Mayura Station
Menu
Menu
Five courses, one herd
An evolving five-course set menu built entirely around cuts from the Mayura herd that week, prepared on chargrill, hibachi and teppanyaki.
There is no à la carte. The menu changes with the herd and the season, so no two evenings are quite the same. Vegetarian, vegan, gluten-free and dairy-free adaptations are available by arrangement — please note any requirements when you book.
The Set Menu
Two ways to dine
The same five-course menu is served in the dining room and at the Chef’s Table, priced per guest.
How Dinner Runs
A single, considered sequence
Dinner opens with a Mayura bread-and-butter service and moves through tartare, a smoked fillet and a shared grilled course before a dessert to close. Each course is a different expression of Full-Blood Wagyu, matched with produce from the region and an optional wine pairing from the bar.
Specimen Menu
A recent five-course menu
A representative menu to show the shape of an evening. The actual courses change weekly with the herd.
| Course | Dish | Detail |
|---|---|---|
| Opening | Mayura Bread & Butter | Roast beef tartlet · edamame / smoked kainomi dressing |
| MBS 9+ | Zabuton Tartare | Native lime · nori crisp · cured quail yolk |
| MBS 9 | Cherry-Smoked Eye Fillet | Charred pepper · tomato salsa · tare |
| MBS 9+ | Shared Tomahawk & Rump Cap | Confit beetroot · carrot puree · Warrigal greens · XO |
| Close | Caramelised Yuzu Tart | Raspberry · white chocolate ganache |
Full Menus
Steak selection, tasting menu & wine pairings
Full menu coming. The detailed steak selection, tasting-menu courses, upgrade options and the sommelier’s wine-pairing list are being finalised with the kitchen. Marked placeholder — MAYURAWEB-52.
Book the set menu
Reserve the dining room or the Chef’s Table and let the kitchen build your evening around the herd.