Enjoy the ultimate dining experience in a beautifully appointed space overlooking the iconic Sydney Harbor. Choose from a handpicked selection of the most popular cuts of steak, seafood and seasonal offerings. 6HEAD menu is prepared with consistent and straightforward cooking techniques to enhance the flavor of the ingredients and celebrate their authenticity. In keeping with the signature 6HEAD theme, the 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 flavor profile.
Arthur is Surry Hills’ newest neighborhood restaurant. Headed up by Tristan Rosier, and named after his grandfather, the team aims to showcase our excitement for the local produce on offer through the constantly evolving set menu and all-Australian wine list. The set menu is informal and vegetable-led with unique cooking techniques and exploration of new flavor combinations. The food is clean, simple and thoughtfully laid out but not over styled. Australian produce, cooked with love.
Bennelong serves to celebrate the Sydney Opera House and its extraordinary architecture by offering a culturally significant and inspiring menu showcasing a most magnificent production of Australian food and wine. Upmarket yet relaxed, the lower level of Bennelong offers an à la carte menu for lunch and dinner while the Cured and Cultured offers casual and accessible dining ideal for a bite to eat over a glass of Australian wine with friends.
Perched on the edge of the water in Sydney's Rose Bay, the Catalina dining room offers unobstructed harbor views coupled with exceptional food. Dishes on the seafood-inspired modern Australian menu are beautifully cooked and presented, and visitors can join the well-heeled crowd watching sea planes take off and land on the water. Catalina's kitchen remains open from midday till late.
At Firedoor, the kitchen is entirely powered by wood and everything is cooked to order. A variety of woods is burnt daily to create embers that will then be used to cook in a way that enhances the natural characteristics of the ingredients. The kitchen is open plan, allowing guests a clear view of the action as it unfolds in the kitchen. It is important to the chefs that they invite diners into their world and show them how simple cooking can be, and how good ingredients can become great ingredients when grilled over a wood fire.
Following the highly successful Long Chim in Perth, David Thompson brings his authentic and creative Thai flavors to Sydney with the second Long Chim in Australia. Inspired by the vibrant and bustling streets of Bangkok, the decor is light industrial married with bright food packages and furnishings. The menu is alive with fire engine red chilis, elegant glass noodles and the zest of lime and is diverse, taking diners and their taste buds on a sensory journey.
Some of the world’s finest produce and best wine is found in Australia. Nomad Sydney sources the best produce from local growers who share that same belief. The food is inspired by travels through Spain, Morocco and the Middle East and cooked with fire and smoke. The wine list focuses on small growers making great wine sustainably sourced from the world over.
Quay is one of Australia’s most celebrated restaurants. Recently reimagined, Quay has welcomed an organic space reflective of Executive Chef Peter Gilmore’s nature-inspired cuisine. The interplay of textures and color brings new life and vibrance that embraces the restaurant’s place in the dress circle of Sydney Harbor. An ode to the Australian landscape, from the vast ocean floor to the cracked bark of a paperbark tree, every detail from the ground up has been thoughtfully considered.
