Mayura Station
The Experience
The Experience
An evening built around one herd
Dinner at the Mayura Wagyu Steakhouse is a single, considered sequence — five courses drawn from the finest Full-Blood Wagyu cuts available that week, served on the station where the cattle are raised.
There is no à la carte. The menu changes with the herd and the season, and every plate is a study in a single ingredient — Mayura’s Full-Blood Wagyu — read through chargrill, hibachi and teppanyaki. Choose the intimacy of the dining room or a seat at the Chef’s Table, where the grill is the stage.
Our Philosophy
Paddock to plate, in the truest sense
Most restaurants source their Wagyu. Here, the beef never leaves home. The cattle are bred, raised and finished on the station, and the kitchen selects its cuts from the same herd — a closeness to the source that shapes everything from the menu to the way each cut is cooked.
The result is a dining room where craftsmanship and provenance meet: considered technique, seasonal produce from the region, and a deep respect for the animal at the centre of the plate.
The Chef
Mark Wright
Head Chef and Restaurant Manager, and widely recognised as Australia’s most experienced Wagyu chef.
With over twenty years in professional kitchens, Mark leads the Mayura Wagyu Steakhouse on South Australia’s Limestone Coast. He originally set out to pursue a degree in engineering, but during his travels he was lured by the idea of a culinary career instead.
He honed his skills in celebrated Sydney kitchens, including the much-loved Bathers’ Pavilion — a winner of the Australian Good Food Guide Chef Hat Award — and Ribs & Rumps, and ventured overseas to serve as Executive Chef at Siem Reap’s Foreign Correspondents’ Club in Cambodia.
In 2013, Mark joined Mayura Station, transforming the restaurant from a simple cellar door into a highly acclaimed, accoladed paddock-to-plate dining destination, overseeing the daily Full-Blood Wagyu menus with seasonal pairings. He passionately creates evolving five-course set menus showcasing Mayura’s Full-Blood Wagyu cuts across chargrill, hibachi and teppanyaki grilling styles.
At the Chef’s Table — which seats ten — he presents an overview of the cuts and cooking styles while cooking in front of guests, seated around the grill. “It’s fun, conversational and really personal,” says Mark. “Guests not only enjoy the food, but they also gain a deeper understanding of what makes Mayura Station Wagyu unique.” A passionate Wagyu ambassador, he regularly appears at events across Mainland China, Hong Kong and Singapore.
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
The Dining Room
Warm, intimate, unmistakably of this place
Banquettes, candlelight and a bull portrait watching over the room. The dining room seats guests for a single evening sitting, with attentive service that moves at the pace of the menu. The bar pours a considered list of local and Australian wines chosen to sit alongside Full-Blood Wagyu.
The Chef’s Table
A seat at the grill
The Chef’s Table seats ten around the grill, where Mark cooks each course in front of you and talks through the cut, the marble score and the technique as he goes. It is the most personal way to experience Mayura Wagyu — conversational, interactive, and shaped by whatever the herd is offering that week.
Sustainability & Dry-Ageing
Ethical sourcing, responsible gastronomy
Story coming. The restaurant’s approach to sustainability, ethical sourcing, animal welfare and in-house dry-ageing is being written by the copywriter. Marked placeholder — MAYURAWEB-53.
Take a seat at the table
Reserve the dining room or the Chef’s Table for an evening built around the herd.