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The arkaba difference

Enjoy hosted dinners while sharing stories with field guides and fellow guests. Our atmosphere is more akin to staying with friends in the country or at a safari lodge.

Dine out on the outdoor terrace with the ever-changing light and sounds of the bush all around is a special and uniquely Australian experience. A firepit 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.

Fresh local produce

Arkaba has adopted a ‘buy local’ principle and our head chef uses the very best of South Australia’s produce to craft the food program with a few native elements to add a unique intrigue and interest.

The menu may include mouth-watering dishes such as crispy Murraylands pork with sticky quandong sauce and fennel, a Spencer Gulf kingfish and coconut ceviche, or a tempura zucchini flower plucked straight from the garden to plate accompanied with ricotta, walnuts and kumquat honey.

A purely South Australian wine cellar has been selected to showcase a cross-section of wine growing regions with the grape varieties for which they are best known. The bar is completely open and the chef will adapt very specifically to guest tastes and needs.

Meet our head chef

Former Ottolenghi Executive Chef Calvin Von Niebel is the Head Chef at Arkaba, leading a team of experienced professionals to provide the best dining experience during your stay at Arkaba.

South African-born Calvin was previously the Executive Chef and Group Development Chef for the Ottolenghi group, the much-loved dining destination in Britain.

Calvin was classically trained in British gastropubs and restaurants prior to joining the Ottolenghi group. Under the mentorship of Yotam Ottolenghi and team, Calvin’s style of cooking has found a unique voice that combines his South African heritage with his experience of living and cooking in Asia.

Hailing from Durban originally – which has a strong Indian influence – Calvin gained an early appreciation of heat and spices in food. Calvin credits both of his grandmothers for their influence in his cooking – his English granny for her recipes, preserves and jams, and her South African grandmother for her love of spicy food and curries.

A combined culinary career that is well received leading the menu curation at Arkaba.

head chef

All-inclusive open bar

Arkaba is an all-inclusive safari style experience where all your meals and drinks are taken care of.

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

Help yourself to the open bar featuring a selection of Australian wines, beer and spirits. Tea and coffee making facilities are also available.

Experience

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Arkaba Walk acknowledges the Aboriginal Communities and Traditional Custodians of country throughout Australia and we recognise their continued connections to land, sea and community. We pay our respect to Elders past and present, as we seek to understand their history and learn from their knowledge.