Cannubi Enoteca Cucina

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有朋自遠方來，當然要食好嘢👏🏻選擇呢度主要係紅蝦意粉，包括左喺新set dinner menu裏面，而又唔使加錢😅主菜仲要送埋side dish，抵😂4個人終於可以開支酒2021 Demarie, Moscato d’Asti, Piedmont （$380）Fassone Tartare and Oscietra Caviar 生牛肉配魚子醬，冇得輸🤭Seared Scallops, bread crumbs, fennel salad 呢個帶子嘅做法煎，所以比較㨩身有咬口👍🏻Linguine “Gentile”, carabinero red prawn, confit tomatoes 🍅 最後我哋四個都係叫紅蝦意粉，同枱各人都讚個意粉好好食😋Natural Beef Tenderloin, braised red endive, beef jus肉質鮮嫩、入口即化嚟形容就最正確✅“Te Mana” rack of lamb, aubergine chutney, anchovy gremolata羊架外脆內軟，食得出係靚野👍🏻Sicilian Tomatoes / Organi

Trying out another one of Octavo Management’s restaurants. This time we’re at Cannubi, a more casual take on fine Italian wine and dine. 🍷 ✨ We ordered their 2 courses set which comes with 1 appetiser and 1 pasta priced at $358 hkd, and another which comes 1 appetiser and 1 main course priced at $398 hkd 🍝🥩 Pic 1️⃣: 𝐌𝐚𝐫𝐢𝐧𝐚𝐭𝐞𝐝 𝐉𝐚𝐩𝐚𝐧𝐞𝐬𝐞 𝐓𝐨𝐦𝐚𝐭𝐨— Tomatoes were fresh but the marinade on it was slightly too acidic for me. The burrata was creamy, with a nice creamy, buttery flavour. Good refreshing way t

We came here because of Bombana’s reputation but boy, were we disappointed! Not to be unfair to our waitress, she was pleasant and knowledgeable, so overall service was fine, except we noted at one moment there were as many as 5 waiters n waitresses gathered at the reception desk chatting among themselves instead of looking out to help diners. The real problem was with the food. I had the red prawn pasta and it tasted borderline fishy, lukewarm, not al dente, and best to describe as nothing spec

📍 Cannubi Enoteca Cucina (Tsim Sha Tsui)Shop 113A, 1/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha TsuiCannubi Enoteca Cucina and Tuber Umberto Bombana are 2 of the newest members of chef Bombana’s Octavo Management group. The former is more casual and the latter is on the fancier side. I had an amazing experience at both restaurants thanks to the hospitality from Chef @Keith Yan and their manager Leonardo . ❤️Chef Keith Yan did a beautiful job in bringing authentic Italian flavors

作為Chef Umberto Bombana九龍之作Tuber的姊妹店，Cannubi Enoteca Cucina無論價位﹑氣氛都比較親民，位置不太顯眼，但入內卻是滿滿的傳統意式風情。當初為了紅蝦意大利麵而來訪，離席時竟然為了tiramisu而不捨，寫這篇的時候，又口饞了。❝2-course Lunch Set w/ appetiser + pasta❞ | $358入座後首先迎來桌上的鮮豔印花食器，果真貫徹了Chef Umberto Bombana旗下餐廳的風格，和暖的sourdough隨意refill，酸味算是溫和，外脆內軟，富有彈性，蘸著黑醋與橄欖油，是個好開始。前菜點了〔Veal Tenderloin〕每塊厚薄均勻﹑筋膜幾乎消失不見，只有細膩的油花在面層，肉質嫩滑，入口又柔又軟，最愛面頭的confit tuna belly，與主角的鮮味互補，質感濃稠，令口感不再單一。+$290享用品牌singature〔Linguine Gentile〕，先嚐意粉原味，再把紅蝦頭的蝦膏倒在意粉中攪拌均勻，在品牌旗下，意大利麵的質感做到al dente，應算是基本發揮，麵條質感除了充滿嚼勁，亦

尖沙咀米芝蓮的意大利餐廳✨🦥高級華麗的裝飾，有那種正宗意大利餐廳的感覺，配上高質的食材，一級的享受！✨晚市餐牌上分別有前菜、意粉、主食，配菜和共享主食，店員會耐心介紹每樣菜式的特點，及按客人喜好作出推薦。這次同行四人，共選了兩款前菜，兩份意粉和一份共享主食。《VEAL TENDERLOIN》 $280前菜中較多人選擇的菜式，賣相吸引，擺盤精美華麗，以手黑橄欖、酸豆和油封吞拿魚混合而成的精緻前菜，吃起來開胃的小吃。《ROASTED OCTOPUS》$300同樣是精美華麗的前菜，八爪魚以油封洋薊和柑橘醬混合而成，惹味又有嚼勁，不愧是前菜的推介！《LINGUINE "GENTILE" 》$580以西班牙紅蝦為主打的番茄意粉，十粒星推介🥇超級好味！✨高質我紅蝦，完美的鮮紅色外表，隱藏著爆膏，我個人的食法，將蝦膏與手工意粉混合一起，令番茄意粉的味道更有鮮味，更惹味！《FRESH TAGLIATELLE》$290意粉表面舖滿了和牛，和牛以燉的方式烹製，再與番茄混合，做出香味撲鼻、口感軟滑的手工意粉。《M5 "MAYURA" BONE IN RIB-EYE -1700g》$1780此為共享主菜，適合

Marinated Japanese Tomato, Creamy Burrata, fresh Basil 份量偏細，burrata點都好食，但覺得個蕃茄調味略咸，搶咗味道。另外，坐低嘅時候會送上一大盤面包，配欖欖油，唔夠可以refill。Fresh Veal Agnolotti, Roasted mushroom, veal jus 除咗招牌紅蝦意粉之外，呢個都值得一試！餐廳好細心幫我地分咗兩份，所以份量係有相中嘅double。雲吞入面係牛仔肉、火腿同芝士，味道偏重但好食。啲烤菇超級香同juicy！Tiramisu 本身都試埋開心果牛角包，但食唔曬無叫到。Tiramisu整個非常軟滑，蛋香味濃好creamy，唔會食到濃烈嘅酒味。總括嚟講食物唔錯，staff都好nice介紹menu，但係只推介比朋友嚟傾計食飯，因為喺未到半滿嘅情況下，已經好嘈。

This Italian restaurant is located in K11 Musea, and together with its sister restaurant Tuber on the same location, are the venture of Octavo Group and famous 3-star Michelin chef Umberto Bombana. It is named after the prestigious cru in the Barolo area which produces the famous Italian wine.Wine definitely is a feature in the restaurant, with both a bar on one side having a large number of white and sparkling wines chilled, and another wine room keeping the premium reds just beside the interna

📍 Cannubi Enoteca Cucina📍 尖沙咀 𝗧𝘀𝗶𝗺 𝗦𝗵𝗮 𝗧𝘀𝘂𝗶 • K11 Musea 1樓113A號舖〔 follow me on instagram @sikbaobaola ! ^^ 〕-Italian chef Umberto Bombana has hopped across the harbour for the first time, launching three new restaurants in K11 Musea with the Octavo dining group - two Italian restaurants, Cannubi and Tuber, connected by a private staircase, and an steakhouse named Kilo. -< Cannubi Enoteca Cucina > positions itself as a wine bar and offers an extensive wine list of over a thousand bottles

Bombana 終於登陸九龍區尖沙咀K11😄好開心🥳 入到餐廳見到 8-1/2 Otto e Mezzo 嘅經理 Lucifer，我哋一年前去過，佢招呼過我哋生日午飯，竟然仲記得我哋飲過嘅酒👍🏻👍🏻👍🏻成功嘅餐廳⋯⋯真係要有咁好嘅經理😂假期中午時份，餐廳已經坐滿👍🏻好彩有訂位😅今次我哋試左佢哋嘅Lunch Set Menu One Appetiser & One Pasta ($358) + 甜品（+$70）其實餐廳真係好用心，男仔嘅餐具大大小小碟碗，上菜時碟全部係藍色，而女仔全部用紅色，魔鬼🦹‍♀️在細節😅另外亦都提下，雖然餐廳上層細細間，但有注意每張枱旁都有個企勾可以掛小手袋👜有心思🥰Fine dining 晚餐要在此神秘通道往樓下😅 樓梯掛住呢幅Bombana 畫像，據餐廳經理講原來呢幅之前一直掛喺 8-1/2 ，珍藏呀🥰Moscato d’Asti比較其他呢類麵包，冇咁硬，好好食😋差啲想encore 😄Roasted Octopus (+$100)真係軟硬適中，有質感，個汁係酸酸地，好開胃😋Pata Negra Ham, Lorenzini Melon48個月風乾嘅火腿，油脂分

book到呢間都非常滿意，好彩你都鐘意食！真係冇得挑剔！服務同食物都有水準，8 1/2otto e mezzo主廚喺九龍開嘅餐廳！以下所叫嘅全部都想試，真係飽到幸福😂會試埋tuber嘅fine dining🫶🏻侍應都非常好，環境都可以Veal tenderloinRoasted octopusRed prawn linguine👈🏻記得將蝦頭汁倒出嚟Fresh tagliatelleAlaskan codRoasted baby chicken👈🏻嫩到不得了R massolino parafada 12Classic tiramisuLemon curd tart

無意中經過，發現新大陸，原來餐廳背景一點也不簡單。由8 1/2 otto e mezzo 主廚 Umberto Bombana主辦，首次在九龍開設餐廳，有兩間餐廳，分別為Cannubi 和Tuber，Tuber走fine dining 路線，而我選擇的Cannubi，相對比較親民。今次嘗試了2 courses set, 前菜加意粉，以及前菜加主菜。餐前麵包Sourdough，上枱時還是暖暖的，外皮不算好脆，帶點煙韌口感，內裡濕潤有彈性。意大利陳醋香甜，配以橄欖油，十分醒胃。前菜Pata Negra Ham Lorenzini Melon鹹香的火腿配搭香甜的意大利蜜瓜，經典組合，鹹甜交錯，回味無窮。Grilled octopus 柔軟的八爪魚燒至半熟，淡淡的炭香味，外香內嫩。主菜Linguine Gentile西班牙紅蝦煮至七成熟，保留大部分蝦汁，蝦味濃郁，加上油浸番茄的清甜，有助提鮮。Linguine 的熟度是完美的Al Dente，麵體掛汁度高。Te Mana-Rack of Lamb火候控制剛好，完美的三成熟，肉質嫩滑，不過嫌羊羶味未夠，旁邊茄子酸辣醬比較驚喜，羊架的調味較清淡，配

Bombana 旗下新開嘅意大利餐廳💛聽到係佢個名就會想試下⋯都期待左好耐😅不過可惜大失望😮‍💨暖暖麵包，欖油同醋👍🏻頭盤吞拿魚腩但有啲乾同普通部位無咩分別⋯好似熟左少少😅諗住佢地最強意粉🍝⋯叫左個牛仔肉雲吞⋯但個皮有啲硬⋯好似未熟曬咁😮‍💨開始失望嘅時候⋯大盤羊架就到啦⋯又幾唔錯喎軟林林⋯之後甜品就最好食！⋯Tiramisu and lemon curd tart👍🏻👍🏻⋯⋯完⋯⋯

Wandered 🐌alone in TST and ended up in K11 Musea and found this new Italian restaurant by surprise! 😊It is a well-set restaurant that is perfect for fine dining with your loved ones. It is grand and romantic that is perfect for dating! Tempted to go inside because of the roasted octopus 🐙 on its menu, well... luckily it didn’t disappoint me!😆😆 It is the best octopus 🐙 I have ever tried in HK! ( still the best one goes to Westin Hotel in New Delhi... well.... still a long wait before I can visit

The Octavo Management Group has recently launched two new ventures at K11 Musea. Cannubi takes on a more casual dining vibe like sister restaurant Venedia, while Tuber veers towards fine dining like Octavium. Pastas here are phenomenal, one of the greatest within the pantheon of pastas in Hong Kong, along with amazing appetizers and desserts. The mains fell off the radar comparatively. Appetizers:1. Marinated Japanese TomatoesDrizzled with olive oil and dolloped with creamy burata, the tomatoes