Celebrate Father’s Day at 6HEAD Sydney
Treat Dad to a memorable Father’s Day at 6HEAD, The Rocks. Savour premium steaks, world-class wines, and stunning Sydney Harbour views. Book your table now!
6Head: Sydney’s premier waterfront dining venue
6HEAD is located in Campbell’s Cove in The Rocks, an internationally famous and iconic spot nestled in the heart of Sydney. Our enviable location sets us apart as one of the best dining venues in Sydney – a magical “stop in time” restaurant experience.
Nestled in a pristinely preserved 1839 heritage building, Campbell’s Stores, crafted from chiselled sandstone and hand-sawed timbers, our Circular Quay restaurant offers breath-taking views of the iconic Sydney Harbour Bridge, the Sydney Opera House and the curves of the famous harbour.
Phone & Email
Address
Bay 10 & 11, Campbell’s Stores
7-27 Circular Quay West
The Rocks, NSW
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Details
Standard Hours
| Monday | 5:00 pm – 9:30 pm |
| Tuesday | 12:00 pm – 9:30 pm |
| Wednesday | 12:00 pm – 9:30 pm |
| Thursday | 12:00 pm – 9:30 pm |
| Friday | 12:00 pm – 10:30 pm |
| Saturday | 12:00 pm – 10:30 pm |
| Sunday | 12:00 pm – 9:00 pm |
Holiday Hours
| December 25, 2025 | Closed |
| December 26, 2025 | 12:00 pm – 9:30 pm |
*A $5 per person surcharge will be added on Sundays and public holidays.
About our Restaurant
6HEAD is an idyllic restaurant in The Rocks, Sydney, offering breathtaking waterfront views that include the iconic Sydney Harbour and the Sydney Opera House.
Accessibility is easy, with multiple parking options nearby, such as Wilson Parking at Quay West, Clocktower, and 155 George Street, as well as Secure Parking at 121 Harrington Street. For those utilising public transport, a 9-minute walk from Circular Quay train station or a 7-minute stroll from the Circular Quay ferry terminal brings you directly to our doors. Alternatively, a scenic 15-minute walk from Wynyard station leads you to our vibrant location.
6HEAD is surrounded by Sydney’s most cherished landmarks. We’re just a 4-minute walk from The Rocks Market, perfect for a pre-dinner exploration, and an 8-minute stroll from BridgeClimb Sydney, for those seeking an adventurous experience. The lush Botanic Gardens and the majestic Sydney Opera House are also within a pleasant walking distance, providing the perfect opportunity for a leisurely post-meal promenade.
Our prime location ensures that whether you’re arriving by car, train, or ferry, you’re never far from the best that Sydney has to offer. Come and experience our culinary excellence in a stunning setting, where historic charm meets modern elegance. At 6HEAD, every meal is not just a dining experience, but a journey through the heart of Sydney.
Service & Surcharge
A 10% service charge applies to all bookings of 8 or more guests and is distributed to our wait staff as a gratuity for their service. On Sundays and public holidays, a surcharge of $5 per person applies – except when the service charge is in effect. Additional fees may apply to all card transactions, with rates varying by card type and payment method. Please note, third-party processing fees (e.g., PayPal, Stripe, or in-store terminals) are non-refundable in the event of a cancellation.
Getting to 6Head Sydney
6HEAD is located in Campbell’s Cove in the heart of The Rocks in Sydney. Take the train or ferry to Circular Quay, head in the direction of Sydney Harbour Bridge, and you’re only a short walk away. From Wynyard station, walk north down George Street towards the harbour and you’ll reach us in around 15 minutes.
For guests arriving by Uber or taxi, there is a convenient drop-off point located on Hickson Rd at the rear of the restaurant.
There are also a number of nearby parking stations in The Rocks as well as paid on-street parking:
- Wilson Parking, Quay West
- Wilson Parking, Clocktower
- Secure Parking, 121 Harrington Street
- Wilson Parking, 155 George Street
- The Overseas Passenger Terminal
6HEAD Sydney Perfect for:
Engagements
Father's Day
Mother's Day
Valentine's Day
The Sydney Menus
Whether it’s a romantic evening for two, a birthday celebration, corporate lunch or you’ve simply got a craving for some of the finest Wagyu Steak, we think you’ll love what our menus have to offer.
Lunch: Overlooking the stunning Sydney Harbour, lunch on the harbour just got better at 6HEAD. Soak in Sydney from our outdoor terrace with direct views of the Sydney Harbour Bridge and the Sydney Opera House. Your waterfront corporate lunch or daytime date spot is right here.
Dinner: Enjoy a waterfront dinner at 6HEAD and choose from our hand-selected dinner menu for an evening to remember. With a focus on quality, grain-fed meat, and a selection of fresh seafood, you won’t be disappointed.
Wine List: Handpicked for their quality our carefully curated wine-list is designed to showcase wines from only the best wine regions. Choose from over 250 wines and a wide selection of cocktails and beers.
Select a Menu
Private Dining Rooms in Circular Quay
Some occasions call for a setting that feels truly your own. At 6Head Sydney, our private dining room offers a refined escape from the energy of The Rocks. Perfect for everything from boardroom-style client meetings to intimate celebrations, the space seats up to 16 guests in comfort. With curated set menu options, premium wine pairings, and attentive tableside service, your gathering is elevated by the craftsmanship and theatre that define the 6Head experience.
Walsh Room
Walsh Room is a private dining room ideal for groups of 10 – 16. It seats 16 & the space measures 10 square metres, offering a comfortable setting for private bookings. Table setup includes a boardroom style. It’s also suitable for presentations or speeches. A TV is available for media or visual needs. Air conditioning is provided with personal control. A cloak room is also available for convenience.
Bay 10
Bay 10 is a function space ideal for groups of 18 – 30. It seats 30, and can accommodate 40 standing guests. The space measures 27 square metres, offering a comfortable setting for private bookings. Table setup includes either long tabless or cocktail style. Natural light filters through the windows, giving the room a bright and open feel. It’s also suitable for presentations or speeches. Air conditioning is provided. A cloak room is also available for convenience.
Bay 11
Bay 11 is a function space ideal for groups of 35 – 54. It seats 54, and can accommodate 65 (can be adjusted) standing guests. The space measures 70 square metres, offering a comfortable setting for private bookings. Table setup includes either a long table or cocktail style. Natural light filters through the windows, giving the room a bright and open feel. It’s also suitable for presentations or speeches. Air conditioning is provided. A cloak room is also available for convenience.
Jan - Oct 2025 period
| Room | Seated | Standard | Excl. |
|---|---|---|---|
| Walsh Room | 16 | $2,800 | $4,200 |
| Bay 10 (Semi Private) | 30 | $5,200 | $9,100 |
| Bay 11 (Semi Private) | 54 | $9,500 | $16,600 |
The Dining Space
6HEAD brings together the best of both worlds, with a large, shady patio right on the waterfront of the most famous harbour in the world, and seating inside our intimate and warm historic home.
Enjoy a lunch of fresh seafood and our signature dishes from our terrace menu during the lunch hour, or book an evening meal to experience our traditional indoor setting. We also have a number of private venues to hire for groups of any size.
Our booking team will be happy to help you find the perfect seating for your experience with us, so don’t hesitate to get in touch.
Head Chef Sydney
Chef Leo Garnier
At the helm of 6HEAD Sydney’s kitchen, stands a chef whose connection to food is both instinctive and deeply rooted in tradition. For Leo Garnier, cooking has always been more than craft, it’s a dialogue between heritage and innovation, between the raw beauty of nature and the refined precision of technique.
Born and raised in the heart of Burgundy, Leo’s earliest culinary memories trace back to his grandmother’s kitchen and the family farm where he learned to garden, forage, and cook from the land. Those formative years instilled a reverence for ingredients that continues to define his approach today: honest, seasonal, and ingredient-driven cuisine that tells a story on every plate.
From the bustling kitchens of France to Sydney’s most dynamic dining rooms including Mjølner, Bibo Wine Bar, and Coogee Pavilion Rooftop, Leo has honed his craft across diverse culinary landscapes. His journey has shaped a philosophy of leadership built on curiosity, collaboration, and respect for produce, for people, and for the joy of cooking.
As we sit down with Leo, we explore the inspirations that have shaped his culinary path, the dishes that define his artistry, and the unspoken rhythms of life behind the past. Join us as we uncover the essence of cuisine through the eyes of 6HEAD Sydney’s Head Chef.
What inspired you to become a chef? Who has been your mentor or source of inspiration in your culinary career?
My greatest inspiration to become a chef has always been my grandmother. I grew up on a farm in Saulieu, in the heart of Burgundy, where from the age of five she introduced me to gardening, foraging, preparing traditional recipes, and immersing myself in the tactile, soulful elements of cooking. By the time I was seven, I knew I wanted to become a chef and explore the world through food.
At fifteen, I began my apprenticeship at La Beursaudière in Nitry (Yonne, France), a semi-gastronomic restaurant with a brigade of 50 chefs. It was there that I learned to cook professionally, developing a cuisine rooted in my heritage, but refined through modern techniques. I am deeply grateful to Nanou, the owner, and to Lolo, Marcel, Sancho, and Mugs, the four sous-chefs, who challenged me, mentored me, and shared their knowledge and passion. Their influence continues to shape the way I cook and lead in the kitchen today.
What is your favorite dish on the 6HEAD menu?
The Wagyu beef tartare is, without question, my favourite dish on the 6HEAD menu. There’s something deeply primal and honest about it, raw meat, untouched by flame, relying entirely on balance, texture, and restraint. For me, it’s a celebration of purity and technique.
When done right, beef tartare doesn’t hide behind complexity. It’s all about the quality of the meat, the precision in seasoning, and the interplay of acidity, fat, and spice. It speaks to a chef’s confidence, to let the ingredients stand almost bare, yet deliver something so deeply satisfying.
What do you love most about working at 6HEAD?
What I love most about 6HEAD is the shared commitment to excellence, from the ethically sourced premium ingredients to the incredible team behind every service.
It’s a privilege to lead a brigade of talented chefs who care deeply about their craft, supported by a team of like-minded professionals who understand that true hospitality is about creating unforgettable experiences. We’re not just cooking, we’re engaging every sense with purpose, elegance, and heart.
HEAD Sydney Head Sommelier
Vincensius (Vincent) Wijaya
Leading 6HEAD’s wine program is a man whose passion for the enigmatic world of wine transcends mere appreciation. For him, oenology has been a journey of historical discovery, cultural immersion, and lifelong learning. Meet Vincensius (Vincent) Wijaya.
For Vincent, the allure of wine lies not only in its flavours but also in its profound historical and geographical narratives. From the rolling vineyards of Tasmania to the sun-kissed slopes of Piedmont, Vincent’s journey as a sommelier has been fuelled by an insatiable curiosity to explore the intricacies of winemaking traditions, trends, and terroirs.
As we sit down with Vincent, we delve into the milestones that have shaped his career, the unconventional wine pairings that dazzle 6HEAD’s discerning guests, and the cult favourites that grace their glasses night after night. Join us on a voyage through the vineyards as we uncover the essence of wine through the eyes of 6HEAD’s esteemed Head Sommelier.
What sparked your passion for the world of wine, and when did you decide to pursue your career as sommelier?
Food and wine has been of historical and cultural importance to the western civilization. It is an exciting opportunity for me to embrace and experience what the culture is all about. Wine is more an evolving object rather than simply a delicious beverage, there is a historical value it carries within. It is also exciting to explore how one grape variety can be so different when they are cultivated at different regions, or even within the same region, at different vintages with the same producer. The intention of becoming sommelier is sparked by the curiosity to explore the world of wine in depth, and to explore what was, what is and what will be in terms of winemaking tradition & trends, and also personal commitment to the topic of lifetime learning.
Along your journey to becoming 6HEAD’s Head Sommelier, what standout achievement or milestones have been significant for you?
Retaining our three glass status is vital, continuous improvement within the wine program, being able to attain & offer exclusive rare wines for our guests has been one of the significant achievements.
What is your favourite wine pairing that seems unusual but works for 6HEAD menu?
Marchesi di Barolo ‘Barolo Tradizione’ – Barolo, Piedmont with Pan-roasted Quail – Hints of spices from the wine match with the herbs for the quail’s marinade, while the opulent tannins from Nebbiolo grapes helps balance the crispy skin of the quail.
Ashton Hills Sparkling Rose – Adelaide Hills, South Australia with Mayura ‘Signature’ MB9+ Breasola – Natural acidity from the wine pleasantly balance the mouth-coating ‘oily’ sensation from the Marbling 9 Breasola. The clean aftertaste from the Ashton Hills Sparkling Rose gets you ready for the next bite of the Breasola.
What wines at 6HEAD have you seen are the most popular with guests and why do you think that’s the case?
Stefano Lubiana Estate Pinot Noir – Derwent Valley, Tasmania has been really popular here at 6HEAD Sydney. The wines were crafted with passion and meticulous detail, not to mention the strict biodynamic practice in the vineyard adding more value to it. The price meets quality and many guests are becoming more and more familiar with the brand.
Tait Family Winery ‘Basket Pressed’ Shiraz – Barossa Valley, South Australia undoubtedly is everyone’s favourite wine. Classic Barossa Valley Shiraz that fits its textbook’s definition and descriptors.
Domaine Naturaliste ‘Morus’ Cabernet Sauvignon – Margaret River is one of the most successful new entries. Elegant, yet holds powerful momentum and flavour precision. Perfect wine to pair with our meat program.
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Sydney News
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