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Food and Wine

Arkaba’s head chef uses the very best of South Australia’s produce to craft the food program enjoyed by guests and the communal meal times reflect the convivial yet intimate nature of the Arkaba experience.

Canapes and sundowners are part of the rhythm of the day and are regularly taken on top of one the station’s hilltops before returning to the homestead for a full 3 course dinner.  

Arkaba’s rugged topography provides for panoramic outback vistas and at the end of an afternoon drive, a special way to finish the day is with a glass of wine and canapés (think cheese and antipasto plate of South Australian cheeses, lamb cutlets in garlic and rosemary on the bone) watching the rich red light of dusk against the Elder Range and Wilpena Pound.

The outdoor terrace is the usual setting for a hosted dinner, with meals based on contemporary Australian cuisine with a few native elements to add a unique intrigue and interest.

A purely South Australian wine cellar has been selected to showcase a cross-section of the state’s wine growing regions with the grape varieties for which they are best known. 

An evening menu might offer peppered Eyre Peninsula kangaroo fillet with a fresh fig and pistachio salad as an entree; seared Victor Harbour veal backstrap with mustard leeks and white truffle infused mash with radicchio and a white wine butter sauce; and Kangaroo Island honey and walnut liqueur soufflé with sliced banana for desert.

Lunch is a lighter meal, with dishes such as Spear Creek lamb shank pie, or Suffolk lamb loin cutlets on warm butternut pumpkin.

A fire pit in the corner of the garden provides a great spot to retire to after dinner with a glass of wine or port to watch the stars appear over this ancient landscape.

food and wine

Arkaba Station