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 with one amuse bouche followed by two 2 starters served with bread-and-butter service and moves to one main course that can be shared and finishes with a dessert to close. Each course is a different expression of Full-Blood Wagyu, matched with products 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 | Seared Bavette/ Goat Cheese Tartlet and Wagyu Slider, Charcoal Brioche, Cheddar |
| MBS 9+ | Zabuton Tartare | Native lime · nori crisp · cured quail Egg |
| MBS 9 | Cherry-Smoked Kainomi | Charred pepper · Heirloom tomato salsa · Ponzu |
| MBS 9+ | Rump Cap | Shio Koji Carrot Puree · Kipfler · Rainbow Chard · XO Sauce |
| Close | Yuzu Curd Tart | Raspberry · white chocolate |
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.
Book the set menu
Reserve the dining room or the Chef’s Table and let the kitchen build your evening around the herd.