A dinner celebrating how all our winter favorites; beef, Japanese whisky, red wine and dark beer, work in a perfect unison.
Mayura Station, established in 1845, was one of South Australia’s first pastoral leases. Operated by the de Bruin family on the Limestone Coast, Mayura Station is one of our country’s most awarded full-blood Wagyu Beef producers. Their Wagyu story began in the 1990’s, when 25 females arrived on one of the first shipments of full-blood Wagyu from Japan. The operation is now home to over 8,000 cattle making it Australia’s largest privately owned full blood Wagyu herd.
Mayura and 2KW are excited to show you the best of Wagyu and winter
Little Bang “Scratchy Vinyl” black IPA
Wagyu Pancetta (Melbourne)
Wagyu Rump Cecina (Adelaide)
on black bread and whipped miso butter.
Hakushu Distillers Edition, Umami soda
Tartare, ponzu, bonito and fried rice crackers.
Kakubin high ball
Oyster blade tosa-mii, black garlic dashi and pickled daikon salad.
Mount Horrocks Nero d’Avola
Josper grilled Tomahawks
Beef lard roast potatoes
Yamazaki, apricot old fashioned