Sharpen the serrated knives. Sydney restaurant 6Head has just added some very special steaks to its menu – and it’s nothing like what you’ve been having at home.

Like many venues, 6Head made the decision to shut for three months during the lockdown period. But behind closed doors, Head of Culinary for Seagrass Boutique Hospitality Group Sean Hall and Head Chef Scott Grieve were making the most of the two ingredients they had on hand – meat and time – to develop a new dry ageing program.

Only the finest cuts were used in the program, including grass-fed tomahawks, T-bones and rib eyes on the bone, sourced from premium producers such as Collinson & Co and Tender Valley. Each steak was infused with either Manuka honey, truffles, burnt leeks, or porcini, then dipped in rendered wagyu fat to seal the flavours in. The meat was then left to hang for 16-20 weeks to let the microbes do their work.

“The wagyu butter acts as a barrier so all the flavour and aroma is locked in,” Sean Hall said.

“We have chosen to add the additional flavouring to add hints of aromas to our beautiful dry-aged steaks.

“We have chosen the truffle and porcini due to being in the colder season of the year and looking for great hearty flavours. The Manuka honey is the best I have tasted in years and wanted to add it to pay homage to Australia and New Zealand products.”

6Head has also beefed up its menu in recent weeks with new dry-aged cuts from Mayura Station, one of Australia’s most renowned full-blood wagyu producers.

The dry-aged steaks are now available to sample at 6Head, which has reopened to the public.

6Head
Bay 10 & 11, Campbell’s Stores, 7-27 Circular Quay West, The Rocks, Sydney
Wed – Thu 5pm – 10pm, Fri – Sat 12pm – 11pm, Sun 12pm – 10pm
(02) 8629 8866
6head.com.au.