6HEAD Sydney — Restaurant in Sydney

An Unforgettable Dining Experience Facing the Iconic Sydney Opera House

From the moment we arrived at this restaurant, everything about the evening felt special, elegant, and absolutely unforgettable. This isn’t just a place to eat—this is a full-blown experience, where world-class cuisine meets one of the most iconic views on the planet. Facing the shimmering waters of Sydney Harbour with the majestic Opera House as the backdrop, every second spent here felt like a scene from a movie.

We were greeted warmly by the host, who ushered us to our waterside table. The view was surreal. As the sun dipped below the horizon and the city lights reflected off the water, it felt like the perfect blend of urban energy and peaceful beauty. Watching the ferries glide past the Opera House while sipping our drinks was truly magical.

Let’s talk about the food—because it was absolutely next level.

We started with fresh oysters, served with a delicate vinaigrette that elevated the natural brininess of the seafood without overpowering it. Each oyster tasted like it had just been plucked from the ocean moments before. Then came the wagyu beef tartare with truffle aioli and crispy shallots—an absolute standout. The texture, the seasoning, the presentation… everything was perfectly balanced.

For mains, I chose the pan-seared barramundi, which came with a saffron-infused beurre blanc and a bed of buttery leek confit. The skin was perfectly crisp, and the fish melted in my mouth. My partner ordered the slow-cooked lamb shoulder, served with rosemary jus and creamy mashed potatoes. The meat was falling-apart tender and bursting with rich, comforting flavours that reminded us of a gourmet version of a Sunday roast.

The sides were just as impressive—charred broccolini with miso glaze and toasted almonds, and truffle fries that were dangerously addictive. You could tell each ingredient was hand-picked for freshness and quality.

For dessert, we shared the signature dark chocolate fondant with salted caramel and vanilla bean ice cream. When we cut into it, the rich chocolate centre oozed out perfectly—no dry sponge, just pure, molten decadence. It was, hands down, the best dessert we’ve had in years.

The drink menu was extensive, with an exceptional selection of Australian wines and expertly crafted cocktails. Our sommelier recommended a local Hunter Valley Shiraz that paired beautifully with the lamb. I also tried a lychee and elderflower cocktail that was refreshing and delicately sweet.

Service was flawless throughout the night. The staff were friendly, knowledgeable, and genuinely passionate about what they do. Our waiter gave excellent recommendations and timed everything perfectly—no rush, no long waits—just smooth, professional service that made us feel completely at ease.

What also stood out was the attention to detail—from the pristine glassware and polished cutlery to the soft lighting and tasteful background music that never overpowered the ambiance. It was classy without being pretentious, luxurious yet welcoming.

Whether you’re celebrating something special, entertaining visitors, or just want to treat yourself to one of the best meals in Sydney, this restaurant should be at the top of your list. The location, the food, the service—it’s everything you could ask for and more.

We left feeling full, satisfied, and already planning our next visit. If I could give it more than five stars, I absolutely would.

10/10. Highly,...

We booked 6Head for my son’s birthday. It was supposed to be a special lunch. One we’d been looking forward to and deliberately chose over Bistecca, The Gidley, and Rockpool. Big mistake.

We ordered two starters; the Yellowfin Kingfish ($36), which had a strange, bitter aftertaste, and the Wagyu Beef Tartare ($35), which was so salty it completely lost its balance. Both looked fine but tasted flat and poorly executed. For a restaurant that markets itself as premium, it felt more like a kitchen ticking boxes than one delivering flavour or finesse.

For mains, we ordered the Grassfed 1.5kg Tomahawk ($250), cooked just okay, and two Wagyu Rib Eyes ($105 and $135). Both were medium, but both were gristly. One was overcooked, the other barely acceptable. The salads that came with the steaks were all identical. Plain, uninspired, and straight out of the “function-centre catering” playbook. When you’re spending over $500 on meat alone, you expect accompaniments that elevate the meal, not something that looks like it was plated for a conference lunch. The one highlight was the Chimichurri - it packed a flavour punch that would have complimented the meat beautifully had the meat not been so subpar.

The venue itself was stiflingly hot (late October) with no airflow, which made the whole experience uncomfortable. Service was average at best. One of our group asked for bottled still water because they don’t like tap water, while the rest of us were fine with tap. When our glasses were refilled (after having to ask), the waiter poured tap water into everyone’s glasses, including the person who ordered bottled. It’s a small detail, but at this supposed level, small details matter.

Two of us ordered beers, both poured completely flat, no head at all. We actually had to ask them not to pour the second round so they wouldn’t ruin those too. The cocktails were forgettable, and while the wine was fine, all they had to do was pour it.

Here’s the thing: “Average” isn’t $200 a head. When you’re paying that kind of money, you expect something special. Food with depth, staff who care, and a dining experience that feels intentional but what we got was well below average.

We’d all heard good things, which made it even more disappointing. I’ve had a Florentine steak in Florence and eaten at Sydney steak places like, Woodcut, Kingsley’s & Bistecca, and every one of them is miles ahead of 6Head in both quality and service. Maybe we caught them on a bad day, but when you’re charging top-tier prices, that excuse doesn’t hold up.

At this stage, 6Head is a 2/10 for me. Not worth the hype, not worth the money, and definitely not how you want to remember a...

First of all, the poor service was not from the waiter who served us but from the get go - we booked for 4:30pm initially and my husband called to changed to 5:30pm with confirmation provided over the phone by around 4:15pm. It is our 5 years anniversary so my husband requested the front row table for this special event because of the view. We called at abt 5:20pm to say we would be 15mins late while on the train, only to be told we were more than an hour late when we arrived at 5:45pm, they only could sit us somewhere else (at the very back outdoor area under the cabana). When we said we changed the time to 5:30pm, the reception lady stressed us by asking if we received a confirmation email --- seriously? Confirmed over the phone doesn't count or your staffs don't communicate with each other? My husband asked for a different table, the waiter changed us to a better one but still at the back of the outdoor seating where staffs keep taking out drinks and culteries making noise. We had to ask again as it was uneasy to enjoy a relax evening like this, so they finally put us back to the table we initially requested.

Food wise --- for someone who are experienced dining in fine dining restarts and worked in the industry, I'm shocked to see they brought out all entrees together when we said we shared the meal --- instead of one at a time -- knowing that one of our dishes was the A5 beef and could get cold we we didn't eat that first. That's a first for me to have this experience in a fine dining restaurant. The A5 beef skewer -- as much mouthwatering as it was claimed --- became the most disappointing dish of the night -- tasted not more than a skewer of chewy fat!! I don't know if your staffs understand why a marble graded beef or Hokkaido beef is expensive and popular --- not because it is fatty, because even the lean part would be melted in the mouth, which was not our experience of the A5 at all! So I don't know if you guys chose the wrong part to cook and the chef screwed it up, but it was not melting but chewy instead, what we tasted was not meat but just fat!!

The beef tartare was good but not extraordinary, the MB9+ rump eye was not more special than a pub that can cook proper steak. The cured wagyu cold cut, mac&cheese and pressed potatoes were nice, first not too salty like ordinary cold meat, second not too greasy cheesy, and third one had crispy top and tasted a little bit like bringo. The dessert was nice but too much salt - literally chewed on like half teaspoon of salt and it is a dessert!!

Overall, there was no "WOW" factor from the food and the experience we had at this fine dining restaurant -- rather...