Mayura Station

Mayura Wagyu Steakhouse

The Steakhouse

The herd, served where it is raised

The Mayura Wagyu Steakhouse is an on-station restaurant on South Australia’s Limestone Coast. Once known as The Tasting Room, it is where Mayura’s Full-Blood Wagyu is presented at its highest expression — the ultimate paddock-to-plate experience, about ten minutes from Millicent.

What began as a simple cellar door has become one of Australia’s most awarded steak restaurants — twice voted Australia’s Best Steak Restaurant, a seven-time winner of South Australia’s Best Steak Restaurant, and an inductee into the Restaurant & Catering Awards Hall of Fame. Under Head Chef Mark Wright, the kitchen builds an evolving five-course set menu around the finest cuts of Mayura Full-Blood Wagyu available that week, matched with fresh, seasonal produce.

The Chef

Mark Wright

Widely recognised as Australia’s most experienced Wagyu chef.

Mark joined Mayura Station in 2013 and transformed the restaurant from a cellar door into one of Australia’s most-awarded Wagyu dining destinations. He builds evolving five-course set menus across chargrill, hibachi and teppanyaki, and cooks in front of guests at the Chef’s Table — walking them through each cut and cooking style as he goes.

Read Mark’s full story →

Head chef Mark Wright searing Full-Blood Wagyu over the grill

Head Chef searing Full-Blood Wagyu at the Chef's Table while guests watch at the Mayura Wagyu Steakhouse — The Chef’s Table — dinner around the grill, Canunda, South Australia.

Service

When the grill is lit

Dinner is served in a single sitting on Thursday, Friday and Saturday evenings. Bookings are essential.

DinnerThursday – Saturday, from 6:45 pm

SittingA single sitting each evening

Private bookingsSunday – Wednesday by arrangement ($2,500 minimum)

LocationOn-station · Canunda, South Australia

Explore

Inside the Steakhouse

The steakhouse dining room: leather banquettes, set tables, a mounted hide on the wall and two windows onto trees and sky.

The Experience

The philosophy, the chef, the dining room and the Chef’s Table around the grill.

Discover the experience →

A chef in a leather apron holds a whole Dry-aged raw bone-in tomahawk rib. They are all from the station's own herd, prepared in-house.

The Beef

Dry-aged Full-Blood Wagyu from the station’s own herd, prepared in-house.

See what we serve →

A carved T-bone steak on a round wooden platter, with a small dish of salt flakes and a sprig of herb.

Private Dining

Two dining rooms and a ten-seat Chef’s Table for celebrations and corporate events.

Plan a private event →

A wall of framed award certificates in the entrance of the restaurant.

Awards

The restaurant’s honours — from SA’s Best Steak Restaurant to national titles.

See the recognition →

The Mayura Wagyu Steakhouse timber exterior with Full-Blood Mayura Wagyu signage, lit at dusk

Reservations

Reserve your table for an evening of Full-Blood Wagyu at the Limestone Coast.

Make a reservation →

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.

Make a reservation → View the menu