SYDNEY: Dinner at 6HEAD in The Rocks: Why you need to go

Behind every great venue is a story and the recently opened 6HEAD restaurant located in the stunning Campbell Cove waterfront precinct east of The Rocks has quite the story to tell. Headed up by talented Executive Chef Sean Hall, 6HEAD is all about providing an exceptional steakhouse experience, working in collaboration with some of the country’s finest producers of quality Australian beef including Collinson & Co, Mayura Station and Tender Valley. The name 6HEAD takes us back to 1788, when the first fleet arrived with only 6 head of cattle – two bulls and four cows – which were sourced from South Africa on the long voyage from England to Australia. On arrival, a convict was tasked with keeping an eye on the cattle, however after coming back from a break, he realised the cattle had disappeared. No word on what happened to the convict, but it wasn’t until 8 years later that stories emerged about 100 head of healthy cattle spotted across the Nepean River. It was suspected the herd were direct descendants of the original 6 head, raising hopes beyond the colony that Australia had the capability to produce excellent cattle. The rest they say, is history. Fast forward to 2019, where the spirit of this story lives on at 6 Head and is the driving force behind Hall’s team, resulting in an enjoyable culinary journey. 6HEAD is unpretentious and friendly with a menu that will have you salivating from the word go. From starters including braised short rib croquettes to possibly the… Read More