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"Housed in a heritage-listed sandstone building and billed as Adelaide’s first open-flame restaurant from chef Jake Kellie, Arkhé feels distinctly Australian — a gum tree serves as a table centerpiece amid soft colors and simple elegance — and showcases Southern Australian ingredients like Eyre Peninsula prawns, Gazander Pacific oysters, Mayura Station wagyu, wattleseed-infused Ambleside gin, Adelaide Hills riesling, and Barossa Valley shiraz; bookings are required." - Amanda Smith