Our story begins in the unrivaled world heritage area of the Blue Mountains, surrounded by rugged landscapes and often unpredictable weather. Having seen the beauty and hardships of this land first hand, we took inspiration from the surrounding landscape and past cultures and weaved that into our menus.
We have listened to our local community in the lower Blue Mountains and hope to reward you with an experience for which you’ve been longing. A fine dining restaurant in the Blue Mountains, with the quality and service that is often found in the city; it’s a brand new modern luxury restaurant that can seat up to 40 guests, right in the heart of Springwood.
We pay our respects to the local First Nations communities of Gundungurra and Darug and aim to incorporate Australian native ingredients into all our dishes, sourced both locally and from around the country.
At Arrana we believe that a fine dining restaurant is as much about the ambiance, good conversation, and laughter, as it is the quality of the wine and food. The space is warm, the lighting soft, and the champagne abundant. It’s all about the journey. Excellent food, impeccable service, and plenty of time for you to enjoy the fine dine experience that Arrana offers, will have you wanting to come back for more.
Arrana’s Executive Chef, Daniel Cabban, was educated for several years under the accomplished Grant Farrant, the original owner of Como, Blaxland, who retained a chef’s hat for over 10 years. From his teaching, Grant instilled in Daniel respect for the integrity of each ingredient and a commitment to showcasing its brilliant flavours.
Daniel then took his skills to the Oatley’s world-class resort, Qualia, located on Hamilton Island. Qualia has won more than 50 national and international awards since it made its first splash in 2008; including the World’s Best Resort by Conde Nast Traveller and the “Best Luxury Resort in Australia” by the Australian Traveller’s Annual Peoples’ Choice Awards.
At Qualia, he worked with an exceptional team including Executive Chef, Mark Jensen, and Head Chef, Ryan Locke, in the resort’s premier restaurant, Pebble Beach. He also worked alongside several world-renowned chefs when they made guest appearances on the Island.
Daniel and his team seek to deliver you an experience of food creativity from the kitchen with exceptional flavors and ingredients, many sourced from the local environment.
«Arrana awaits you. My kitchens creativity and the fine dine experience that Arrana offers will have your taste buds wanting to come back for more.We hope to see you soon, & welcome.»
Daniel Cabban, Executive Chef