The award-winning Adelaide restaurant and bar has installed four dry-ageing cabinets and will introduce bespoke new menu items
arkhé and Mayura Station, two well-known and much-loved South Australian brands, have cemented their relationship with an official partnership which will see arkhé introduce dry-ageing cabinets and new menu items at the Norwood venue. This is the next phase of an existing relationship which has seen Mayura Station’s full-blood Wagyu beef featured on arkhe’s menu since the restaurant’s opening in 2021, and Mayura’s involvement in various events held by arkhé and Jake Kellie, arkhé’s executive chef and co-owner.
Established in 1845, Mayura Station is a national award-winning boutique beef producer specialising in full-blood Wagyu beef. Mayura Station is located on the Limestone Coast of South Australia, in the heart of some of Australia’s prime farming country. Mayura is one of Australia’s oldest and most respected pastoral operations, and is the only Australian brand to receive ‘Grand Champion’ three times at the Wagyu Branded Beef Competition. The brand has earned recognition in Australia and overseas for their chocolate-fed Wagyu and unique luxury product.
Kellie’s relationship with Mayura Station started before arkhé’s inception, when he was head chef at David Pynt’s modern Australian barbecue restaurant, Burnt Ends (Singapore). There, the team was using Mayura Station as a key producer. When Kellie opened arkhé in Adelaide upon his return to Australia, he knew Mayura Station needed to have a place on the menu; their striploin has been on offer to guests ever since.
Scott de Bruin, Mayura Station owner, said: “Our partnership with arkhé is an incredible opportunity for us to showcase all that Mayura Station is about. Our synergies with Jake Kellie and arkhé have been undeniable since the get-go, with our shared appreciation for quality, provenance and innovation making our brands a natural match. We are thrilled to be making arkhé the CBD home of our award-winning boutique beef.”
As part of the partnership, four dry ageing cabinets have been installed in-venue at arkhè to sit on the left-hand side of the chef’s table. The cabinets will stock Mayura Station’s T-bones, tomahawks, strip loins and rumps and the arkhé team will employ a full dry ageing program. New dishes will be added to arkhé’s menu: T-Bones dry aged in wagyu tallow; whole dry aged striploins; tomahawks aged in chocolate and Laphroaig; intercostal skewers brushed in a peated koji mustard dressing. The cabinets will also be used to dry age other produce, including Chris Bolton coral trout, Murray cod, rock flathead, John Dory and Dairyman pork.
Kellie said: “I’ve always been mad on top tier produce, and have been a big fan of Mayura Station and Scott’s work since my time at Burnt Ends in 2017. We’ve become known as a great spot for a steak, and credit for this must be given to the amazing producers we work with (such as Mayura). “We’re constantly looking at what we can be doing better, and our installation of these dry ageing cabinets is going to allow us to level up and create some seriously epic dishes,” he said.
In celebration of the partnership, arkhé will be holding a Mayura Station dinner at 6.30pm on Thursday, 8 August. Kellie will collaborate with Mark Wright, head chef at Mayura Station’s Tasting Room, on a special collaboration menu highlighting arkhe’s dry aged Mayura Wagyu alongside fellow local South Australian produce in a special four course menu. Tickets are $180 a head and can be purchased via: https://www.arkhe.com.au/events-2-1/arkh-x-mayura-station
Since its inception in 2021, Kellie has used fire-fuelled arkhé as a platform to champion South Australian growers and suppliers by making produce the star of the show. Guests at arkhé will see the new dry-ageing cabinets in the venue from early July, with the new range of dishes available to order from 27 August.
www.arkhe.com.au | www.mayurastation.com
@arkhe_restaurant
127 The Parade, Norwood, SA 5067
(08) 8330 3300
