À La Carte · Aranya Summer
The Menu
Native Australian cooking by Chef de Cuisine Praneel Singh, with a cellar list drawn from growers across the Canberra District. Served Thursday to Sunday, lunch and dinner.
Before You Come
Menu Questions
What kind of food does Aranya Acres serve?
Native Australian cooking by Chef de Cuisine Praneel Singh — lemon myrtle, Dorrigo pepper, finger lime, macadamia, wattleseed and bush tomato, woven through multicultural heritage. We are a vineyard restaurant near Canberra, open Thursday to Sunday for lunch and dinner, 30 minutes from the CBD and fifteen from Bungendore.
Do you cater for vegetarians, vegans and allergies?
Yes. Every dish on the menu carries its allergen codes and dietary flags, and vegan and vegetarian options run right through the menu rather than sitting in a corner of it — the Khichdi, Aranya Carpaccio, Zucchini Flower Pakora and both desserts are vegan. Tell your server about any allergy or intolerance and the kitchen will advise what can be prepared safely.
Is there a set menu?
Yes. Two courses are $69, three are $86 and four are $94, chosen from the a la carte for the whole table. Crab Lasagne, Native Thyme Lamb Cutlets and Porchetta carry a $5 supplement.
When are the woodfire pizzas available?
Thursday and Sunday nights only. Five pizzas from $18 to $27, all on 36-hour sourdough with Mount.Zero EVOO and Pecorino Romano, and vegan cheese for $2 more.
What wine do you pour?
An ever-changing Canberra District cellar list — currently Sapling Yard, Surveyor’s Hill, Pankhurst and Lark Hill, plus the alcohol-free Altina range. Sapling Yard’s cellar door is directly downstairs, so wine tasting and lunch happen at the same address.
Can I get takeaway?
Yes, during all opening hours. Order through the Order Takeaway link at the top of the page.