• 6HEAD Dinner Menu •
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.
Raw Selection
- Oysters Natural 1/2 Dozen 29 / Dozen 55
appellation oyster program
- Kingfish Ceviche 25
watermelon radish, garlic crème fraiche, herbs, golden shallot, citrus dressing, black lava salt, chilli
- Tuna Carpaccio 26
sesame seared tuna, soy dressing, avocado, black garlic
- Caviar 120
30g traditional sturgeon caviar served with potato crisp, crème fraiche, chives
- Caviar 220
30g premium beluga caviar from the Caspian Sea served with potato crisp, crème fraiche, chives
get started
- Artisan Bread 9
squid ink loaf, beef dripping butter
- Artisan Bread 9
rosemary & garlic loaf, beef dripping butter
- Burrata (V) 25
burnt figs, balsamic reduction, walnuts
- Calamari 18
buttermilk marinated, southern-style coated & fried, kimchi aïoli
- Rump Tartare 25
mayura eye of rump tartare, Parmesan crisp, beef dripping brioche, soy egg yolk
- Lobster Tail MP
Sous-Vide and grilled, Herb butter, tarragon, seasonal green salad, lemon oil
- Prawns 30
seared king prawns, XO butter, chilli, lime
Steak Selection
All our cuts are 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
Collinson & Co (Grass Fed, 280D)
- Fillet - 300g 75
WAGYU (Grain Fed, MB 6+ 450D)
- Mayura Platinum Rump - 300g 46
- Rib-Eye - 300g 89
Specialty Cuts to Share
We run an in-house dry aging program where we feature various limited and unique cuts. Please ask your server for today’s selection.
COLLINSONS & CO (Grass Fed, 280D)
- Tomahawk (Dry Aged) - 1.5kg 210
- T-Bone (Dry Aged) - 1.2kg 180
- Rib-Eye on the Bone (Dry Aged) - 1kg 180
steak sauces
- Veal Jus 9
- Fermented Chilli 7
- Truffle & Herb Butter 5
- Pepper 5
- Mushroom 5
Something Else
- Wagyu & Bone Marrow Burger 33
dry aged brisket, chuck and marrow patty, 6HEAD burger sauce, burnt onion purée, Cabot cheddar
- Wagyu Short Rib Pie 38
wagyu and truffle pie, garlic mash, mushroom consomme and foie gras
- Char-grilled Spatchcock 42
garlic marinated & deboned spatchcock, charred corn purée, braised & grilled leeks, veal jus
- Whole Flounder 45
sustainably sourced, prawn bisque, peppercorns, pickled samphire
- Roasted Baby Cauliflower (V) 25
almond cream, roasted grapes, braised chard, mushroom reduction
- Salt Bake Celeriac Risotto (V) (VG) 28
golden needle mushrooms, salt baked celeriac, puff pearl barley and risotto crisp
A BIT ON THE SIDE
- Chips 7
- Beurre Noisette Mash 12
- Broccolini 12
XO butter
- Roasted Hasselback Potato 15
wagyu dripping, crème fraiche, salmon roe, caviar, chives
- Baby Gem Salad 12
green goddess dressing, herbs, pickle brine
- Creamed Spinach & Bone Marrow 15
fresh spinach, cream reduction, bone marrow crumb
- Lobster Mac & Cheese 22
prawn béchamel, aged Parmesan, herbs
Sweet Ending
- 6HEAD Donut 13
apple strudel, brandy crème anglaise, dehydrated apple
- Chocolate Delice 16
brownie, layered with chocolate ganache, peanut butter mousse, salted pistachio brittle, peanut butter ice-cream
- Mille-Feuille 15
layered cinnamon puff pastry, Chantilly cream, burnt apple jam, torched drunken plums, walnuts
- Cheese 30
Bleu D'Auverenge, Tintinbar Triple Cream Brie, Cabot Cheddar
