Adelaide’s most expensive steak dinner is the $400-a-head meal at Electra House

THERE’S nothing like tucking into a thick, juicy steak but at $400 a head, this is one meal you’ll want to savour.

Toni Oates checks out the Wagyu beef from Japan, used in the $400-a-head dinner at Electra House. Picture Dean Martin

• Chicken rules the roost as our preferred dinner

THERE’S nothing like tucking into a thick, juicy steak but at $400 a head, this is one meal you’ll want to savour.

Electra House, on King William St, is offering the state’s most expensive steak dinner featuring full-blood Wagyu beef from Japan’s Kobe region.

The meat, which has a marble score of 9-12 and costs between $200 and $400 per kilogram, is the “best available” in Australia, according to venue general manager Chad Hanson.

“We’re really spoiled for choice for beef in Australia but we wanted to get our hands on the best of the best. This master Kobe beef is the best we could source in the country,” he said.

“It’s such rich beef ... it’s really textural and flavoursome. The meat is like butter, it’s so soft.

It’s like nothing I’d experienced.

“This kind of beef would only be available in a handful of places around Australia.”

The 12-person dinners, which will be held one a month in Electra House’s new restaurant, Level One, include four courses with the beef cooked in different ways by the venue’s experienced Japanese chef Satoshi Kikuchi, plus matching wines.

“Having a chef like Satoshi who has worked with this kind of beef before we hoped it would be a match made in heaven and something quite unique to offer people in Australia,” Mr Hanson said.

The first dinner was held last week and Mr Hanson said the interest in future events shows there’s definitely a market for top-level fine dining in South Australia.

“That was the response from the people at the first dinner. A lot of the people that we had travel interstate and attend these kinds of dinners and they were refreshed to see something like this being offered here,” he said.