Tasting Room at Mayura Station review, South East best restaurants | delicious.SA: Regional 50

A true Wagyu fan wouldn’t think twice about driving four-and-a-half hours from Adelaide’s CBD to dine on the good stuff.

Steak at The Tasting Room at Mayura Station on SA's Limestone Coast. Picture: Supplied.

941 Canunda Frontage Rd, Millicent

[phone]

mayurastation.com

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A true Wagyu fan wouldn’t think twice about driving four-and-a-half hours from Adelaide’s CBD to dine on the good stuff.

As restaurants go, few have brag rights like the Limestone Coast’s Tasting Room. The modern restaurant is located on the 3000-hectare home of Mayura Station where more than 7500 head of full-blood Wagyu cattle roam.

Here, head chef Mark Wright leads the way through a four-course menu (including dessert) with Wagyu as the hero.

There’s a touch of theatre and education to the experience, especially for the 10 diners seated at the chef’s table. It’s a perch close enough to hear the sizzle of steak and feel the grill’s heat.

The four-course set menu is unashamedly meaty. Think strips of raw sirloin with a nine-plus marble score doused in steaming dashi broth, lesser known cuts such as gently roasted tri-tip (a small triangular muscle taken from the sirloin area) presented on skewers, or the grilled T-bone main (dry aged for 60 days). Each course is served with seasonal sides and Mark’s master stock is a highlight.

For the nippers aged five-to-12, there’s a two-course meal including dessert.

Between courses guests are free to roam the dining room, peruse the glass-walled dry-ageing room, and slowly make their way through the all-local wine list.

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• Hours: D Thu-Sat
• Bill: Four courses $145, children’s two-course menu $50
• Wine: Wine list plus BYO | Corkage $25
• Chef: Mark Wright