Octavium Italian Restaurant

營業中

休息中

Mr. Bombana 喺香港嘅另一間餐廳，繼續做佢最拿手嘅手工pasta今次就試左3款pasta, 3款口感各有不同，但普遍都係好好咬口，中意食開手工意粉嘅一定會中意🤗除感pasta, 佢地嘅appetisers 同desserts都做得唔錯架😋

最近發現了新假期與意大利餐廳 Octavium 合作推出了一個非常餐單以優惠的價錢嘗試到餐廳的招牌菜式 實在特別 要嘗試這個套餐需經非常餐單訂座MILK FED VEAL小牛肉肉質很軟腍多汁 配上醬汁口味更多元化 很好味 我很愛吃小牛肉 真的超軟令人很享受FETTUCCINE手工寬條麵厚身 入口彈牙 蛋香味重 龍蝦肉鮮甜 不過醬汁有點濃 吃到最後覺得有點鹹MALLOREDDUS貝殼粉外相有點不太討好 口感煙韌彈牙 醬汁肉味很重帶點芝士味 但不會很膩 挺不錯CHOCOLATE TREATS甜點雖然以巧克力為主但不會太過甜 配合榛果雪糕一起吃會更好餐廳的環境挺不錯 大玻璃可以看到外面的景色 座位不算很多 可以安靜享受午餐

This is a restaurant by three Michelin-starred chef Umberto Bombana. He regards it as a place to test ideas but diners are far from guinea pigs - it’s very accomplished cooking and price is low of course! But it is good to make a first try at lunch time, which is inexpensive fine dinning experience in Central.  Reservation is essential - it's always busy at lunch time. Although the place in located in a commercial building but the deco is simply elegant with very good day light.  Octavium’s lunc

生日正日特別請了假，老公一個月前就訂了這間中環的意大利菜。聽說這是米之蓮三星廚師私下開的私房菜🤤🤤晚餐訂枱很full, 只有下午有位置。反正也請了全日請假，就去吃個豪華午餐吧安排了窗邊的位置，餐廳面積很少，就只有五六枱客。枱與枱之間很有空間，不會比別的枱打擾。服務員很快為我們放了麵包拼盤，麵包有三種，有鬆軟法式圓麵包，脆脆的薄餅，還有有芝士碎長條餅。旁邊有橄欖油和新鮮檸檬。我大鄉里的以為檸檬是裝飾品，原來他們會刮新鮮的檸檬皮，令橄欖油多了一層鮮味🤤前菜選了牛肉他他，擺盤十分精緻,是一盤藝術品。他他牛肉已有適量的黑醋調味，配上火箭菜, 很開胃的前菜。老公選的是salty egg asparagus, 平常不喜歡吃素菜的他也大贊好吃。烤過的蘆筍與鹹蛋黃出乎意外的搭。旁邊有炸豆腐和脆皮，唔整盆菜多了一種脆脆的口感。終於來到正餐，黑松露意粉是這餐廳的推介菜式。自製的意粉面加上新鮮的黑松露片，再用新鮮的意大利橄欖油炒香。本身我意思黑松露粉絲，看到碟上大大片的黑松露，已經垂涎三尺。意粉並沒有令我失望，適中的忌廉令意粉滑滑又不會很飽，松露本身已經很香，搭一口，但係慢慢沁在口腔裏，真摯捨不得吞下😍這個

service 唔錯，女服務員會留意到客人用完 olive oil 並主動添加，夠attentive，好過好多so called頂尖品牌酒店但垃圾到暈既服務。環境係private room 內，decoration 唔錯。好，重點：麵包上完脆片同脆條後，仲有熱烘烘既麵包，味道唔差。湯、龍蝦、white asparagus都好好，但仲未打動到我住。直到 Rye Flour Fettuccine 出現，只能講厲害：難得素食食材竟可達如此水平，而且麪質彈牙，口感相當不錯，將菜式提升全另一個境界，無話可說。跟著海膽飯都好好，但都係米芝蓮餐廳既水平，有淡淡嘅橙香味，無特別innovative , 但都非常好食。 跟著 sea bass 魚，米芝蓮2星完全無問題。main course 方面，羊同牛肉質到好好，但味道方面羊好過牛好多，牛肉味完全唔夠。個人覺得羊可以去到2星，但牛勉強推介吧。甜品亦幾好。

Octavium's lunch time menu was delightful with impeccable food and service throughout. Three three-course menu consisted of numerous choices to suit everyone's individual taste.My meal began with Parmigiano Reggiano cheese along with their baked to order bread served warm at the table.I chose the Hokkaido Cuttlefish as a starter, which was accompanied with a bean potato and celeriac broth. A simple and rustic dish, the broth was extremely flavourful and rich. Even with such a broth the overall d

Kitchen lab of bombana - and I’m not rich enough to try their dinner lol so I’m just going for the 🍝lunch. It’s amazing how I turned a supposedly HKD 380 set to HKD 700/ person. The set just included the appetizer / 🎂dessert with the main. We were served with crispy breadsticks and a huge loaf of 🍞bread right before the appetizers. At that time I already know the main was going to be tiny. The pasta was indeed nice - despite its resemblance with insects lol.. pork ragout with 🧀cheese. Added $100

這餐廳是由米芝蓮三星8 1/2 otto的姊妹店，同樣是Chef Umberto Bombana 開的，鐘情8 1/2 otto的我又點會錯過呢. 這家餐廳位於中環商廈，是私房餐廳的格局，只有十張枱，裝修摩登而型格，是causal fine dining的格局。而收費定位是介乎8 1/2 Otto 與Ciak in the kitchen 中間。特別的是他們星期一至星期五有比較相宜的pasta lunch, 只是$380，有兩個courses,今天一於試試看。Octavium pasta lunch$380 per head Bread and breadstick 都好好味，麵包外層香脆，內層卻是十分airy 同鬆軟，不錯 To start: Green asparagus- corn polenta & egg emulsion 蘆筍很嫩口，表層烤到焦香，味道清新又juicy, 帶有炭香的濃郁的蘆筍味道；粟米polenta有點像硬身旦糕的質地，加埋旦汁，咸咸地帶點粟米味。這些配菜巧妙的配搭，令清淡的蘆筍味道變得豐富。這道頭盤幾特別，味道很不錯。To start:Hokkaido c

閨蜜女友下星期開始週遊列國、出門前堅持一聚！選擇了來試試松露大使 Umeberto Bombana 新開的餐廳午餐！之前這店只做晚市、最近才新增午市、還是座無虛席！可惜的是始終離開唔到「飲食界」開分店嘅宿命....水準下降！😳是日午餐所有菌類嘅食材完全冇味道！我的Fettuccine w/prawn & chanterelle mushroom 蝦冇蝦味、菇冇菇味、包括男友點的 Spaghetti w/ black truffle 、現場即磨放了勁多truffle 、本來還擔心味道㑹過於濃烈、點知只似食住黑色既菌皮、完全唔香兼零味道！食物水準和8 1/2的差好遠！當日除了女友點的malloredus 貼到菜式主題外（嚐到有蕃茄味）、其他名符其實食而不知其味！好失望！😳唯一可以表揚的是服務質素依舊的好！

三星意菜名廚Umberto Bombana在中環開了一家餐廳Octavium，8 1/2 大廚開的餐廳真的不會錯過，餐廳地方不算太大坐位大約 40個左右另有一個 private room, 裝潢以白色為主調，每樣擺設都給人溫暖舒服的感覺。晚餐有四道菜和六道菜選擇，我和好友都選擇了四道菜，餐廳用料是時令食料，所以一定食到最新鮮的食物，還點了一枝紅酒伴美食，點了食物之後侍應送上了前菜再送上暖笠笠的麵包，麵包外脆內軟好好味。好友是食素的所以她的四道菜是有點不同，這餐廳真的好用心對每一位客人。蘆筍上帶點鹹蛋黃碎和鹹蛋黃多士波菜雲吞黑松露溫泉蛋Hokkaido Cuttlefish - bean，potato & celeriac broth Fettuccine - sicilian red prawn & chanterelle mushroomRoasted “Te Mana” Lamb - 3 styles of artichoke送上雪葩給我地食完之後再品嚐甜品兩款甜品都非常美味“Grand Cru” Chocolate Souffle - Hazelnut gelato， 朱古力梳

With new restaurants coming in far and few this year, I made the smart move to secure a table at Octavium for Jelloman's birthday dinner nearly 2 months ago. The private kitchen by three Michelin starred chef Umberto Bombana has undisputedly been the hottest opening so far this year and after my first visit back in July, I was curious in how they have improved over the last 2 months.Again, they have sent someone downstairs to wait at the lobby and bring us up to the eighth floor.This was taken w

The food is good but the service is not up to the standard for the price that I paid for1. The waiter / waitress forgot to pour the soup onto my brother’s course and none of the waiters / waitresses who explained about the course noticed about this until we called it out. 2. The uni pasta that they served - one of them was tilted and it was still being served. 3. After dessert, we were being served with chocolate. We have a total of 6 ppl and I asked if it’s one each or I can picked as many as I

有一班喜歡食的朋友，他們選了這一家名氣很大的意大利餐廳。這裡地方不大，裝潢走modern 路線，暗暗的幾有氣氛。自家帶了紅白酒，收500 開瓶費。由它。bread 有幾種你食，有硬有軟，咁諗由係意大利嘅都幾香。開胃小食送你南瓜muse, 可以。我點的4 courses 餐，頭盤那蟹肉加上魚子味道，非常配合並鮮味。然後有意大利紅蝦意粉，汁配得好，惹味，但蝦不夠鮮。主菜羊架，肉厚但燒得剛好，不會”un”。份量是小了點但很好味。疏付里太過甜，但係朱古力味好香濃。朋友叫的甜品是雪糕，水果味帶點朱古力味道。老實講以他的價錢，雖然食物是幾美味，但跟名氣比較有一點點失望。

An interesting low profile restaurant has been talked about recently, something in central that does not have a telephone number for reservation!? That sure sounds very confident. After some research I found out it's by the bombana team trying to create something between 8.5 and ciak. As my first time here it makes sense to try their tasting menu. An interesting amuse bouche made by pumpkin to start off with. And the same bread from 8.5 (if I remember correctly).The staff then shows you how one

Three Michelin starred chef Umberto Bombana's new experimental kitchen, Octavium has created quite an interesting buzz in the local dining scene in recent weeks. A private kitchen without a phone number, how can customers make their reservations? The restaurant quietly started its soft opening in early July and thankfully, by pushing the right button, I was able to secure a table last week before taking off to Osaka.Perched on the 8th floor of One Chinachem Central Building on Des Voeux Road Cen