There’s a brand-spanking new waterfront steakhouse about to open its doors on Sydney Harbour. With a focus on premium steak cuts, curated wines and bespoke, modern architecture, 6 HEAD is set to appease fine dining connoisseurs following the grand opening on May 21.
Nestled in a preserved 1839 heritage sandstone building at Campbell’s Cove, near The Rocks, 6 HEAD offers pristine views of the Harbour Bridge, the Opera House and the curves of the famous harbour.
Seasonal, uncomplicated dishes allow the steak to speak for itself, with a core focus on six signature cuts: rump, rib-eye, T-bone, eye fillet, scotch fillet and sirloin. 6 Head is working hand-in-hand with three of Australia’s most reputable meat purveyors to ensure the utmost quality in every steak.
Complementing the steak is a selection of seasonal vegetable dishes such as the ‘vegetable pie’, a lobster tail celebrating the restaurant’s proximity to the harbour and for a sense of nostalgia, a new take on the classic doughnut.
Over 250 wines have been hand-picked for their quality and expression of place, power and elegance to deliver unique regional recognition. The wine is collated from the best regions within Australia, New Zealand, France, Italy, South Africa and the United States. An additional six varietals from Spain and Argentina are reserved for paring with the premium cuts of meat and fresh seafood.
The kitchen is operated by Executive Chef Sean Hall who brings an extensive culinary background to 6 HEAD. Hall grew up on a cattle farm in Johannesburg, before mastering classically trained French techniques and working with the Jamie Oliver Group in the UK.
“We have searched hard to find the best beef from around Australia,” says Hall. “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.”
“I am passionate about combining ingredients to create dishes that will install memory for years to come, combined with some theatre to create that everlasting memory.”
6 HEAD’s interior design pays homage to 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.
The concept behind 6 HEAD stretches back to Australia’s colonial roots when steak was one of the rarest of pleasures. The First Fleet brought just six head of black Cape cattle aboard the HMS Sirius. Not long after landing on Australia’s shores, the cows 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 original six black Cape cattle. 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.