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
Appellation Oysters
From a series of estuaries across the East Coast of Australia, served with yuzu & sesame mignonette
Garlic Brioche Confit garlic butter, Parmesan, avruga
Wagyu Bresaola Mayura ‘Signature’ MB9+, charred pickles
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
Honey Chocolate Cube
Chocolate mousse, Suntory whisky honey centre, sourdough ice-cream, marshmallow, freeze-dried mānuka honey
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 with Smoked Wagyu Butter
Seven ancient grain quinoa loaf, smoked Wagyu fat butter, lava salt
Wagyu Bresaola
Mayura ‘Signature’ MB9+, charred pickles
ENTRÉE
(Choice of)
Mayura ‘Platinum’ Rump Tartare
Condiments, Dijon mustard, Parmesan, cured egg yolk, hand-cut waffle fries
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
Honey Chocolate Cube
Chocolate mousse, Suntory whisky honey centre, sourdough ice-cream, marshmallow, freeze-dried mānuka honey
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 with Smoked Wagyu Butter
Seven ancient grain quinoa loaf, smoked Wagyu fat butter, lava salt
Wagyu Salami
Mayura MB9+ cured by our friends at De Palma, pickles
ENTRÉE
(Choice of)
Kingfish Ceviche
Cured Hiramasa kingfish, garlic crème fraîche, gin & citrus dressing, pickled radish, coriander
Mayura ‘Platinum’ Rump Tartare
Condiments, Dijon mustard, Parmesan, cured egg yolk, hand-cut waffle fries
Artisanal Burrata
Roast peach purée, charred peach, pimentón oil, blood orange dressing, crostini
MAIN COURSE
(Choice of)
Fillet
300g Collinson & Co, Grass Fed, MB 3+
Grilled to your liking and served with chips or salad and your choice of sauce
Striploin
300g Collinson & Co, Grass Fed, MB3+
Served with chips or baby gem salad and a choice of sauce
Handmade Ravioli
Primavera Ricotta & lemon ravioli, spring pesto, asparagus, lemon butter, Parmesan
Toothfish
Glacier 51, clams, XO sauce, peas, wild garlic oil
Spatchcock
Char-grilled and tahini marinated, pressed potato fondant, cauliflower purée, tarragon chicken jus
SWEET ENDING
(Choice of)
Raspberry Yoghurt & Matcha
Matcha crémeux, raspberry yoghurt mousse, dried raspberry shard, calamansi gel
White Chocolate Wagyu Fat Delice
Baked almond custard, wagyu fat caramel, white chocolate mousse, caramel mousse, Biscoff crumb, malt 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)
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