Since branching out on his own, chef Shane Osborn has reached new heights with his modern take on gastronomy.
The chef’s counter offers a great vantage point into Osborn’s tightly-run kitchen.
The avocado with spanner crab mayonnaise, gazpacho, coriander and sesame crisps takes the highest-quality ingredients and allows each to sing in harmony.
A hearty dish of braised veal shank boudin is expertly layered with a bacon fondue and fresh borlotti beans.
For a dessert that sates without being too heavy, the yuzu and lemon posset is a classic that is paired with sweet mikan oranges, yoghurt ice cream, and cardamom sugar. 3/F, 18 On Lan Street, Central中環安蘭街18號3樓TEL: +852 2728 0178 www.arcane.hk
Sautéed potato gnocchi, mushroom ragout and roast leek
Yuzu and lemon posset, mikan orange with yoghurt ice cream
Wagyu short rib, sweet potato and champignon de paris