6 Cuts CHEF-HOSTED Dinner
In partnership with Mayura Station
To celebrate six years since 6HEAD was established, we have partnered with Mayura Station to welcome you on a culinary journey.
Event commences at 6pm on Tuesday 18th of March, 2025.
$400 per guest.
About the Event...
To celebrate six years since 6HEAD was established, we have partnered with Mayura Station to welcome you on a culinary journey.
6HEAD Head Chef, Thomas Godfrey and Mayura Station Head Chef, Mark Wright have curated an exclusive menu showcasing six of the finest Mayura ‘Signature’ MB9+ Wagyu cuts.
Each wine pairing has been hand-selected by 6HEAD Head Sommelier, Vincensius Wijaya from six of Australia’s most iconic wine regions.
Guests are encouraged to arrive at 5.30pm for the event to start at 6pm. Tickets are $400 per guest. Secure your ticket today!
About Mayura Station
Owned by Scott De Bruin, Mayura Station is positioned in the pristine limestone coast of South Australia.
Situated in an area perfectly sculpted with rich and healthy rolling hills and fertile soils which create the ultimate quality Wagyu beef. Mayura is considered on of the best and most accredited Wagyu beef produces in Australia.
The Menu
$400 per guest
Course One
Wagyu Bresaola
Charred pickles, sourdough pickles
Paired with:
2023 Lark Hill Estate Riesling \ Canberra District, ACT
Course Two
Zabuton Rump Tartare
Cured quail yolk, native lime, nasturtiums
Paired with:
2022 Silkman Reserve Chardonnay | Hunter Valley, NSW
Course Three
Smoked Tongue
Pickled chestnut mushroom, black garlic aioli, quail egg
Paired with:
2022 Sailor Seeks Horse Pinot Noir | Huon Valley, TAS
COURSE Four
Karubi Skewer
Avruga, creme fraiche, burnt chilli
Paired with:
2019 Castagna ‘La Chiave’ Sangiovese | Beechworth, VIC
Course Five
Charcoal Dusted Eye Fillet
Beetroot, wagyu tallow bearnaise, furikake
Paired with:
2017 Cape Mentelle ‘Icon Series’ Cabernet Sauvignon | Margaret River, WA
Course Six
Signature’ Tomahawk
Grain Fed, 450 Days, parsnips, beans, 12 year master stock
Served with chips, baby gem salad, and a selection of sauce
Paired with:
2017 Glaetzer ‘Amon-Ra’ Shiraz | Barossa Valley, SA
Something Sweet
Caramel Tart
Wagyu fat caramel, short crust, milk ice-cream
Paired with:
NV Stanton & Killeen Rutherglen Muscat ‘Classic’ | Rutherglen, VIC