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

6HEAD Sydney view

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.

6HEAD Sydney 2

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 best lamb tartare you have ever experienced, there is no shortage of beautiful seasonal dishes created from impressive local produce. The flavoursome artisan bread of the day with beef butter and black lava salt should also be experienced.

6HEAD Sydney burger 2

In line with the 6HEAD theme, steak lovers can enjoy six succulent premium cuts including rump, rib-eye, T-bone, eye fillet, scotch fillet and sirloin. Hall has also introduced an in-house dry ageing program featuring unique cuts including the awe-inspiring 1kg Tomahawk. These cuts are designed to be shared with a small group of friends. Introducing an element of clever theatrics, these cuts are then carved at the table by a chef. Date night has just been taken to a whole new level!

Burger connoisseurs are in for a special treat with the dry aged wagyu & bone marrow burger, created with a succulent brisket, chuck and marrow patty with aged cheddar, onion rings, baby cos and a secret sauce neatly stacked between sweet brioche.  

6HEAD Sydney burger

Then of course there are dishes dedicated to 6HEAD’s waterfront surroundings, which include a number of seafood dishes and winter favourites such as the farmer’s market pie with mushroom and leek.

One should never leave without indulging in something sweet, right?! There’s always room for dessert! The treacle tart with mascarpone gelato is a pleasant way to end the meal for those who enjoy citrus based desserts, otherwise the coconut & lime panna cotta with vermouth burnt confit peach, peach puree and pistachio brittle is also guaranteed to satisfy your sweet tooth.

6HEAD Sydney 3

When your meal has come to an end, the fun doesn’t have to stop there. What better way to walk off a superb meal than around one of the world’s most attractive harbours.

Find 6HEAD at Bay 10 & 11, Campbell’s Stores, 7-27 Circular Quay West, The Rocks

6HEAD Sydney tartare