For the second year in a row, Mayura Station’s The Tasting Room has won gold at the prestigious South Australian Tourism Awards.
Competing against the best tourism restaurants and catering services that South Australia has to offer, the win is quite a feather in the cap for the boutique steak restaurant.
Presented by the South Australian Tourism Industry Council, the awards publically recognise and celebrate excellence in the South Australian tourism industry.
Since its launch in 2010, The Tasting Room has evolved from an educational facility into a boutique restaurant offering a unique dining experience. The Tasting Room provides guests with an exclusive opportunity to enjoy award-winning 100% Full-blood Mayura Station Wagyu Beef on the very property where the cattle are bred, born and raised. It is the ultimate in paddock-to-plate dining.
This outstanding achievement recognises The Tasting Room’s focus on innovation and excellence, providing visitors to the region and locals alike with a unique experience showcasing many hard to find cuts of Wagyu, exclusive to the diners at Mayura.
“We are very proud to receive this award, it highlights the unique destination dining experience we provide. Showcasing our award winning beef in an award winning setting” says Mayura Station Managing Director, Scott de Bruin.
A meal at The Tasting Room showcases some of the exceptional food and wine of the Limestone Coast, with luxury Mayura Wagyu accompanied by fresh local produce and matched with some of the best wines the region has to offer. Guests interested in an interactive experience can dine at the Chef’s Table, which delivers all the excitement and heat of the kitchen.
“This is fantastic recognition of the hard work and dedication of both The Tasting Room team and the high quality of Mayura’s Full Blood Wagyu” says Head Chef, Mark Wright.
As the winner of the ‘Tourism Restaurant and Catering Services’ award, The Tasting Room will now compete for the national title at the Australian Tourism Awards in 2018.