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Tracey Furniss

FARE Modern European
AMBIENCE The 2,000 square foot space has an open kitchen that diners can sit around and a patio with lush greenery including a herb garden and views of the city. The main dining area is sophisticated yet cosy, with artwork adorning the walls, and white linen on the tables with elegant silverware and stemware by Bernardaud Zalto and David Mellor.
COST Vegan menu HK$1,080 for five courses.
WHO TO BRING A date or friends to impress. 

TURN-ONS We always love Chef Shane Osborn’s modern clean take on European fare. The Final Table finalist has always featured delicious vegetarian dishes on his menu, and he has now added a vegan menu which is as good as his regular one. We started with a refreshing Japanese fruit tomato with baby aubergine, imam bayildi and lemon thyme, followed by the more calming umami flavours of Noirmoutier potatoes and Japanese leeks in a truffle and kombu dashi with buckler sorrel and sea grapes.
Next we tucked into delicious baby artichokes with onions and peas, offset by the black olive crisp with sprinklings of argan oil dressing. It was one of my favourite dishes. For mains, the warm salad of charred cabbage, Japanese corn and broccolini, red pepper and walnut salsa was full of flavour and texture. For dessert, we enjoyed a light summer fruit salad comprising of mainly berries with coconut sorbet on the top.
TURN-OFFS I would have liked to have seen more protein on the vegan menu.
DRINKS Arcane serves international wines and sake.
Arcane
3/F, 18 On Lan Street, Central, 2728 0178
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Arcane serves sophisticated vegan food with refreshing seasonal ingredients

Arcane is sophisticated yet cosy, with artwork adorning the walls.

Arcane summer fruit salad with coconut sorbet on the vegan menu

Where to eat in Hong Kong in July: new openings and menus to try

Tagliatelle from Cornerstone, chef Shane Osborn’s casual SoHo bistro. Photo: Dishtag

MAKI NO MAKI, Scallop and Shrimp, wrapped in Nori and Tatami Awashi with Kombu ash Ponzu from Nobu

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OXHEART TOMATO from Cornerstone restaurant in Hong Kong. Image must credit: Dishtag

Wagyu Beef from La Maison d'a Cote. Photo must credit: Julie Limont

Curry clams from Sip Song restaurant in Hong Kong.

Ajo Blanco, Uni, and caviar from La Rambla by Catalunya

Diageo Reserve WORLD CLASS.   Johnnie Walker Black Label, Heart Wood Collins by Summer Lo from Four Seasons

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Chef Tom Burney preparing the vegan and traditional versions of Beef Wellington tart. Photo: Lim Li Ying

Vegan scotch eggs versus the traditional scotch eggs. Photo: Lim Li Ying

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The Invisible Kitchen Scotch egg pairing

Arcane Gariguette strawberries, miyazaki mango, vanilla chantilly and elderflower granita. Photo: Lim Li Ying

Igloo's iconic White Bunny candy ice-cream

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Veda ricotta spinach momos

Igloo ice-creams

VEDA Baked Aloo Gobi

Magazines


Fresh produce and international flavours inspire chef Shane Osboern’s new vegan menu at Arcane



Good Eating - Reviews

Food and Drinks