Mayura Station
Dining
The Mayura Wagyu Steakhouse — an on-farm, paddock-to-plate Full-Blood Wagyu dining destination on the Limestone Coast.
Dining
The Mayura Wagyu Steakhouse
The ultimate paddock-to-plate experience — an on-farm dining destination on the Limestone Coast, about ten minutes from Millicent, where Mayura Full-Blood Wagyu is served where it is raised.
What began as a simple cellar door has become one of Australia’s most acclaimed steak restaurants. Under Head Chef Mark Wright — widely recognised as Australia’s most experienced Wagyu chef — the kitchen builds an evolving set menu around the best cuts of Mayura Full-Blood Wagyu available on the day, matched with fresh, seasonal produce.
The Experience
Dinner around the grill
Choose the intimacy of the Dining Room or a seat at the Chef’s Table, where the grill is the stage.
At the Chef’s Table, Mark walks guests through each cut and cooking style — chargrill, hibachi and teppanyaki — as he cooks in front of them. Dinner is served Thursday, Friday and Saturday evenings in a single sitting; bookings are essential.
Recognition
Wagyu is poetry on the plate, and with the variety of cuts I am able to showcase, I feel like a kid in a candy store.
— Mark Wright, Head Chef, Mayura Wagyu Steakhouse
Reserve your table
Join us for an unforgettable Full-Blood Wagyu dinner at the source. Bookings are essential.