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• 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

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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

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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
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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
Tomahawk Steak
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steak sauces

  • Veal Jus 9
  • Fermented Chilli 7
  • Truffle & Herb Butter 5
  • Pepper 5
  • Mushroom 5
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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

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A BIT ON THE SIDE

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Sweet Ending

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