Hot Plates

Roasted Wagyu Picanha


Settle in to watch the kitchen team, led by chef Jake Kellie, artfully use the various elements of fire to bring to life exceptional South Australian produce. Case in point – this wagyu rump cap by way of Mayura Station.

A Hot Plate to savour – the beef is sliced and served with chestnut mushrooms cooked in a basket on the coals, burnt onion and celeriac.