“Back at the impeccably refurbished homestead, the chef uses foraged bush tomatoes, piquant quandongs, native pears and acacia pods to make the most upscale bush tucker I’ve ever tasted. To further keep it local, the open bar serves exclusively South Australian wines and beers, mainly from the nearby Barossa and Clare Valleys, producers of world-renowned Shiraz and Rieslings, respectively.”
Dining around an old wool classing table on the outdoor terrace with the ever-changing light and sounds of the bush all around is a special and uniquely Australian experience. A firepit in the corner of the garden provides a great spot to retire to after dinner with a glass of wine or port to watch the stars appear over this ancient landscape.
Arkaba has adopted a ‘buy local’ principle and our head chef uses the very best of South Australia’s produce to craft the food program with a few native elements to add a unique intrigue and interest.
The menu may include mouth-watering dishes such as: Twice cooked Berkshire pork belly served on port wine braised radicchio, apple Perry puree and glazed muntries (native cranberries); panfried scallops served with pea puree, champagne sabayon, Yarra valley caviar and Barossa valley prosciutto; or butternut pumpkin and goats cherve tortellini served with a walnut Beurre noisette and crisp sage.
A purely South Australian wine cellar has been selected to showcase a cross-section of wine growing regions with the grape varieties for which they are best known. The bar is completely open and the chef will adapt very specifically to guest tastes and needs.