• 6HEAD Dinner Menu •

Available all Day

Whether you’re planning a romantic waterfront dinner for two or a communal meal with family or friends, the 6HEAD dinner menu is crafted to offer an unforgettable dining experience.

Choose from a handpicked selection of a la carte dishes, or for bigger groups, select from two group menu options featuring some of our most popular cuts of steak, seafood and seasonal offerings. As with all our dishes, our dinner menu is prepared with simple and consistent cooking techniques to enhance the flavour of the ingredients and celebrate their authenticity.

**A service charge of 10% will be added for all groups of 10 or more guests.

Seafood Selection

Oysters Natural 1/2 Doz 32 / Doz 60

Appellation Oysters, fermented mignonette
Tuna Carpaccio 25

Seared Bluefin tuna, black sesame seed, burnt pickled baby cucumber, soy dressing, Champagne pearl and oyster emulsion
Kingfish Ceviche 26

Watermelon radish, garlic crème fraîche, golden shallot, citrus dressing, black lava salt and chilli
Caviar - White Sturgeon 10g 75

Served with blinis, crème fraîche and chives
Caviar - Oscietra 10g 85

Served with blinis, crème fraîche and chives
Caviar - Beluga 30g 220

Served with blinis, crème fraîche and chives
Seafood Platter 180

Bluefin tuna, kingfish, half shell scallops with kombu butter, scampi with garlic butter, Appellation Oysters, salmon roe and fresh sea urchin on crispy nori
Add on Prawns XO to Seafood Platter 30

Seared King prawns, XO butter and sweet Japanese wine
Whole Lobster 300

Sydney Rock lobster, garlic butter and citrus béchamel
Calamari 18

Buttermilk marinated, southern-style coated and fried, served with fermented chilli aïoli
Prawns XO 35

Seared king prawns, XO butter and sweet Japanese wine
Octopus Roll 21

Charred slow-cooked octopus tentacle with tartare sauce, pickled red onions, radish and brioche bun

get started

Artisan Bread 7

Loaf of the day with beef dripping butter
Karubi Brioche 25

Charred Wagyu signature karubi cut with caramelized onion, Avruga caviar, fresh horseradish and pickled radish on toasted brioche
Wagyu Bresaola 15

Mayura Signature bresaola, Marble Score 9+
Lamb Tartare 25

Oberon lamb, Parmesan curd, garlic crisp and brioche crostini

Steak Selection

Handpicked from the most unique and well respected meat programs available in Australia. Grilled to your liking and served with your choice of chips or salad.

TENDER VALLEY (Grain Fed, 200D)

Fillet - 200g 56
New Yorker - 300g 59

Shorthorn (grain fed, 150d)

Fillet - 300g 69

WAGYU (Grain Fed, MB 6+ 450D)

Eye of Rump (Mayura Platinum) 300g 69
Rib-Eye - 300g 95

Specialty Cuts to Share

In house dry ageing program featuring exclusive and unique cuts.
Grilled to your liking and served with chips and salad.
Please ask your server for today’s selection.

COLLINSONS & CO (Grass Fed)

Rib-Eye on the Bone (Dry Aged) - 1kg 180
T-Bone (Dry Aged) - 1.2kg 190
Tomahawk (Dry Aged) - 1.5kg 210
Rolled Lamb Belly 600g 110

Slow braised, rolled lamb belly

sauce on the Side

Mushroom 5
Three Pepper 5
Veal Jus 7
Fermented Chilli 7

Something Else

Dry Aged Beef Burger 35

Dry aged chuck, brisket and bone marrow with gem lettuce, tomato, fontal cheese and 6HEAD burger sauce
Ocean Trout Rib Rack 45

Pan fried and roasted ocean trout rib rack, cauliflower purée, prawn bisque reduction and English spinach
Other filleted fish options are available, please ask your waiter
Chargrilled Spatchcock Chicken 42

Chargrilled butterflied spatchcock, burnt corn, veal sauce and herbs
Beef Shortrib 39

Braised shortrib, ‘Wagyu Potato’, veal sauce and seasonal greens
Squash Wellington 32

Roasted butternut squash, ricotta, triple cream brie rolled in mushroom duxelles, chive crepe and puff pastry, roasted garlic mash and mushroom jus

A BIT ON THE SIDE

Chips 7
Roast Garlic Mash 12

Creamed potato, seasoned with confit garlic
Baby Gem Salad 15

Green goddess dressing, Parmesan, herbs and pickle brine
Wagyu Potato 15

Layered Russet potato, Wagyu butter, fried until crisp, crème fraîche, chive and flying fish roe
Hispi Cabbage 12

Sous vide in anchovy butter and grilled, cauliflower purée, burnt chilli and crispy shallots
Garlic Greens 15

Broccolini, flat beans with 6HEAD fermented chilli and confit garlic
Porcini & Truffle Mac and Cheese 18

Porcini béchamel, fresh wild mushrooms and seasonal truffle

Sweet Ending

Carrot Cake 15

Carrot cake soaked in spice syrup, poached pear, maple mascarpone, crispy puffed rice and housemade dulce de leche
2018 Margan Botrytis Sémillon 13

Hunter Valley, NSW
Layered Wagyu Fat Delice 16

Chocolate and nut brownie, peanut butter caramel, chocolate mousse, Wagyu fat and chocolate ganache, dehydrated peanut butter and coconut ice-cream
2008 Isole E Olena 'Vin Santo' Malvasia/Trebbiano 33

Chianti, Tuscany
Lemon Meringue Tart 14

Lemon curd, lemon meringue sheets, lemon sorbet, passionfruit and finger lime syrup
2019 Frogmore Creek 'Iced' Riesling 13

Coal River Valley, TAS
Cheese Plate 30

Ask your server for today's selection.
Our Sommelier will help you find the perfect wine pairing