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Arcane Delights
Arcane Delights隱世美點

Cappelletti of Homemade Lemon Ricotta
Cappelletti is a stuffed pasta similar to Chinese wontons. Eggs from Japan are used to give the pasta a bright yellow colour. Unlike traditional cappelletti that uses minced-meat filling, Arcane stuffs the dough with homemade lemon ricotta that refreshes diners’ taste buds. The pasta is served with fresh peas, broccolini and black truffle from Australia.

Arcane Delights隱世美點

Lightly Poached Hokkaido Scallop
Cappelletti is a stuffed pasta similar to Chinese wontons. Eggs from Japan are used to give the pasta a bright yellow colour. Unlike traditional cappelletti that uses minced-meat filling, Arcane stuffs the dough with homemade lemon ricotta that refreshes diners’ taste buds. The pasta is served with fresh peas, broccolini and black truffle from Australia.
With their natural sweetness and unique texture, scallops are one of Osborn’s favourite ingredients. Fresh scallops from Hokkaido are lightly poached, cut into cubes and mixed with diced Jersey Royal potatoes. It is served in Arcane’s special dashi (Japanese clear broth) and butter sauce and topped with wild asparagus from France and sea grapes from Okinawa, Japan. This appetizer unites quality ingredients to present diners with the authentic flavours of the sea.

Arcane Delights隱世美點

Pan Roasted Wagyu Rump Cap
This specially selected Wagyu beef comes from Mayura Farm in South Australia, where the cattle are fed chocolate to give their meat a hint of sweetness. With its higher sugar content, the pan roasted wagyu is extraordinarily crisp on the outside but tender and moist inside. The rich beef flavor is perfectly complemented by a smoky truffle red-wine sauce. The wagyu is served with caramelized onions, baby carrots, Japanese daikon and celeriac.

Arcane Delights隱世美點

Roasted Banana Mousse with Peanut Ice Cream, Lime macerated Blueberries
This irresistible dessert is a wonderful combination of childhood favourites banana and ice-cream, with an update thanks to salted peanuts and tart blueberries to balance the sweetness.

Arcane Delights隱世美點

Chef's Profile
Born and raised in Perth, chef Shane Osborn’s first lessons in professional cooking were gained through working with his mother, a caterer. This solid foundation was augmented at culinary school, and Osborn then accumulated further experience in restaurants at home and abroad.
Following a move to London, he became the first Australian head chef to attain two Michelin stars, before coming to Hong Kong in 2012. He quickly won recognition for his work here, including being named as Tatler magazine’s New Chef of the Year, before going out on his own to open Arcane.
Netflix viewers will also recognize him as one of the finalists on The Final Table, a high-end cooking contest featuring well-known chefs from around the world.
Despite his considerable success to date, Osborn is still looking to the future. “There is no final destination,” he said. “I want to go forward, travel around and bring quality food to different countries.”

Tucked away on On Lan Street in Central, Arcane – as its name suggests – is a small and discrete fine-dining establishment. Founded by celebrated chef Shane Osborn in 2014, it was awarded a Michelin star in 2017. Unlike many top restaurants that have grand and glamorous interiors, Arcane offers a cozy and comfortable space for diners to savour the restaurant’s refined European food. The interior features warm-hued furnishings, soft lighting, a modern open kitchen and contemporary art. 

With a focus on top quality cuisine, service and wine, Arcane uses the best produce, including some of the wide selection of herbs that Osborn grows on his terrace.

Arcane
3/F, 18 On Lan St, Central
2728 0178

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