Chef Alanna Sapwell has worked in Florence and Japan, and most recently, at Sydney’s Saint Peter. Returning to Brisbane, she is now running ARC Dining at the new Howard Smith Wharves.
Housed in a large conservatory-style glasshouse, ARC has sweeping views across the Brisbane River, and is a fabulous spot for extended long lunches and romantic dinners. The service is quick and efficient with Chef Sapwell delivering and explaining some dishes herself. There’s an excellent wine list with several good wines by the glass.
The menu is fresh, light and vibrant, with a seafood slant. House-cured goose prosciutto is thin, salty and delicate with an earthy game flavour, served on top of rolled, shaved slices of persimmon on a macadamia custard and fig leaf vinaigrette – a dish full of colour and flavour. Perfectly cooked tender pappardelle with generous pieces of crabmeat is topped with shaved periwinkle and a tangy lemon gremolata, delivering a great blend of textures and flavours.
PSST! Avoid the long walk by parking on the cliffs above the wharves and catch the lift (opposite 220 Bowen Street) down to the restaurant entrance.