Octavium Italian Restaurant

營業中

休息中

📍Octavium ______停不了的Octavium✨頭盤是擺碟極美的Tuna belly, 拖羅脂肪分布像雪花一樣，油香極重加上Osetra cavier 鱘魚子醬，其魚子呈灰棕色帶黑金色光澤，口感不如Beluga Caviar, 但有獨特堅果水果風味風味。 配上mustard，cauliflower mushroom (此前完全沒概念😆繡球菌，又稱花蘑菇，口感脆脆的有點像銀耳雪耳），欲罷不能。圖二是另一道令人驚艷的餐前小食，Parmesan 薯波配上鯷魚和comte cheese, 味道濃而不膩，一下子喚醒味蕾，提醒你準備開始迎接大餐。推介的Sorelle Bronca Prosecco 也不錯🍾️不像一般Presecco 那麼甜，乾點清新點和當天食物更相配。好友好酒好食物好天氣🥂夫復何求______Degustazione menu HKD 1488______📍 Octavium Italian Restaurant (中環)中環德輔道中22號One Chinachem Central 8樓

早幾個月前第一次食Octavium. 對於未識欣賞意大利菜嘅人嚟講, 大開眼界. 當時米知蓮一星.今日再食. 已經係米芝蓮二星. 老實講, 食物一樣. 但係貴咗. 午餐好多選擇都要加錢. 而且加唔少. 三款餐前小食. 每次嚟都有轉款. 抵讚! 由下而上, 第一款係蕃茄, 第二款係松露芝士波. 第三款有塊火腿係上面. 最考究係一啖入口發揮出唔同材料夾埋嘅味道.麵包就普普通通.第一道菜: 鵝肝. 配咗 Cantaloupe melon. 用嚟減低鵝肝嘅肥膩感. 但唔係特別有火花. 整體好食. 但唔係嘩一聲.第一道菜, 選擇二: Beetroot. 配咗 Ricotta. 夾到! 反而黑松露係呢個菜式唔突出.第二道菜: 紅蝦意粉. 名菜之一. 要加錢. 蝦肉鮮味膠口. 餐廳建議將蝦頭膏撈埋意粉食. 一流! 今日個意粉用咗個大湯碗. 賣相扣咗分.第二道菜, 選擇二: Tagliolini. 黑松露意粉. 都要加錢. 黑松露好多, 好香.第三道菜: Miyazuki Herb Wagu. 宮崎和牛. 又要加錢.西餐廳食和牛好難搞. 之前其他餐廳試過 medium 會好肥. 滿口油, 唔好食. M

⚑⚐ 𝙊 𝙘 𝙩 𝙖 𝙫 𝙞 𝙪 𝙢𓏸𓐍 𝘼𝙢𝙪𝙨𝙚 𝘽𝙤𝙪𝙘𝙝𝙚Fried cheese balls topped with anchovy and cheddar. Pungent and delicious with a light crisp.𝘼𝙥𝙥𝙚𝙩𝙞𝙨𝙚𝙧𝙨𓇢 ʀᴀᴅɪᴄᴄʜᴜɪ ᴛʀᴜғғʟʀ ʙᴜʀʀᴀᴛᴀ/ ᴍᴀɴᴅᴀʀɪɴSalad-like dish with neat presentation! Evenly sliced cabbage and ham pieces with a drizzle of sweet and tangy sauce, balanced out that natural bitterness from cabbage slices.𓇢 ʀᴀʟɪᴋ sᴀʟᴍᴏɴ ᴄᴀᴠɪᴀʀ / sᴄᴀʟʟᴏᴘs ʀᴏᴇ sᴀᴜᴄᴇReally fresh and thick piece of salmon, covered in the rich, silky smooth scallops roe sauce. Topped with cavi

We ordered a set lunch menu ($780) and a lunch tasting menu (~$1,600) between the two of us. Bread came first and it was a piping hot sourdough, pretty dense bread. For set lunch starters, we had the first pic, sliced abalone and scallop pp with fennel. Loved the picturesque plating with the sauce and oil, reminds me of Mume in Taipei.For the tasting menu it's a beetroot dish. Dried (?) semi dried? Beetroot slices are placed in the shape of a rose. The sauce is a yoghurt like sour sauce, feels k

Tried the tasting menu for Xmas lunch and not disappointed at all. Had the foil gras with black truffle and pears, Hokkaido scallops with beluga caviar, pasta with abalone and clams, pigeon with pomegranate and pumpkin flower, beef rump cap with leek and anchovies and a dessert (passion fruit sorbet)The foie gras with black truffle, celery and pears tasted really buttery and the black truffle did lift the flavor. Controversy aside, it was a good dish. Not something you should have often for the

Michelin ⭐️💯超高質服務態度，詳細介紹菜式，學左好食材，好奇咩係 Crosne 甘露子（食落似薯仔質感）經理真係係廚房拎左幾粒新鮮既被我地試食😝第一次食魔鬼魚面珠墩肉，質感似雞肉好滑， Aged 21 days Pigeon 外面用chicken broth jelly 包住，真係每道菜都要好多心機，配搭全部都有驚喜，好多食材都唔係常見，餐飯都未食完已經問定幾時轉menu要再黎食😋TUNA BELLYcaviar / savoy cabbage / cauliflowerFOIE GRASwhite port wine / apple / black truffleABALONEveal tendons / chicken jus / wild fennelAGNOLOTTIborage / black truffleSKATE WING CHEEKmushrooms / eggyolk sauceAGED PIGEONradicchio / hazelnutMIYAZAKI BEEFkoji aged / crosneHAZELNUTcaramel / wasanbon ic

臨近聖誕， 店內店外都很有聖誕氣氛， 出面的狗狗statue 都有戴上了聖誕帽， 值得打卡。因期待食返上一次嘅dishes:1. Tuna Belly, caviar 超好食2. Goose Foie Gras: muscat grape 超配鵝肝， 真係好好食3. Milk: mirabelle and coffee, 鮮花配caramel 同雪糕， 超好味所以， book 位後我每日都好期待。 但今次去， tasting menu 轉左， 所以除左試新menu 外， 還試了white truffle tart.原來white truffle 比起black truffle 個味係香十倍嘅。 雖然係貴d, 但都值得試呀。另外， 今次嘅Miyazaki 比上次油香重d, 好食d.還是再等一會再食喇， 兩位埋單五千幾蚊， 太貴了😳

Food was okay but not impressive. This restaurant is certainly overrated for its quality, decor and service. For the pricing of this restaurant, the service is considerably rather poor. The waiters pressured you to order their most expensive dishes and drinks, or they would give you a look. Never go back again and would not recommend anyone there. And they should install the blinds to block the shining light from beaming right onto the face of their customers. The waiters did not care en

本人係到慶生，諗住高高興興係到慶祝，食完今次下次唔會去😥🥵本人大緊肚，book檯果時已事先聲明，staff話會安排，點知食到一肚氣事緣佢有8道菜menu同a la carte menu, 老公緊係揀8道菜試曬啦，因為我大肚好多野唔食得，只可以揀 a la carte menu, 個menu有分3/4/5 course, 收費唔同，因為menu有好多野唔食得，所以揀左3 course, 落order果時個staff話3 course裡面要有甜品/cheese，唔可以只揀main同appetisier, what? 你menu有講咩？ 你甜品menu既野唔係全熟，我點食？我話我大肚喎，無論cold appetizier, dessert and cheese我都揀唔到，全部都未經煮熟，因為唔想同佢嘈，所以由佢。1. Book 檯我已經講清楚我大肚，作為高級餐廳呢d應該安排好，我次次去高級餐廳講俾佢知大肚staff都會另有安排第二款，而唔係話照舊收你錢但唔俾番野你，個chef淨係成晚出左黎同客er水吹，有時間研究下menu俾客人啦，咁rigid! 🥵2. 迫我食3 course收4 cour

Octavium ~ a one Michelin star, is the younger precocious sister to its famed sibling, Otto e Mezzo. The dining room, designed to be minimal with pops of eye-catching artwork, is intimate with tables placed just close enough to catch whispers of conversation. Service matches with Italian “pronto” efficiency, but more importantly, the food was solid..ABALONE black truffle / butter mushroom TUNA BELLY egg yolk / olives / caviarGOOSE FOIE GRAS muscat grapes / verbenaSPAGHETTINI uni/ crispy garlic A

This Italian restaurant is located on 8th floor of One Chinachem Central, right in the heart of the busy financial district on Hong Kong Island. Opened in 2017, it has been awarded Michelin one-star status, with resident chef Roland Schuller leading the team. Arriving sharp at 6:30pm and after the registration, the chef opened the secret door leading to the spacious dining area. We were seated on the window side, and immediately I came to like the décor, which showed minimalist elegance, offerin

Amazing night with my dear girls 💛😘My first visit at @octavium8 Ordered 4 course from their a la carte menuBefore getting into the course The antipasto are eyeball catchingThe tart and the cheese balls are perfectly made For appetisers we picked foie gras See the elderflowers on top? Its so elegantly cute It has muscat grape and verbena in it, instead of being too rich like normal foie gras, it has a taste of fruit which turns the whole dish into something stimulating and refreshing For the hot

呢間餐廳我食過一次之後介紹咗俾意大利長介. 之後我哋就約咗一齊食. (所以我連續食咗兩次).朋友睇咗兩下Menu就決定咗叫Degustazione. 佢叫嘢食我好少反對. 佢再問係咪配酒. 我當然都冇反對. 首先嚟咗幾樣頭盤前嘅小食. 跟住係吞拿魚. 我就覺得OK. 但朋友認為溫度太凍.跟住係鮑魚. 好味.主角係紅蝦. 超好味. 服務員提我地要用紅蝦頭嘅蝦膏嚟撈意粉. 鍾意食蝦膏蟹膏嘅人一定會鍾意. 味道亦都癡到上意粉.第二個主菜係和牛. 都有驚喜. 和牛比較多脂肪. 連埋條菜食啱啱好.最後嘅甜品我都唔太記得係乜嘢嚟.整體食物質素非常好. 有驚喜. 開眼界. 除咗紅蝦意粉, 其他都唔係好似意大利菜.我哋有配酒. 但係就普普通通. 可能係我本身唔太鍾意意大利酒. 有部份嘅酒唔係用本土提子, 我又覺得冇乜特色.P.S. 相片由意大利長介提供

好耐以前來過（以年計），有日係樓下經過見到招牌想起它，再來重温一下，想不到我話訂枱，服務員已經能準確地稱呼我，老實講，很窩心呢～首先麵包係Sourdough ，我最憎，麵包皮又硬，麵芯立口，不過只是我個人口味而矣。 兩款餐前小食：馬介休tart - 鮮鹹的味道我鍾意，薄脆撻皮，好味沙甸魚芝士波 - 波波的皮口感有點實，嘛嘛地 吞拿魚魚腩他他配魚子醬和berry好鮮味，creamy汁配了鹹鮮的魚子醬，正有海鮮feel，berry就令整體更fresh 花花鵝肝醬- 有如藝術品，唔捨得食啊～ 花下面係超甜提子 黑松露汁鮑魚- 原隻鮑魚都好滑肉質算林，個黑松露汁似中國人的豉汁而且帶甜甜地，幾好味 海膽Pasta - 裝飾不足，個意粉好硬，不過也是我個人喜好，愛吃林身的意粉，龍蝦醬汁就太鹹了 奧地利藍龍蝦，肉質相當嫩滑，醬汁亦鮮味 Aged pigeon 面頭是洛神花裝飾 - 鴿肉半生熟，肉質雖然超滑，但就失去了肉的texture 有點古怪，個甘橘汁也是太鹹 牛扒 - 肉質同鴿的情況一樣，好古怪，服務員話面頭灑上sake enzyme令肉更林，旁邊配的是炸了的牛筋，我只食到裡面有點立口黐牙的東西

今日約咗朋友到中環中心嘅 Octavium Italian Restaurant 食 lunch, 點去到，水浸， lift 壞晒，好亂。朋友著住高跟鞋，唔想行樓梯上8樓，且天氣咁熱，點行呀。算，唔食嘞 。咁高級嘅寫字樓大廈，連最基本嘅 lift ，都提供唔到，失望！