The celebrated Norwood restaurant has teamed up with Mayura Station to add on site dry-aged beef to the menu.
Arkhé fires up over new aged offering
Jul 19, 2024, updated Nov 04, 2024
This picture: supplied.
Executive chef, co-owner of Arkhé and 40 Under 40 alumni Jake Kellie tries to cook everything over fire.
“Arkhé means the beginning of all elements, so the beginning of fire… in Greek,” Jake told us in March when he launched his collaborative hospitality concept Arkhé and Friends.
He says the benefits are in the flavour.
“I think getting that beautiful caramelisation you can get from cooking over fire just brings the food to another level,” he told us.
“Whether it be smoke or light char or heavy char, hot roasting in the hot oven. There’s so many different ways you can cook over fire which is something that I really enjoy.”
Jake told us in 2021 when he opened Arkhé, that he’s “always been mad on top tier produce” and is constantly looking for “the best possible stuff [he] can get”.
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This picture: supplied.As of July, Jake will cement his relationship with local producer Mayura Station by introducing four dry-ageing cabinets to the Norwood venue to highlight the produce.
Located in Canunda, Mayura Station specialises in full-blood wagyu and stands as one of Australia’s oldest and most respected operations as it was established in 1845.
“Our partnership with Arkhé is an incredible opportunity for us to showcase all that Mayura Station is about,” Scott de Bruin, Mayura Station owner says.
“Our synergies with Jake Kellie and Arkhé have been undeniable since the get-go, with our shared appreciation for quality, provenance and innovation making our brands a natural match.
“We are thrilled to be making Arkhé the CBD home of our award-winning boutique beef.”
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These dry ageing cabinets will have Mayura Station’s famous and boutique produce on show, as the Arkhé team will now have a full dry ageing program.
This stock will include: Mayura Station’s T-bones, tomahawks, strip loins and rumps. The cabinets will also be used to dry age other produce, like Chris Bolton coral trout, Murray cod, rock flathead, John Dory and Dairyman pork.
New dishes will be added to Arkhé’s menu from 27 August which includes T-Bones dry-aged in wagyu tallow, whole dry-aged striploins, tomahawks aged in chocolate and Laphroaig and more.
But Jake’s relationship with Mayura Station began long before the idea of these dry-ageing cabinets.
This picture: supplied.When Jake was working at modern-Australian barbecue restaurant Burnt Ends in Singapore, Mayura Station was a producer. Then when Arkhé opened in 2021, it was a no-brainer to work with Mayura Station again.
“I’ve… been a big fan of Mayura Station and Scott’s work since my time at Burnt Ends in 2017. We’ve become known as a great spot for a steak, and credit for this must be given to the amazing producers we work with (such as Mayura),” Jake says.
“We’re constantly looking at what we can be doing better, and our installation of these dry ageing cabinets is going to allow us to level up and create some seriously epic dishes.”
To celebrate the launch of the dry-aged cabinets, Arkhé will be holding a Mayura Station dinner at 6:30pm on Thursday, August 8. Head to the website to purchase tickets.
Arkhé is located at 127 The Parade, Norwood. Connect with the business on Instagram for more.