14
1
1
Telephone
+853 88862169
Introduction
It sets itself as high class Italian restaurant but its decoration is relaxing. You must try the handmade Italian noodles and truffle which is changed according to the seasons. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2016-19)
Good For
Romantic Dining
Opening Hours
Today
17:00 - 00:00
Mon - Tue
17:00 - 00:00
Wed
Closed
Thu - Sun
17:00 - 00:00
*Restaurant: Mon-Sun: 18:00-22:30 Wed: Closed Bar: Mon-Sun: 17:00-00:00 Wed: Closed
Payment Methods
Visa Master Alipay Cash AE UnionPay JCB WeChat Pay Macaupass, Mpay
Number of Seats
118
Other Info
Alcoholic Drinks
Parking
Phone Reservation
10% Service Charge
Signature Dishes
Marinated Red Prawn Carpaccio Aveyron Lamb 'Aveyron' Slow Roasted Pigeon
Review (16)
Level2 2019-11-04
211 views
其實一直都好想係香港食呢間餐廳所以就諗橫掂係澳門唔知食咩所以就book左呢間餐廳😂😂😂😂😂張單同menu都唔記得影🙈所以我會形容個碟餸係咩泥🙈呢個係餐廳送嘅餐前小吃前菜係生牛肉卷香煎小形龍蝦尾呢個意粉完全做到 al dente 意粉入面條芯半熟狀態所以個口感同平時食開嘅唔同 呢個係一個海鮮味好重嘅意粉呢個都係意粉但係用左第二種sauce 佢嘅黑松露味好重食完好滿足☺️呢個都係香煎龍蝦尾但係呢個啲肉大啲同埋鮮嫩一啲呢個係煎和牛個牛我無記錯係澳洲嘅去到最後佢比左個青瓜雪巴,呢個雪巴係勁fresh,解左岩岩個和牛嘅油膩感去到最後其實佢會有甜品但係我地掛住食唔記得左影🙈🙈🙈🙈整體泥講呢餐係好食嘅同埋服務都好好 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2019-05-24
1289 views
在澳門享用Fine dining 性價比非常高,數百元一位就已經享用到米芝連1-2星的高級餐廳。這次就Target on 在香港是三星,澳門是二星的意式料理8 1/2 Otto e Mezzo Bombana.我們分別選了main course / pasta 作重點菜式。歡迎小食方面,芝士條、紫菜脆餅都香脆不油膩;巴馬火腿伴蜜瓜是最佳拍檔,清甜與鹹肉兩相平衡;迷你撻帶蝦肉等等十分可口。其實麵包質素感覺很優,挑橄欖油就像挑酒一樣的講究,可是本身愛好較綿綿麵包配牛油,這種橄欖油配硬麵包不是我的菜😂前菜方面點了松露溫泉蛋,松露一大一大片好足料,可是配搭蘑菇汁和溫泉蛋的整體口感不太順滑,而且偏鹹,可能是用來沾剛才提到的麵包🤫Pasta 是一種曲曲像螺絲釘的,並且搭配海膽,口感太堅實,但感覺很新鮮。Main course 則是和牛,肉質嫩滑,牛味縈繞舌尖,烹煮滿到位。甜點方面是香草榛子醬卷,甜而不膩,層次豐富,的確很有驚喜(P.S. 壽星免費寫朱古力牌)午餐最後當然是茶啡熱飲,但除此之外還送你茶點,很有質感~兩人用餐連加一服務費,每人只需$600左右,餐點豐富得體,環境優雅,服務周到,在香港吃上過千一都未必有⋯ continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-02-23
1112 views
一行七人到這裡午餐,可以因為人多的關係,所以早幾天按餐廳要求付了 $2000 訂金。Cocktail 叫了 Apple Mint Cooler ,淡淡青蘋果夾著點薄荷香,好清新。首先來了餐前小食及麵包籃,麵包微暖又鬆軟,跟著是煎帶子,生熟剛好,皇帝蟹意粉,意粉帶點麵包香,主菜是和牛五成熟,煎得外脆但內裡肉質入口即溶,十分出色,甜品是榛子卷,榛子味濃。最後來了杯 expresso double ,香濃淳口,奉送小甜點的檸檬小餅好清新、士多啤梨白朱古力撻也不賴。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Came here for new year eve dinner. Surprisingly, you can walk in THE famous Bombana restaurant. Set menu as expected. The crab starter was way too creamy with the crab over cooked with no freshness at all. The scampi was big, actually, huge, which made us feel that it got water infused...no memory on the agnolotti while the prawn pasta was a total disaster. The prawn was way too big and not fresh at all (similar to the scampi). Isn’t the prawn head sauce supposed to be the best for the entire pasta? Sorry, cannot taste at all. Did the chef really put the prawn head into the sauce? The fish was a total disappoint as well while the beef was okay - well, it was Australian beef and hard to be wrong with it and a braised short rib. The service was even more disappointing. People here are arrogant and not helpful at all. Did not finish most of the dishes, not because we were full, but because the dishes were disappointing. Raised the concerns to them with no response from the kitchen or chef - aren’t they supposed to come to at least listen? The best part of the dinner...olive oil... continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
用餐前來一杯cocktail,想不到檸檬和樽子的味道這麼和。Some welcome snacks,那個好像叫honey pea 的很好吃,只配了點鮮檸汁就這麼厲害。另一個cherry tomato 配cream cheese 的也不錯。Parma ham 就不用說了,咸香!北海道的葡萄什麼的,這次來用餐,服務生都不介紹一下就把這和剛剛的都放下來了。肥美的呑拿魚粒和魚子醬,這常有的美麗組合沒什麼好說。柚子醬和那香草一起吃,有一種清新的感受。Confit cod 配蕃茄湯汁,超厲害!這魚是我愚昧的味蕾在西餐領域內吃過最滑的,這已經俘虜了我的嘴。然後酸為主,少甜的湯汁配魚吃,太好吃了。不得不提,那顆小小的橄欖粒有神奇的作用。海膽配煮得剛好的意粉,鮮甜帶隱隱的甘香。如果海膽意粉是個活潑的小女孩,白松露意粉配香濃芝士汁應該是個勾魂攝魄的性感女人。主菜是嫩到不行的羊排和羊柳,多汁美味。不過這次咸了那麼一點點,還有我嘗過他們更好的AAA羊,好想念。清爽酸酸的 青葡萄和哈蜜瓜 as pre dessert。Cheese selection 有很強的選擇,但我已經太飽了,只能淺嚐。最後的小點盒子。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)