Images Mayura Wagyu Steakhouse
Some of South Australia’s most memorable dining experiences aren’t found on a bustling city strip. And in this case, the state’s premium dining experience is waiting in an unassuming building at the end of a country road.
Just 10 minutes outside of Millicent, surrounded by open paddocks and fresh Limestone Coast air, Mayura Wagyu Steakhouse has been named the Premium Dining winner at the South Australian Restaurant & Catering Hostplus Awards for Excellence.
The Premium Dining category featured an impressive line-up of finalists, including Aurora in Adelaide, Lenzerheide Restaurant in Hawthorn, Mayura Wagyu Steakhouse in Millicent and Orleana – Kingsford The Barossa in Kingsford.
The restaurant was also named a finalist in the Best Steak Restaurant category, adding another accolade to a destination already known for turning its own Fullblood Wagyu into one of regional South Australia’s most distinctive dining experiences.
For head chef Mark Wright, the award is recognition of the team’s consistent hard work, dedicated service and attention to detail.
“Everybody at the restaurant goes above and beyond for our customers to give them a great experience,” says Mark.
And at Mayura, the experience begins well before the first course arrives.
The destination steakhouse takes guests away from the main streets and into the countryside for a deliberate pause and night of elevated dining.
“It is worth it and we’re very proud to be able to provide that here in South Australia … once you’re inside, you know you’re in a place where you’ll be well taken care of.”
At the centre of it all is Mayura’s Fullblood Wagyu that’s produced on the property itself and is the hero of a five-course set menu designed to take diners through different cuts, textures and expressions of Wagyu.
But for Mark, having an exceptional product is only part of the equation.
“We strive to cook it to perfection … Being able to deliver that product to the customers with a knowledgeable team is what sets us apart.”
One of the most sought-after seats in the house is at the Chef’s Table, where just 10 diners can dine along the counter and watch the evening unfold closer to the action. The intimate seating gives guests a front-row seat view of the kitchen and the chance to interact with the staff.
“You come in and you don’t have to do too much … Sit back, relax and just enjoy a procession of some beautifully cooked South Australian Wagyu beef.”
The restaurant was known as Mayura Station’s The Tasting Room until last year, before the team adopted a name that puts the focus on what they do best. That’s not to say the experience stops there. Since the destination won the same title last year, the team has introduced leather-bound menu folders, upgraded its glassware and placed an even greater focus on staff training.
“We try to do what we can to improve the overall experience.”
It’s that combination of unparalleled service and expertise, considered details and paddock to plate experience that sets Mayura Wagyu Steakhouse apart from the competition.
Mayura Wagyu Steakhouse
Where: 941 Canunda Frontage Rd, Canunda SA 5291
For more info visit the Mayura Station website.
