Arcane
Western restaurant · Soho ·
Modern European cuisine with Japanese, French, and UK produce
.jpg "Arcane by Inga Beckmann/What The Fox Bureau")
.jpg "Arcane by Courtesy Arcane")
Modern European cuisine with Japanese, French, and UK produce
"Aussie chef Shane Osborn lets diners witness how quality ingredients are turned into artistic creations in the open kitchen. Simple recipes are executed with a refined edge that allows authentic flavours to shine through. Always save room for his yuzu and lemon posset – smooth, creamy and with balanced acidity. Ask the affable sommelier about the extensive cellar, which includes a lavish Burgundy selection and covers Europe, Oceania and the Americas." - Michelin Inspector
"Before Shane Osborncame to Hong Kong, he was the first Australian chef to have earned one and then two Michelin stars at London's Pied à Terre. Athis elegant restaurant Arcane, the focus is on modern European fusion cuisine with ingredients sourced from Japan, France, and the U.K. At a time whenmany other Hong Kong restaurants are focused onkitsch or over-the-top style, Arcane is refreshinglydignified and puts the food atcenter stage. Main courses include a panfried John Dory with baby squid, fennel purée, zucchini,and bouillabaisse sauce, and a sautéed potato gnocchi topped with fresh morels, pine nuts, truffle cream, and wild garlic leaves. The Pyrenean milk-fed lamb with eggplantpurée, chickpeas, chorizo, choi sum , and rosemary jus is another mouthwatering option. Dining here isn’t cheap, but the service is excellent and the food is out of this world."
"The Australian chef expresses his joy at receiving a MICHELIN star for his modern European restaurant Arcane in the 10th edition of the red guide in Hong Kong." - Rachel Tan
"In a city where more is more, Arcane is a bit of a dark horse. This quietly sophisticated fine diner showcases the work of Shane Osborn, Australian by way of London’s Michelin-starred Pied à Terre, now known more widely for his bromance with fellow Aussie finalist Mark Best on Netflix’s The Final Table. With much of the produce coming from Japan, as well as the restaurant’s own petite kitchen garden, dishes are in tune with the seasons. Don’t be surprised to see combinations like Australian wagyu with yamaimo (Japanese mountain yam) and espelette. [$$$$]" - Janice Leung Hayes
"A one-Michelin-starred restaurant in Hong Kong offering seasonal cuisine that blends Japanese, British, and French influences, run by a chef with prior experience in Michelin-recognized London kitchens." - Greg Morabito