the two-hatted Ursula’s in Paddington, are among some of left-field projects planned at the pointy end of Sydney dining. Talk of the new venues spread faster than Sydney’s 2012 panna cotta plague at Monday’s Sydney Morning Herald Good Food Guide Awards. Sixpenny chef-owner Dan Puskas confirmed the upcoming Hungarian restaurant project had been green-lit and will launch in early 2025.
His team will also open a separate wine bar, near Sixpenny, in March. “It’s on Percival Road, a couple of doors down from the pub,” Puskas says of the incoming wine bar-restaurant site, once a butcher’s shop. Keen to involve key staff as equity partners, Puskas and business partner Chris Sharp have long toyed with branching out with new venues.
Sixpenny head chef Tony Schifilliti and restaurant manager George Papaioannou will be partners in the yet-to-be-named wine bar, with Puskas adding that it will lean toward Europe, and Italy specifically. The Hungarian restaurant project is a joint venture between three-hatted Sixpenny and newly anointed one-hat Marrickville restaurant Baba’s Place . Puskas can’t reveal the location until the new year, but a site has been locked in for a February launch and he’s excited to tap into his Hungarian heritage.
It’s a land-locked country, but we’ll be doing a little more seafood.” Baba’s Place co-owner Alex Kelly.