‘Meat lovers’ paradise’ in SA

A collection of signed plates in the foyer with messages including ‘No 1 steak on the Planet’ tell the story.

Diners can sit along the island bench and watch their meals being prepared in the kitchen while acclaimed head chef Mark Wright discusses the special qualities of Wagyu.

“The majority of people do not know what Wagyu is,” he said.

 “Some think it is a way of preparing it (the beef) or a specific cut rather than a breed so this is a great way to convey it.”

Mr Wright says the meat cellar door, which has won numerous food awards including SA’s best formal steak restaurant in the Restaurant and Catering Awards, is a “meat lover’s paradise”.

“It is a fantastic way for people to see the product before it is cooked. In its raw form it looks beautiful and in its cooked form it tastes beautiful,” he said.

Increasing numbers of interstate and international visitors are seeing it as a tourism destination while in the region. It also has strong appeal to the locals, with some frequent diners even having their own steak knives in a glass cabinet mounted on the wall.

The Tasting Room is often booked out weeks in advance with diners offered a set three-or four-course meal showcasing numerous Wagyu cuts including a juicy steak.

“You are getting your teeth into this beautiful meat,” he said.

After nearly four years working at The Tasting Room Mr Wright says he is still excited about opening each cryvac pack of arguably the world’s best beef. His meals aim to “make the beef shine”.

“It is quite uncomplicated cooking using fresh ingredients which highlight the beef and also add some balance to the rich marbling and the rich flavours,” Mr Wright said.

The restaurant can accommodate about 40 people but there are proposed plans to expand this, with two new private dining rooms and a glass-fronted fridge for dry aging carcases.

The Tasting Room is open Thursday, Friday and Saturday for dinner and other days for lunch and dinner by appointment.