Arc Wānaka

The story

Arc Wānaka: Seasonal Dining and Local Produce in Wanaka | WattAFork

The Kitchen and Its Creators

At Arc Wānaka, chef-owners James Stapley and Sam Cooper have built a reputation for New Zealand cooking defined by approachable elegance and strict adherence to seasonality. Both originally from the UK, the pair met in Wanaka and established a kitchen where service matters as much as the food, avoiding airs and graces. Their monthly changing menu highlights exceptional produce from local farmers, hunters, and fishermen, turning regional ingredients into refined plates.

Signature Flavors

Exploring this seasonal cuisine reveals the Royalburn lamb shank pie, slow-braised in stout with bone marrow and puff pastry for deep flavor. The moonfish tartare pairs blood orange ponzu with togarashi and a nori rice cracker, adding heat and crunch to the fish. Finish with the creme caramel, where passionfruit cuts through vanilla labneh for a bright conclusion to the evening.

Space and Setting

The interior showcases recycled native Rimu timber worked by local craftsmen, creating a warm backdrop decorated with arrangements of Otago wild flowers. Guests often seek out the secret native garden for evening drinks, finding a lush retreat away from the main street bustle. This thoughtful design complements the relaxed vibe of the dining room, making it suitable for both intimate dinners and casual gatherings centered around this distinctive cuisine.