Updated: Mar 18, 2021
THE place where the first cattle stepped hoof in Sydney in 1788 — before they went missing — has become the city’s new premium steakhouse. 6HEAD, named in honour of those six bovines who it was discovered years later had made their way to the Nepean Valley, has opened in the historic Campbell’s Stores building . Executive chef Sean Hall said he wants customers to feel as if they were “sitting around the dinner table” at home. “We don’t want to be a destination restaurant where you come once a year, we want people to be able come here once a week or once a month,” he said. It is one of the first venues in a new dining precinct emerging in the three-storey heritage precinct, which has undergone a $32 million remediation in recent years. The menu features a mix of seafood, chargrilled quail, a mushroom and leak pie and beef, including the dry aged wagyu and bone marrow burger and steaks so tender you could cut through them with a spoon.
It has an extensive wine list mixing Australian favourites with some of the best drops from overseas, plus a few cocktails and a solid beer menu. We enjoyed a two-course meal of the braised short rib croquettes and the 300g rib eye steak with a side of dripping potatoes. The rib-eye, served medium rare with peppercornsauce, was melt-in-your-mouth good, and would get the seal of approval from any lover of steak. The crispy potatoes came with the fat drippings from beef, adding an extra kick to the dish.