Arkhe.

Housed in a heritage-listed sandstone building in Norwood, Arkhe is Adelaide’s first fully open-flame restaurant. Created by chef Jake Kellie, alumnus of Singapore’s famed Burnt Ends, the venue eschews gas and electricity in favor of a massive, custom-built two-tonne wood-burning oven. The sleek, minimalist interior centers around this open kitchen, allowing diners to watch the precise, high-heat cooking firsthand. The menu shifts constantly to showcase premium South Australian produce, from Mayura Station wagyu to southern rock lobster, all enhanced by smoke, char, and house-made ferments. With a 150-bottle wine cellar, a lively courtyard, and an upscale yet relaxed energy, Arkhe delivers a sensory, process-driven dining experience that goes far beyond a standard steakhouse.