Restaurant Arcane

A modern pan-European restaurant guided by seasonality but unrestricted by geography. Under Australian chef Shane Osborn, ingredients are sourced globally: spring asparagus from the Provençal Alps, potatoes from Noirmoutier, lamb from the Pyrenees, kinmedai from Japan’s coastal prefectures and morels from Yunnan. The wine list mirrors this breadth, ranking among the city’s strongest collections spanning Old World classics, Oceania and the Americas.