This May, Arcane and CulinArt 1862 are teaming up to bring you an exquisite dining experience with a two-night-only collaboration menu. Chef Shane Osborn from Arcane and Chef Stanley Wong from CulinArt 1862 will be putting their creative forces together to curate a seven-course culinary indulgence. Diners can look forward to exploring an array of innovative cuisine made with carefully sourced ingredients. Every dish on the menu will be meticulously crafted and presented with artistry to tantalise all the senses.
Arcane x CulinArt 1862: The menu
The meal starts with an amuse bouche prepared by Arcane, followed by Lightly Cured Hokkaido Scallops created by Chef Osborn – a combination of confit fennel, salt cod mousse, yuzu, apple, and ginger that is succulent and tender to the bite with intense flavour profiles. The second course, Momotaro Fruit Tomato by Chef Wong, is a delightfully unique blend of quark cheese and Kristal caviar.
Next comes the Sauteed Potato Gnocchi with Fresh Morels by Arcane, a captivating dish featuring crunchy potato gnocchi with a soft interior, served with broad beans and wild garlic. The fourth course is the Binchotan-Grilled Australian Wagyu Striploin created by Chef Wong. Each bite of this smoky steak brings together flavours of potato pave, white asparagus, and home-grown red cabbage. To complete this delectable dining experience, indulge in CulinArt 1862’s Strawberry Mille Feuille with rhubarb sorbet, followed by petit fours from Arcane as a sweet ending to the evening.
This seven-course dinner is only available on Tuesday 16 May and Wednesday 17 May at CulinArt 1862. You can add on a wine pairing from $688/person.