arc

Owners of Wānaka restaurant arc, James Stapley and Sam Cooper know a thing or two about what makes a good eatery. Both have an impressive list of credits, with James having worked in the UK before running a number of respected New Zealand restaurants and wineries, and Sam having cheffed at a host of Michelin Star restaurants internationally. James is also the brains behind Kika, a Wānaka fan favourite focusing on sustainable sharing plates. 

At arc, the pair’s passion to create an experience of good food and good service, without the airs and graces, has absolutely been realised. Showcasing produce from Central Otago, kaimoana from Aotearoa’s waters and other local, seasonal ingredients, the dishes are creative, beautifully presented, and incredibly delicious — think scampi (corn) dogs with lemon and furikake, rare lamb fillet carpaccio, arrow squid udon with blackfoot pāua XO, and Otago cherry sorbet with maraschino and bubbles.

The detail and innovation seen in the food is also found in the cocktail and mocktail offerings (previous menus have included the likes of a Cucumber and Jalapeño Margarita, Maple Bacon Old Fashioned and the plant-based Seedlip Sour with lemon, rosemary and apple juice). Whether you’re there to snack on some share plates or find yourself lingering longer over a dinner, the menus change often so you’ll always have intriguing options to choose from to level up your dining experience. 

The space is natural and beautiful, with interior elements made out of recycled native rimu, highlighting the sustainable ethos that underpins the business. A walkway with dried Central Otago wildflowers and flowers covering the ceiling directs you to a secret courtyard where you can sit under the trees and enjoy their sustainably sourced delights in a sweet outdoor spot. 

Someone wise once said creativity is taking existing and known elements and combining them in a new and unique way. arc has done just that, with absolute class and in their signature style.