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• 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.

Tuna Carpaccio
Seafood Platter
Whole Lobster

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

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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

Karubi Brioche
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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
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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

Collison & Co Steak
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sauce on the Side

  • Mushroom 5
  • Three Pepper 5
  • Veal Jus 7
  • Fermented Chilli 7
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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

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Wagyu Potato

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

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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

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