6HEAD

Our sustainable Caviar Bar features Beluga, Oscietra Gold, Siberian, and White Sturgeon varieties, served with Wagyu butter croissant, crème fraîche, and more.

Reservations via our link in bio.

Happy Father's Day! Join us in celebration at 6HEAD.

Feel the sophistication of our Perth venue, whether you're having a date night or business function.co

The Wagyu Chocolate Cube. Savour this sweet delight, featuring Wagyu fat & honey, olive oil ice-cream and house-made marshmellow.

Meet Camila Luzzi: our Head Sommelier, who oversees 6HEAD Perth's exceptional wine selection. Camila's journey, from her beginnings in hospitality to her invaluable role at 6HEAD Perth, is a tale of dedication and commitment to excellence.

Book now and discover our wines through Camila's expert perspective.

The Escargot is a fine-dining delicacy. A classic French dish, which features garlic and herb butter, smoked mozzarella, and toasted buttermilk buns. Reserve a table today.

The Hokkaido A5 Skewer is curated by certified graders with up to three years of training. Reserve a table to enjoy the best Japanese Wagyu cuts in the world!

Join us at 6HEAD Perth for an exclusive chef-hosted dinner featuring a six-course fine dining experience paired with a selection Leeuwin Estate wines curated by our Head Sommelier, Camila Luzzi. Indulge in an unforgettable evening.

Follow the link in bio for more details.

Seasons may come and go, but memories last a lifetime. This Father's Day, gather with family and friends to savour the delights of our winter menu together.

Tag those you'd love to come with

Introducing our Lamb Cutlets: marinated with yogurt and herbs, served with chimichurri, mizuna leaf, and romesco sauce. This entrée was created exclusively for our new winter menu under the guidance of our Brand Food Manager .j.godfrey. Book a table to discover this, and many other, seasonal delights.

Our winter menu offers unique combinations: our Mayura 'Platinum' Rump Tartare would be an exceptional entrée to the pan-fried Toothfish, with lobster bisque, steamed mussels and avruga. Finish your meal with the Wagyu Fat Chocolate Cube, a novelty dessert introduced this season. Plan your evening ahead and secure your table!

"We are thrilled to present the next evolution of our menu at 6HEAD. This significant step forward reflects our dedication to refining our ingredients, enhancing food quality, and embracing innovative techniques. This new menu promises to be both exciting and rewarding." Head Chef .j.godfrey

The Mayura 'Signature' Beef Shin is one of the most personal creations of our Head Chef, Thomas Godfrey. Slow-braised to achieve perfect tenderness, it is combined with caramelised onions, seasoned with Ras El Hanout and served with charred pita. Reserve your table.

All our caviar is provided by Black Pearl, whose sustainable practices allow them to obtain the roe from the sturgeon without damaging the fish. Our Caviar Bar includes Beluga, Oscietra Gold, Siberian, and White Sturgeon varieties. Served with Wagyu butter croissant, crème fraîche, chives, shallot and a soft-boiled quail egg. Reserve your table and experience caviar like never before.

We're thrilled to introduce two excellent desserts featured in our new winter menu!

Our Banoffee Cheesecake, inspired by the British banoffee pie, combines dulce de leche and caramel mousse. Finished with brûléed banana and a delicate sable biscuit, it's a creative blend of sweet flavours and smooth textures. Our Yuzu Lemon Meringue Tart, on the other hand, consists of a sweet shortcrust pastry filled with yuzu & lemon curd, finished with torched Italian meringue.

Two exquisite desserts that guarantee an adventurous finale for your dining experience.

Last few days to celebrate EOFY in style! Until the end of June, purchase a 6HEAD Gift Card valued at $300 or more and receive a complimentary bottle of wine.
Secure your card today through the link in our bio.

T&Cs apply.