Overview
Arkhé (pronounced “ark-ee”) is one of the most ambitious and dynamic restaurants to hit South Australia in years — a dramatic and flavour-forward venue that reimagines open-flame cooking through the lens of fine dining. Set in a beautifully converted bank building on The Parade in Norwood, Arkhé is the brainchild of Jake Kellie, an award-winning chef with international pedigree, including time as Head Chef at Singapore’s Burnt Ends.
At the core of the restaurant are its two custom-built wood-burning hearths, which power a menu that’s smoky, bold, and deeply satisfying. There’s no gas or electricity in the kitchen — everything is cooked over fire. Signature dishes like dry-aged duck with fermented cherry, grilled kangaroo tartare, and ember-roasted sweetcorn highlight the elemental yet refined approach. Even oysters are kissed with smoke before being dressed in aged vinegar and finger lime.
The wine list spans both local stars and international gems, with a clear emphasis on minimal-intervention wines that pair beautifully with the smoke and char of the menu. Cocktails lean savoury and inventive, and there’s also a solid list of zero-alc options.
Arkhé’s moody, architecturally striking interiors — designed by Studio Gram — feature exposed stone, burnt timber, raw steel, and soft lighting. The chef’s counter offers a front-row seat to the open fire theatre, while the main dining room and outdoor terrace provide more relaxed, ambient options.
With its fearless food, world-class team, and immersive atmosphere, Arkhé is not just one of Adelaide’s top restaurants — it’s a national destination that’s setting a new standard for wood-fired dining in Australia.
Last update April 2024
