Last supper at the Tasting Room...

Added: I posted this rather hastily last night and now I see from the comments that I confused some of you. The Tasting Room is a venture in our area, to show case Wagyu Beef at it's finest - from paddock to plate. The current chef, Kirby (a lovely gentleman), is starting out on another venture so we were fortunate to experience his fantastic culinary skills on the last night that The Tasting Room was open with him there.
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Eggs and Wacon...

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Eggs & Wacon – whole eggs in their shells are heated for 2 hours at 62 degrees then chilled over night then reheated to 52 degrees then served. The Wacon (Wagyu bacon) is dry cured point end brisket, sliced thinly, caramelized with sugar then air dried in the oven to a crunchy crumb.

The egg is creamy and the yolk like custard.

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Kirby preparing Steak Tartare
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Wagyu Steak Tartare - fine diced steak with egg yolk, japanese soy sauce and onion with a celeriac remoulade and native cress.
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Wagyu Chuck Steak with slippery jack and pine mushrooms (freshly foraged that morning) in a beef soy broth with micro herbs (coastal saltbush, organic carrot tops, native spinach (bower) and native parsley - all foraged locally)
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Mariska helping Kirby prepare onion rings...
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Mayura Wagyu Signature steak (OMG!) with onions 4 ways (the onion cup cooked in miso, mustard, rice wine and soy; inside that is red onion cooked in Wagyu fat and soy; under the onion ring is onion cooked in mirin, red wine and sugar and the onion ring in a batter of flour, beer and gin. The soy sauce is Japanese - Little Tokyo Benito Infused Soy)

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Cheese plate - a Red Chester unmatured cheddar and a triple cream brie from the Limestone Coast Cheese Company at Lucindale on a Cabernet reduction and rice cracker crumble. The middle cheese is a pumpkin cheese that Kirby made himself. The Cabernet reduction is made by reducing a bottle of wine and 250gms of sugar to about one third. It is sticky and delicious.
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I enjoyed it thoroughly, as you can see!
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Dessert was a chocolate ganache made from French Valhrone Chocolate (66%), a beetroot powder made by roasting beetroots in cinnamon, star anise, olive oil, water and merlot vinegar then crushing it and a wheaten hay infused custard.
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Again, I obviously enjoyed dessert. Each course was small but perfect in size to allow the next course to follow. A truly fantastic menu with flavours each complimenting the other. Bravo!

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The entire meal was cooked in front of us with scrupulous attention to cleanliness at all times. It was rather sad as Kirby is moving on to other things so this was his last meal to be presented at Mayura - I am so glad we were there to experience it!
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Cheers - Joolz