Seagrass Hospitality’s fine dining restaurant 6Head is slated to open its on 21 May in Sydney.
Located in Campbells Cove in a sandstone building dating back to 1839, the restaurant will focus on premium steaks and wines.
Sean Hall has been appointed executive chef of the venue after a stint with Jamie Oliver’s restaurant group in the UK.
In line with the name of the restaurant, there will be six signature cuts of steak on the menu: rump, rib-eye, T-bone, eye fillet, scotch fillet and sirloin from producers including Collinson & Co, Mayura Station and Tender Valley.
“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.”
Other menu items include a vegetable pie and lobster tail, inspired by the venue’s harbour-side location.
Group beverage manager and sommelier Ben Preston has selected more than 250 wines. A wine and beverage menu is on offer which will showcase varieties from Australia, New Zealand, France, Italy, South Africa, Spain, Argentina and the US.