This November marks a monumental milestone for Arcane. Starting on November 11th, the one-Michelin-star flagship of The Arcane Collective will celebrate its 10th anniversary by rolling out three unique dinner menus over the course of three weeks. These exclusive menus are designed to express gratitude to loyal customers and esteemed vendors, highlighting the meticulous dishes that are ready to please everyone’s taste buds.
Located in Central, the bustling commercial hub of Hong Kong, Arcane is beloved for its unpretentious modern European dishes and ingredient-forward cuisine, offering diners a harmonious blend of exceptional flavours and a tranquil dining environment. When the award-winning Chef Shane Osborn presents a five-course meal of fresh, multi-layered dishes on tables adorned with crisp linen, paired with carefully selected fine wines, there’s no doubt that guests will enjoy a healing and satisfying evening in the cool November air.
Guests can enjoy the Arcane 10th-anniversary tasting menus at HK$1,388 per person. An optional wine pairing can be enjoyed for an additional HK$688 per person. Make your reservation online to enjoy the anniversary menus.
Arcane exclusive 10th Anniversary Menus
Gourmet en Provence Menu (11–16 November)
The first in the series of exclusive dinner menus is in collaboration with homegrown fine-food specialists Gourmet en Provence, renowned for their fine French produce. The menu starts with a course of potato blinis, topped with crab mayonnaise, Kaviari caviar, sour cream, and chives, followed by sautéed langoustines with Cevennes onion and tortellini of broccoli. Then, guests will be served with tempting herb-crusted limousin veal rump. At the end, of course, is the must-have dessert, Arcane’s most iconic dessert: yuzu and lemon posset.
Waves Pacific and To-Plate Menu (18–23 November)
This strong start is followed by a collaborative menu featuring premium seafood and meat from Waves Pacific, along with exceptional Australian produce from To-Plate. This menu promises a rich selection of exquisite flavours. It begins with a refreshing salad composed of Australian white asparagus, Taiyouran egg mayonnaise, and ikura. Then, enjoy the flavorful lightly seared yellowfin tuna and the pan-fried humpty doo barramundi. Diners can also enjoy roasted mayura wagyu rump cap before ending on a delightful note of cuvee chocolate surprise with vanilla.
Farmhouse Productions Menu (25–30 November)
The grand celebrations culminate with the menu featuring farm-fresh produce from Farmhouse Productions, founded by Chunling Fong. This menu is accompanied by a curated selection of Chinese and Japanese wines, highlighting local-inspired flavours.
Starting with an appetizer of warm organic local vegetable salad with black truffle ricotta. Guests will get intoxicated on the “drunken” Ma Yau with Cevenne onion fondue and sautéed potato gnocchi. The yellow chicken with dau miu highlights local-inspired flavours. Finally, a dessert of fig leaf ice cream with Hong Kong-style french toast and dulce de leche wraps up this delectable experience.
Location: 3/F, 18 On Lan Street, Central, Hong Kong
(Images: Arcane)
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