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港鐵中環站 C 出口, 步行約2分鐘 繼續閱讀
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21119395
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星期一至六
12:00 - 14:30
18:30 - 22:00
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食評 (19)
等級4 2018-12-12
457 瀏覽
剛剛看到公佈了2019年米芝蓮名單,見到朋友也議論紛紛。雖說自己對名單上的餐廳認識不深,其中探訪過的Octavium在今年也榜上有名,想啊想...那不如就我想找回那天到Octavium的滋味吧。 星級大廚Bombana除了擁有Octavium,還有 81/2 Otto e Mezzo、CIAK-In The Kitchen。而在Octavium,每天都會製作兩至三款意粉。前陣子見到他們推出非常餐單,價錢尚算合理,偶爾吃貴一點也無妨嘛,決定找天跟朋友去試試。 Octavium的午餐也是人頭湧湧,有心前來的必須要預早訂座。準備好,菜式也端到我們面前,首道菜是香煎魷魚配椰菜花。來到我們面前已經是香氣四溢,有嚼口乾身,只是輕輕香煎,已經相當惹味。 接著的Pumpkin Ravioli (意大利雲吞)。對我來說,麵皮太厚絕對是大扣分,那當然Octavium是絕對不會犯的錯誤。混合了南瓜做成的麵皮帶多一點顏色,不過中間的位置仍然加入了滿滿的南瓜蓉作餡料。雖然是份量小小的南瓜蓉,但南瓜味道濃郁,滿是綿密的口感,再潵上芝士,感覺清甜又美味。 單單只是頭兩道菜式已經令我相當滿意,Bombana的手工意粉可謂首屈一指,叫人無法不期待接下來的Pasta。我跟朋友分別點了Malloreddus和Fettuccini。 直接說說Malloreddus的口感,雖然小小一粒,但吃下來是挺有驚喜的,煙韌的程度不像平時吃到的一咬便破。每粒貝殼粉不論是外型還是吃到口中是有質感的,不是「輕飄飄」、也不是那種一瞬即逝的感覺,即使已經吃掉了,口腔仍殘留著Malloreddus留下的餘韻。每粒貝殼粉細小,但仍能清楚見到每道坑紋,可見功夫細緻。 手工意粉除了講求製作及用料新鮮之外,大廚也會根據麵質的厚薄、寬度來以不同的醬汁搭配。Malloreddus貝殼粉配上豬肉和芝士,再加上肉醬。而這道Malloreddus的肉醬順著貝殼粉的坑紋,黏附在貝殼粉上,一併送到客人的口中。這樣不但能呈現Malloreddus的特色,也是以手工意粉和醬汁搭配一個很好的示範。小小一碟菜式,以為三兩下手勢就把它清光,原來由放到口中咀嚼到吞下,也不是幾秒就能快快完成的事。慶幸在這午餐過後沒有安排別的工作,可以放慢一點腳步去欣賞Octavium的菜式。而Fettuccini則簡單配以新鮮的龍蝦肉和法國雞油菌。麵質帶點「份量」,寬而厚身,柔韌十足,吃下去Fettuccini的蛋味也較剛剛的Malloreddus濃郁。為了讓客人吃到Fettuccini內濃郁的蛋味,法國雞油菌配搭,不額外加上濃郁味道的醬汁,是明確的選擇。 要是吃慣了平時「𠽌 」一下便能把整條意粉吸啜到口中的,這次抱歉了,這份Fettuccini卻需要你慢慢咀嚼品嚐,感受意粉的質感,感受製作的用心。而龍蝦鮮肉也是相當有鮮味,一吃下去肉質的鮮味湧現,一分錢一分貨,大概就是這個道理了。 最後我們以Chocolate Treats 和Lemon Tart甜品作結。不能吃得太多朱古力的我就把Chocolate Treats交給朋友,順便偷吃一、兩口。濃濃的朱古力味道衝上味蕾,配搭不敗的拍檔Hazelnut gelato,質感幼滑,是不會失手的選擇。Lemon Tart則帶來Chocolate Treats另一種的滿足,檸檬清新味道就是令人為之一振,上面插著焦糖脆餅和焦糖忌廉,以中和檸檬的酸度。雖說有旁邊的焦糖忌廉作為小伴碟,但我偏愛Lemon Tart那份酸到極致的刺激,猶如把剛剛的油膩感通通消除。 精緻的Fine Dining改在一個陽光普照的天氣下進行,滿足味蕾,也為這天注滿能量。Octavium Italian Restaurant中環德輔道中22號One Chinachem Central 8樓 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 2018-12-10
501 瀏覽
Went for Italian for the annual birthday dinner 🥳A very enjoyable and satisfying dinner. From the incredibly baked bread (soft bread with super crunchy crust 😍) to the perfect al dente pasta to the lovely chocolate soufflé, everything was cooked to perfection. The pasta course - pumpkin ravioli. Ravioli didn’t disappoint, great texture and well balanced flavor.And we were lucky to catch the white truffle season, cannot leave without eating the white truffle tagliolini. Truffle was freshly shredded until the truffle totally covered the pasta 😂 incredibly enjoyable to watch especially with the overwhelming truffle aroma that made you instantly salivated.The main course, NZ venison, was perfectly cooked medium rare and that sauce was spot on!The most anticipated dish of the night was definitely the chocolate soufflé and I have to say it’s golden! 🤩 The soufflé crust was crunchy with soft and airy soufflé underneath where its intense chocolate flavor was perfectly balanced with the cold hazelnut gelato. In fact, every course was a highlight. I emptied every single plate of the meal, that’s probably the best compliment I can give. Even the refreshing pre-dessert was so remarkable - parsley sorbet with pineapple, the flavor combo matched perfectly. I actually run out of words of compliment. 😂 Simply amazing night. 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 2018-12-05
905 瀏覽
I've been recommended this place by my friends for their Italian food, and seeing that it's one of Umberto Bombana's restaurants, I immediately made a booking.We ordered the 4 course lunch, consisting of 1 starter, 2 pastas and a dessert.This is the veal starter, very thinly sliced and the garlic flakes and sauces gave it a nice taste and crunch!The other starter was just a plain salad. Unfortunately, not much to talk about, it wasn't very memorable.Highlight of the meal was the lobster fettuccine!! Fettucine was freshly made and the lobster on top was delicious as well. I loved how the lobster flavour slowly diffused into the fettuccine giving it an underlying aroma as well.This was the robiola ravioli, with pumpkin, mushrooms and guanciale ham stuffed inside. The heavy sprinkling of cheddar cheese on top definitely made the dish!This wormy looking pasta is the malloreddus. I hadn't tried this type of pasta before and liked the combination of pork ragout and castelmagno cheese, giving it a stronger taste.For desserts, this was the Sicilian cassata gelato with candied fruits and raspberries. It was a good palate cleanser, light and on the sour side.The last dessert was the chocolate tart, which was layered very beautifully and came with a side of hazelnut ice cream. Yum yum!Verdict: lunch at Octavium was very good and at a good price point as well. Wish they included a coffee and tea in the price cause that was an extra $50 on top. 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 2018-10-27
1608 瀏覽
Mr. Bombana 喺香港嘅另一間餐廳,繼續做佢最拿手嘅手工pasta今次就試左3款pasta, 3款口感各有不同,但普遍都係好好咬口,中意食開手工意粉嘅一定會中意🤗除感pasta, 佢地嘅appetisers 同desserts都做得唔錯架😋 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 2018-10-12
1711 瀏覽
最近發現了新假期與意大利餐廳 Octavium 合作推出了一個非常餐單以優惠的價錢嘗試到餐廳的招牌菜式 實在特別 要嘗試這個套餐需經非常餐單訂座MILK FED VEAL小牛肉肉質很軟腍多汁 配上醬汁口味更多元化 很好味 我很愛吃小牛肉 真的超軟令人很享受FETTUCCINE手工寬條麵厚身 入口彈牙 蛋香味重 龍蝦肉鮮甜 不過醬汁有點濃 吃到最後覺得有點鹹MALLOREDDUS貝殼粉外相有點不太討好 口感煙韌彈牙 醬汁肉味很重帶點芝士味 但不會很膩 挺不錯CHOCOLATE TREATS甜點雖然以巧克力為主但不會太過甜 配合榛果雪糕一起吃會更好餐廳的環境挺不錯 大玻璃可以看到外面的景色 座位不算很多 可以安靜享受午餐 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)