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港鐵中環站 D2 出口, 步行約2分鐘 繼續閱讀
電話號碼
21119395
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今日營業
全日休息
星期一至五
12:00 - 14:30
18:30 - 22:00
星期六
18:30 - 22:00
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Visa Master AE 現金 銀聯
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食評 (12)
值2粒星 焦點食評
等級4 2018-06-01
2181 瀏覽
service 唔錯,女服務員會留意到客人用完 olive oil 並主動添加,夠attentive,好過好多so called頂尖品牌酒店但垃圾到暈既服務。環境係private room 內,decoration 唔錯。好,重點:麵包上完脆片同脆條後,仲有熱烘烘既麵包,味道唔差。湯、龍蝦、white asparagus都好好,但仲未打動到我住。直到 Rye Flour Fettuccine 出現,只能講厲害:難得素食食材竟可達如此水平,而且麪質彈牙,口感相當不錯,將菜式提升全另一個境界,無話可說。跟著海膽飯都好好,但都係米芝蓮餐廳既水平,有淡淡嘅橙香味,無特別innovative , 但都非常好食。 跟著 sea bass 魚,米芝蓮2星完全無問題。main course 方面,羊同牛肉質到好好,但味道方面羊好過牛好多,牛肉味完全唔夠。個人覺得羊可以去到2星,但牛勉強推介吧。甜品亦幾好。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
Octavium pasta lunch 焦點食評
等級4 2018-03-30
4566 瀏覽
這餐廳是由米芝蓮三星8 1/2 otto的姊妹店,同樣是Chef Umberto Bombana 開的,鐘情8 1/2 otto的我又點會錯過呢. 這家餐廳位於中環商廈,是私房餐廳的格局,只有十張枱,裝修摩登而型格,是causal fine dining的格局。而收費定位是介乎8 1/2 Otto 與Ciak in the kitchen 中間。特別的是他們星期一至星期五有比較相宜的pasta lunch, 只是$380,有兩個courses,今天一於試試看。Octavium pasta lunch$380 per head Bread and breadstick 都好好味,麵包外層香脆,內層卻是十分airy 同鬆軟,不錯 To start: Green asparagus- corn polenta & egg emulsion 蘆筍很嫩口,表層烤到焦香,味道清新又juicy, 帶有炭香的濃郁的蘆筍味道;粟米polenta有點像硬身旦糕的質地,加埋旦汁,咸咸地帶點粟米味。這些配菜巧妙的配搭,令清淡的蘆筍味道變得豐富。這道頭盤幾特別,味道很不錯。To start:Hokkaido cuttlefish Simon Martin pats negra ham北海道魷魚已經用刀法處理過,囗感爽彈而不韌,味道十分鮮甜;棕式的上湯十分淸澈,而富有鮮味,配上嫩滑帶子粒、扁豆、薯仔粒、薏米等口感十足,味道淸清地,細嚼之下又有點變化,是清而帶淡雅的菜式。Spaghetti- cacio e Pepe & morel mushroom 這意粉囗感煙韌有咬感,十分al dente, 加上胡椒同cheese的醬汁,非常creamy滑溜,羊肚菌幾香軟,芝味濃郁,是十分意大利風味的意粉。感覺是同Mac and cheese 很相似的菜式, 材料雖然好簡單,但無論口感同都味道相當唔錯。Homemade traditional tiramisu (add $100)真的必食之物!比ciak in the kitchen的tiramisu 更好吃。這tiramisu 賣相精美有貴氣,仲用金箔點綴。tiramisu 的份量認真大,足夠兩個人share. Tiramisu 入口十分creamy又moist! Mascarpone cheese質地輕身又軟滑,味道輕甜,加埋面層的忌廉同濕潤一層層的旦糕Mix, 滿有酒香又有咖啡的味道。加上脆口的朱古力粒粒,同杏仁脆脆,味道有層次,口感更加豐富,真的甜而不膩,實在難以抗拒。這家店無論頭盤、pasta定甜品的水準都十分高,果然值得一試。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級4 2018-03-03
4009 瀏覽
三星意菜名廚Umberto Bombana在中環開了一家餐廳Octavium,8 1/2 大廚開的餐廳真的不會錯過,餐廳地方不算太大坐位大約 40個左右另有一個 private room, 裝潢以白色為主調,每樣擺設都給人溫暖舒服的感覺。晚餐有四道菜和六道菜選擇,我和好友都選擇了四道菜,餐廳用料是時令食料,所以一定食到最新鮮的食物,還點了一枝紅酒伴美食,點了食物之後侍應送上了前菜再送上暖笠笠的麵包,麵包外脆內軟好好味。好友是食素的所以她的四道菜是有點不同,這餐廳真的好用心對每一位客人。蘆筍上帶點鹹蛋黃碎和鹹蛋黃多士波菜雲吞黑松露溫泉蛋Hokkaido Cuttlefish - bean,potato & celeriac broth Fettuccine - sicilian red prawn & chanterelle mushroomRoasted “Te Mana” Lamb - 3 styles of artichoke送上雪葩給我地食完之後再品嚐甜品兩款甜品都非常美味“Grand Cru” Chocolate Souffle - Hazelnut gelato, 朱古力梳乎厘上面加上榛子雪糕, 焗得好鬆軟。Tiramisu - 不太甜,好香的香酒味。總括來說Octavium意大利菜真的一試難忘,必定再來品嚐新菜試。 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 2018-01-23
3819 瀏覽
With new restaurants coming in far and few this year, I made the smart move to secure a table at Octavium for Jelloman's birthday dinner nearly 2 months ago. The private kitchen by three Michelin starred chef Umberto Bombana has undisputedly been the hottest opening so far this year and after my first visit back in July, I was curious in how they have improved over the last 2 months.Again, they have sent someone downstairs to wait at the lobby and bring us up to the eighth floor.This was taken when we were almost ready to leave so not to be mistaken by all those empty tables. The restaurant was in fact packed throughout the night, which was very different from my last meal here when there was only a handful of customers. I guess the word has really gotten out about this little private kitchen. Some tasty bread in the form of piadina (Italian style flatbread) and grissini to start the meal off for us.That was immediately followed by today's welcome dish from the chef, crispy mozzarella served on a bed of tomato and bell pepper sauce. The mozzarella had this nice pillowy texture almost like a marshmallow.Salt crusted scallop with cucumber and almond - Our server brought my Hokkaido scallop over before they peeled off the salt crust. At this point, I started to realize that the lighting in the dining room was different tonight. It's noticeably darker (a little more romantic!) so it posed a bit of a challenge for those of us trying to take the perfect pictures.Now, this was much better with my iphone providing just enough light for my camera to work with. As soon as I got the lighting problem fixed, my salt crusted scallop arrived without the salt crust. It was served with a pretty amazing sea urchin butter. Very nice start (Grade: 4/5)!Frankly, I didn't know what to do with the cucumber and almond milk, a side dish that came along with the scallop.King crab - Just when I was feeling real good about myself for picking the perfect appetizer to start the meal, a stunning dish of king crab cooked two ways arrived right in front of the birthday girl.On the left was king crab meat topped with an orange sabayon. The sweetness of the crab meat was nicely elevated by the light broth (also made with crab) and tomato water underneath, while the orange sabayon did its part with some lovely acidity. And this was just the beginning. The second part of this dish featured a large piece of king crab leg simmered in the same broth and tomato water with savory oscietra caviar on top. I thought both interpretations were superbly delivered with a great balance between pureness and comfort. The best dish of the night without a question (Grade: 5/5).Fettuccine with Sicilian red prawn and chanterelle mushroom - Both of us went with the fettuccine and it turned out to be a beautiful dish. Very lovely texture from the pasta, perfectly complemented by slices of Sicilian red prawns and chanterelle mushroom. This was very enjoyable (Grade: 4.5/5).Mayura beef sirloin with leek and watercress - I had this when I was here last time. While I remembered it being a little rubbery last time around, I was happy that they got it right tonight. Thought tonight's sirloin had pretty nice marbled pattern and the flavorful crust was just perfect (Grade: 4/5).Roasted "Te Mana" lamb - Slightly less successful was the New Zealand lamb. Three different parts of the lamb were featured in this dish including its loin, belly and leg. It was served with artichoke in three different textures as well (pickled, purée and fried). Not bad but definitely not as mind blowing as most of the other dishes tonight (Grade: 3.5/5).Pre-dessert was flat peach sorbet served with different textures of the very same flat peach. Pretty refreshing.Figs tart with ricotta gelato and traditional balsamic vinegar - I was hoping to get chef Bombana's tiramisu again but unfortunately, that wasn't on the menu tonight. So, instead I had their figs tart with all kinds of ingredients like ricotta cheese gelato, apricot jam, crumbs and balsamic vinegar. If I had a choice, I would probably go for their tiramisu again (Grade: 3/5)."Grand Cru" chocolate souffle with hazelnut gelato - Jelloman had their souffle. I've never been a big fan of chocolate soufflés so needless to say, it didn't receive rave reviews from me (Grade: 4/5).Some mignardises before we called it the night. The handmade chocolate was good as always and so were the Brutti Ma Buoni cookies (I didn't know it meant "ugly but tasty" in Italian so thanks to our server who taught us a little something here).I was real pleased with the way the kitchen has progressed over the last 2 months. The minor adjustments here and there have worked out perfectly and the result was a very enjoyable evening for the birthday girl. Mission accomplished. 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 2017-12-20
3196 瀏覽
An interesting low profile restaurant has been talked about recently, something in central that does not have a telephone number for reservation!? That sure sounds very confident. After some research I found out it's by the bombana team trying to create something between 8.5 and ciak. As my first time here it makes sense to try their tasting menu. An interesting amuse bouche made by pumpkin to start off with. And the same bread from 8.5 (if I remember correctly).The staff then shows you how one of the first course salt baked scallop is made. Raw beef sometimes can be a tricky first dish for the chef as it has to be perfectly seasoned for it to be different while we have to keep the original raw flavor attached to it. The beef carppacio was pretty good. One of my companions were generous enough to allow me to taste his food too but I didn't fancy the scallop as much. Coming from the 8.5 team I knew the pasta here would be excellent, both the spaghetti chiattara (excuse my spelling if it was spelt correctly) and the gnocchi was amazing. Unfortunately the main doesn't have the same magic as the secondi. Both the veal and the duck I thought could do a little better in terms of seasoning albeit the texture of the veal was done nicely, pink and not bloody. Cheese platter was rather mediocre, nothing much to write about. I guess problem with this place is that the pastas are so good that it sets pretty high expectations for the main while the main lacks the subtlety and complexity that 8.5 can provide. Of course the idea is not to replicate 8.5 but I do feel that some work needs to be done on the mains especially when the price isn't exactly that cheap. I will probably come again but I would say I wasn't overly impressed this time. 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)