Embark on a Priceless Plant-Based Journey at Moxie This November

Dive into the delights of the vegetable kingdom with the restaurant’s limited-time Chef’s Table experience for two

With the temperature dropping in the lead-up to winter, it's prime time to replenish and recharge before the holiday frenzy begins. Bringing a refined approach to sustainable dining, Moxie—part of The Arcane Collective by acclaimed Australian chef Shane Osborn—has established itself as a pioneer in the city’s plant-based dining scene, offering a forward-thinking, vegetarian-led menu designed to awaken curious palates.

This month, in partnership with Mastercard, Moxie unveils a new Chef’s Table experience to take diners on another Priceless experience—a thought-provoking journey that features a progressive five-course tasting menu available on November 11, 18 and 25.

Championing locally-sourced, seasonal and sustainable ingredients, Moxie makes use of the finest ingredients procured from Hong Kong and beyond, transforming them into elevated dishes that showcase the kitchen’s craftsmanship and meticulous attention to detail.

Above Moxie unveils a new Chef’s Table experience this November

Above Chef de cuisine Michael Smith presents a vegetable-led menu

Moxie unveils a new Chef’s Table experience this November

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The five-course meal begins with rosemary and black olive focaccia followed by a colourful terrine of Japanese leeks, dressed with wasabi and beetroot ketchup. Thereafter, there is a choice of roasted Jerusalem artichokes, enhanced with an umami-laden walnut bagna cauda or saba mackerel, a rich oily fish enriched with house-made eggplant miso. An aromatic bowl of Fukuoka udon brightened with yuzu dashi serves as a segue to the main entrée. Guests can then choose between seared Fremantle octopus paired with lemon myrtle ricotta or the cheese and onion tart encased in a flaky pecan pastry shell. The tropical pavlova with crisp meringue, soft vanilla cream, mango and seasonal Taiwanese passionfruit completes the meal.

Above Seasonal pavlova with vanilla cream

Seasonal pavlova with vanilla cream

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The Chef’s Table is an intimate and interactive experience. As the meal unfolds, guests are invited to embark on a journey of discovery—to explore the link between innovative ingredient-led fare, the producers and farmers, and the sustainable philosophy underlining the creative process in the kitchen. At Moxie, this fresh approach to conscious dining is pursued through a number of initiatives, from the use of a filtration system by Life Solutions to recyclable takeaway containers and the careful sourcing of ethical ingredients such as cage-free eggs.

“The positive feedback that we’ve received since opening Moxie is a promising sign that Hong Kong diners are open-minded about altering their dining habits in order to create a better tomorrow,” says chef de cuisine Michael Smith. “We see more and more people opting for vegetarian options at our restaurant, and that inspires us to keep the creative cogs churning with new seasonal dishes to inspire diners.”

The Chef's Table menu at Moxie is open to all Mastercard cardholders. Electronic payment is safe, convenient and fast.