About Aranya Acres

Our kitchen is led by Chef de Cuisine Praneel Singh, who builds the menu around native Australian ingredients — lemon myrtle, wattleseed, Dorrigo pepper, finger lime, Davidson plum, macadamia, river mint — run through a kitchen with a multicultural backbone. It is not bush tucker as a novelty. It is a working pantry of ingredients that happen to be indigenous to this country, cooked by people who trained elsewhere and brought their technique with them. Those techniques have names. The kitchen’s backbone is Goan and Portuguese — the Spatchcock Xacuti and the Peri-Peri Quail come straight out of that tradition — threaded with Indian cooking in the Khichdi, the Tandoori Haloumi and the Zucchini Flower Pakora, and Mediterranean and Italian technique in the Porchetta, the Crab Lasagne, the Macadamia Ajo Blanco and the Piña Colada Tiramisu. Native Australian ingredients, cooked the way this kitchen knows how.

That shows up as Clair de Luna oysters with mountain pepperberry and finger lime caviar, a crab lasagne finished with sea parsley pistou, a piña colada tiramisu on vegan coconut sponge. Woodfire pizzas come out on Thursday and Sunday nights. The menu moves with the seasons.