Laphroaig Chef’s Table Experience at Arkhe

It’s only been two years since Arkhe first opened its doors in Norwood, but the restaurant has wasted no time making its mark on Adelaide’s – and Australia’s – culinary scene.

Head chef Jake Kellie, known for woodfired dishes that use the best of South Australian produce, has teamed up with Laphroaig to offer diners an opportunity to experience Arkhe through the lens of Scotch whisky. His six-course Chef’s Table has been upgraded with help from Laphroaig, one of Scotland’s most well-known distilleries.

The former head chef of Singapore’s Michelin-starred barbeque restaurant Burnt Ends, Kellie is both the chef and co-owner of Arkhe; the name refers to the origin of all things, the beginning – in Kellie’s interpretation. Here, he and his team have built the dining experience around the open kitchen’s two-and-a-half-tonne wood-fired oven, with hot-burning redgum producing coals for three elevation grills and an open hearth.

For the Laphroaig Chef’s Table Experience, Kellie presents a curated six-course menu, with each course matching charcoal-kissed cooking with drinks reflective of the three pillars of Laphroaig Whisky: peat, salt and fire. Tasting whiskies on offer include the Laphroaig 10-year-old Single Malt Scotch Whisky, the 10-year-old Sherry Cask, and a special inclusion of the Laphroaig x Francis Mallmann Limited Edition 17-year-old white Madeira cask (a limited release with only 276 bottles available worldwide).

The experience costs $380 per person and is limited to six to eight guests per booking. It’s available for the next six months. See more information and book your table.

This article is produced by Broadsheet in partnership with Laphroaig Whisky.