One of the first restaurants we have ventured out to in recent times is 6HEAD, a premium steakhouse right on the water’s edge at The Rocks in the revamped Campbell’s Cove precinct with stunning views of the Harbour Bridge and the Opera House.
The story behind the intriguing name goes back to the First Fleet, which brought only 6 heads of Black Cape cattle with them to Sydney that disappeared on arrival but are thought to be ancestors of a herd that ended up settling into the new colony’s pastures.
The team behind 6HEAD pay tribute to this colonial heritage by showcasing quality local beef and elevating it with modern Australian flavours on the menu, in the stylish surrounds of the restaurant in a gorgeous sandstone building which makes the most of its waterfront location.
We started off our dinner with the refreshing Kingfish Ceviche, which tantalised our tastebuds with an aromatic blend of golden shallot, garlic creme fraiche and a zesty citrus dressing.
Kingfish Ceviche, $25
We absolutely loved the creamy Burrata which came next, served with beautifully caramelised burnt figs and a balsamic reduction for a divine flavour combination.
Our last starter was the southern-style fried Calamari, which were tasty morsels marinated in buttermilk and paired with an addictive kimchi aioli.
Moving onto our mains, the star of the show was obviously the Striploin on the Bone which was a specialty cut that was available for us to share on the night that we dined at 6HEAD. This incredible steak has been dry aged for 6 weeks and there was an element of theatre with the service as our waiter carved up the kilo of steak for us tableside, finished with a flourish of salt on top. The striploin had been cooked to perfection (of course) and the pieces closest to the bone were particularly melt-in-your-mouth. Although such high calibre meat doesn’t need any sauces, we thoroughly enjoyed the Fermented Chilli (wish we could bring a bottle home with us) and the luxe Truffle and Herb Butter which came with our steak. The Baby Gem Salad with a lovely green goddess dressing and crunchy chips on the side helped balance out all the meat.
Striploin on the Bone – 1kg, 6 weeks dry aged
While we were already very full from the generously sized Striploin, we were keen to try out the other proteins available on the menu, such as the Whole Flounder which was drizzled with a rich prawn bisque and pickled samphire for some crunch factor. The Char-grilled Spatchcock was also a revelation, as it had been marinated with garlic and had a wonderful smoky flavour that was enhanced by the charred corn puree, grilled leeks and a flavoursome veal jus.
Whole Flounder, $39
Char-grilled Spatchcock, $42
We rounded off the meal with the delectable Chocolate Delice, a sophisticated dessert featuring brownie layered with an indulgent chocolate ganache and paired with peanut butter mousse and ice cream, as well as a salted pistachio brittle to offset all the sweetness.
Chocolate Delice, $16
We also enjoyed the namesake 6HEAD Donut, which is a contemporary take on apple strudel, with a brandy creme anglaise and dehydrated apple.
6HEAD Donut, $13
6HEAD brings together a brilliantly executed menu with an unbeatable waterfront location on one of the most beautiful harbours in the world that makes it perfect for celebrations and special occasions. We are excited to see the revitalisation of the Campbell’s Stores precinct with impressive restaurants like 6HEAD, and we’ll be back when our next craving for a quality steak hits.
Excuse Me Waiter dined as guests of 6HEAD
Bay 10 & 11, Campbell’s Stores
7-27 Circular Quay West, The Rocks NSW 2000