54
15
2
港鐵中環站 D1 出口, 步行約3分鐘
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電話號碼
27280178
開飯介紹
餐廳由英籍澳洲主廚Shane Osborn主理，菜式精緻，食客更可從開放式廚房欣賞廚師們烹調的過程。
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獎項殊榮
米芝蓮一星餐廳 (2018-24)
營業時間
今日營業
12:00 - 14:30
18:00 - 23:00
星期一至六
12:00 - 14:30
18:00 - 23:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
相關文章
牛爸生日，今日出城去Arcan試下3 course lunch$538，地點方便，裝修簡約，仲有室外用餐區，如果天氣涼涼地都會好relax.首先上酸種面包，外脆內軟，牛油香滑，好食可叫侍應encore.之後上前菜，分別係半熟tuna魚，軟滑無根又甘甜。另一款係姑菌素菜卷，有D似春卷皮，包住香而爽的姑和菜，加上醬汁，有驚喜再上主菜，牛爸食牛牛肉煎得外脆香而內肉嫩。而牛媽的三文魚煎得甘香而有肉汁，橙色的醬汁和一絲絲的爽脆配菜令三文魚更出色。牛仔要黑松露意大利雲吞也不錯。最後甜品或餐飲選其一，兩款甜品試齊，相對擺盤差了少少但味道不錯。總括而言，這間餐廳由頭盤到主菜都非常美味出色，餐牌中嘅紅白酒都好好飲，有層次有變化 ,出色(體貼位:女廁內有女性週期用品提供非常細心，好窩心)
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情人節日，為免情人失望。於是大老早已經做足功課，故找到了Arcane這一家米芝蓮餐廳訂位慶祝，免去了晚上要跪榴槤的悲劇。餐廳位置在商業大樓樓上，一進門後左翼是開放式廚房，可以看到廚師們都在忙碌工作。而倚著廚房的旁邊是一列列的Bar枱，實屬喜歡看廚師表演或跟廚師吹水的客人的最佳位置。餐廳廳面比較細小，大約能容納二十多人左右。而餐廳亦設有室外位置，是晚餐廳安排了在廳面的室外門旁的二人座位用餐。(門户微開，有點陰風陣陣，略寒冷。)因為情人對酒精過敏，所以是夜沒有點酒品嚐。我們點了sparkling water，而sparkling water 是free flow的，價錢以每位計算，是相對實惠。Sparkling water的味道清新，氣泡感適中，實在是每一部餐點的停頓之間的解饞好選擇。好，開始用餐了。每一次食西餐，我們最期待的一定是麵包籃。好的麵包能夠先聲奪人，壞的麵包很容易會影響了之後的用餐心情。很遺憾Arcane的麵包是令人失望的。第一，麵包的溫度不足，令味道失色。第二，麵包只有一個選擇。第三，牛油味道一般沒有獨特個性。在吃過令人失望的麵包後，侍應上了第一道菜Tartelette of rocket pesto, aubergine caviar and burrata 這道菜大小像「一口酥」(抱歉忘了拍照)味道其實挺好的，醬汁味道和味濃郁，味道調和得很好👍咸鮮味道充足而不饞。可是這「一口酥」比起稱為一道菜，應該稱為餐前小吃描述得更恰當。第二道菜是Japanese fruit tomato with lemon ricotta, gremolata, basil cress and nori rice pearls 好吃！這個日本蕃茄，其味道非常清爽甜美。再配以其他醬汁點綴，應該是今天晚上最好吃第一道菜。吃完這道菜後，我們忘記了麵包的傷痛，開始期待之後的菜色。第三道菜是Torched Hokkaido scallop with roasted crapaudine beetroot, walnut, Trevino and Pinot grits gel這道菜的主角看似是日本帶子，實質是紅菜頭。紅菜頭烹調得口感軟糯，而香氣充足。廚師成功把紅菜頭味道和口感的優勢煮岀來，而把我最害怕的紅菜頭草青味煮走了。可是最令人失望的，是他的帶子食材比較劣質，咬下去沒有半點鮮味。即使和一般食材店能買的刺身級帶子的鮮味相比，實在差太遠了。第四道菜是Brittany blue lobster raviolo with cavolo Nero, sage and pine nut cream, black truffle我是一個膚淺的人，看到藍龍蝦就已經雙眼發亮，可謂十分期待了。現實卻是在他華麗的菜色描述的背後，他本質其實是一個類似「蝦肉雲吞」的菜品。「雲呑」由兩塊意大利麵包著，再由白汁淋上，面頭上再佈上幾片黑松露片增加儀式感，最後還有顆粒果仁加強了口感。白汁的味道鹹鮮味充足醬汁口感絲滑，而菜品的溫度也足夠，吃下去的感覺還是讓人暢快。可是最關鍵的兩大主角 黑松露 和藍龍蝦，我們未能夠吃到他們獨有的黑松露的鹹香和龍蝦獨有的蝦鮮味道。第五道菜是Pan fried John dory with grilled maitake, broccoli veloute, haricot vert and crispy kale看到煎魚菜品初上一刻，心裏的感覺就是，太好了，終於有正式的菜式吃。縱使餐廳燈光昏暗，也沒辦法遮掩西蘭花醬的翠綠，煎John dory魚 伴着翠綠的醬汁，和脆炸羽衣甘藍跟長豆角放在一起，實在賣相吸引。可是吃下去，和之前幾道菜的問題一樣，配菜比主角吸引。不知是否與魚不夠新鮮關係，吃下去完全沒有魚的鮮味。反而脆炸羽衣甘藍的味道更強烈，實在令人摸不着頭腦。第六道菜是Slow braised wagyu short rib with truffled mash potato, roasted shallot, bone marrow and red wine jus因為有了前幾道菜失望的經驗，我對這道和牛主菜的期待感會趨向保守。我跟情人說，我敢打賭薯蓉和洋蔥會比和牛出色。情人笑而不語。在和牛主菜端上枱面的時間，我還是掩飾不了期待，畢竟全晚餐點的份量不太足夠，身體起了自然反應，希望吃得更多。和牛淋上了深褐色的紅酒汁，旁邊伴着打得順滑的薯蓉，薯蓉面上放上了一條精緻的洋蔥。這道菜應該是全晚最差的菜色。(和麵包並列)又可能比麵包更差，因為至少麵包的調味是可以的。慢煮和牛足夠嫩滑，可是肉的質感是一絲絲的，而吃下的感覺有點像吃豬展。最致命的要點，是完全吃不到牛肉的味道。而比和牛更加致命的錯誤，是那個紅酒醬汁。當吃下紅酒醬汁的一刻，我還以為自己的味蕾出現了問題。我和情人下意識對望，我問她，會很咸嗎。她說，非常咸。而我的打賭贏了，果然薯蓉和洋蔥最好吃。這道菜是全晚最差的菜色，我認為米芝蓮餐廳應該有一個更高遠的追求。可是吃到一個調味失當的菜式，實在令人失望。第七道菜和第八道菜Japanese winter strawberry with hokkaido milk ice cream, coconut mochi and yuzuVanilla canele, chilli chocolate truffle, passion fruit macarons 當甜品來到的一刻，也意味着整晚用餐來到尾聲。雖然前面的餐點不盡人意，行也不必懷有怨恨。就愉快的吃甜點吧！日本的士多啤梨和蕃茄一樣，沒有令人失望。最出色的是 天使之鈴Canele 口感外脆內軟，而麻糬餅也令人難忘。總結一下，這餐給我的感覺，最大的觀點是配菜俾主角強多了。不知道是否食材不足夠優質，即使在廚師的精心烹調後，依然沒法吃出該肉品應有的鮮味道。而紅酒汁調味失當，是不應該發生在米芝蓮餐廳身上，但卻不幸發生了。最奇怪的是，是晚的蔬菜類食物都特別出色。 (難道餐廳的預算都跑到蔬菜裡去了？)但無論如何，這間餐廳都是一個好餐廳，你可以感受到廚師在每一道菜色的努力💪希望有機會再光臨，可以吃到更好的味道。評價:我認為每一家餐廳就著他的價值，都會值一個價錢。參考了個人的用餐經驗，我認為這家餐廳的價值(fair value)在每位$1000-1100 左右。相對是晚每位$1688的價格，略嫌偏貴。謹供各位參考。
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Having been to Cornerstone previously, the impeccable food and dining experience there had sparked my interest to pay a visit to Arcane which is also helmed by Chef Shane Osborn. The Michelin-starred restaurant did not disappoint. Arcane definitely awes visitors with their interesting mix-and-match and seasonally lead menu. ◇ 𝙋𝙚𝙖𝙧 𝙨𝙖𝙡𝙖𝙙 𝙬/ 𝙗𝙡𝙪𝙚 𝙘𝙝𝙚𝙚𝙨𝙚 𝙙𝙧𝙚𝙨𝙨𝙞𝙣𝙜, 𝙚𝙣𝙙𝙞𝙫𝙚, 𝙬𝙖𝙡𝙣𝙪𝙩 ＆ 𝙥𝙤𝙩𝙖𝙩𝙤 𝙛𝙤𝙣𝙙𝙖𝙣𝙩 (7.5/10) The tangy sharpness of the blue cheese and sweet pear are contrasting but balanced. Adding other accompaniments gave extra textures. Generally a lively dish. ◇ 𝙎𝙖𝙪𝙩𝙚́𝙚𝙙 𝙨𝙣𝙖𝙞𝙡𝙨 𝙬/ 𝙘𝙤𝙣𝙛𝙞𝙩 𝙜𝙖𝙧𝙡𝙞𝙘, 𝙬𝙖𝙩𝙚𝙧𝙘𝙧𝙚𝙨𝙨, 𝙥𝙖𝙧𝙨𝙡𝙚𝙮 & 𝙥𝙚𝙖𝙧𝙡 𝙗𝙖𝙧𝙡𝙚𝙮 𝙧𝙞𝙨𝙤𝙩𝙩𝙤 (8.5/10) The dish is memorably good. I particularly liked the chewiness of pearl barley. The flavours of everything complement each other seamlessly. The flavour of watercress occasionally stands out to give extra freshness and layer to the dish. ◇ 𝙎𝙚𝙖𝙧𝙚𝙙 𝙠𝙞𝙣𝙜 𝙨𝙖𝙡𝙢𝙤𝙣 𝙬/ 𝙣𝙤𝙞𝙡𝙡𝙮 𝙥𝙧𝙖𝙩 𝙫𝙚𝙡𝙤𝙪𝙩𝙚́, 𝙞𝙠𝙪𝙧𝙖, 𝙘𝙚𝙡𝙩𝙪𝙨 & 𝙩𝙤𝙧𝙘𝙝𝙚𝙙 𝙡𝙚𝙩𝙩𝙪𝙘𝙚 (7/10) The fish was seared to give maximum tenderness and juiciness. The celtuce and ikura contributed to the interesting and diversified textures of the dish, especially the delightful pops of ikura. I have expected more flavour from the veloute though. ◇ 𝙍𝙖𝙫𝙞𝙤𝙡𝙞 𝙤𝙛 𝙨𝙬𝙚𝙚𝙩 𝙥𝙤𝙩𝙖𝙩𝙤 𝙬/ 𝙘𝙤𝙣𝙛𝙞𝙩 𝙘𝙝𝙚𝙧𝙧𝙮 𝙩𝙤𝙢𝙖𝙩𝙤, 𝙥𝙖𝙧𝙢𝙚𝙨𝙖𝙣 𝙚𝙢𝙪𝙡𝙨𝙞𝙤𝙣 & 𝙗𝙡𝙖𝙘𝙠 𝙩𝙧𝙪𝙛𝙛𝙡𝙚 (7/10) The raviolis resembling Christmas trees was a lovely surprise with festive cheer. The pasta was springy and the cherry tomatoes did the trick to make the dish more refreshing. It was a pity that the black truffle didn’t add much aroma or flavour. 𝘿𝙚𝙨𝙨𝙚𝙧𝙩𝙨 ◇ 𝘞𝘢𝘳𝘮 𝘤𝘩𝘰𝘤𝘰𝘭𝘢𝘵𝘦 𝘵𝘢𝘳𝘵 𝘸𝘪𝘵𝘩 𝘮𝘢𝘤𝘢𝘥𝘢𝘮𝘪𝘢, 𝘧𝘳𝘦𝘴𝘩 𝘤𝘩𝘦𝘳𝘳𝘪𝘦𝘴 ＆𝘷𝘢𝘯𝘪𝘭𝘭𝘢 𝘪𝘤𝘦 𝘤𝘳𝘦𝘢𝘮 (6.5/10) ◇ 𝘊𝘢𝘮𝘦𝘮𝘣𝘦𝘳𝘵 𝘸𝘪𝘵𝘩 𝘱𝘦𝘢𝘳 𝘤𝘩𝘶𝘵𝘯𝘦𝘺 ＆𝘭𝘢𝘷𝘰𝘤𝘩𝘦 (6.5/10) The desserts lack wow factor and I preferred lighter desserts. I quite liked the lightly seasoned and crispy lavoche though.
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📍 Arcane (Central)3/F, 18 On Lan Street, CentralCongrats to Chef Shane Osborn on the 8th anniversary of Arcane! 🎉 On this special occasion, Arcane has created an 8th Anniversary Menu featuring their most signature dishes over the years so as Shane’s big fans, we of course had to try it!My favorite of the day were the gnocchi topped with shaved white truffles and Hokkaido scallop. The gnocchi had the perfect texture and the sauce was simply delicious! The Hokkaido scallop was beautifully presented, making it both a feast to our taste buds and our eyes. Do keep this amazing restaurant in mind for your next celebration or date night 🥂❤️Taste: 👅👅👅1/2Value for Money: 💰💰💰💰Service: 🌟🌟🌟🌟Will I go again? Yes(on a scale of 0-5 emojis)
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Featuring a unique eight-course dinner tasting menu to celebrate the 8th anniversary of Arcane. Always pleased to visit them, each dish has its character with next level execution.Highlight of the meal def the gnocchi, sawara, and scallop. Exquisite presentation of the scallop dish presented by Shane Osborn on Netflix’s The Final Table. Wagyu was yum too, esp Jerusalem artichoke and sweet potato, which are underrated sides. Refreshing yuzu and lemon posset to balance the whole meal. This 8th anniversary has fed me properly, gain a few pounds after dinner #stuffed, thanksss chefs The 8th anniversary menu is only available for a limited time (From 1 to 30 November), priced at $1,688+10% pp. Hurry, don't miss it!!Ebisu oyster with wasabi gel and N25 oscietra caviarJapanese fruit tomato with imam bayildi and vadouvan sour cream, pickled baby aubergine and seed crumbHokkaido scallop ceviche with salt cod mousse, fennel, apple, ginger and soy dressingSautéed potato gnocchi with morel and shiitake ragout, charred onion purée and fresh white trufflePan fried sawara with chervil root purée, fresh peas and lemonSlow braised wagyu short rib, jerusalem artichoke, sweet potato, dau miu, sauce diableYuzu and lemon posset, white chocolate tuile, blood orange and yogurt ice creamChocolate fudge, *vanilla canelé, apple pâte de fruit
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