Award-winning Executive Chef Sean Hall’s painstakingly selected menu lives up to this ethos, with fresh, uncomplex dishes designed to allow the produce to speak for itself. In keeping with the signature ‘6Head’ theme, our chef-curated menu focuses on six cuts of steak: rump, rib-eye, T-bone, eye fillet, scotch fillet and sirloin. Working hand-in-hand with respected local meat purveyors ensures the utmost quality in every cut – from grass-fed beef to top-grade succulent Wagyu with an unparalleled flavour profile. Our wine list is also specially curated to showcase six of the world’s best wine regions – Australia, New Zealand, France, Italy, South Africa and the United States – with six additional varietals each from Spain and Argentina to complement 6HEAD’s menu. Over 250 wines have been hand-picked by Group Beverage Manager Ben Preston for their quality and expression of place, power and elegance to deliver unique regional recognition.