Sydney’s newest waterfront steakhouse, 6 HEAD, is excited to announce its grand opening on Tuesday 21st May in the heart of the internationally famous and iconic location, Sydney Harbour in The Rocks, Sydney. You can make advance bookings from May 24th now at www.6head.com.au
With a focus on premium steak cuts, curated wines and a bespoke architectural approach, the arrival of 6 HEAD will complement the area’s storied history with an exclusive steakhouse dining experience.
Nestled in a pristinely preserved 1839 heritage sandstone building at Campbell’s Cove, the positioning of 6 HEAD offers unparalleled views of the iconic Sydney Harbour Bridge, the Opera House and the curves of the most famous harbour on Earth.
The concept behind the 6 HEAD brand stretches back to Australia’s colonial roots, when steak was one of the rarest of pleasures. At the time, the First Fleet brought with them just six head of black Cape cattle on the HMS Sirius. Not long after landing on Australia’s shores, the cattle vanished without a trace.
Eight years later, over 100 head of cattle were spotted 80 miles inland from Sydney, thought to be direct descendants of the six black Cape cattle that had fled. This was proof that Australia had what it took to be one of the world’s great cattle countries – and it serves as inspiration for the 6 HEAD ethos of serving the finest steaks in Sydney with beef sourced from the most respected local suppliers.
Executive Chef Sean Hall’s extensive culinary background – from growing up on a cattle farm in Johannesburg, to mastering classically trained French cooking techniques and working with the Jamie Oliver Group in the UK – has enabled him to design a bespoke menu that beautifully complements the 6 HEAD ethos.
Seasonal, uncomplicated dishes allow the produce to speak for itself, with a core focus on the 6 HEAD six signature cuts of steak: rump, rib-eye, T-bone, eye fillet, scotch fillet and sirloin. Working hand-in-hand with three of Australia’s most reputable meat purveyors – Collinson & Co, Mayura Station and Tender Valley – ensuring the utmost quality in every cut of steak.
“We have searched hard to find the best beef from around Australia. Months have been spent ageing the beef to find the sweet spot, as I want to ensure we only deliver the best dishes to our guests”.
However, premium steak cuts is only a portion of the menu. Hall has included a selection of seasonal vegetable dishes such as the ‘vegetable pie’, an idea inspired by his visits to the markets, a lobster tail to celebrate the restaurant surrounding waters of Sydney Harbour as well as a retake of the classic donut, to create a sense of childhood nostalgia.
“I am passionate about combining ingredients to create dishes that will install a memory for years to come, combined with some theatre to create that everlasting memory”.
Alongside the 6 HEAD dining menu is a curated wine and beverage menu designed to showcase six of the world’s best wine regions – Australia, New Zealand, France, Italy, South Africa and the United States – with six additional varietals each from Spain and Argentina to complement the premium cuts of meat and fresh seafood on the menu.
Over 250 wines have been hand-picked by Group Beverage Manager & Sommelier Ben Preston for their quality and expression of place, power and elegance to deliver unique regional recognition.
“It gives me great pleasure to curate and deliver a wine list that people want to explore, from Australia and around the world,”
The restaurant’s interiors are designed to pay homage to the 6 HEAD ethos and the history of the local area, with carefully selected and handmade stacked tiles, shards, stone and rustic timber elements accenting the building’s rich heritage.
Award-winning designer and architect Callie Van Der Merwe’s vision for 6 HEAD is a tasteful juxtaposition of shadows and light to frame the space’s textures and materiality.
We’re proud to join the highest echelons of Sydney’s dining scene, offering a completely unique dining experience to locals and visitors alike.