127 The Parade, Norwood SA
Photo Credits Duh Huynh & Jason Loucas
arkhé (pronounced Ar-kay) stands as a sophisticated local bar and dining establishment created by Jake Kellie, the former Head Chef of Burnt Ends, a Michelin-starred contemporary Australian barbecue restaurant in Singapore.
After orchestrating culinary pop-ups across the region, including at Pirate Life, Jake teamed up with The Palmer Hospitality Group, known for 2KW, Paloma, and Fishbank, to establish a permanent haven for his innovative fire-infused vision.
In the realm of ancient Greek, Arkhé signifies the elemental force of fire. Consequently, the heart of this venture revolves around Jake’s open kitchen, centred on a substantial three-and-a-half-ton wood-burning oven. This oven, fuelled by intensely burning ironwood, generates coals utilised by four elevated grills and an exposed hearth. Here, ingredients sourced from top South Australian producers such as Mayura Station, Ngeringa and Biopark are kissed and charred to perfection. Notably, seafood takes a leading role, accompanied by an array of offerings from the restaurant’s fermentation wall, replete with Jake’s own creations like garums and misos.
As for beverages, the well-curated selection of 150 wines spans the spectrum, from robust South Australian shiraz blanc to intriguing experiments such as a house-crafted rosé derived from gamay and chardonnay grapes, among others.
Residing within an esteemed sandstone building with heritage status, the space accommodates up to 200 patrons and has been thoughtfully divided into distinct sections. The most coveted seats, encircling the kitchen, consist of 20 counter positions. Alternatively, guests can opt for the main dining area or, for those embarking on the tailored tasting menu, the intimate 8-person chef’s table is available.
Here, Jake is supported by a wonderful front-of-house team including Greta Wohlstadt who leads the way as venue manager, Sam O’Reilly as restaurant manager, and Vanessa Rech, the bar manager.
Recreate Jake Kellie's signature recipe -
GLAZED KINGFISH COLLAR
on P.140 in the 2024 edition of Flavours of Australia.
Flavours of Australia
- 92 signature recipes from top Aussie Chefs
- 200 stories about the best chefs and places to eat and drink around Australia
Read the stories of some of Australia's most decorated chefs & rediscover some of our oldest family institutions. Recreate your favourite meals at home & relive your most memorable food experiences with signature recipes from our most coveted restaurants & identities.