67
20
3
港鐵中環站 F 出口, 步行約1分鐘 繼續閱讀
電話號碼
25378859
開飯介紹
餐廳設計充滿時尚感,大蝦手工義大利麵及寬扁麵是必試菜式。 繼續閱讀
獎項殊榮
米芝蓮二星餐廳 (2011), 米芝蓮三星餐廳 (2012-18), 亞洲50最佳餐廳 (2017)
特色
浪漫情調
慶祝紀念日
營業時間
今日營業
全日休息
星期一至六
12:00 - 14:30
19:00 - 22:30
星期日
全日休息
付款方式
Visa Master 現金
座位數目
100
其他資料
電話訂座
食評 (95)
等級4 2018-06-14
2209 瀏覽
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。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
三星意式午餐 焦點食評
等級4 2018-05-05
3896 瀏覽
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。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
Dinner at its finest 焦點食評
等級4 2017-12-28
3896 瀏覽
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. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2017-12-04
13439 瀏覽
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). 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2018-07-16
44 瀏覽
So it is a 3 starred restaurant. But I must say it was a HUGE disappointment! I came here a few years ago and thought the pasta was very good, so decided to come again. Only this time, EVERYTHING was a disappointment. First of all, the service is bad. They particularly like to argue. We were trying to order some wine, and we still couldn’t find the right one after 2 trails. So we tried to explain to the wine manager about what exactly we didn’t like, which was the bitterness/tardiness taste in the wine. But instead of helping, the manger simply argued that “No, I couldn’t taste that taste in the wine. It is very fresh! It’s a $4000-worth bottle of wine! I couldn’t understand what you mean!” Come on! I thought I was the customer! And their job was to do their best to meet my satisfaction! But they ain’t helping!Later on, we had a sea urchin pasta as main, which was way too salty. So when a waiter came by and asked how everything was, I said to him that “The pasta was too salty.” Then the waiter said it could be the sea urchin or the condensed soup they used in the dish. Then I suggested that they probably put too much salt in it. Then the waiter dared to insist that they didn’t put any salt in the dish! And they didn’t even want to admit it even when I said “maybe it’s the pasta water”. I mean, when a customer says the dish is too salty, the dish is too salty. If you can’t take in the comment, why would you even bother to ask “How is the dish?”??!!!! The portion of all the dishes is small, which I don’t actually mind if the taste is really good. Unfortunately, the taste was DEFINITELY NOT up to a Michelin 3-star standard. Even the best dish, it was only mediocre. The abalone appetizer was like the abalone straight out from a tin can. It was a birthday dinner for a friend. And I felt sooooooo sorry for picking the wrong restaurant for his celebration. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)