Australian chef Shane Osborn, a champion of sustainability and founder of The Arcane Collective hospitality group, opened approachable modern European fine-diner Arcane here in Hong Kong in November 2014.

Ten years and a Michelin star later, chef Shane is honouring his commitment towards responsibly sourced produce and relationships with trusted farmers and suppliers with the launch of three five-course 10th-anniversary dinner menus this November. This trio of menus is each priced at HKD1,388 per person, with optional wine pairings coming in at an additional HKD688 per person.

First up from Nov. 11 till Nov. 16, the Gourmet en Provence menu places the spotlight on the home-grown Gourmet en Provence food specialist with dishes crafted using fine French produce, such as potato blinis with crab mayonnaise, Kaviari caviar, sour cream, and chive, sauteéd langoustine with Cévennes onion, sweet garlic cream, toasted almond, and thyme, and herb-crusted Limousin veal rump with roast butternut squash, chestnut, and chanterelle. The RSRV champagne pairings take the menu up a notch further.

The Waves Pacific and To-Plate menu from Nov. 18 till Nov. 23 is up next, a collaboration with premium and ethically sourced meat and seafood (Waves Pacific) and Australian produce (To-Plate) suppliers. Refined Aussie-style dishes take centre stage here, paired with wines courtesy of LIBER in Sheung Wan. Highlights are the Australian white asparagus with Taiyouran egg mayonnaise, ikura, karkalla, and potato and spring onion salad, pan-fried Humpty Doo barramundi with clams, and roasted Mayura Wagyu 7+ rump cap with celeriac.

Going out with a bang from Nov. 25 till Nov. 30 is the Farmhouse Productions menu, a partnership with Kim Tin’s regenerative farming lifestyle collective Farmhouse Productions. This menu stars local ingredients and flavours and is matched with a unique selection of Chinese and Japanese wines. We love the creativity of the “drunken” threadfin with Cévennes onion fondue and pickled black radish, yellow chicken with snow pea shoot, Yunnan mushroom, oolong tea emulsion, and garlic chive, and fig-leaf ice cream with Hong Kong-style French toast and dulce de leche.

Arcane, 3/F, 18 On Lan Street, Central, 2728 0178, book here

Stephanie Pliakas is the Digital Editor of Foodie. From Michelin-starred fine-dining to the local comfort-food eats dished out at cha chaan tengs, she has immersed herself in the city’s ever-changing food scene since making Hong Kong her home more than a decade ago. When Stephanie is not devouring something delicious, she’s cooking and baking up a storm at home (whilst listening to true crime podcasts).

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