Howard Smith Wharves has announced Alanna Sapwell as the Head Chef of ARC Dining and Wine Bar. Former Head Chef of the award winning and wholly fish-focused Saint Peter in Sydney, Alanna Sapwell has come home to Queensland to join the Howard Smith Wharves team, with a new restaurant and a broader culinary spectrum focused on making a difference.
ARC Wine Bar will also feature an extensive wine list of more than 500 wines curated by award-winning Sommelier Ian Trinkle. The Anna Spiro designed venue, comprising of a 140-seat wine bar opens on 17 December and the 100-seat ARC Dining in February 2019.
Located at the New Farm end of the precinct and set on the edge of the Brisbane River with stunning views of Brisbane City, the soon-to-open ARC Wine Bar will feature a sophisticated, modern concept inspired by art and culture, courtesy of acclaimed interior designer Anna Spiro. Sapwell’s philosophy is centred around using local suppliers and farmers and respecting their products, making a conscious effort to use as much as possible and recycling through onsite composting. “We’ll be getting in whole carcases, selecting the cuts that I want to use in the restaurant and then utilising what’s left to make small plates and charcuterie in-house for the wine bar,” said Alanna.
Howard Smith Wharves Director Adam Flaskas, said of Alanna’s appointment, “We’re really excited to have Alanna on board as Head Chef of ARC. To have one of the hottest chefs in Australia as part of our amazing culinary team is fantastic, and I can’t wait to see what Alanna achieves in this new role.
“We will be supporting pasture-raised, and chemical, hormone and additive free produce,” said Alanna. “We’ll be using animals that have served 1 or 2 purposes already in their life like mutton and hogget. And trialling dry aging with local bees wax. The process breaks down the proteins and leaving a cleaner yet more distinct flavour.”
On Alanna’s ARC Wine Bar menu will be a selection of unusual yet approachable snacks. Think re-imagined charcuterie with, goose rillette sour cherry and rye/kangaroo and candied melon and of course seafood.
Alanna brings a broad repertoire of experience to ARC Dining and Wine Bar. After completing her apprenticeship at The River House, Alanna headed to Italy to take up a role as sous chef at La Decima Musa in Florence, before moving to Japan as head chef of Morino. Upon her return to Australia, Alanna worked as head chef at Maison De Provence and as head pastry chef at Urbane, Aquitine and Gerard’s before moving to a sous chef role at Gallery of Modern Art in Brisbane.
Alanna is also responsible for the Drinks with Chefs initiative, where hospitality professionals mentor one another. Alanna’s purpose behind the initiative is to show that it’s not a quick climb to the top, and to give insight into the realism behind the success stories of the industry.
In her time at Saint Peter, the restaurant was not only awarded two hats, but also a place on Good Food 2017, Best New Restaurant Financial Review Awards 2018, third in Australia Personal Awards, Time Out Hotel Talent Award Sydney 2017 and Appetite for Excellence runner-up 2017 (Australia-wide).
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