From Bocuse d’Or to Brisbane – Restaurant Dan Arnold opens in Fortitude Valley
The last eight years have been an incredible journey for Dan Arnold. The Brisbane-born chef arrived in France in 2010, where he worked at three Michelin-star restaurant l’Espérance, followed by seven years at two Michelin-star Serge Vieira. His experience lead him to earn bronze at the Bocuse d’Or Asia-Pacific Competition 2016, then placing eighth in the world with his team at the Bocuse d’Or World Final in 2017. Now, Dan has returned home to Brisbane to open his first restaurant, aptly named Restaurant Dan Arnold.
Restaurant Dan Arnold has taken a space on Ann Street beneath the Alex Perry Hotel & Apartments, creating a simple-yet-elegant dining room and bar. Working together with his wife Amelie, Dan has kept the fit-out relatively minimal – the open, sun-filled space highlighted simply with pendant lighting, a mirrored bar and an impressive open kitchen. The tables have been left undressed, topped with flora-filled ceramics, linen napkins and handmade knives, proudly branded with the chef’s name. The knives hold special significance for Dan – they were crafted by fifth-generation knife maker David Ponson from Thiers in France (where Dan and Amelie lived), and replicate custom knives that Dan presented to the judges at Bocuse d’Or.
For Dan, the aim of Restaurant Dan Arnold is to share his experiences, through both travel and work, with his guests. Drawing on the techniques and traditions he learnt while perfecting his craft in France, Dan creates an ever-changing menu of Australian flavours, presented as a three- or five-course experience for lunch and dinner. Diners can expect meticulously plated dishes such as grilled Pacific oyster with cucumber, radishes and tarragon meringue, or yam carpaccio with confit Jerusalem artichoke, black truffle and hazelnut sauce. Each menu is served with amuse-bouche and bread with butter, plus the additional choice of farmhouse cheeses from the cheese trolley. Dan allows his creativity to run wild in the open kitchen, with dishes often created and evolved in the moment, or created specially to suit dietary requirements. Limited seats are also available at the bar to enjoy a concise a la carte menu, with bites such as marinated Mount Zero olives, charcuterie, and flank steak with roasted celeriac, horseradish sauce and potato Lorette.
If you’re ready for Dan to take you on a culinary journey, head to our Stumble Guide for opening hours and contact details.
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