isit Arcane and there will rarely be a ti me when chef-owner Shane Osborn isn't cooking behind the counter. It may not seem significant, but it speaks volumes about how this particular i ndividual i s dedicated to his craft—particularly during a time where the role of the chef seems to skew more towards marketing and promotion than ever before. Osborn allows his food to do t he talking, supplementing t he conversation with his own unique brand of Aussie-honed bonhomie.
Dining at Arcane is a relaxed affair, despite what would be suggested by the sophisticated and intimate setting and the elegant colour palette that is punctuated by intermittent pops of contemporary art. The semi-open kitchen allows diners a glimpse into the inner workings of the restaurant—there are even a few counter seats for an even closer vantage point—but it also closes the gap between chef and guest. If