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ARC Dining and Wine Bar

Location & Contact

5 Boundary Street, Brisbane City
Tel. 07 3505 3980


Today : 12:00–11:30 pm

Monday : 17:00-23:30

Tuesday : 17:00-23:30

Wednesday : 12:00–11:30 pm

Today : 12:00–11:30 pm

Friday : 12:00–11:30 pm

Saturday : 12:00–11:30 pm

Sunday : 12:00–10:00 pm

View all hours

beer, cocktails, dessert, dinner, fine dining, lunch, modern australian, pasta, wine




ARC Dining takes reservations for all party sizes.




Dining menu
Wine Bar menu


Situated at the New Farm-end of the Howard Smith Wharves sits the Anna Spiro-designed ARC Dining and Wine Bar. Led by a terrific tandem of acclaimed sommelier Ian Trinkle (ex-Aria Brisbane) and Queensland chef Alanna Sapwell (who has just wrapped up at Sydney’s multi-award-winning fish-focused eatery Saint Peter), ARC Dining and Wine Bar boasts two distinct segments – the 100-seat dining space and the 140-seat wine bar. For ARC, Alanna is broadening the spectrum of proteins and other ingredients at her disposal, implementing a top-to-tail approach to get the most out of whole carcasses. Pasture-raised, chemical-, hormone- and additive-free produce is key, and diners can expect offbeat cuts and a focus on animals that have served one or two purposes already in their life. Alanna’s ARC Wine Bar menu will feature an array of ‘unusual-yet-approachable’ snacks – imagine kangaroo with candied melon, goose rillettes with sour cherry and rye, and plenty of seafood. Ian – who has been awarded the Judy Hirst Award for Australia’s Best Sommelier – has curated an extensive list of more than 500 wines centred heavily around natural, biodynamic drops made using artisanal and sustainable practices.

The wine bar is open Monday and Tuesday from 5:00–11:30 pm, Wednesday to Saturday from 12:00–11:30 pm and on Sundays from 12:00–10:00 pm, while the restaurant hosts a lunch seating from Wednesday to Sunday from 12:00–3:00 pm and dinner Monday and Tuesday from 5:00–11:30 pm, Wednesday to Friday from 6:00–10:00 pm, and from 5:00–10:00 pm on Saturday and Sunday.

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