“I’ve always been proud to say that I’m the first chef at 6HEAD with Chef Sean Hall. I also feel a growing sense of pride as part of the team at 6HEAD, one of the best restaurants that I and my team have built together.”
When it comes to preparing food, Kihoon always tries to use seasonal ingredients, and to allow the original taste of the main ingredients to shine through rather than drown them out with seasonings and additional flavours.
“In addition, I am trying to put a variety of textures on one plate as simply as possible.”
He finds inspiration in fresh produce markets, combining what’s on offer with what he would want to eat to add direction to the menu. And as for what makes Australian cuisine special, it’s all about the country’s unique placement in the world.
“Australia’s vast and clean land and various ingredients can be obtained from the sea, so it’s a perfect environment for a chef. Also, as one of the largest food service markets, experiencing food culture from various countries around the world is a good stimulus.”
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.