As restaurants go, few have bragging rights like The Tasting Room, located on 3000 hectares of Mayura Station land on which more than 7500 head of full blood wagyu cattle roam. It’s worth the four-and-a-half drive south-east from Adelaide’s CBD, especially if wagyu is your thing.

The dining experience includes some kitchen theatre and a little education, especially for the 10 diners seated at the chef’s table. There, head chef Mark Wright mans the grill, leading the way through a four-course menu (including dessert) with wagyu as the hero.

Strips of raw sirloin with a nine-plus marble score are doused in steaming dashi broth, best swirled with chopsticks. Tri-tip (a lesser known small triangular muscle taken from the sirloin area) is presented on skewers and gently roasted in the oven. Free-range egg yolk, roast sesame sauce, pickled nasturtium seeds, ruby grapefruit, and crunchy potato string sides cut through the intense flavours.

A grilled t-bone main course is dry aged for 60 days and served with butternut pumpkin puree, exotic mushrooms, roasted cherry tomatoes, green beans, and Mark’s six-year-old master stock.

Between courses guests are free to roam the dining room, peruse the glass-walled dry-ageing room, and slowly make their way through the all-local wine list.

A night at the Tasting Room is another good reason to plan a trip to the Limestone Coast.