As the temperatures drop, the kitchens across the Dining Rewards Club network are turning up the heat. Our Partners at The Meat & Wine Co, 6HEAD, and Hunter & Barrel have officially unveiled their winter menus for 2026.
This season, DRC got a behind-the-scenes look with the chefs. What we discovered is a shared “renaissance” of technique – a move away from the overly refined and high-end in favour of traditional, high-skill cookery that prioritises nostalgia and depth.
6HEAD: The Technical Evolution
At 6HEAD, the winter months are being used as an opportunity for the team to refine their elite skill set. The menu has shifted toward traditional French techniques to deliver heavier flavour contrasts suited for the cold.
A Labour of Love
The new Brisket and Lobster Lasagna is a staggering two-week process. The brisket is dry-aged for 14-days before being braised overnight and layered with fresh pasta and Slipper lobster meat.
Vegetable Artistry
Moving beyond simple sides, dishes like the Potato Galette and Confit Cabbage Skewer involved meticulous sous vide and pastry work.
Nostalgic Finishes
The dessert menu focuses on flawless execution of the classics. The chocolate cake is a tribute to old-world hotel gateaux, while the Creme Caramel is cooked to a precise 78 degrees to achieve a perfect “snap” texture.
The Meat & Wine Co: African Soul, Australian Heart
This season, The Meat & Wine Co is infusing its menu with subtle hints of cumin, coriander and curry powders – honouring its African heritage while remaining balanced for the Australian palate.
The Signature Innovation
Chef Soo Young Kim is particularly excited about the Boneless Chicken Wings. This technical dish features a deboned wing filled with a chicken thigh mousse, apricot chutney, and curry powder, grilled and served with a blue cheese ranch.
The Warmth of Winter
For a truly comforting main, the Lamb Cutlets are rendered and cooked sous vide at 53°C for up to six hours before being finished on the char-grill with bone marrow for added umami richness.
The Don Pedro Influence
Dessert takes a cue from South African tradition with the Black Forest brownie Sundae, featuring cherries cooked in Shiraz to echo the classic pairing of vanilla ice cream and red wine.
Hunter & Barrel: Lighting Up the Flame
At Hunter & Barrel, the focus is on “lighting up” traditional winter comfort foods, building on their richness without overpowering their natural flavours.
Primal Starters
The Smoked Bone Marrow & Raw Beef Tartare is a visceral interpretation of a classic, using cold-smoked marrow to add a campfire depth to the diced rump.
Slow-Cooked Mastery
The Lamb Skillet Pot Pie is the definition of winter comfort – shoulder and leg of lamb slow-cooked for 3.5 hours until it falls off the bone, topped with puff pastry.
Elevated Comfort
Even the sides have seen an upgrade, with the Creamed Spinach Mac & Cheese utilising a brown butter bechamel and butter-toasted panko for a savoury, umami crunch.
The DRC member Advantage
These seasonal menus are not just a change in flavour; they elevate dining into an experience defined by the sophisticated, time-honoured cooking methods of 6Head, The Meat & Wine Co, and Hunter & Barrel.
As a member of the Dining Rewards Club, every visit this winter helps you maintain or grow your status. Whether you’re trying the 14-day dry-aged lasagna at HEAD or the 24-hour buttermilk-marinated chicken at Hunter & Barrel, you’ll earn cashback (depending on your Tier) on every dollar spent.
Log into your DRC account today to secure your table and be among the first to experience the 2026 Winter collection.
