References: Restaurant

Dan Arnold

After spending 7 years in France, Dan Arnold, who was born in Brisbane, has returned home to open his first restaurant. Here, dishes are often created in the moment and the menu is ever changing. Influences range from the terroir, to the current season, with the ingredient dictating the technique to be used to prepare it.

References: Restaurant

Dan Arnold

After spending 7 years in France, Dan Arnold, who was born in Brisbane, has returned home to open his first restaurant. Here, dishes are often created in the moment and the menu is ever changing. Influences range from the terroir, to the current season, with the ingredient dictating the technique to be used to prepare it.

Culinary journey

Guests are invited on a culinary journey of Australian flavours and techniques, respecting the traditions Dan learned while perfecting his craft in France. Dishes at restaurant Dan Arnold are prepared from an open kitchen, creating a connection between chef and diner.

Creative

Dan allows his creativity to run wild in the open kitchen, with dishes often created and evolved in the moment, or created especially to suit dietary requirements.

Text and images: Dan Arnold

French inspiration

Dan came to France in 2010, worked at 3 Michelin star restaurant l’Espérance for 1 year, and later as sous-chef of Serge Vieira for 6 years, Bocuse d’Or 2005 and two Michelin star.

Dan is himself Bocuse de Bronze Asia-Pacific from 2016, and finished 8th in the Bocuse d’Or World final in 2017, best ever result for Australia.

This is a high-end customer served through the Australian Figgjo distributor Table Direct.

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