111
25
3
港鐵中環站 H 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 (2012-22), 亞洲50最佳餐廳 (2017-2021)
特色
浪漫情調
慶祝紀念日
營業時間
今日營業
12:00 - 14:30
19:00 - 22:30
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 (153)
等級4 2022-04-19
1196 瀏覽
Begin with a scampi tartare with honey pea and fennel, very clean and refreshing. Marinated shima with Oscietra caviar, served with a bubbly fruity champagne dressing is a luxury. The lobster aroma permeated when the dish arrived, and even richer in taste. Roasted Blue Lobster was cooked to perfection, still slightly opaque in the center. The sauce was definitely the heart and soul, with rich umami from sea urchin and lobster crustacean flavor. The earthy mushroom was a great supporting act. Bread basket was an array of beauty, from bread stick and crisp to their lovely sourdough. They’re so generous with their bread, and keep refilling for us so we can enjoy fresh warm bread, that’s 5-star service. Once they know of our obsession with bread, they offered us yet another wheat sourdough which was again incredible. I think we ended up finished 3 baskets and the sourdough. Oh yea, never underestimate a group of bread monsters. Just when we thought our truffle pasta has arrived, they surprised us with an extra off-menu complimentary pasta dish which was exceptional. Homemade cavetelli was so chewy almost like gnocchi carried the seafood broth that has such depth of crustacean flavor and a slight spicy kick, topped with luxuriously sweet and recently scarce Hokkaido sea urchin. No idea how we were chosen to try this (other tables didn’t seem to have the same based on our quiet observation), but what a luck, and if it ever made it onto the the menu, I’d order again for sure. Still, the legendary almighty Alba White Truffle pasta was the pinnacle of the night. Watching the chef shaving the truffle like there’s no tomorrow was epic enough, then intense truffle aroma permeated when it hit the hot pasta and you start salivating, the perfectly al dente homemade tagliolini was made in a thin butter sauce without overly creamy to highlight the white truffle. It was more than a dish, it was an experience. Two main courses were both simple but classic with flawless execution and top notch ingredients. The short ribs and beef tenderloin was so rich and deep in flavor with perfectly tender beef complemented with whipped potato, red wine and plum sauce. The Challans Duck was again perfectly medium, succulent and incredibly tasty with the spice duck jus, the sweet quince pear purée and sweet beetroot cut through the richness. The pre-dessert was a theatrical moment, an milk ice cream whipped by hand in front of us, mixing with limoncello and sparkling wine. It was poured elegantly into the glass like a soft serve but beautifully folded in like sea waves. It tasted lemony and sparkly in flavor, with a texture that is light and refreshing like a sorbet yet extremely smooth and creamy like a gelato, sort of the best between both.Complimentary items in this meal almost exceeded what was expected from the menu (of course in a good way!) A raspberry and hazelnut chocolate tart was a special treat for birthday celebration. Blond cannelloni is such a beautiful chocolate medley delight featuring a decadent bitter dark chocolate cream with silken smooth cacao sorbet, a crispy cannelloni with white chocolate filling. Just when we thought our feast is over, a box of chocolate petit four was presented and we just couldn’t resist despite the full belly. 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 2022-03-24
1881 瀏覽
首先要感激朋友的安排, 才得以在週末的中午品嚐到Chef Bombana的午餐, 如果說Octavium是相對的天馬行空和融合了不同國家的意菜風格, 那麼8 1/2就是追求傳統, 在傳統風格上力臻完美, 就像一個是創作人, 另一個是高材生一樣.沒有刻意去點它的黑/白松露, 純粹想品嚐其根本, 像是Pasta. 圖一的Cavatelli也就是貝殼粉, 外面平滑沒有坑紋, 每顆大小和Al Dente的口感相當平均, 咬下去麵芯的爽在如此細小的貝殼粉上, 顯得難能可貴. 海膽的順滑與龍蝦的爽彈, 以及兩者帶出來的鮮味, 和貝殼粉本身的小麥香, 令人吃完一啖再一啖. 另一道是Tagliatelle以簡單但充滿香草和蒜香的青醬, 再配以充滿菌香的羊肚菌製作以成, 比Cavatelli濃味得多, 同樣有趣.頭盤的八爪魚連奄尖的老婆也很滿意, 八爪魚口感外實內稔, 鮮香可口, 最重要是配料的雅枝竹, 煎的火喉剛口, 外面脆內裡夠粉, 沒有草腥味但其甘香和八爪魚鮮味出奇地合拍. 另一道頭盤是Agnolotti, 比起Ravioli細小, 內裏是蘑菇蓉餡, 浸了加入黑松露碎的法式清湯, 味道濃而不過, 吃起來也甚舒服.很多時我吃過的意大利菜, 主菜相比起之前會較悶和平淡, 這裡的豬肉菜式就沒有這問題, 用上Pork Loin和Pork Cheek, 除了有肉質和口感上的對比外, 也將它們烤得很焦脆, 甚至有點叉燒的質感, 玩味和風味皆有. 薯蓉奶油味香濃得如Robuchon般, 但帶有顆粒感, 不如後者般如Cream一樣滑. 比目魚則相當穩打穩扎, 煎香再伴以南瓜汁, 上碟不會一夾即散, 口感細緻, 鮮而不腥, 水準之作.從頭盤到甜品, Chef Bombana就是將他的意大利菜煮好, 沒有太多的畫蛇添足, 就是單純的美味, 不浮誇也不誇張, 就算沒有松露, 也深深感受到高材生的實力.8 1/2 is the only Michelin 3 starred Italian restaurant in HK. Chef Bombana is famous for his handling of Truffle. However, the lunch I have tried didn’t have much truffle and it still can prove he is one of the best Italian chef in HK. The pasta is perfect: al dente with excellent wheat aroma. Other ingredients such as sea urchin, lobster or mushroom can enhance the flavor but not mess the thing up. Octopus with artichoke is another highlight. 8 1/2 may not as creative as other fine dining restaurant but the quality is the finest and the most stable one. 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 2021-12-04
4794 瀏覽
It’s always a great pleasure to be dining here. The food here is authentically Italian, straight forward, simply delicious and comforting. In terms of fanciness, they would probably off the list. But in terms of deliciousness, they would definitely top my list 🏆𝗕𝗿𝗲𝗮𝗱 𝗕𝗮𝘀𝗸𝗲𝘁Their sourdough is one of the best in town. Its crunchy and fluffy texture got me every time. The grissini and carta da musica never fail too. I also appreciate they would keep checking if you need a new warm basket during the meal. A showcase of 3-star hospitality🤵🏻‍♂️𝗠𝗮𝗿𝗶𝗻𝗮𝘁𝗲𝗱 𝗦𝗵𝗶𝗺𝗮A very appetising starter with fatty thick cut of shima and hand-picked seasonal produces in champagne dressing🍾 It’s already very delicious! What’s more, some caviar! That extra savoury umami elevated everything 🥰𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗕𝗹𝘂𝗲 𝗟𝗼𝗯𝘀𝘁𝗲𝗿 𝗮𝗻𝗱 𝗠𝘂𝘀𝗵𝗿𝗼𝗼𝗺The lobster🦞 was complimented with Hokkaido urchin to give more oceanic sweetness. The texture was bouncy and tender at the same time. The mushroom came in two ways. I love the additional slices of raw mushroom for the earthy and grassy aroma. Very great seafood trio before the pasta. 𝗕𝘂𝗿𝗿𝗮𝘁𝗮 𝗥𝗮𝘃𝗶𝗼𝗹𝗶An off menu dish from the chef before the tagiolini. It was silky in texture with bursting burrata and eggplant moose filling. It was super delicious🤤𝗪𝗵𝗶𝘁𝗲 𝗧𝗿𝘂𝗳𝗳𝗹𝗲 𝗧𝗮𝗴𝗹𝗶𝗼𝗹𝗶𝗻𝗶 It was absolutely the climax of the night. Before our turn to enjoy the truffle rain, the truffle fragrance was already ubiquitous in the dining room. The air was earthy, forest, a bit musky and a faint hint of garlic. Just stunning 🤩We were so lucky to have the legendary Truffle King Bombana 👨🏼‍🍳 to shave the truffle for us. Chef used several different truffle since each piece gave a unique aroma. It’s a total show stopper and you would need to sniff and enjoy all the fragrance. The amount was very generous that whole plate was covered by layers of truffle. And look at the size and marble, so big and so great🥰In term of taste, it was just extraordinary and I could still remember the flavours after weeks 🥺 The dish was simple. Butter and parmesan and that’s all. The buttery sauce was the base for the truffle to shine, to speak for itself. The al dente pasta texture was optimal to give body of the insane truffle and sauce. A must try for a lifetime.𝗦𝗵𝗼𝗿𝘁 𝗥𝗶𝗯 & 𝗕𝗲𝗲𝗳 𝗧𝗲𝗻𝗱𝗲𝗿𝗹𝗼𝗶𝗻Their beef was super good that I need to order every time. Surprise right? Their beef are not cooking in Italian way but somehow French! They use the mayura station beef🥩 the chocolate feeding beef. The sweetness from the beef was well complemented by the red wine and plum sauce. My favourite was the pillowy short rib. You gently push the meat with your tongue, then the tenderised meat shred would melt instantly. Amazing cooking technique and they could maintain it on every plate🌟𝗖𝗵𝗮𝗹𝗹𝗮𝗻𝗱 𝗗𝘂𝗰𝗸The pink meat showed how perfectly cooked it was. The skin was crunchy with super nice crisp. Flawless execution as always. But the l duck was a bit underpowered and the spiced duck jus could not bring out the poultry flavour. Therefore, the salad on side was somehow not needed as the meat was not greasy or heavy.𝗦𝗴𝗿𝗼𝗽𝗽𝗶𝗻𝗼 Before the dessert, here’s the pre-dessert which I consider the one of the best desserts I have ever tired. It’s an Venice cocktail🍸 inspired dessert made from milk gelato and lemon sorbet with additional liquors include grappa, lemoncello and sparkling metodo classico. It’s ended with lemon zest. Everything was mixed and whipped next to your table to make the experience extra memorable. Milk and citrusy were not a common combination but it worked just marvellously. The sharp citrus flavour dominated at first to refresh your palate and then the rich milky flavour mellow the sourness to give out smooth mouthful and sweetness. This is something that you must not miss here🤤𝗥𝗼𝗮𝘀𝘁𝗲𝗱 𝗠𝗮𝗻𝗴𝗼 𝗮𝗻𝗱 𝗣𝗶𝗻𝗲𝗮𝗽𝗽𝗹𝗲This dish was just launched on the day I visited. Was at first disappointed that I could not try their fig dessert. But this one was so good with a bit summer twist. The mango and pineapple were soaked with rum and the vermouth sabayon is 💯𝗕𝗹𝗼𝗻𝗱 𝗖𝗮𝗻𝗻𝗲𝗹𝗹𝗼𝗻𝗶A cannelloni reimagined with thin crisp, and different textures of super aromatic coca. It was not sweet but somehow bitter. I just love the flavour profile. 𝗥𝗮𝘀𝗽𝗯𝗲𝗿𝗿𝘆 𝗧𝗮𝗿𝘁A pleasant surprise dessert for celebration. Tasted super good and nice presented. Perhaps I should book them for my birthday next year! 𝗟𝗮𝘁𝘁𝗲 & 𝗣𝗲𝘁𝗶𝘁𝗲 𝗙𝗼𝘂𝗿A cup of Italian coffee☕️ was much needed for digestion after the feast, especially after so many desserts. The petite four came together was a yuzu cream tart! Thought that’s the end? Chef surprised you with a box of chocolate! This meal is totally like a box of chocolate filled with surprises and happiness. Until next time, I have already looked forward to next visit🥰 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1 2022-05-12
0 瀏覽
為了慶祝女兒生日,去了這裏午餐,頭盤選了分到八爪魚及意大利雲吞。主菜分別是海膽意大利粉糰及魚。全部都好食。好有意大利風味。多謝職員 Leo 佢好專業而細心。也成曰主動幫我們拍照。因他知道我們是為女兒慶祝生曰。食物,環境及職員都達米芝連水準。特別多謝 Leo. 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3 2022-04-25
361 瀏覽
8 1/2 Otto E Mezzo Bombana ⭐️⭐️⭐️聽朋友講呢間係好值得去嘅3星⋯咁就去試下個lunch menu..首先個包🍞一定要加佢分!暖粒粒之餘仲外脆內軟好新鮮😋佢啲橄欖油同balsamic 食得出係靚野!唔係hea你個啲⋯(包對包后真係好緊要😛)頭盤個蘆筍雲吞⋯我覺得啲餡係可以多返少少⋯但個皮唔厚唔痴牙🙂配清湯一啲都唔「流」⋯另外八爪魚燒得好好食!佢啲意粉當然無得輸⋯自己搓自己整⋯可惜無佢地最出名嘅松露⋯兩個大盤都無令人失望⋯但我會鍾意個魚多啲⋯Btw 叫左4道菜真係飽屎荷蘭豆⋯女士可以考慮叫3道😛又可能我食左兩轉包😝 可能呢間都係傳統啲意大利菜⋯無話好wow⋯但係3星嘅水平☺️ 可以塭次試下夜晚可能會wow d!回頭:😍😍😍😍性價比:💚💚💚 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)