Story: Perth's Finest Steaks
Episode: 4
Presenter: Kelly Haywood
Air Date: 13th October

Kelly visits Perth's premier steak restaurant to explore their dry-aged beef, seasonal menu, and sommelier-curated wines, all crafted to highlight natural flavours.

• 6HEAD Perth is located in the iconic and dynamic setting of Elizabeth Quay. The restaurant features a design inspired by fine architectural elements, offering a simple yet elegant dining experience.
• The menu focuses on uncomplicated, honest food, highlighting high-quality produce. Cooking techniques are deliberately simple to enhance the natural flavours and showcase the authenticity of each ingredient.
• 6HEAD offers premium Australian beef sourced from boutique suppliers. The restaurant’s in-house dry aging program, which includes flavoured rubs like truffle, porcini, and chocolate, adds a unique touch to the aging process.
• The black Angus beef used at 6HEAD is sourced from southern Australian pastures, known for producing grass-fed, hormone-free, and naturally marbled beef. The dry aging process ranges from 6 to 14 weeks, with longer aging resulting in more intense flavours.
• 6HEAD offers a sommelier-led wine menu that showcases both internationally renowned and local Western Australian wineries. The wine list complements the diverse and premium menu.
• Dining experience at 6HEAD focuses on simplicity, featuring elevated menu designs with premium beef cuts like Wagyu, Ribeye, T-bone, and Tomahawk. The restaurant also offers locally sourced seafood and caviar.
• The 6HEAD brand is rooted in Australia’s colonial history, with its name derived from the first six Black Cape cattle brought to the country. This heritage is evident in the premium steak selections offered at both the Sydney and Perth locations.

For more information, head to:
https://6head.com.au/