High-end Sydney steakhouse 6HEAD is coming to Perth with its first Perth restaurant opening in the new Chevron building at Elizabeth Quay.
6HEAD joins a stable of other Perth favourites like The Meat & Wine Co, Italian Street Kitchen, and Hunter and Barrel, who all operate under the ownership of the Seagrass Hospitality Group. Meat & Wine Co is up there with the best Perth steakhouses, and if 6HEAD even comes close to that level of quality, it’ll be highly impressive. It’s set to open its doors in late June or early July, and the initial menu holds plenty of promise.
Menu highlights include wagyu steaks from the Kimberley and a two-kilogram tomahawk steak with a marble score of 10 to share. While it’s a steak restaurant, 6HEAD culinary director Sean Hall will be running an Appellation Oyster program from the southwest and will use crayfish and marron sourced from around the state.
“We’ve got a really good dry age program. The meat program is going to be a feature within the business,” said Seagrass Western Australia state manager Laurie Thorpe. “But certainly, when it comes to seafood, we’ll be looking locally at what’s available in the marketplace.”
6HEAD pays homage to its beginning
According to Thorpe, the name 6HEAD comes from the beginning of the cattle industry in Australia.
“The original story of 6HEAD is, when the first fleet landed, one of the ships picked up two steer and four cattle and brought them to Campbell Cove in Sydney, which is where 6HEAD the restaurant is currently located,” he said.
“So what happened with the cattle is that they escaped after six days and headed out west to Sydney. 40 years later, they found 120-odd cattle that had bred from the original six and that was the beginning of the cattle industry in Australia.”
The Perth restaurant’s premises was chosen for its location on the Swan River and the rich history the river has.
“We were looking at the historical relevance of the Swan River and I think it was Robert Vlamingh, who was a Dutch explorer, came up the Swan River and named it after the black swans he saw. So, we’re trying to bring that black swan historical relevancy to the decor,” Thorpe said.
With images of black swans on both sides of the open kitchen and cattle on the exterior of the restaurant, the designers are bringing together the elements of 6HEAD’s history at the venue.
“We want people to understand the relevance of the Swan River to where we are and that we’re reaching back into the original brand in terms of the cattle and how the cattle industry started.”
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Lead image: supplied
