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星級環境服務嘅米芝連三星午餐
2022-04-23 6504 views
幾個月前朋友介紹意大利米芝連餐廳 Octavium, 大開眼界. 後來得知原來係米芝連三星餐廳 “8 1/2 Otto e Mezzo BOMBANA” 主㕑 Umberto Bombana 開嘅, 一直都希望試下 Bombana. “甘仔” 十年一遇請食飯, 當然要揀間呢間有級數嘅餐廳俾佢埋單.進入餐廳先經過細細嘅酒吧區, 星級氣派. 用餐地方闊落, 空間感非常足夠. 半落地玻璃收採自然陽光, 格調一流!今日點咗四道菜嘅午餐, $1,080+10%. 包括頭盤, 意粉, 主菜同埋甜品. 另外加咗杯Barolo.麵包, 暖暖地, 外脆內煙韌, 出色! 脆棒棒, 好香芝士牛油味, 正!前菜: 煙三文魚. 口感Ok. 煙燻味好正喎, 慢慢係口裏面滲出嚟, 同酸酸甜甜嘅配汁好夾. 餐牌冇提到有呢件三文魚, 有驚喜, 加分.頭盤, 選擇一: Green Asparagus Consomme, Home Made Ravioli. 蘆筍清湯, 味道幾特別, 夠熱. 有4-5件意大利雲吞, 發揮正常.頭盤, 選擇二: Roasted Octopus. 試咗一舊, 八爪魚燒得幾香, 夠腍.意粉: C
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幾個月前朋友介紹意大利米芝連餐廳 Octavium, 大開眼界. 後來得知原來係米芝連三星餐廳 “8 1/2 Otto e Mezzo BOMBANA” 主㕑 Umberto Bombana 開嘅, 一直都希望試下 Bombana. “甘仔” 十年一遇請食飯, 當然要揀間呢間有級數嘅餐廳俾佢埋單.

進入餐廳先經過細細嘅酒吧區, 星級氣派. 用餐地方闊落, 空間感非常足夠. 半落地玻璃收採自然陽光, 格調一流!
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今日點咗四道菜嘅午餐, $1,080+10%. 包括頭盤, 意粉, 主菜同埋甜品. 另外加咗杯Barolo.
15620 views
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麵包, 暖暖地, 外脆內煙韌, 出色! 脆棒棒, 好香芝士牛油味, 正!
Bread
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前菜: 煙三文魚. 口感Ok. 煙燻味好正喎, 慢慢係口裏面滲出嚟, 同酸酸甜甜嘅配汁好夾. 餐牌冇提到有呢件三文魚, 有驚喜, 加分.
Smoked  Salmon
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頭盤, 選擇一: Green Asparagus Consomme, Home Made Ravioli. 蘆筍清湯, 味道幾特別, 夠熱. 有4-5件意大利雲吞, 發揮正常.
Green  Asparagus  Consomme
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頭盤, 選擇二: Roasted Octopus. 試咗一舊, 八爪魚燒得幾香, 夠腍.
Roasted  Octopus
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意粉: Cavatelli, Shellfish Ragout, Sea Urchin. Cavatelli 夠唒煙韌. Shellfish 口感似龍蝦肉. 熱辣辣嘅濃湯配海膽, 味道唔錯.
Cavatelli
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Iberica Pork Pluma and Cheek. Cheek 夠腍, 入味. Pluma, 豬肋眼, 屬於黑毛豬肩部和脊部中間嘅一塊肉, 非常矜貴, 係豬最柔嫩和油脂豐盛嘅一部份. 煎得香脆, 唔算肥膩, 有驚喜! 側邊舊薯蓉都好有實力, 好香牛油味.
Iberico  Pork  Pluma  and  Cheek
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甜品, 選擇一: Cannelloni. 朱古力雪葩味道濃郁. “春卷” 好特別, 簿脆, 好好食.
Cannelloni
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甜品, 選擇二: Fine Cheeses Selection.
Fine  Cheeses  Selection
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Petit Four. 最後呢件小蛋糕, 配上奶油. 神級配搭, 滿分!
Petit  Four
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Barolo, Principiano, 2013. 散發出柔順嘅皮革味及奶油香氣, 間中彈出紅水果味道, 讚! 飲落就典型嘅意大利酒 (五花茶) 味道. 😂
Barolo
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🤗 總結一下: 餐廳環境格調一流, 服務到位. 食物水準之上, 一如預期, 菜式走傳統意大利路線, 唔會太多驚喜. 餐牌設計簡單, 冇加錢項目, 我鍾意. 用餐體驗十分滿意, 米芝連三星當之無愧.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
  • Recommend
    Recommended
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3 Recommended
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Dining Method
    Dine In
    Spending Per Head
    $1500 (Lunch)
    Recommended Dishes
    Smoked  Salmon
    Green  Asparagus  Consomme
    Cavatelli
    Iberico  Pork  Pluma  and  Cheek
    Cannelloni
    • Petit  Four
    Level2
    15
    0
    Relaxing and amazing birthday fine dining
    2022-04-14 966 views
    In the usual time , we used to think about Fine dining mostly or only at evening time. During this unusual time with the rule which restaurant only allowed to ope until 6pm.I found that Fine dining in the afternoon under the bright sunlight , actually it is totally another different experience.I had this lovely lunch experience at 8 1/2 Otto e Mezzo Bombana for my birthday treat. Walked into Bombana in the afternoon , feeling much more space and relaxing.We are being seated at this nice big sofa
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    In the usual time , we used to think about Fine dining mostly or only at evening time. 
    During this unusual time with the rule which restaurant only allowed to ope until 6pm.
    I found that Fine dining in the afternoon under the bright sunlight , actually it is totally another different experience.

    I had this lovely lunch experience at 8 1/2 Otto e Mezzo Bombana for my birthday treat. 

    Walked into Bombana in the afternoon , feeling much more space and relaxing.
    We are being seated at this nice big sofa table next to the window with all sunlight we could have and very comfy . 

    Staffs are super welcoming, and most lovely is being served by the Manager Antonello the whole time, you will enjoy the best experience if he is there for you.

    Generally the food is very high quality, presentation is like an art work , and the flavour is very balance and super tasty .
    We had about 2 starters , 3 main courses each and the desert with birthday cake .
    All the food has wine pairing and each portion is just perfect ! 
    I was really satisfied . 

    Another good thing is all the dishes that they served my boyfriend and I are totally different , since I love seafood and my bf doesn't eat seafood at all. This way of serves is just fantastic!

    My favour dish I will say pretty much everything, but if I do need to suggest, both salon and octopus starters , it is very delicious and the after tasted stayed in the throat is just beautiful. 

    - Homemade Cavatelli with shellfish ragù and Hokkaido sea urchins , surely one of my favour too, it is flavorful and balance. 

    It happened that it is the truffle season , so we had this simple but tasty truffle pasta, which I , myself would call it " truffle rain pasta" as when the chef put the truffle on the plate just looks like it is raining , and if you look at my pictures, you will see how much truffle it is on the plate as you couldn't even find the pasta .

    - UK raw deer with porcini crust, chestnut pure is another one that I am in love with. the thin crispy layer outside , combine the soft , yummy raw deer inside, it just amazing .

    I enjoyed this birthday fine dining experience a lot, and surely I would love to experience more lunch Fine dining since then.
    bread
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    salmon starter
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    wine pairing
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    wine pairing
    46 views
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    octopus starter
    30 views
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    UK raw deer with porcini crust, chestnut pure , chocolate powder, seasonal cabbage
    28 views
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    Homemade Tagliatelle, green vegetable pure and Morel mushrooms
    33 views
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    wine
    33 views
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    wine pairing
    32 views
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    truffle pasta
    56 views
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    truffle pasta
    52 views
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    truffle pasta
    48 views
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    M9 Wagyu AU beef . There are tenderloin and short rib. Served with mash potato and seasonal vegetables
    46 views
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    UK raw deer with porcini crust, chestnut pure , chocolate powder, seasonal cabbage
    40 views
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    gelato
    50 views
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    birthday cake
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    coffee
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    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
    • Recommend
      Recommended
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    DETAILED RATING
    Taste
    Decor
    Service
    Hygiene
    Value
    Date of Visit
    2022-03-09
    Dining Method
    Dine In
    Spending Per Head
    $2500 (Lunch)
    Celebration
    Birthday
    Recommended Dishes
    bread
    salmon starter
    wine pairing
    wine pairing
    octopus starter
    UK raw deer with porcini crust, chestnut pure , chocolate powder, seasonal cabbage
    Homemade Tagliatelle, green vegetable pure and Morel mushrooms
    wine
    wine pairing
    truffle pasta
    truffle pasta
    truffle pasta
    M9 Wagyu AU beef . There are tenderloin and short rib. Served with mash potato and seasonal vegetables
    UK raw deer with porcini crust, chestnut pure , chocolate powder, seasonal cabbage
    gelato
    birthday cake
    coffee
    • Homemade Cavatelli with shellfish ragù and Hokkaido sea urchins
    • UK raw deer with porcini crust chestnut pure chocolate powder seasonal cabbage
    Level4
    124
    2
    食材用料 100 分
    2015-11-09 6153 views
    8½ Otto e Mezzo BOMBANA 香港米芝蓮指南三星的意大利餐廳, 據說是唯一一家意大利本土外獲得三星的餐廳。大廚 Bombana 的功力, 加上先前到其副店 CIAK - In The Kitchen 品嚐時的高水準表現, 另筆者有到此光顧意圖。在早三星期已訂位, 進入餐廳後, 被安排在靠窗的位置。店內掛著主廚的畫像。Weekend set lunch菜單是三或四道菜的設計, $780  包含前菜, 主菜和甜點, 價格有點貴, 因不包括飲品。侍者沒有主動送上麵包, 要筆者開聲兩次才有, 已三星的意大利餐廳完全不合格；麵包共有四種, 麵包棒,脆片及兩款麵包, 桌上放了 olive oil 及 vinegar, 口感可以, 友人想要牛油, 同樣開聲兩次, 但最後都沒送上, 再一次不合格。一道很經典的意大利前菜 Ham and Lorenzini Melon, 用上最高等級的伊比利火腿 Jamon Iberico de Bellota 配意大利入口 Lorenzini 哈密瓜, 豬在只吃橡樹子, 火腿的油脂幾乎跟橄欖油一樣, 瑰麗的油花沁出油氣, 亮澤卻不膩口, Lorenz
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    268 views
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     8½ Otto e Mezzo BOMBANA 香港米芝蓮指南三星的意大利餐廳, 據說是唯一一家意大利本土外獲得三星的餐廳。大廚 Bombana 的功力, 加上先前到其副店 CIAK - In The Kitchen 品嚐時的高水準表現, 另筆者有到此光顧意圖。
    230 views
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    85 views
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     在早三星期已訂位, 進入餐廳後, 被安排在靠窗的位置。
    159 views
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     店內掛著主廚的畫像。
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    9878 views
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    10516 views
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     Weekend set lunch菜單是三或四道菜的設計, $780  包含前菜, 主菜和甜點, 價格有點貴, 因不包括飲品。
    Bread
    53 views
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    141 views
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    58 views
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     侍者沒有主動送上麵包, 要筆者開聲兩次才有, 已三星的意大利餐廳完全不合格；麵包共有四種, 麵包棒,脆片及兩款麵包, 桌上放了 olive oil 及 vinegar, 口感可以, 友人想要牛油, 同樣開聲兩次, 但最後都沒送上, 再一次不合格。
    Ham and Lorenzini Melon
    123 views
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     一道很經典的意大利前菜 Ham and Lorenzini Melon, 用上最高等級的伊比利火腿 Jamon Iberico de Bellota 配意大利入口 Lorenzini 哈密瓜, 豬在只吃橡樹子, 火腿的油脂幾乎跟橄欖油一樣, 瑰麗的油花沁出油氣, 亮澤卻不膩口, Lorenzini 哈密瓜是全球唯一一間對其出品的哈密瓜作最低含糖量保證的水果種植場, 筆者和友人吃得出是高等級貨色, 哈密瓜的甜度與清脆的口感與伊比利火腿鹹鮮碰撞出相得益彰的風味, 好吃 !
    Scampi and White Asparagus
    120 views
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     另一前菜是 Scampi and White Asparagus, 素有蔬菜王子美譽的白蘆筍, 因為種植過程要專人服侍遮光擋雨, 培植得來不易, 所以引起全世界的美食家都要爭相一親香澤, 其味清甜, 搭配的海蝦非常鮮美蝦味十足, 再加上特製的醬汁, 入口感覺其醬汁應該是奶油忌廉汁, 豐富了口感層次, 配合得不錯。
    Homemade Tagliolini
    74 views
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    Homemade Tagliolini
    90 views
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     主菜是 Homemade Tagliolini, 自家製的扁意粉加上大量的黑松露, 基本上是見不到扁意粉, 但扁意粉不夠干身, 有不少水在碟底, 口感有點似中式全蛋麵, 黑松露遇上水後風味大減, 水準另人失望。
    ''Fassone'' Veal Tenderloin
    139 views
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     另一主菜為 Farm Baby Pork with "Cicerchia" bean purée and porcini, 大廚用了豬仔排加上"Cicerchia"豆和牛肝菌, 豬仔排口感近似羊扒, 帶嚼勁又有肉味, 質感幼嫩, 配襯了牛肝菌醬汁及"Cicerchia"豆, 令味道帶淡淡酒香, 出色 ! 
    Torta Caprese
    61 views
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     甜品為 Torta Caprese, 朱古力奶油慕斯做得幼滑, 而傳統意大利朱克力杏仁蛋糕都幾好食。
    Torta Caprese
    118 views
    1 likes
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     另一為 Roasted Cherries, 杏仁奶凍加上 Gelato, 真材實料美味。
    Latte
    $60
    83 views
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     最後加錢要了 Latte, 賣相一般, 但 .......... 喝了一口感覺, 驚為天人, 另筆者想起電影食神中的星爺的試食後表情, 好好味 !!! 奶味及咖啡味同樣非常香濃出色, 能清楚分辨到兩者味道, 口感順滑不用加糖, 是筆者至今喝過最出色的一杯 Latte, 必試。
    朱古力, 焦糖蛋糕及果仁餅
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     小吃為朱古力, 焦糖蛋糕及果仁餅, 樣樣都有, 口味多元化。
    202 views
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    272 views
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     食材用料 100 分, 必定是米芝蓮三星水準, 見店方用心及誠意, 但服務則非常失望, 不是差但總是欠了主動及專注, 影響進食心情另評分大減, 但如喜歡意大利菜的應該一試。
    (The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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      Recommended
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    2 Recommended
      Post
      DETAILED RATING
      Taste
      Decor
      Service
      Hygiene
      Value
      Dining Method
      Dine In
      Spending Per Head
      $925 (Lunch)
      Recommended Dishes
      Bread
      Ham and Lorenzini Melon
      Scampi and White Asparagus
      ''Fassone'' Veal Tenderloin
      Torta Caprese
      Torta Caprese
      Latte
      $ 60