67
20
2
1-min walk from Exit F, Central MTR Station continue reading
Telephone
25378859
Introduction
Helmed by the "Best Italian Chef in Asia" Umberto Bombana, 8 1/2 Otto e Mezzo Bombana is the first and only Three Michelin Star Italian restaurant outside of Italy. The signature dishes at this restaurant include the homemade tagliolini, lobster risotto and tiramisu. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2011), Michelin 3 Starred Restaurant (2012-18), Asia's 50 Best Restaurants (2017)
Good For
Romantic Dining
Special Occasion Dining
Opening Hours
Today
Closed
Mon - Sat
12:00 - 14:30
19:00 - 22:30
Sun
Closed
Payment Method
Visa Master Cash
Number of Seats
100
Other Info
Phone Reservation
Review (94)
八部半 - 松露以外 Featured Review
Level4 2018-06-14
396 views
坊間對胖主廚Bombana以及其餐廳一向的認識,都是以食客趨之若鶩的豪華食材 - 松露為主,Truffle紋路的zoom-in照、即場狂刨Truffle片,以至「白松露之王」稱號等,相信大家對這家三星米芝蓮餐廳並不陌生,但這次我們暫且不吃松露。是次午餐早已在2星期前預訂好座位,以免遇上滿座的情況。麵包盤點餐後不久,侍應便送上熱騰騰的自家出品麵包籃。麵包條Grissini帶點芝士的咸味,脆片沒什麼特別,而外脆內軟的發酵麵包配特級初榨橄欖油及陳年黑醋當然是絕配。第二籃麵包於主菜後上,是小麥麵包,外殻比先前的更脆更硬,麥味相當突出。Amuse Bouche專心地享用麵包籃之際,侍應送上一小碗,盛的是開場菜。菜品的構成並不複雜,基底有蕃茄混忌廉而成的乳狀汁 (emulsion) ,加上少量水牛芝士 burrata cheese,然後放上來自日本及意大利的三色小蕃茄。把一道常見的沙律來個變奏,入口第一感覺是柔順溫和,不像平時吃蕃茄的霸道酸味。而小蕃茄入口新鮮清甜,另外有點不經意透露出的咸味,相信之前應已預先細心處理過。Seared Hokkaido Scallop這道煎北海道帶子就比較普通,配上了香檳及忌廉打成的泡沫作Dressing。舖一層薄薄的海膽醬汁於煎帶子上似乎不甚突出,帶子本身調味得咸了些少,肉質還好,整體來說沒有驚喜。Homemade Tagliatelle來8部半的話,首選當然是松露意粉,但原來變成了單點菜式,又不能在套餐上轉換,那就不如嚐嚐未試過的味道。是日的意粉配搭為自家製扁意粉Homemade Tagliatelle,配醬為小牛腿腱及腩肉Veal Shank and Veal Belly做的肉醬Ragout,當中也有加入日曬油漬蕃茄Sun-dried tomato、苦苣Endive及蘑菇碎,各種材料皆表現得非常鮮明。扁意粉更加是相當出色,說其是城中最好也不過份。意粉質感正好踩中Al dente,每一口都有實在的質感,富蛋香,份量又夠。雖然吃到最後有點膩,但絕對是一道簡單易明的美味。Melon把一種水果,化成幾種形態以甜品的方式呈現,個人特別喜歡這道。蜜瓜及哈密瓜皆有用於其中,點綴以糖碎,清新淡雅的甜味分別從泡沫、雪葩、果肉及「湯」中滲出,對於平衡剛才吃意粉帶來的膩感也相當有效。Mignardises and chocolates分別來了焦糖花生小撻及鳥結糖,不像法式般花巧。個人嫌這兩款都較甜,所以特別加點了一杯咖啡配送。反之,朱古力還表現得較好。侍應在最後會呈上一盒子幾款朱古力任君選擇,這邊選的是焦糖橙皮牛奶朱古力,以及有灰色外殼的熱情果黑朱古力,兩款的甜度也恰當,滿意的結尾。短短的三道菜午餐簡而有力,就算不聞松露香,亦可感受到這家蟬聯6年米芝蓮三星意大利餐廳的穩扎功架。服務和環境也不在話下,看來要開始期待下一松露季的再訪了。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
三星意式午餐 Featured Review
Level4 2018-05-05
2636 views
上次有朋友問起那一間米芝蓮星级餐廳好吃,我立刻想起Amber, Joel Robuchon 同這間位於置地的8 1/2 Otto e Mezzo BOMBANA. 由於其餘兩間法國菜餐廳她都嚐過,今次介紹這間星級意式餐廳一起慶祝一下。Lunch 8 1/2 有4 courses lunch $1080 或3 courses $780,而degustation menu 則$1680。平曰散點一道菜都五百多,所以這個lunch set 價格相對地實惠。三道菜午餐/3 courses $780Appetizers, main or pasta and dessert Welcome snack:是一個蕃茄的前菜。蕃茄仔很甜,尤如糖果,加上酸酸地的醬汁,和一片香草,味道清新又開胃。麵包是自家製,口感軟熟而airy,配上醇香olive oil 同高質黑醋,連不愛吃包的我也禁不住吃了兩件麵包。Seared Hokkaido scallopSweet peas, tomato water shellfish sauce, sea urchin這北海道帶子煎到表面金黃,肉質嫩滑鮮美,配上海鮮醬汁,既有海膽的鮮味也帶有青豆的清新氣息同丁點蕃茄的酸味,味道豐富而帶有層次,是一道不錯的前菜。Wagyu Beef sirloin “ tagliata “Braised beef cheek, radicchio and whipped potatoes 這和牛煎到medium rare, 表面微焦肉嫩,顔色嫩紅有致,賣相十分吸引。和牛肉味濃郁,肉質細嫩帶有油香,加上濃鮮醬汁提味,味道細膩而豐盈。薯蓉十分幼滑,富有薯香,仲好creamy。 整道菜都令人十分滿足,真想多吃幾口,吃罷有一種意猶未盡的感覺。CoffeeCoffee tart, coffee gelato and mascarpone 這咖啡撻超好吃!咖啡味濃郁,又有香甜的mocha 味道,撻底香脆而可口,配上冰凍的咖啡gelato 同mascarpone, 香滑甜美又冰涼,真是咖啡迷大愛。MelonMelon pearls, soup, sorbet那個咖啡甜點來得濃郁強烈,而這蜜瓜甜點相對地微甜淡雅。曰本蜜瓜粒十分細細粒尤如珍珠,加上清新的蜜瓜雪芭和蜜瓜汁,味道十分清甜而輕怡,作為大餐過后的甜品恰如其份。餐后還有Petite fours & chocolate 這鳥結糖口感煙韌,滿有杏仁香;朱古力撻朱古力味濃,仲帶有椰絲香。朱古力有五款可以選擇,既有榛果、也有黑朱古力、夾心同純朱古力等。朱古力色澤光潤,口感幼滑,朱古力味夠醇夠香,果然有水準,正好為這午餐的劃上完滿的句號。這三星餐廳真是無懈可擊,實至名歸。無論環境、餐點、服務、餐具到上菜時間都恰到好處。平心而論,有些一星或無星餐廳的午餐價格比這兒還要高,也沒有這兒好吃。以七百多可一嚐高水準三星意菜,雖然價格唔平,但物有所值,值得一試。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Dinner at its finest Featured Review
Level4 2017-12-28
3091 views
Dinner at 8.5 was nothing new, but haven’t been here for awhile. This time we went for dinner and ordered something different from the usual food that we usually order. The restaurant has always ranked quite high amongst other fine dining restaurants within Hong Kong.The first dish we started was with the Honey-melon soup w/ Iberico Ham. Refreshing yet savoury as a starter Then a second appetiser came which was a trio of 3 small bites from tuna tartare to tomato w/ mozzarella. Small bites but very tasty and fresh ingredients We had the Australian Black Truffle Pasta, one of our favourite dish that night. The aroma of truffle feels the air when the dish came to the table. They did not skimp on the truffle.For mains, we had the Boned-in M7 and Ribeye steak to share amongst 3 person. Steak was very tender and juicy. Charred on the outside but still pink in the center.We finished off the meal with dessert that base around grapes. Quite nice and completes the meal. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-12-04
12881 views
My last experience at 8.5 a few years ago was not so great. I thought the meal last time was poorly organized and the food was at best mediocre. I've decided to give it another shot and I thought it would make sense for me to visit during the white truffles season so they might be paying more attention to the food. The only sense making thing was to go for the degustation menu! Started off with an amuse bouche (sorry I don't know the Italian word for that).The environment, as usual, is very central like... My first dish was a tuna tartare, I think it was fair but I wouldn't go so far to say that it's delicious. Was decent. And then the langoustine was excellent, the sauce was excellent and it was pretty nice. The meat was tender and it was really fresh. The Uni linguine was kind of special, very al dente and the Uni cream and sauce worked so well. I really enjoyed it and I also tasted my wife's red prawn pasta and it was so good. I think the core of the 3 Michelin stars comes from the pastas here. Off the chart delicious. Finally the main course was a baby lamb. It's not bad but nowhere near excellent so I don't think it's worth a lot of words on. The service here are pretty good. They changed my drinks twice as I wasnt too happy with the sweetness. This did change my mind of the restaurant and I'd definitely come again at the right time (the chef came out to say hi and I suspect that's part of the reason why the food is pretty good tonight). continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2018-06-20
69 views
今年的週年紀念慶祝晚餐選擇了在中環的8 1/2 Otto e Mezzo BOMBANA這家米芝蓮三星的意大利餐廳由主廚Umberto BOMBANA創立及主理餐廳的名字是為了向意大利電影導演費德里科費里尼的電影”8½”致敬 也是對意大利生活方式和藝術的讚揚因為餐廳很難預約的關係~我提早在一個月前預約好 以免很早就爆滿而這次前往的日子不是白松露的季節所以就沒有嘗試松露有關菜式我們點了Degustation 8½ Menu HK$1680 per person麵包籃有麵包條 脆片 發酵麵包 另外一盤就是小麥麵包 味道普通沒什麼特別WHITE ASPARAGUS & OSCIETRA CAVIAR帕馬森芝士混合白蘆筍打成泡沫狀 很清甜柔滑 再配上魚子醬的鹹香 味蕾衝擊著不同鮮味兩條白蘆筍清甜無渣 而且爽口 配上蛋黃芥末 味道不算很重 挺特別WARM BLUE LOBSTER龍蝦清湯味道濃郁而清甜 配上西蘭花醬和西蘭花挺特別 龍蝦肉質較實但味道鮮甜HOMEMADE CAVATELLI西西里紅蝦爽口鮮甜 Cavatelli 比較硬有口感 醬汁味道有點濃 吃到一半會有很鹹的感覺BABY LAMB FROM AVEYRON來自法國阿韋龍省的小羔羊 羊脾外脆內軟 油脂分佈平均 很嫩滑很好吃羊膝比較肥膩 配菜剛好減低肥膩感 不錯~這道羊很出色令人很滿意SHORT RIB & BEEF TENDERLOIN牛小排肉質軟腍 而Tenderloin更重牛味 配上紅酒梅汁不錯 薯蓉很滑挺好吃LEMON GELATO吃完主菜之後附送 服務員親自在客人面前調製 材料是70%檸檬30%牛奶再加少許酒有清新味蕾的感覺 挺醒胃 不會有很飽滯的感覺GRAND CRU CHOCOLATE左邊類似心太軟內裡是流心很甜 左邊巧克力脆脆配上Brownie和黑巧克力雪葩平衡了不會太過甜MELON哈密瓜雪葩配上清湯 整道甜品都是滿滿的哈密瓜味道 清甜多汁不會有很溜的感覺PETIT FOUR檸檬蛋糕 牛軋糖 焦糖餅 兩款巧克力 甜品方面比較普通 沒什麼特別 8 1/2 Otto e Mezzo BOMBANA無論環境服務和食材都是一流服務方面更是我去過那麼多的餐廳來說是最好的~相信下次到松露的季節必定會再去用餐 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)