Michelin Chef Shane Osborn Of Arcane Wows With ‘Meat-Free Monday’ Vegetarian Menu
Tucked along a quiet, ordinary street amid the everyday commotion of Central, Arcane is rolling out a new alluring culinary menu to satiate the epicurean in us all. Striving to promote the plant-based lifestyle, famed multi-award winning chef and author, Shane Osborn, has curated a seven course gourmet vegetarian set menu that can easily sway carnivores to turn over a new leaf. Featuring a colorful, dazzling array of dishes, the food wowed us. Below, we highlight our favorites.
Japanese Winter Tomato With Spiced Aubergine, Sour Cream And A Salad Of Soft Herbs
The menu has no shortage of Japanese ingredients, and Chef Shane explains that when it comes to sourcing, Japan is to Hong Kong as France and Italy had been to London when he ran Pied a Terre. These Fukuoka tomatoes might just be the showstoppers of the entire set menu. Incredibly ripe and bursting with flavor, they are paired with spiced aubergine, reminiscent of the quintessential Turkish dish, Imam Bayeldi. Alongside a dash of sour cream and dressed in young herbs, this first dish truly sets the tone for how distinctive and unforgettable our vegetarian meal at Arcane will be.
Crapaudine Beetroot With English Mustard Mayonnaise, Pickled Black Radish, Wasabi-na, Sherry Vinegar Dressing
Avid beet lovers are already aware of the extremely nutritious value these plants possess – high in potassium, magnesium, fiber, phosphorous, iron, folic acid, vitamins, and on and on. Arcane takes the conic-shaped root and brings it up a notch, serving it alongside subtle hint of wasabi, thanks to the addition of Japanese mustard green wasabi-na, which translates to ‘like wasabi.’ The pickled radish and sherry vinegar dressing adds a wonderful jolt of acidity to round out the full flavor of the beetroot. Toss in some roasted pumpkin seeds and your tastebuds are having a party.
Poached Taiyouran Egg With Broccolini, Chanterelles And Black Truffle
Surrounded by grilled broccolini and slices of meaty chanterelle mushrooms, the Japanese Taiyouran egg oozes with a rich, thick yolk and gives a dreamy, creamy glaze over the vegetable and fungi pairing. Delectably filling without being heavy, the dish is an outstanding medley of textures and flavours, and this is without mentioning the truffle on top of the plate, aka the world’s most coveted edible mushroom. But we find it is the celeriac, the unsung hero of the vegetable world, as the BBC puts it, in chocolate butter below the egg that will make you want to lick your plate clean.
Warm Salad Of Roast Cauliflower And Watercress, Toasted Macadamia, Gorgonzola And Argan Oil
Over a bed of crisp, roasted cauliflower and mild peppery watercress, toasted macadamia nuts provide a delightful crunch in a gorgonzola yogurt. Perhaps the most surprising ingredient to note, argan oil, a Moroccan beauty staple famed for its ability to nourish, hydrate, and moisturize hair, rounds out this excellent dish with robust flavor. Go ahead and eat your way to gorgeous hair!
Yuzu & Lemon Posset, Mikan, Mandarin And Yoghurt Ice Cream, White Chocolate Tuile
We end the meal with the ultimate citrus dessert, a tarty and tangy Japanese yuzu lemon mousse, tricked out with mandarin oranges, Mikan tangerines and yoghurt ice cream. A citrusy foam adds more zest to this already perfect palate cleanser, and the razor thin piece of white chocolate wafer is an excellent sweet offset to the overall acidic profile of the dish. This was a refreshing winner: so light and airy, we’re still having dreams about it!
We would also like to take a moment to rave about Arcane’s impeccable service. From the sincere smiles and friendly demeanor of the entire waitstaff to the graceful ebb and flow of setting plates and clearing dishes, it is clear Arcane knows how to run a tight ship that allows its patron the space and time to truly enjoy the gorgeous food. We also loved the Punch Detox juices on the drinks menu, an unexpected and welcome addition.
Images courtesy of Arcane and Green Queen.