The Arcane Collective is a collection of casual and fine dining establishments with its three restaurants — the Michelin-starred Arcane, the casual and unpretentious Cornerstone, and the all-day conscious dining restaurant Moxie – feature ingredient-led food made and served with integrity and passion.
With summer around the corner, there will be a rotating selection of light and refreshing dishes to celebrate the seasonality of the warmer months in these three restaurants.
Contents
Arcane – One-Michelin-starred
The Arcane Collective’s Michelin-starred flagship venue Arcane, created by Chef de Cuisine Sebastian Lorenzi, will be adding a range of new seasonal dishes to their a la carte menu, such as a refreshing Hokkaido Scallop Carpaccio, a starter, paired with a fragrant and citrusy Timut pepper sour cream and fennel.
The dish is heavily steeped in a pomegranate and blood orange vinaigrette, combining the colors and flavors of summer on one plate.
Throughout the season, the main courses include a Pan-Fried Sea Bass, fried to perfection with summer greens like asparagus and broccolini.
White asparagus, oregano gremolata, and sauce bordelaise provide a summertime twist to Arcane’s famous Wagyu 7+ Rump Cap from Mayura Farm, providing the meal a mild, nutty flavor.
Arcane
Address: 3rd Floor, 18 On Lan Street, Central, Hong Kong
Phone: +852 2728 0178
Website: www.arcane.hk
Instagram: @arcanehk
Facebook: www.facebook.com/ArcaneRestaurant
Moxie – All-day plant-forward dining
Chef Michael Smith is introducing numerous seasonal specials to Moxie’s all-day dining menu, which features plant-forward and ingredient-led cuisine.
Mussels and Pesto Spaghetti, made with sustainably sourced mussels and served with a Romanesco and wild garlic pesto and spaghetti; and Patagonian Toothfish, a WWF first recommended choice fish paired with locally grown sweet potato and a fragrant tomato, cardamon, and dill sauce, are new additions to the menu.
Plant-based alternatives include Grilled White Asparagus with house-made tempeh and drizzled with maple and soy, as well as Moxie’s Baba Ganoush with a summer twist.
Chef Michael Smith refines the classic dish with fresh and light flavors by layering flaky plant-based puff pastry with smoky eggplant and chargrilled minted sweet and sour zucchini, topped with grated feta and Japanese tomatoes.
Moxie
Address: Shop 203, 2/F Alexandra House, LANDMARK, Central, Hong Kong
Website: www.moxiehk.net
Instagram: @moxie_hk
Facebook: facebook.com/moxiehongkong
Cornerstone – Casual, Modern Bistro
Head Chef Neal Ledesma will also be adding a slew of new seasonal specialities to Cornerstone’s menu.
For a new twist on a classic summertime sharing dish, guests can pick from refreshing beginnings such as Scallop Ceviche with raw Hokkaido scallops, crème fraiche nage, and cucumber, or a Chanterais Melon Feta Mousse topped with Serrano ham, walnut pesto, and cucumber.
Chef Neal Ledesma’s Pan-Fried Sea Bass main course combines eastern and western flavors, served with creamy curry velouté, broccolini, and smoked baby eggplant (aubergine).
There’s also a delightful Chilled Summer Borscht made with locally sourced beetroot and watermelon. The recipe is both flavorful and colorful, making it the ideal summer treat.
Cornerstone
Address: 49 Hollywood Road, Central, Hong Kong
Website: www.cornerstonehk.net
Email: enquiries@cornerstonehk.net
Instagram: @cornerstonehongkong
These summer dishes are now available at Arcane, Moxie and Cornerstone accordingly and will rotate throughout the season.
