Set within a heritage-listed sandstone building in Norwood, the element of fire truly takes centre stage at Arkhé. Former Burnt Ends chef Jake Kellie is behind this open-flame kitchen featuring a 3.5-tonne wood-burning oven that sears top-quality meats, including Mayura Station 9+ Wagyu. These premium steaks are served by the kilo, so come hungry, with condiments like pickled walnuts or honey mustard.

With charcoal black walls, brass fixtures and seating options that range from intimate booths and bar stools, to the chef’s table or a spot in a private outdoors courtyard, arkhé offers all the vibes depending on what type of date you're on. This moodily-designed romantic restaurant in Adelaide is for sophisticated partners who love to dine out together on cutting-edge, flame-licked feasts. Their open-flame dining speciality can be experienced throughout their seasonal menu, where it's recommended you order as many small plates as you see fit; they're all designed to share, and they all deliver big on flavours and textures.

When the world seems weary, cynical, distracted, you can walk into arkhé and the planets start to realign. The welcome is warm and genuine, the mood upbeat, the sense of a large team working with common purpose strangely reassuring. From a seat at the counter (highly recommended), it is a pleasure to watch it all unfold: the fire powering furnace-like ovens, grills and even a cauldron deep-fryer; the preparation of unlikely ingredients such as a magnificent turbot (fish); the synchronicity and sense of calm in a kitchen under the leadership of Jake Kellie, who learnt his craft at Singapore’s revered Burnt Ends.

Mosey back towards the city to Arkhe for one of Adelaide’s best dining experiences. Nab a spot at the counter that rings the fire-fuelled kitchen, presided over by executive chef Jake Kellie, where the team turns out hit after hit of smoked, charred and flame-licked snacks and larger plates. Start with the hash browns ferrying crème fraîche and caviar before biting into Kellie’s signature brûléed parfait tartlet and digging into scoops of gooey roasted bone marrow with parsley and shallots on grilled sourdough – they’re all a guaranteed good time.

Since opening on The Parade at Norwood in 2021, he has made a conscious effort to cook everything over fire, with no gas or electricity powered appliance in the Arkhé kitchen. Along with his experience in restaurants like Singapore’s Burnt Ends and Victoria’s Estelle, Jake is a 40 Under 40 alumnus from 2022 and took out SALIFE’s Absolute Best restaurant of 2023. With the awards and increasing recognition, he most definitely contributes to this prestigious and notable restaurant power in Adelaide.

When chef Jake Kellie says he likes to cook over fire, you’d better believe it. With no gas or electrical stovetops, everything at this stylish neighbourhood fine diner is grilled, toasted, charred, roasted, caramelised and even fried over glowing chunks of river red gum. And the menu is far from a parade of proteins slapped on the grill (though the richly marbled steaks, butterflied fish and southern rock lobster are all done to perfection).

Jake Kellie, formerly of Burnt Ends in Singapore, helms this restaurant – so you can rest assured you’re in good hands. It’s tough to nab a seat here, but it’s well worth the hassle as you get to indulge in modern Australian barbecue-style fare. The menu offers starters like oysters and caviar followed by Spencer Gulf king prawns, lobster or tomahawk port, before finishing off with a burnt lemon meringue tart.

If you're looking for a dining experience that ignites the senses, Arkh É is the place to be. Chef Jake Kellie, who honed his skills at Singapore's renowned Burnt Ends, brings his expertise to this heritage-listed sandstone space. The heart of Arkh É lies in its impressive array of cooking equipment, including a three-and-a-half-tonne wood-burning oven, elevation grills, and an open hearth.

First of all, it's pronounced 'ark-kay' and second of all, yes—you need to dine here, pronto. Arkhé is the brainchild of chef Jake Kellie and it has taken up some serious space in Norwood's sandstone building at 127 The Parade. It's the type of restaurant that casually plates up platters of lobster and champagne, rum-glazed pineapple tarte and potato crumpet with whipped cods roe.

Located just outside the CBD, on The Parade in Norwood, arkhé offers a “sense of adventure” when it comes to food and wine, which attracts people back time after time. Celebrity chef Jake Kellie cooks largely over coals – which retain heat for extended periods of time – using materials like ironbark as timber. The idea is to bring together fine dining with something primal.

Adelaide’s first fully open-flame restaurant arkhé has just opened bringing heat to Norwood. The new restaurant is the brought to you by Michelin-star chef Jake Kellie as he makes his debut in Adelaide. The world-renowned chef has partnered with Palmer Hospitality – the talented team behind 2KW, Fishbank and Paloma Bar & Restaurant – to bring a unique dining experience.

Charcoal black and centred around a huge, wood-fired oven, arkhé is setting Adelaide’s food scene alight – literally. ‘Fire is the heart of the restaurant,’ says Armstrong. ‘Jake Kellie’s food is the star – full of flavour and brilliantly executed.