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Enter a world of mouth-wateringly wonderful Wagyu at Mayura Station

With a rich heritage dating back to 1845, Mayura Station is one of the oldest pastoral operations in Australia.

Importing full-blood Wagyu cattle to its farm in 1997, its since been producing multi award-winning cuts, for its consumers world-wide, as well as for its on-site dining experience.

Dining at Mayura’s Tasting Room presents a truly exceptional and unique event, with guests able to indulge in the best selection of its farms full-blood Wagyu beef.

“We provide something that’s really unique and something that’s quite immersive”, says Head Chef & Restaurant Manager, Mark Wright.

Mayura’s 500-day, grain fed cattle has a chocolate and lolly mix incorporated into its diet, of which makes the Wagyu exceptionally succulent.

“It’s about the quality of the marbling, that’s really something unique about full-blood Wagyu – marbling adds to the richness of the steak and impacts its flavour profile”

Open for dinner Thursday through to Saturday, and catering for lunch, corporate and event bookings on request, diners are treated to sumptuous cuts of steak, alongside fresh and seasonal produce.

“The main highlight of each dish is always the beautiful Wagyu that’s produced on the farm, but then we also look at what’s going to complement it well”, says Mark.

“Essentially what we have is a four-course set menu, with three meat courses that really highlight the quality of the individual cuts and also the quality of the Wagyu as a whole”

Guests can choose to enjoy their meal within one of the venues main dining rooms, or participate in a more intimate experience at the Chef’s Table, and be guided through each cut of meat and cooking style whilst it’s being prepared.

“We’ve got the chargrill and hibachi grills with glass panelling so you can see what’s going on with the cooking process – it’s great for customer interaction as we’re right there, plus its good for a bit of banter and a bit of education”

Dietary requirements (including vegetarian and vegan) are well accommodated, and a children’s menu will keep the littlest diners at bay.

Their provincial beverage offering is also a highlight, and is designed to perfectly complement the dining experience.

“With the drinks list, we really have highlighted the limestone coast region as a whole, but we also have South Australian icons on there too”.

Boasting multiple accolades, including ‘Best Steak Restaurant’, as well as two-time winner of the Australian Wagyu Association Awards for its premium meat, a trip to the Tasting Room at Mayura Station is a must on any visit to South Australia.

Ensure your ride, turn up the tunes and enjoy a stunning drive through the Limestone Coast and its beautiful beachside towns, to arrive leisurely at this iconic destination for a culinary experience like no other in Australia.

Find The Tasting Room at Mayura Station at Canunda Frontage Road, Canunda (a scenic four-hour drive from Adelaide’s CBD & just 45 minutes from the town of Mount Gambier)

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International eats, creative cocktails & eclectic global vibes at Casablabla 

Neither a restaurant nor a nightclub, Casablabla is one of Adelaide’s most unique multi-cultural offerings.

Situated at the CBD’s buzzing Leigh Street precinct, this venue celebrates global diversity through modern cuisine, international sounds and an exotic atmosphere.

Showcasing the best of Mediterranean, North African and South East Asian foods, its menu of tapas and share plates is bursting with flavour and ethnicity, whilst the surrounds echo the likes of Bali, Morocco, Turkey and Cambodia.

Casablabla’s split-level design, featuring two bars, beer garden, dining spaces and dance floor makes for a colourful and pulsating night out.

Fridays are ideal for late afternoon functions or an early evening dinner, with live DJs on weekends as well as Afro-Caribbean nights on Wednesday’s.

Find Casablabla at 12 Leigh Street, Adelaide SA | 08 8231 3939

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Discover a native-inspired, slow-food experience on the Fleurieu like no other

Located just minutes away from South Australia’s coastal town of Victor Harbor is the award-winning Swagman Country Dining at Softfoot Farm.

Situated in Hindmarsh Valley, dishes on offer at Swagman are chargrilled over fallen red gum timber, synonymous to the region, using sustainable and ethically sourced produce.

Australian native flavours are prominent, with every dish on the menu incorporating a native meat, vegetable or herb element, whilst utilising a variety of bush foods grown on-site within the farm.

Breathtaking views of the valley, roaming alpacas, kangaroos and a wealth of flora and fauna are central to what makes this dining experience truly unique.

Visitors to the farm can also choose to stay at the property’s luxury accommodation premises, and enjoy a series of encounters, such as ATV tours, nocturnal adventures and native conservation education.

Find Swagman Country Dining at Softfoot Alpaca & Wildlife Park at 594 Sawpit Road, Hindmarsh Valley SA

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Modern Asian dining meets old-world hospitality at Kiin

Presenting innovative, modern-Asian food alongside an exceptional selection of wine and cocktails, Kiin is known for its humble hospitality, outstanding service and inviting surrounds.

The brainchild of hospitality veterans Ben Bertei and David Wickwar, Kiin is the culmination of over fifty years experience in the industry, with the pair meeting some twenty years ago in Melbourne.

“We both relocated to Adelaide with the idea to open multiple venues, so Kiin is like our baby and our flagship”, says Director & General Manager David Wickwar.

Sharing a mutual respect and love of Anthony Bourdain, references to the late renowned chef are notable throughout the venue, its menu and its exuberant ambience. 

“One of the main driving forces was to create a place that we could be proud of ourselves, but also a place where people had a beautiful environment to come to”, says David.

“There’s a sense of escapism dining here, and that’s because of the style of service, the food, the music – there’s a lot of thought that’s gone into the smaller details”

“We have the quality and standards of a fine dining restaurant, but without the pretence”, says David.

Utilising seasonal produce and locally sourced suppliers, Kiin showcases an innovative menu of exotic and authentic Thai flavours.

“The red curry cheeseburger and the prawn and lychee pop stick are popular – they’re not going anywhere”, says Chef & Director, Ben Bertei.

“I’ve been doing a lot of Thai food for a considerable amount of time, and for me to branch out and become who I wanted to be creatively and express that, that’s the direction it’s taken”

“There’s a lot of thought that goes into what we do – a dish may take four different variations before getting it to where we want it to be”, says Ben.

Complementing their carefully curated food menu is a drinks list that’s specific to the palate of Asian cuisine.

“The drinks list is designed to suit the food – but representing local was important as well, so the wine list is South Australian and European wines only”, says David.

With the capacity to also cater for functions and events, Kiin ensures all dietary requirements are met, and that every customer is left contented and well-nourished.

“We’ve created a little bit of an Oasis here – it really is an enjoyable place to be”.

Discover Kiin Restaurant at 73 Angas Street, Adelaide SA.

See the latest seasonal menu here.

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