South African-born Chef Sean Hall has curated an exceptional meat lover’s menu at 6HEAD at Campbell’s Cove, a venue with a view of Sydney Opera House and a link to Sydney’s heritage.
The story of 6HEAD is carved into the bar and written on the windows; the knives, tables and napkins are emblazoned with the logo; and the decor is cosy and inviting.
Start your meal with the crunchy artisan bread with beef butter and black lava salt before trying something from the raw bar like kingfish ceviche or a plate of oysters. The main menu features entrees like burrata, lobster tail, and the delicious braised short rib croquettes, which sit on a bed of ‘nduja aioli that will make you want to lick the plate! Meat lovers will rejoice with a range of Tender Valley or wagyu grain-fed beef and groups can’t go past the 1kg tomahawk or dry aged T-bone, cut off the bone at the table by the friendly and very capable staff.
PSST! 6HEAD offers ‘Sydney’s Best Lunch’: two courses for $58, three courses for $71 (includes a glass of premium wine).