REVIEW
Of course there’s (very good) steak at a restaurant focused on cooking with fire, but the joys of Arkhé are the unconventional ways in which chef Jake Kellie embraces the flame. Take the signature parfait tartlet à la Burnt Ends, in which duck liver’s blended to a velvet softness and a scorched brittle top delivers an audible, sexy crunch. Two years after opening, Arkhé still provides a buzz, with the kitchen bench offering the best view of the team in motion. The energy is tangible. It sizzles in sticky, glazed kingfish collar and permeates a fermented pork-and-rice sausage with chilli jam fierce enough to blow cobwebs away. A wine list full of far-flung global beauties sits alongside a cocktail spread that includes a Penicillin, which gets flamed for extra theatrical fun. Even freshly baked madeleines with face-puckeringly tart passionfruit curd get the fiery treatment, rounding out a dining experience that’s always red-hot.
ABOUT
Arkhé
Australian
127 The Parade, Norwood
(08) 8330 3300
Chef Jake Kellie
Price guide $$
Bookings Recommended
Wheelchair access Yes
Open Lunch Fri-Sun; Dinner Tue-Sun
This review was written independently for the Gourmet Traveller Restaurant Guide. The guide’s reviewers visit unannounced and pay their way. To learn more about the process, head over here.
Gourmet Traveller Annual Restaurant Guide
Our guide gives a yearly snapshot of the best restaurants to eat at right now. The best-rated restaurants, as judged by the reviewers’ first-hand experience, form our national guide.
