Arkhe (Ar-kay) is a sleek neighbourhood bar and restaurant from Jake Kellie, former head chef of Michelin-starred modern Australian barbeque restaurant Burnt Ends in Singapore. After spending six months cooking pop-ups around the state – including at Pirate Life – Kellie joined forces with The Palmer Hospitality Group (2KW, Paloma, Fishbank) to set up a permanent home for his fire-powered concept.
In ancient Greek, Arkhe refers to the principal element of fire. As such, the action here revolves around Kellie’s open kitchen and its three-and-a-half-tonne wood-burning oven. Hot-burning ironwood produces coals for four elevation grills and an open hearth, which kiss and char ingredients from all-SA producers such as Mayura Station, Ngeringa and Biopark. Seafood has a starring turn, as do the contents of the restaurant’s ferment wall; stacked with house-made garums, misos and more.
To drink, expect tweaked modern-classic cocktails such as Clover Clubs and Penicillins. A 150-bottle wine list covers everything from big South Aussie shiraz blanc to off-kilter experiments such as a house rosé made with gamay and chardonnay grapes (among others).
Housed inside a heritage-listed sandstone building, the 200 capacity space – designed by Studio Gram – has been split into various zones. Guests enter via the dedicated bar area, which sees the former Stone’s Throw-era bar relocated to a side room and replaced with banquette seating. The best seats in the house are 18 counter seats ringing the kitchen. Alternatively, guests can dine in the main room or – if they’re committing to the bespoke tasting menu – on the 10-person chef’s table.