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.
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.
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.
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.
These summer dishes are now available at Arcane, Moxie and Cornerstone accordingly and will rotate throughout the season.