Sydney Set Menus
Whether dining in a group or you prefer our chefs to take you on a culinary journey like no other. Choose from one of our three degustation menus below. There is something for every one. Sharing steaks across our Campbell and Dawes sharing menus, or an individual entrée, main and dessert if dining on The Charlotte. Let the 6HEAD Team know your preference during the booking process or upon your arrival.
Our Sommelier team will offer the perfect wine pairings per dish and palette. Create unforgettable memories at 6HEAD Sydney.
The Campbell $249pp
(Enjoy paired wines for an extra $109 pp)
Sharing Menu
One Dish per 2 Guests
ON ARRIVAL
Garlic Brioche
Confit garlic butter, Parmesan, avruga
Wagyu Charcuterie
Mayura Station ‘Signature’ MB9+ salami & bresaola, charred pickles
Appellation Oysters
From a series of estuaries across the East Coast of Australia, freshly shucked, served with yuzu & sesame mignonette
ENTRÉES
A5 Hokkaido Skewer
Charred pita, burnt chilli, avruga, crème fraîche, coriander
XO Prawns
Skull Island tiger prawns, XO butter, 6HEAD fermented chilli sauce, lemon, pimentón oil
MAIN COURSE
T-Bone
1kg Collinson & Co, Grass Fed, MB3+
Served with chips, baby gem salad and your choice of two sauces to share
SWEET ENDING
Carrot Five Ways
Carrot sponge, carrot mousse, carrot chips, carrot caramel, burnt carrot caramel ice-cream
The Dawes – $185pp
(Enjoy paired wines for an extra $89 pp)
Sharing Menu
One Dish per 2 Guests
ON ARRIVAL
Artisan Bread
Heritage grain wheat, smoked Wagyu fat butter, lava salt
Wagyu Charcuterie
Mayura Station ‘Signature’ MB9+ salami & bresaola, charred pickles
ENTRÉE
Mayura Station ‘Platinum’ Tartare
Raw Wagyu rump MB7+, condiments, pickled mustard seed, egg yolk, morels, dashi, puffed beef crackling
Calamari
Buttermilk & confit garlic marinated, southern-style coated and fried, served with yuzu lime aioli
MAIN COURSE
Tomahawk
1.5kg Collinson & Co, Grass Fed, MB3+
Served with chips, baby gem salad and your choice of two sauces to share
SWEET ENDING
Coffee & Pepperberry Delice
Pepperberry ganache, coffee mousse, salted caramel cream, honey miso ice-cream
The Charlotte – $149pp
(Enjoy paired wines for an extra $79 pp)
Individual Choice Menu
ON ARRIVAL
Artisan Bread
Heritage grain wheat, smoked Wagyu fat butter, lava salt
Wagyu Charcuterie
Mayura Station ‘Signature’ MB9+ salami & bresaola, charred pickles
ENTRÉE
(Choice of)
Calamari
Buttermilk & confit garlic marinated, southern-style coated and fried, served with yuzu lime aioli
Beetroot Terrine
Honey goat curd yoghurt, black garlic aioli, beetroot chips, hazelnut dukkah
Mayura Station ‘Platinum’ Tartare
Raw Wagyu rump MB7+, condiments, pickled mustard seed, egg yolk, morels, dashi, puffed beef crackling
MAIN COURSE
(Choice of)
Fillet
300g Collinson & Co, Grass Fed, MB3+
Served with chips or baby gem salad and a choice of sauce
Striploin
300g Collinson & Co, Grass Fed, MB3+
Served with chips or baby gem salad and a choice of sauce
Toothfish
Pan-roasted toothfish, lobster bisque, mirin, steamed mussels, avruga, preserved lemon
Dry Aged Duck
Pan-roasted duck breast, charred radicchio, Ramos Pinto Port jus, pickled baby peaches, celeriac purée
Charred Cauliflower Steak
Cauliflower sauce, hazelnut foam, toasted seeds, king brown mushroom, smoked vegetable jus
SWEET ENDING
(Choice of)
Date Baba
Date & nashi pear sponge, caramel sauce, lemon myrtle soaked baba, mascarpone Chantilly
Coffee & Pepperberry Delice
Pepperberry ganache, coffee mousse, salted caramel cream, honey miso ice-cream