Fine dining – the steaks are high at 6Head…

The Perth dining scene is coming of age and is now attracting high end restaurants from the east to our shores.

Newly opened at Elizabeth Quay is the renowned 6Head from Sydney located in the Chevron building.

This flagship restaurant, established in Sydney in 2019, overlooks the Sydney Opera House and has built a reputation for high-end, specialised steaks, alongside a passion for seasonal, innovative, and quality ingredients.

6HEAD Perth offers guests an elevated dining experience, featuring high-end Wagyu beef from the Limestone Coast’s Mayura Station to locally sourced seafood from the west. 

The wine list is designed to match this approach with an emphasis on both quality and diversity locally and globally. 

Perth-born Shane Middleton is head chef of the Perth venue and aims to deliver guests the iconic 6HEAD dining experience. 

This restaurant specialises in steaks and the Mayura Station full blood Wagyu cattle are 450-day grain fed and for the final few weeks are fed chocolate (yes chocolate) from a local provider near the station. 

The premium cuts are aged for 45 days, in-house, encased in chocolate wagyu butter which further accentuates flavour and texture. 

The ageing station (pictured above) is on display for diners to view alongside the open kitchen.

6Head say their vision is to provide guests with a dining experience that lingers in the mind and generates memories that live long after they have left the table becoming an iconic Perth dining venue in the premium Elizabeth Quay precinct of the CBD. 

It’s fine dining and yes, it’s expensive but if you are looking for an experience with some of the best Australian produce then this is the perfect place to wow your guests particularly to celebrate a special occasion. 

We sampled a three-course dinner and found the service and the food outstanding.

In high end restaurants it’s the little things which go along way to enhance the experience and on arrival we were warmly greeted, seated and introduced to our server for the evening.

The staff went out of their way to explain the 6Head concept and make us feel valued.

The meal started with a serving of homemade artisan bread encrusted with sesame, soy linseed and served with a smoked wagyu fat butter. We also sampled the home made wagyu bresaola which was light and delicious Italian style salami (pictured above).

Both were delicious but filling, so it’s important not to feast too heartily on these delicious morsels when there is so much more to enjoy.

With one of the few female sommeliers, the restaurant has an outstanding wine list and staff are happy to recommend beautiful wines to accompany meal choices.

For entree my husband chose the Mayura Rump Tartare (pictured left) which was a melt in your mouth delicious rump served with a free range egg yolk, Dijon mustard and shoe string fries. I have a passion for ceviche (pictured right) and ordered the cured Hiramas kingfish which came with a garlic crème fraiche, gin and citrus dressing served with a pickled radish and coriander.

When dining out we always share tastes of each other’s dish and we both were happy with the starters, they were light and delicious; the perfect palate activator. 

Our server for the evening was very pleasant and shared with us as we were waiting for the main courses that the grill masters in 6Head restaurants go to a special school to learn how to grill the meat perfectly.

And didn’t that pay off as when our mains arrived, I found myself in steak heaven.

The old saying of you get what you pay for certainly rang true, because although this steak was expensive, it was one of the best I have eaten.

It didn’t need the sauce or any of the accompaniments it came with, it was just divine and I could have cut it with a butter knife. Sauces, salads, Brussel sprouts (all delicious) are available but seriously I found they just blurred my desire to savour the quality of the meat and savour it I did. It was outstanding and the hype justified.

To me a meal is never complete without dessert and we shared the Cherie and Coco.

Coco (pictured left above) is a deconstructed chocolate and nut brownie, with a peanut butter caramel, chocolate mousse wagyu fat (it’s used in everything at 6Head), chocolate ganache, dehydrated peanut butter and coconut ice cream and Cherie (pictured right) is a baked cherry and almond clafoutis pudding with homemade cherry coulis and vanilla ice-cream. They were both excessively delicious and it would have been a crime not to enjoy every last morsel. 

6Head impressed me; I loved the steak knives, the linen napkins, the meat ageing fridge, the pleasant music, the lighting over the tables, the décor and the wait staff who even suggested a doggy bag for the sides we couldn’t finish…it all created an atmosphere which ensured that we left feeling that we had had a magnificent fine dining experience. 

It’s the perfect place for a special occasion and there is a private dining room available for intimate parties. And yes, you will pay a lot of money, but you will leave feeling like it was worth every cent.

Find out more or book an experience at