Many others have come and gone, but Margaret River’s Arc of Iris is celebrating three decades of trading, and will spend the next months in a redevelopment and relaunch phase.
The Arc of Iris will open on October 2 from the old Katchup premises next door, whilst they redesign and evolve the original Arc premises into a bistro-lounge bar.
The new Arc which will include the two venues as one new venture, will offer a fine dining experience with a new menu and a lounge bar bistro serving local spirits, wines and more affordable share plates.
Owner Sarah Griffiths said music and entertainment would be key to the new establishment along with culinary collaborations with local chefs and producers.
“Today’s diners are very discerning, they are coming from all over the world and expectations and competition are high,” she said. “We need to provide a setting that does justice to our famous, incredible food and our staff who work so hard to provide a wonderful service.
“There has been a definite shift in the way that people eat out and whilst some still want the three course fine dining experience – which we will still offer from the ex-Katchup premises – many people want smaller meals so they can have a selection of flavours, they want to mix and match and share.
“It has become all about the setting and the family and friends experience of quality time in a comfortable but modern setting so, we are having a major expansion and luxury refurbishment to once again become the heart of Margaret River and the evening venue of choice for quality food and an all round great experience.
“For the quality of the food, diners expect and want a setting to match. By the time we have finished the refurbishment and expansion it will be transformed.”
Ms Griffiths said the Arc of Iris had always focused on top quality local, free range or grass fed cuts of meat and would continue to do so with their new meat smoker.
“Smoked produce including share platters and succulent juicy ribs will be part of our new menu,” she said.
“Aside from the novelty of the smoker itself, which just adds to the ambience, the meat is slow cooked in an aromatic environment which just seeps into every fibre of the food.
“It cooks for a long time but the result is juicy and succulent and even before it is tasted the aromas are wonderful.”
