First Look: Aranya Acres promising quintessential native flavours and endless views

Posted on 23 March, 2026

If glorious local landscapes, a restaurant elevating native ingredients, and a winery managed by a collective of some of the region’s most innovative winemakers isn’t enough to grab you, then maybe Aranya Acres’s champagne, martini and oyster trolley might.

In any event, this week’s opening of this venture promises many good things for food and wine lovers.

Young hospitality talent Jovi Arya and his fiancée, budding viticulturist Emily Cunich, are opening the venue of their dreams on the bucolic site that formerly housed Contentious Character, just 30 minutes outside of Canberra in Wamboin.

In fact, Jovi and Emily both used to work there before Jovi forged his experience at places like Akiba, Lazy Su, Bar Beirut and Blue Eyes.

Jovi Arya

They saw such potential in the venue and loved the location so much they decided to live close by, in Bungendore.

Emily, who is also an arts curator, will be in charge of managing events at Aranya Acres which will include weddings as well as an on-site gallery featuring rotating exhibitions from local artists, cooking classes, live music nights, winemaker dinners, trivia, workshops and more.

There is also space being developed to host 300 people for larger events such as music and comedy festivals and craft beer, wine and spirit events.

It will be a busy time as Jovi and Emily spread their wings in a renovated and transformed space that will explore the intersection between Australian native ingredients and the country’s multicultural heritage.

Having Indian heritage and a deep love for his Australian home, Jovi settled on the name “Aranya” as it comes from Sanskrit and  evokes “wilderness” “forest” and a “quiet and secluded place”.

Aranya Acres

Jovi has employed former Capitol Bar and Grill head chef Pranell Singh to create a menu that is worth the drive. The pair originally met working together at Lake George Winery and formed a firm friendship. Pranell’s wife Ash will also be taking up a beauty residence, offering beauty therapy among the vines with her mobile salon.

Meanwhile, Aranya Acres is partnering with Carla Rodrigo and Malcolm Burdett of Sapling Yard Wines to elevate local winemaking in a new and collegiate manner. They will run the winery space beneath the restaurant as well as featuring a range of local, national and international wines and champagnes in what Jovi hopes will be a central hub for creativity and exploration.

It’s been a huge learning curve for Jovi, but he has faith in the concept.

Seasonal fruits carpaccio

“We are one of the closest vineyards to the Canberra CBD, so we hope people will take the time to come out and experience the beauty of the space and the inventiveness of the menu.”

This includes such unique dishes as Spicy Southern Fried Crocodile with a pickled watermelon rind salsa, Pork Cheek and Scallop with bacon, ginger, wattle seed and vanilla jam, and a Seared Baramundi olive seed dukkah, coconut and lemon myrtle fumer.

There’s also more conventional mains such as Rib Eye Wagyu with Bordelaise and charred lemon, and Crispy Duck with spiced confit rillette, curried jus and scorched apricot and carrot achar, and Chargrilled King Prawns with macadamia nut and finger lime caviar.

The Seared Baramundi

A wood-fired oven will pump out damper, pizza and fermented sourdoughs.

With Jovi and Emily expecting their first baby soon, they are going to place a focus on catering for the non-alcoholics or designated drivers for the night with a comprehensive list of mocktails and non-alcoholic wine options. It’s difficult to pick between the Desert Spritz of Lyre’s Orange, hibiscus tea, and quandong syrup or the. Bush Orchard Banks Botanical non-alcoholic spiced gin with lemon myrtle tea and verjuice. In fact, we can’t pick so we take one of each, and that is the joy of mocktails!

Cocktails are similarly inventive and Jovi has created a “Sub Zero Native Series” with a heavy native presence, precisely diluted and chilled to -12 degrees.

The Coastal Gibson is an interesting arrangement of Seven Seasons Green Ant Gin with Dolin Dry Vermouth, Fino Sherry and saltbush brine and a Red Gum Manhattan of Archie Rose Rye Whiskey, Dolin Sweet Vermouth and bush tomato syrup.

Both he and Emily will be on hand to advise on any wine questions diners may have of the sizeable wine list.

Meanwhile, the experience of eating out here is enhanced by spectacular views of vine rows, mountains, rose bushes and sunsets.

It’s exciting to see a new young couple taking the place over and putting a unique stamp on the offering.