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2024-11-22 287 views
Nestled in the heart of Central, Octavium is a Michelin two-star gem that offers a remarkable dining experience, beautifully blending innovative culinary techniques with exquisite flavors. I had the pleasure of indulging in their lunch courses, and I can confidently say that each dish was a testament to the chef's artistry.**1. Smoked Amberjack** The meal began with the Smoked Amberjack, which was a delightful introduction to the lunch. Originally when we made the booking it was uni in the menu
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Nestled in the heart of Central, Octavium is a Michelin two-star gem that offers a remarkable dining experience, beautifully blending innovative culinary techniques with exquisite flavors. I had the pleasure of indulging in their lunch courses, and I can confidently say that each dish was a testament to the chef's artistry.


**1. Smoked Amberjack**
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The meal began with the Smoked Amberjack, which was a delightful introduction to the lunch. Originally when we made the booking it was uni in the menu. The chief changed to amberjack as he was not satisfied with the quality of the inventory. This demostrarte the professionalism of the chief even before the meals journey begin.

The fish was perfectly smoked, delivering a subtle yet rich flavor that paired wonderfully with the refreshing notes of lemon yuzu kosho. The parsley added a lovely herbal touch, while the Oscietra caviar provided a luxurious finish. This dish was both light and decadent, a perfect balance to start the meal.

**2. Artisanal Linguine**
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Next came the signature dish of Octavian - Artisanal Linguine, featuring Carabineros red prawn and pistachio. The linguine was cooked to perfection—al dente with a lovely bite. The prawns were succulent and bursting with flavor, enhanced by the nutty crunch of pistachio.

**3. Smoked Mayura Beef Tenderloin**
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The highlight of the meal was undoubtedly the Smoked Mayura Beef Tenderloin. This dish was a masterpiece of flavors and presentation. The beef was incredibly tender, with the bell pepper brûlée adding a sweet caramelized contrast that was simply divine. The accompanying peperonata provided a rustic charm, grounding the dish with its robust flavors. It was a rich and satisfying experience that I would gladly revisit.

**4. Monte Bianco**
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Finally Monte Bianco comes to conclude my meal. It was a heavenly combination of chestnut, apricot, and rum baba. The sweetness of the chestnut was beautifully balanced by the tartness of the apricot, while the rum baba added a delightful boozy kick. This dessert was the perfect ending—light yet indulgent, leaving a lingering sweetness that made me smile.
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Overall, Octavium is a Michelin two-star restaurant that shines in Central Hong Kong. The ambiance is elegant yet welcoming, making it an ideal spot for both business lunches and leisurely meals.
The attentive service and thoughtfully curated menu truly elevate the dining experience. I highly recommend trying the lunch courses. Each dish is a work of art that showcases the best of modern gastronomy. I can't wait to return and explore more of their culinary offerings!
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-11-20
Dining Method
Dine In
Spending Per Head
$1300 (Lunch)
Level2
11
0
2024-10-20 823 views
♥️Signature -紅蝦意粉🍝♥️環境極舒適既晚餐經驗💋同8 1/2 otto e mezzo bombana喺同一個集團 ✨ ✨ 米芝連⭐️ ⭐️ - Octavium #central @octavium (eng version below)————————————————————————💕一星升格變二星既高級意大利菜!💕6道菜dinner $1880 @ 因為5人食,6道菜已經好夠,8道會太多,飽濟濟~ 🌹🌹🌹🌹推介3.5/5 💕💕💕💕 (環境太昏暗,扣分)‼️招牌紅蝦意粉、梳乎厘要另加$120、$100 大約人均$2400 (酒水另計)————————————————————————⭐️♥️餐廳氣氛、環境唔錯,好岩多人聚會🍝 不過,燈光相對昏暗,影相📸️就麻麻地,同埋無景😂 係0景~可惜🥲 但傾計直落係一個好好既聚腳點♥️推薦菜品🍴1. 龍蝦汁配日本海膽♥️ 我最愛既菜式之一,鮮甜既海膽,配搭住超濃郁既龍蝦汁, 每一啖都係金錢既感覺🤓♥️♥️ 太幸福了🤤 舌頭係完美地被海膽既甜味包覆住♥️🤤 魚子醬配藍龍蝦 🦞龍蝦🦞係我最滿意,最喜歡既半熟質感🤓 Q彈有咬口,又保持住龍蝦既香味♥️ Love
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♥️Signature -紅蝦意粉🍝
♥️環境極舒適既晚餐經驗💋
同8 1/2 otto e mezzo bombana喺同一個集團 ✨ ✨
米芝連⭐️ ⭐️ - Octavium #central @octavium (eng version below)
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💕一星升格變二星既高級意大利菜!💕
6道菜dinner $1880 @ 因為5人食,6道菜已經好夠,8道會太多,飽濟濟~
🌹🌹🌹🌹
推介3.5/5 💕💕💕💕 (環境太昏暗,扣分)
‼️招牌紅蝦意粉、梳乎厘要另加$120、$100
大約人均$2400 (酒水另計)
————————————————————————
⭐️♥️餐廳氣氛、環境唔錯,好岩多人聚會🍝 不過,燈光相對昏暗,影相📸️就麻麻地,同埋無景😂 係0景~可惜🥲 但傾計直落係一個好好既聚腳點♥️
推薦菜品🍴
1. 龍蝦汁配日本海膽♥️
我最愛既菜式之一,鮮甜既海膽,配搭住超濃郁既龍蝦汁, 每一啖都係金錢既感覺🤓♥️♥️ 太幸福了🤤 舌頭係完美地被海膽既甜味包覆住♥️🤤

魚子醬配藍龍蝦 🦞
龍蝦🦞係我最滿意,最喜歡既半熟質感🤓 Q彈有咬口,又保持住龍蝦既香味♥️ Love it💕 反而魚子醬,有點突兀,配搭顯得過分刻意~ 不過有好過無😂

3. 招牌紅蝦意粉🤤♥️
呢個真心啪啪聲,意粉煮到al dente 充分掛住紅蝦汁既精華🥹 望落好有食慾,食落覺得如果調味再重啲就更好,不過我覺得依然值得高分🍝

4. 梳乎厘 🤓 有驚喜♥️
本來已經好飽擔心會太甜膩,但竟然出乎意料之外,佢係空氣感既質地,帶濃烈嘅可可

✖️✖️✖️
餐前面包 無深度🥹 好普通🥹

和牛面頰肉 普通,過份淋,有小小一pat野既感覺

和牛 普通 食唔出和牛既真味🥲 有點浪費左塊靚牛

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成班frd食飯係幾開心,服務態度好好,地理位置非常方便,食左5個中,係一個幾好既享受♥️
Signature - Red Prawn Pasta 🍝
♥️ Extremely comfortable dining experience
Rating 3.5/5 💕💕💕💕 (Deducted points for the dim lighting)
‼️ Signature Red Prawn Pasta, extra $120 for soufflé and $100 ‼️
Approximately $2400 per person (excl. beverages)
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⭐️♥️ Lobster 🦞 is my favorite with its semi-cooked texture ♥️ The restaurant atmosphere and environment are great, very suitable for gatherings 🍝

Recommended Dishes 🍴
1. Lobster sauce with Japanese sea urchin ♥️
One of my favorite dishes.

2. Caviar with blue lobster 🦞
🦞 semi-cooked with a bouncy texture and still retaining the lobster's aroma ♥️

3. Signature Red Prawn Pasta 🤤♥️
Truly spectacular, the pasta cooked al dente thoroughly embraces the essence of the red prawn sauce 🥹

4. Soufflé 🤓 A pleasant surprise ♥️

✖️✖️✖️
Pre-meal bread ,Quite ordinary 🥹

Wagyu cheek meat was mediocre, too soggy

Wagyu was average, couldn't taste the true flavor of Wagyu 🥲
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$2400
Recommended Dishes
  • Blue Lobster
Level2
7
0
2024-07-23 1743 views
🌟🌟🌟Red prawn pastaSignature pasta. Can say so so.. no bad taste or bad texture. But seems that you’re not expecting this from a Michelin restaurant 🌟🌟✨Truffle pasta so so.. no bad taste or bad texture. Not like the expected strong truffle flavour. Not creamy 🌟🫸 the main porkWe ordered two lunch sets. The main pork needs two people to order the same main dish to share. But… really don’t recommend… it was so hard to cut… totally overcooked.. and no much flavour with the pork… we were like.. what w
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🌟🌟🌟Red prawn pasta
Signature pasta. Can say so so.. no bad taste or bad texture. But seems that you’re not expecting this from a Michelin restaurant

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🌟🌟✨Truffle pasta
so so.. no bad taste or bad texture. Not like the expected strong truffle flavour. Not creamy

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🌟🫸 the main pork
We ordered two lunch sets. The main pork needs two people to order the same main dish to share. But… really don’t recommend… it was so hard to cut… totally overcooked.. and no much flavour with the pork… we were like.. what we’re eating? Rubber?…


Food 🌟🌟
Environment 🌟🌟🌟

For this price you can have much better experience in central. And don’t waste quota on the pork…
$1300
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$1300
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DETAILED RATING
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Decor
Service
Hygiene
Value
Dining Method
Dine In
Level1
1
0
Thank you for the worst dining experience ever! Please come and meet the cockiest manager you will ever meet. 25 mins per dish when there is 4 tables is just stunning. As I asked politely if we can maybe turn up the tempo a little bit. The manager starts being condescending by saying “ this is fine dining, not your usual ‘chacha’. Broken English not sure what he meant. I’m guessing he’s trying to be condescending because he is from hk and I spoke mandarin. Even though I am Canadian. Not sure if
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Thank you for the worst dining experience ever! Please come and meet the cockiest manager you will ever meet. 25 mins per dish when there is 4 tables is just stunning. As I asked politely if we can maybe turn up the tempo a little bit. The manager starts being condescending by saying “ this is fine dining, not your usual ‘chacha’. Broken English not sure what he meant. I’m guessing he’s trying to be condescending because he is from hk and I spoke mandarin. Even though I am Canadian. Not sure if it’s alright to look down on any customer especially when they are being polite. Immediately after we asked, he stopped introducing dishes and left us sitting there confused. I have been to almost every michelin restaurant in hk and this is the first time to receive racial profiling at a restaurant by someone of the same race. Very interesting indeed. Come experience it first hand!
$2400
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2024-01-02
Dining Method
Dine In
Spending Per Head
$2400 (Dinner)
Level4
165
0
2024-01-01 2495 views
My dear friends are coming back to Hong Kong for a short visit - must book a nice place!!! 朋友仔返嚟香港跨年,一定要見面食好嘢呢間係我個list好耐都未有機會,今次終於食到啦!上樓之前仲好幸運撞到chef bombana 🥰🥰🥰一上到去就係餐廳環境,面積不大,以Michelin 2星嚟講裝修同布局簡單咗DD。Anyways,食物行先。3位朋友叫6 courses menu,我唔食Roe Deer 又對牛肉無咩興趣,所以散叫caviar dish & 紅蝦意粉全晚食物係值得Michelin 2星,最緊要個紅蝦意大利粉真係無敵阿!! 醬汁非常濃郁,pasta煮得剛剛好 應該係全港one of the best!!!
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My dear friends are coming back to Hong Kong for a short visit - must book a nice place!!!

朋友仔返嚟香港跨年,一定要見面食好嘢
呢間係我個list好耐都未有機會,今次終於食到啦!上樓之前仲好幸運撞到chef bombana 🥰🥰🥰

一上到去就係餐廳環境,面積不大,以Michelin 2星嚟講裝修同布局簡單咗DD。Anyways,食物行先。3位朋友叫6 courses menu,我唔食Roe Deer 又對牛肉無咩興趣,所以散叫caviar dish & 紅蝦意粉

全晚食物係值得Michelin 2星,最緊要個紅蝦意大利粉真係無敵阿!! 醬汁非常濃郁,pasta煮得剛剛好
應該係全港one of the best!!!

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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2023-12-29
Dining Method
Dine In
Spending Per Head
$2500 (Dinner)
Recommended Dishes
  • Red prawn pasta
Level3
56
0
We booked a table for 3 at 12:30. We ordered 3 courses and went for the red prawn pasta. Everything was so great until they were rushing us to finish the red prawn pasta quickly! More than 3 waiter came to asked us can they clear the dishes while we were eating. And at last they took our dishes while we were chewing and having our last bite! Which was u professional for Michelin standard given that they did not clear the table bread crumbs and refill water/ wine until we asked. Food was v
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We booked a table for 3 at 12:30.
We ordered 3 courses and went for the red prawn pasta. Everything was so great until they were rushing us to finish the red prawn pasta quickly! More than 3 waiter came to asked us can they clear the dishes while we were eating. And at last they took our dishes while we were chewing and having our last bite! Which was u professional for Michelin standard given that they did not clear the table bread crumbs and refill water/ wine until we asked. Food was very nice tho but the waiter just wanted to rushed rushed and rushed!
我們book了12:30 ,三位,全部都好好食,但係服務真的不能再差。
我們點了三個菜,到中間食紅蝦意粉的時候,真的很好吃,但是有三個侍應,不停問我們食完了未,想收碟。最後,當我們還未食完的時候,已經攞走咗個碟。 其他細節,例如會自動斟酒,斟水,或者會清潔,其實都冇。 雖然食物真係好好食,尤其係紅蝦意粉,但服務真的不到 Michelin 質素。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Level4
150
0
2023-11-06 2706 views
Octavium位於中環繁華地帶,榮獲米芝蓮二星🌟🌟,以其優雅環境、白松露及出色意粉聞名。.🍴3 courses lunch $760.▫️餐前小食 - 芝士翠肉瓜卷味道層次豐富,充滿蔬菜及芝士風味,配以粒粒翠肉瓜增強口感。.▫️慢煮小牛肉 🐮牛肉分三個層次,肥瘦相間,肉質嫩滑,慢煮入味,值得一試!.▫️ 紅蝦意大利麵🦐 (+$280)Octavium招牌❣️巨型紅蝦煮至半熟,肉質鮮甜,意粉加入濃郁蝦膏極度鮮美💯.▫️碎牛肉蘑菇意粉 🍝另一份套餐主菜選擇碎牛肉蘑菇意粉,意粉蘑菇味十分突出,配以大量芝士,闊身意大利粉充分地把醬汁全掛滿每一口麵,滿足👍🏻.▫️西冷牛扒🥩感受到餐廳於牛扒篩選十分嚴謹,肉質緊實,牛味濃郁,油脂分布細密有驚喜!.▫️甜品慕絲曲奇及咖啡撻作結,慕絲細滑不會過甜。.💬以千元以下價錢品嘗到米芝蓮二星性價比極高,特別欣賞兩份意粉及牛扒,推薦👍🏻.Octavium is located in the bustling area of Central and has been awarded two Michelin stars for its elegant ambiance, ren
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Octavium位於中環繁華地帶,榮獲米芝蓮二星🌟🌟,以其優雅環境、白松露及出色意粉聞名。
.
🍴3 courses lunch $760
.
▫️餐前小食 - 芝士翠肉瓜卷
味道層次豐富,充滿蔬菜及芝士風味,配以粒粒翠肉瓜增強口感。
.
▫️慢煮小牛肉 🐮
牛肉分三個層次,肥瘦相間,肉質嫩滑,慢煮入味,值得一試!
.
▫️ 紅蝦意大利麵🦐 (+$280)
Octavium招牌❣️巨型紅蝦煮至半熟,肉質鮮甜,意粉加入濃郁蝦膏極度鮮美💯
.
▫️碎牛肉蘑菇意粉 🍝
另一份套餐主菜選擇碎牛肉蘑菇意粉,意粉蘑菇味十分突出,配以大量芝士,闊身意大利粉充分地把醬汁全掛滿每一口麵,滿足👍🏻
.
▫️西冷牛扒🥩
感受到餐廳於牛扒篩選十分嚴謹,肉質緊實,牛味濃郁,油脂分布細密有驚喜!
.
▫️甜品
慕絲曲奇及咖啡撻作結,慕絲細滑不會過甜。
.
💬以千元以下價錢品嘗到米芝蓮二星性價比極高,特別欣賞兩份意粉及牛扒,推薦👍🏻
.
Octavium is located in the bustling area of Central and has been awarded two Michelin stars for its elegant ambiance, renowned for its white truffles and excellent pasta.
.
🍴 3 courses lunch for $760
.
▫️ 𝐀𝐦𝐮𝐬𝐞 𝐁𝐨𝐮𝐜𝐡𝐞 - 𝐂𝐡𝐞𝐞𝐬𝐞 𝐚𝐧𝐝 𝐙𝐮𝐜𝐜𝐡𝐢𝐧𝐢 𝐑𝐨𝐥𝐥
Rich in flavors, filled with vegetables and cheese, complemented by the texture of diced zucchini, enhancing the overall taste.
.
▫️ 𝐒𝐥𝐨𝐰𝐥𝐲 𝐂𝐨𝐨𝐤𝐞𝐝 𝐌𝐢𝐥𝐤 𝐅𝐞𝐝 𝐕𝐞𝐚𝐥 🐮
The beef is layered in three sections, alternating between lean and fatty parts, offering tender and flavorful meat, cooked to perfection.
.
▫️ 𝐑𝐞𝐝 𝐏𝐫𝐚𝐰𝐧 𝐋𝐢𝐧𝐠𝐮𝐢𝐧𝐞 🦐 (+$280)
Octavium's signature dish! Large red prawns cooked to perfection, exuding sweet, fresh flavors, while the pasta is enriched with an intense shrimp sauce for an exquisite taste.
.
▫️ 𝐇𝐨𝐦𝐞𝐦𝐚𝐝𝐞 𝐏𝐚𝐩𝐩𝐚𝐫𝐝𝐞𝐥𝐥𝐞 🍝
Another main course option in the set menu is the ground beef and mushroom pasta. The mushroom flavor in the pasta is quite pronounced, generously coated with cheese, thoroughly embracing the sauce in every bite, highly satisfying.👍🏻
.
▫️ 𝐌𝐚𝐲𝐮𝐫𝐚 𝐁𝐞𝐞𝐟 𝐒𝐢𝐫𝐥𝐨𝐢𝐧 🥩
The restaurant's selection of the sirloin steak is meticulously chosen, offering a tight and flavorful meat texture with a surprise in the distribution of fats.
.
▫️ 𝐏𝐞𝐭𝐢𝐭 𝐅𝐨𝐮𝐫𝐬
The meal concludes with a smooth mousse cookie and coffee tart, providing a not overly sweet, delightful dessert.
.
💬 With a price below a thousand dollars, experiencing a two Michelin-star meal offers exceptional value, especially highlighting the two pasta dishes and the steak. Highly recommended!👍🏻
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Dining Method
Dine In
Spending Per Head
$1150
Recommended Dishes
  • Red  prawn  linguine
Level4
567
0
2023-09-30 3789 views
Team lunch. 2 ⭐️⭐️contemporary Italian under chef Bombana’s umbrella.Pleasantly surprised by the choice of venue (guess the “dim sum for Western visitors” cliche didn’t apply to this Project).Shown into the private room seating 12, featuring raw decor like birch tree bark wall and ceiling lights.Noted that only bottles of water were available in the ice-bucket. Probably a very sober lunch, dashing all hopes of the wine pairing option we had in mind. Choice of 2 courses ($620 pp), 3 courses ($760 p
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Team lunch. 2 ⭐️⭐️contemporary Italian under chef Bombana’s umbrella.
Pleasantly surprised by the choice of venue (guess the “dim sum for Western visitors” cliche didn’t apply to this Project).
Shown into the private room seating 12, featuring raw decor like birch tree bark wall and ceiling lights.
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Noted that only bottles of water were available in the ice-bucket. Probably a very sober lunch, dashing all hopes of the wine pairing option we had in mind.
Choice of 2 courses ($620 pp), 3 courses ($760 pp) and 4 courses ($980 pp).
Tacit agreement amongst us that the $1880 pp Degustation Menu was out of bounds for budget reasons. Everyone went for 3 courses.
Here’s what we had.
Crackers with roasted Sundried tomatoes
Sour dough bread
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Amuse bouche: Tomato consommé
-Appetizer-
BLUE LOBSTER with beetroot and berries
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OR
Ultra thin slices of Australian BLACKLIP ABALONE with oscietra caviar, daikon, lovage (獨活草which tasted like celery/parsley) and cucumber juice
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-Pasta course-
LINGUINE in cream sauce topped with thin slices of Scottish Razor Clam
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OR
PAPPARDELLE with milk fed veal ragu and porcini mushrooms
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-Main-
DOVER SOLE stuffed with wild mushrooms
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OR
Australian Wagyu BEEF TENDERLOIN with mustard sauce
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Vegetarian option for VeggieGal (which I sampled):
Carrot salad
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Linguini in tomato sauce with cherry tomatoes. Perfectly Al dente.
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Sautéed porcini- loved the nutty taste
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-Dessert-
Deconstructed TIRAMISU with mascarpone gelato, mascarpone cream and coffee meringue
-Petit fours-
Lemon tart and Coffee biscuit
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Coffee or tea not included. The Latte I ordered was good.
In summary: lovely lunch (esp since it was a treat), but not wowed as a ⭐️⭐️ eatery should. Maybe cos we didn’t get to try any of the signature items like the red prawn pasta. Some of the male members of the team might not be very full.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Dine In
Level2
7
0
食完兩款amuse-bouche就正式進入六道菜嘅chef’s degustation menu環節🤩▪️Tuna tartare (starter)首先出場嘅係吞拿魚他他配Osetra鱘魚子醬 甘香嘅吞拿魚周邊圍上citrus dressing 唔會淨係得吞拿魚嘅脂肪感 食落感覺好match▪️Blue lobster🦞 (starter) 接住落嚟有爽口彈牙又肥美嘅藍龍蝦 伴碟嘅龍蝦sauce加咗八角熬製 配上鮮甜嘅紅椰菜puree做一個contrast 食完都唔會覺得滯▪️Black truffle tagliolini (main)餐廳招牌菜之一就係黑松露意粉 黑松露喺上枱前喺港女面前即刨 每次食呢道菜最興奮就係見到落truffle rain呢個環節 可見黑松露嘅量係絕不手軟 每啖都食到黑松露😍 意粉都係由餐廳新鮮制造嘅 好重蛋香味 口感煙韌夠哂al dente▪️Red prawn linguine🦐 (main) 餐廳另一個招牌菜就係紅蝦意粉 隻紅蝦同港女隻手一樣長 蝦肉十分有彈性 記得要將蝦頭嘅膏拌落意粉一齊食🍝 蝦膏嘅鮮味同蕃茄汁完美包圍住每條意粉 簡直係衝擊住港女嘅味蕾▪️
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食完兩款amuse-bouche就正式進入六道菜嘅chef’s degustation menu環節🤩
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▪️Tuna tartare (starter)
首先出場嘅係吞拿魚他他配Osetra鱘魚子醬 甘香嘅吞拿魚周邊圍上citrus dressing 唔會淨係得吞拿魚嘅脂肪感 食落感覺好match
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▪️Blue lobster🦞 (starter)
接住落嚟有爽口彈牙又肥美嘅藍龍蝦 伴碟嘅龍蝦sauce加咗八角熬製 配上鮮甜嘅紅椰菜puree做一個contrast 食完都唔會覺得滯
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▪️Black truffle tagliolini (main)
餐廳招牌菜之一就係黑松露意粉 黑松露喺上枱前喺港女面前即刨 每次食呢道菜最興奮就係見到落truffle rain呢個環節 可見黑松露嘅量係絕不手軟 每啖都食到黑松露😍 意粉都係由餐廳新鮮制造嘅 好重蛋香味 口感煙韌夠哂al dente
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▪️Red prawn linguine🦐 (main)
餐廳另一個招牌菜就係紅蝦意粉 隻紅蝦同港女隻手一樣長 蝦肉十分有彈性 記得要將蝦頭嘅膏拌落意粉一齊食🍝 蝦膏嘅鮮味同蕃茄汁完美包圍住每條意粉 簡直係衝擊住港女嘅味蕾
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▪️Turbot🐟 (fish main)
多寶魚好滑又唔腥 略為平平無奇 但作為一道間場嘅菜不過不失
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▪️Mayura beef sirloin🥩 (meat main)
餐廳建議牛肉嘅生熟度要medium rare 肉質十分嫩滑亦好juicy 咬落有口感但唔係一啲都唔韌 唔好見得一塊肉好似好少咁 港女食到呢道菜已經有九成飽了
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▪️Aged pigeon🕊️ (meat main)
血鴿age過之後嘅味道大大減少咗陣羶味 肉質亦都更加軟糯 難得可以喺香港食到咁好食嘅法式血鴿
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▪️Chocolate gelato with cherries (dessert)
港女覺得用gelato作為甜品真係恰到好處 搭配車厘子🍒食嘅朱古力gelato唔會太甜 旁邊仲有啲脆脆增加口感 為呢個摘星之旅畫上完美句號
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2023-07-08
Dining Method
Dine In
Spending Per Head
$3000 (Dinner)
Level4
112
0
2023-03-12 4221 views
首次到訪Chef Bombana名下餐廳,整體用餐體驗滿意,食物表現穩陣,沉穩且傳統的意大利菜。餐廳裝潢平實,只有11個張枱,但認為枱與枱之間隔離可以再闊啲,保留更多私隱度。建議預約窗邊位,光線同環境都係最佳✔️全晚最有驚喜嘅係主菜之一Red Prawn Ravioli同甜品Hazelnut!Ravioli裏面包住帶子,配上xo醬同紅蝦汁,係令人意想不到嘅組合,但係得一粒,作為主菜會expect多啲🥲而甜品係豆腐雪糕配以松露及黑朱古力,好少會喺甜品採用新鮮松露,松露與朱古力配搭和諧,豆腐雪糕令成餐飯結尾好refreshing推介🥢Red Prawn Ravioli🥢Hazelnut 🥢Abelone_____ _____ _____ ______ _____ _____ _____➰DEGUSTAZIONE 6 COURSES MENU ($1,780)▫️A WHITE ASPARAGUS▫️FOIE GRAS▫️ABALONE▫️RED PRAWN RAVIOLI▫️MIYAZAKI BEEF▫️HAZELNUT
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首次到訪Chef Bombana名下餐廳,整體用餐體驗滿意,食物表現穩陣,沉穩且傳統的意大利菜。餐廳裝潢平實,只有11個張枱,但認為枱與枱之間隔離可以再闊啲,保留更多私隱度。建議預約窗邊位,光線同環境都係最佳✔️

全晚最有驚喜嘅係主菜之一Red Prawn Ravioli同甜品Hazelnut!Ravioli裏面包住帶子,配上xo醬同紅蝦汁,係令人意想不到嘅組合,但係得一粒,作為主菜會expect多啲🥲

甜品係豆腐雪糕配以松露及黑朱古力,好少會喺甜品採用新鮮松露,松露與朱古力配搭和諧,豆腐雪糕令成餐飯結尾好refreshing


推介🥢Red Prawn Ravioli🥢Hazelnut 🥢Abelone
_____ _____ _____ ______ _____ _____ _____
➰DEGUSTAZIONE 6 COURSES MENU ($1,780)

▫️A WHITE ASPARAGUS
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▫️FOIE GRAS
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▫️ABALONE
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▫️RED PRAWN RAVIOLI
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▫️MIYAZAKI BEEF
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▫️HAZELNUT
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Dining Method
Dine In
Level2
24
0
✨ 𝐼𝓃𝒸𝓇𝑒𝒹𝒾𝒷𝓁𝑒 𝒻𝒾𝓃𝑒 𝒹𝒾𝓃𝒾𝓃𝑔 @octavium8 I want to try this contemporary Italian restaurant for long time, and finally we did.🥰With the outstanding and innovative performance of the Chef Roland schuller and his team, Octavium is awarded as a two stars Michelin restaurant last year.We went for the 8- course dinner menu with wine pairing. Every single dish is amazing and incredibly tasty with the combination of fine ingredients and the pairing of wine. We are so satisfied with them all and we truly w
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✨ 𝐼𝓃𝒸𝓇𝑒𝒹𝒾𝒷𝓁𝑒 𝒻𝒾𝓃𝑒 𝒹𝒾𝓃𝒾𝓃𝑔 @octavium8

I want to try this contemporary Italian restaurant for long time, and finally we did.🥰
With the outstanding and innovative performance of the Chef Roland schuller and his team, Octavium is awarded as a two stars Michelin restaurant last year.

We went for the 8- course dinner menu with wine pairing. Every single dish is amazing and incredibly tasty with the combination of fine ingredients and the pairing of wine. We are so satisfied with them all and we truly will have a revisit very soon.😋🙌🏻

❤️Imperial oscietra caviar with scallop
❤️Hokkaido Abalone with truffles
❤️Foie Gras
❤️Red Prawn Ravioli
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Value
Dining Method
Dine In
Spending Per Head
$2800
Level3
40
0
2023-01-25 2726 views
為咗米芝蓮二星而黎食結果係失望而回首先一入去環境好侷促 枱同枱之間距離好近 明明一早訂咗枱 但係張枱都係對正大門口位唔緊要 我諗可能啲嘢好好食或者服務好好都會搭救點咗tasting menu六道菜($1680)上菜前先黎餐前小食同麵包:最值得一讚係佢嘅橄欖油有分五年同10年10年嗰隻甜啲,用嚟點麵包好好食第一道菜 imperial oscietra caviar:賣相做得好靚 質料調配得好好叫咗杯hot mocha, 三杯入面呢杯個拉花已經係最靚:都唔緊要嘅 始終嚟呢度都唔係為咗飲咖啡…Hokkaido abalone:雖然賣相一般 但係鮑魚煮得好腍 配埋pork belly食好味到招牌紅蝦意粉:可能我對半生熟嘅蝦一般 唔係太合我口味但係入面好多膏 我隔籬位朋友食得好滋味意粉我覺得好食 軟硬度啱啱好另一位朋友加錢轉做大紅蝦:呢個就冇跟意粉 侍應話隻蝦大啲 所以要加$280 但係我哋比較過又唔係大過頭先嗰隻紅蝦好多 然後到aged pigeon:煮得幾腍幾好食 不過同上面嘅配菜唔係好夾下一道- omi beef:因為係和牛所以有啲肥 個人純粹唔太好肥膏..最後嘅甜品本來係日本士多啤梨,但
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為咗米芝蓮二星而黎食

結果係失望而回


首先一入去環境好侷促 枱同枱之間距離好近 明明一早訂咗枱 但係張枱都係對正大門口位

唔緊要 我諗可能啲嘢好好食或者服務好好都會搭救

點咗tasting menu六道菜($1680)

上菜前先黎餐前小食同麵包:
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最值得一讚係佢嘅橄欖油有分五年同10年

10年嗰隻甜啲,用嚟點麵包好好食


第一道菜 imperial oscietra caviar:
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賣相做得好靚 質料調配得好好


叫咗杯hot mocha, 三杯入面呢杯個拉花已經係最靚:
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都唔緊要嘅 始終嚟呢度都唔係為咗飲咖啡…

Hokkaido abalone:

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雖然賣相一般 但係鮑魚煮得好腍 配埋pork belly食好味


到招牌紅蝦意粉:
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可能我對半生熟嘅蝦一般 唔係太合我口味


但係入面好多膏 我隔籬位朋友食得好滋味

意粉我覺得好食 軟硬度啱啱好


另一位朋友加錢轉做大紅蝦:

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呢個就冇跟意粉 侍應話隻蝦大啲 所以要加$280 但係我哋比較過又唔係大過頭先嗰隻紅蝦好多


然後到aged pigeon:
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煮得幾腍幾好食
不過同上面嘅配菜唔係好夾

下一道- omi beef:
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因為係和牛所以有啲肥 個人純粹唔太好肥膏..

最後嘅甜品本來係日本士多啤梨,但係我哋特登轉做榛子疏乎厘配豆腐雪糕:

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疏乎厘整得好好食
但係扣分位係個雪糕一上枱已經係融咗
米芝蓮二星出品嘅餐飲唔係應該要控制得好好咩個上菜時間?


最後,成餐我最唔滿意嘅係

杯水係要提先會倒 咁何來係米芝蓮嘅服務?

以呢個價錢嚟講 名不符實 唔會再嚟lu..
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2023-01-25
Dining Method
Dine In
Spending Per Head
$2000 (Lunch)
Recommended Dishes
  • hazelnut  souffle
Level4
546
0
2022-12-24 2272 views
📍Octavium8/F, One Chinachem Central, 22 Des Voeux Road Central, Central🌟 2 Michelin starsDegustation Menu6 courses $1780/person8 coueses $1080/personRelated wine pairing $680/personComplete wine pairing $860/personThe spaghetti chitarra and red prawn ravioli were delicious, but I am not a big fan of their dessert which was a combo of honey truffle, ice cream and pepper wrapped in fig leaves. Tasted too “exotic” for my liking and didn’t go with the other courses of the degustation menu. Also it w
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📍Octavium
8/F, One Chinachem Central, 22 Des Voeux Road Central, Central

🌟 2 Michelin stars
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Degustation Menu
6 courses $1780/person
8 coueses $1080/person
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Related wine pairing $680/person
Complete wine pairing $860/person
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The spaghetti chitarra and red prawn ravioli were delicious, but I am not a big fan of their dessert which was a combo of honey truffle, ice cream and pepper wrapped in fig leaves. Tasted too “exotic” for my liking and didn’t go with the other courses of the degustation menu. Also it was pretty crowded and noisy that night, and the service was not up to a 2-star standard imo, so I’d prefer to go back to other restaurants in the same group e.g. Cannubi / TUBER.

Taste: 👅👅👅
Service: 🌟🌟🌟1/2
Value for money: 💰💰💰
Will I go again? Maybe
(on a scale of 0-5 emojis)
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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忙碌工作日的中环午餐,好的食物让人慢下来,我享受一个人吃饭。·Octavo在中环建立起自己的餐饮王国,久仰大名,先来浅浅拜访一下喜提米二的Octavium。虽然不足以有发言权,但这家确实是很优秀的意大利菜,当天也是美好而难忘的一次体验。·两款Amuse bouche在上桌时保持着温度,【牛肉塔塔】浓厚丰满的滋味顺着咽喉滑下,唤醒了期待一顿美食的胃。·【芝士泡芙】绽放于一层枫叶之上,真是精致,一口咬下,温暖的、流动的帕玛森芝士瞬间像岩浆一样往嘴里涌,小小一颗,咸香不腻。·餐前面包是Sourdough,有点难切,一刀下去酥脆的外皮飞溅😂与脆硬外层形成和谐对立的,是湿润的内芯,微酸的麦香力透柔韧的嚼劲。点名表扬黑醋,酸得透彻、酸得正点,风味比绝大多数黑醋更有深度。·头盘选择了【Organic Salad有机色拉】,质朴的名字让我想到了Dan Jurafsky的研究,高级餐厅不刻意给食材背书,往往以不经意的菜名,展现令人惊喜的菜品,这个发现在Octavium也许是很好的应验。·经常吃沙拉的我,对于蔬菜又涨知识了,芫菁嫩叶这种原汁原味的意大利蔬菜应该是第一次吃到,上下表面都沾满了柔嫩的龙虾肉,纤
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忙碌工作日的中环午餐,好的食物让人慢下来,我享受一个人吃饭。
·
Octavo在中环建立起自己的餐饮王国,久仰大名,先来浅浅拜访一下喜提米二的Octavium。虽然不足以有发言权,但这家确实是很优秀的意大利菜,当天也是美好而难忘的一次体验。
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两款Amuse bouche在上桌时保持着温度,【牛肉塔塔】浓厚丰满的滋味顺着咽喉滑下,唤醒了期待一顿美食的胃。
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【芝士泡芙】绽放于一层枫叶之上,真是精致,一口咬下,温暖的、流动的帕玛森芝士瞬间像岩浆一样往嘴里涌,小小一颗,咸香不腻。
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餐前面包是Sourdough,有点难切,一刀下去酥脆的外皮飞溅😂与脆硬外层形成和谐对立的,是湿润的内芯,微酸的麦香力透柔韧的嚼劲。点名表扬黑醋,酸得透彻、酸得正点,风味比绝大多数黑醋更有深度。
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头盘选择了【Organic Salad有机色拉】,质朴的名字让我想到了Dan Jurafsky的研究,高级餐厅不刻意给食材背书,往往以不经意的菜名,展现令人惊喜的菜品,这个发现在Octavium也许是很好的应验。
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经常吃沙拉的我,对于蔬菜又涨知识了,芫菁嫩叶这种原汁原味的意大利蔬菜应该是第一次吃到,上下表面都沾满了柔嫩的龙虾肉,纤维的脆爽和蛋白质的鲜甜在口中交叠。
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节瓜熬成的蔬菜泥沿着碗壁均匀抹了一圈,微涩感给味蕾带来一丝刺激,回味悠长而清新,也就忍不住把碗刮了个干净。
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主菜在和牛和鱼当中选择了后者,我更喜欢吃鱼,招牌的红虾意面要单加280港币。吃完又有点后悔,这道【Turbot多宝鱼】虽然好吃,但少了点能代表米其林餐厅出品的惊喜。
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经过打发的蘑菇酱汁呈现出泡沫感,稳定性很好,铺在盘中平整饱满的一层,流又欲止的状态令人赏心悦目。黄绿色的酱汁应该是唐莴苣熬出来的,在带着温度的盘中微凝,整道菜一下明媚起来。
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从富有光泽的鱼肉可知熟度拿捏到位,细滑柔嫩的口感不必多说,轻盈的蘑菇酱汁和柔嫩的蘑菇薄片给鱼肉的鲜美做加法,还带着一股若有若无的奶香气,不过整体调味清淡。
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没想到还搭配了一碗米饭(这个操作瞬间非常商务午餐),鲜美的高汤渗进米粒,酥脆的樱花虾与软韧的米饭碰撞出迷人的口感。
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餐后小点是一枚点缀着细密橙皮的【Madeleine玛德琳】,橙味的优雅清香能在口中停留很久。
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服务热情、贴心,是好餐厅该有的质素。选址闹中取静,一走出电梯便仿佛从街道的喧嚣拥挤中短暂逃离。环境也雅致、宁静,餐厅没有想象中那么大,但是座位间隔足够宽,很舒适。
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午后的阳光透过落地玻璃窗洒进来,给桌布和地毯都染上了温暖的淡金色,一下就沉醉在香港浪漫的秋日里了。
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163 views
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89 views
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75 views
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47 views
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57 views
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84 views
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62 views
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30 views
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31 views
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31 views
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88 views
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2022-10-14
Dining Method
Dine In
Type of Meal
Lunch
Level2
6
0
今次黎左 Octavium Italian Restaurant 食lunch,平日全場滿座, 侍應非常friendly helpful Menu分2 course $560/ 3 course $680 / 4 course $900紅蝦意粉要額外加$280(必點) 我叫左Red prawn linguine + Lobster salad + Scallops Mezzelune (按喜愛程度排序)👍🏻紅蝦意粉 可以話係我食過最好味的意粉之一 蝦頭充滿濃濃的汁 一定要按啲汁落意粉食 紅蝦好彈牙好鮮甜 必試👍🏻龍蝦沙律 龍蝦好彈牙 配上柚子等的調料好開胃 👍🏻干元貝意大利餃子 唔知叫咩名 不過個樣好似餃子 入面的涵有蝦同干元貝 好香👍🏻前菜是免費的 有3款 最中意類似春卷果樣 入面有粟米配上醬汁好香
Read full review
今次黎左 Octavium Italian Restaurant 食lunch,平日全場滿座, 侍應非常friendly helpful

Menu分2 course $560/ 3 course $680 / 4 course $900
紅蝦意粉要額外加$280(必點)

我叫左Red prawn linguine + Lobster salad + Scallops Mezzelune (按喜愛程度排序)

👍🏻紅蝦意粉 可以話係我食過最好味的意粉之一 蝦頭充滿濃濃的汁 一定要按啲汁落意粉食 紅蝦好彈牙好鮮甜 必試
👍🏻龍蝦沙律 龍蝦好彈牙 配上柚子等的調料好開胃
👍🏻干元貝意大利餃子 唔知叫咩名 不過個樣好似餃子 入面的涵有蝦同干元貝 好香
👍🏻前菜是免費的 有3款 最中意類似春卷果樣 入面有粟米配上醬汁好香
Red prawn linguine 
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Lobster  salad 
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39 views
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Scallop Mezzelune
41 views
1 likes
0 comments
28 views
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Free 前菜
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Taste
Decor
Service
Hygiene
Value
Date of Visit
2022-09-06
Dining Method
Dine In
Spending Per Head
$800 (Lunch)
Recommended Dishes
Red prawn linguine 
Lobster  salad 
Scallop Mezzelune
Free 前菜
  • Red prawn linguine