There is an even greater reason to attend the Australian Wagyu Association’s WagyuEdge: Building Integrity Annual Conference and Tour in 2019 as Mayura Station – first stop on the Tour – has won more accolades with the hospitality industry.
The hard work, passion and dedication by the team at Mayura Station has paid off once more, with the company’s The Tasting Room, taking out the national award for the Savour Restaurant & Catering Industry Association’s Best Steakhouse category.
Assessment of restaurants is undertaken by a panel of trained judges based on service, presentation, restaurant setting, the menu, quality of food and the drinks menu.
The Tasting Room triumphed over some well-known steak establishments in the country including The Woodhouse Restaurant, Bendigo (Silver) and The Cottage in Scone (Bronze). Other state finalists include Char Restaurant, Darwin, Prime Restaurant, Sydney, and Black Hide Steakhouse, Petrie Terrace.
The award is another feather in the cap of a successful year for Mayura Station, which also took out the national delicious award for Wagyu in the From the Paddock category.
Head chef of The Tasting Room, Mark Wright, says that the award represents a culmination of hard work, passion and dedication by the team in the past few years.
“It really puts into perspective the quality of Wagyu and a recognition that it is something special. It also acknowledges that the work we put into providing good quality service and products to support the Wagyu has been recognised.”
The unique aspect of The Tasting Room is the ability of guests to chat directly with the chef to discuss the cut, the cooking technique and the Wagyu beef around the grill while the meal is prepared.
The restaurant acts as a ‘cellar door’ for quality Wagyu. Open three nights per week, Chef prepares a set menu of three or four courses, where the appetiser, entrée and main feature Wagyu. As guests join Chef to discuss the dish, diners learn the terms applicable to Wagyu such as rich marbling, the texture, the flavours as well as the garnishes.
“When planning the menu, I take into consideration the cut, how it is best represented and what sides will complement the Wagyu dish.
“For example, last weekend we presented oyster blade carpaccio, which once it comes to room temperature, the fats begin to melt to give that beautiful taste. Another dish would be chuck cube rolls that we simply sear – once cooked to medium rare, you can cut it like butter.
“The main dish is the Wagyu steak – simply cooked with a bit of salt to medium rare – we let the flavours speak for themselves and present it with a few simple sides.”
The reputation that this type of award gives Mayura Station is a stronger public profile for both domestic and international diners for a quality Steakhouse and property specialising in Wagyu.
If you are intending to join the WagyuEdge: Building Integrity Conference Tour in May 2019, you will experience first hand the full paddock to plate philosophy of Mayura Station. Registrations are essential – book now.