Jake Kellie achieved delicious things while he was head chef at Michelin-star restaurant, Burnt Ends in Singapore, in the three years to 2019.

In between elevating the restaurant on the San Pellegrino World’s 50 Best Restaurants List and winning acclaim as one of the world’s best young chefs, he collaborated with cult sandwich bar, Park Bench Deli, to create a little something special for their menu.

It was a beef and marrow toastie, and it was a hit.

“We sold close to 550 sandwiches for the month, as a guest chef toastie,” Kellie says.

Now, the chef is putting a new spin on the sandwich at his Norwood restaurant arkhé for American Express delicious. Month Out in May.

The beef and marrow bone grilled toastie, paired with a Pirate Life ale, is available for $35 at the restaurant’s bar – a place for both neighbourhood locals and foodies alike to perch and enjoy a drink and nibble.

It’s not just any ol’ sanga. Pasture-fed beef from South Australia’s 36 Degrees South is cooked slowly in a wood oven, sliced thin and nestled with marrow that’s been cooked over coals, pickled walnut puree and a sharp cheddar cheese inside Lost Loaf sourdough. Brown butter brushstrokes make it “nice and golden”.

“It’s not for the faint-hearted, that’s for sure,” Kellie says. “Beef and marrow on toast is obviously very classic and this is a bit of a spin on that.

“It’s just tasty, really – a good toastie that with a refreshing ale from Pirate Life, people can pop past and share or have it themselves.”

While the toastie is available at lunch, the bar itself is open for walkins day and night, with a range of snacks and drinks on offer. The vibe is not unlike something you might find off the main strips of New York or Milan.

“It’s a bit different to most venues on the Parade, which has quite a few pubs,” Kellie says.

“There’s a great wine list curated by Bhatia (Dheeraj) and cocktail list from our bar manager Vanessa (Rech), which offers something a little bit different, which I think is pretty exciting.”

arkhé opened less than six months ago and fast lay claim as one of the hottest restaurants in town, with its sleek but textural fit-out (by studiogram), a rock star team that extends from the kitchen to the bar to the floor, and, of course, top class produce that has been kissed by flame, thus bringing Kellie’s vision to life.

The restaurant is completely fire-fuelled with no gas or electricity used for cooking at all. “I can’t look at cooking any other way, which might seem quite cliche but it’s the honest truth.”

American Express delicious. Month Out is a chance for diners who haven’t yet visited the space to get a taste – and an excuse for existing fans to return. Kellie hopes the offer will welcome “as many people possible”.

“It’s nice to have a buzzy front bar,” he says. “The more the merrier.”

The beef and marrow toastie is available from 12pm – 3pm during lunch service for the month of May only.

Related review: Jake Kellie is in his element at new fire-fuelled restaurant arkhé