MAYURA Station has continued to captivate taste buds with the boutique facility crowned South Australian Restaurant and Catering Awards for Excellence best tourism restaurant earlier this month.
It is not the first time the restaurant has received accolades for its unrivalled paddock to plate experience, winning a national produce award and consistently voted Australia’s best steak restaurant.
When asked what makes Mayura Station the best in its field, The Tasting Room head chef and manager Mark Wright puts it down to experience.
“What I try to do is provide a true experience,” he said.
“When customers sit down at the chef’s table they get that interaction with us.
“No matter what, I will also go out and talk to those in the dining room.”
The night starts with guests learning about Mayura Station and how it has evolved under the de Bruin family.
Mr Wright also details the different cuts on the menu and with the help of front of house staff Megan Medhurst, advises on wine pairings.
“It is truly a team effort,” he said.
The dining room is to the left of the chef’s table, where first year apprentice Isiah Osmond is often hard at work slicing fruits and vegetables.
The room is small and exclusive and features bar stools pulled up to the stainless steel work station.
Mr Wright said the focus on making sure the customer had an experience rather than just a meal was one of the key reasons why The Tasting Room is considered one of Australia’s best restaurants.
“We let people pick their knives when they come here and if they feel particularly attached to their knife for a small fee, they can own it,” he said.
The centrepiece is the world class Mayura Wagyu, which is of legendary renown on the awards circuit.
Specialised produce includes edible flowers, finder limes and salty ice plants provided by a local grower.
However, the restaurant once had sparse opening times and guests were treated to small samples of the product.
Mr Wright took over the reins in 2013 and worked closely with Mayura Station owner Scott de Bruin to turn The Tasting Room into a site of culinary excellence.
“I have spent 19 to 20 years in commercial kitchens,” Mark said.
“I actually started an engineering degree, but then took some time off during my first year, travelling around Australia doing kitchen work.
“I just fell in love with the energy and pace of the kitchen and the wonderful camaraderie among chefs.
“The further I went along, I could see that it could be a wonderful creative outlet, so it just ticked all the boxes.”
