Octavium Italian Restaurant

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Octavium is a home-style Italian fine dining restaurant with a Great menu , cosy environment and great attentive service too ! The table is a little smaller than I though. But All dishes are beautifully cooked.I had the abalone, spaghetti Chitarra …It tastes good to the last bite .Looking forward to coming back again soon.

為慶祝阿媽生日所以預約了這間意大利餐廳，一圓阿媽的夢想。剛入坐便有侍應詢問喝甚麼（礦泉水或暖水），並頗熱情的介紹餐點。最後二人都點了 a la carte。首先是小牛肉配上以吞拿魚腩煮成的醬汁，上面放上以蛋黃醬和黑松露片的前菜。小牛肉很嫰，吞拿魚腩汁有著其獨有的血味，蛋黃醬偏酸，令人失望的是黑松露片沒什麼香氣，而且整碟前菜的配搭過於普通，或應說是沒有特別，各種食材沒有取得適當的平衡，並無驚艷之處。接下來便是意粉的部分。當初選擇到Octavium的原因就是為了試它的Signature dish red prawn linguine，而它並沒有令我們失敗。切開蝦頭便有大量的蝦汁流出，蝦汁十分濃郁，蝦肉亦非常彈牙。Linguine應該是自己做的，質感十分彈牙亦十分掛汁，果然是signature dish。Gnocchi亦挺好吃，芝士味十分濃，配上清新的fennel跟小番茄，配上豬肉粒，意外的特別，非常推薦！接著便是主菜，這道菜其實也令人有點失望，蘑菇片下的是煎魚，上面淋上牛油汁，彩椒裏面釀著帶子蓉（？），一切的味道都是可以預想的，不是不好吃，只是這其實是可以在家裏做出來的菜，沒什麼特別。總括

剛剛開幕嘅時候黎過一次，覺得一般般，冇特別亮點，今次同朋友仔試tasting menu，$1088 per head.共5道菜: 2款appetizer，2款main course，甜品.Foie gras鵝肝配白桃，新鮮配搭，白桃同平時蘋果醬一樣，減低鵝肝油膩感；白桃好香，但係冇蘋果嘅酸度，自己都係鍾意蘋果夾鵝肝.Abalone 帶子刺身下面係切成一絲絲嘅鮑魚，然後再淋上芝士汁配魚子醬，聽落都覺得好名貴；帶子刺身正常鮮甜，鮑魚有驚喜，好香好鮮甜，而且非常淋😍😍😍，芝士汁冇搶到帶子同鮑魚嘅味道，perfect嘅balance👍🏻👍🏻👍🏻👍🏻.Linguine “Gentile”西班牙紅蝦蕃茄扁意粉，餐廳signature dish；新鮮製扁意粉，除咗煙韌，仲真係有少少麥香，配傳統香濃嘅蕃茄汁，非常地道；西班牙紅蝦又大隻又鮮甜，蝦頭有好多膏，隻蝦已經剝咗殼，啖啖肉好滿足💯💯💯💯.Mayura Beef 呢種牛係用朱古力飼養，比一般嘅牛油脂更多雪花，更均勻，肉味香濃，唔好睇佢細細舊，因為油脂重，食落都幾有份量；另外，作為配菜嘅羊肚菌令我喜出望外，好香而且非常爽口.Affogato十分足層次

it is so hard to find a restaurant with good pasta and this is one of them😭😍 the lobster taste of the lobster red prawn linguini is really rich and ive never had anything quite like it🥳 the presentation of the dessert is below what i would expect from a michelin restaurant though🤭

14/6 再次造訪Octuvium, 雖然四月去的那次對他們的簽名菜紅蝦意麵沒有什麼大驚喜。他們家的麵條粗糙，蠻有手做的口感，有麥香，但總覺得麵同紅蝦有些生疏感，而且紅蝦也不新鮮。再去的這次又決定再試一次（對於外間給這個菜式的評語總有些不甘心😜）。當菜端上來時已有驚艷的感覺，紅蝦顏色鮮艷飽滿地躺在一片蝦油之上，侍應提醒我們要把蝦油拌入意麵一齊吃。蝦味濃郁甘甜，精華全在蝦頭，湧出蝦膏和蝦汁，拌入意麵入口帶紅蝦的鹹香，鮮味澎湃。食完我要咗啲麵包點埋碟底嘅蝦油同汁至肯罷休😋😅為什麼第一次同第二次的感覺相差那麼大呢？我帶著疑惑翻看之前的相片，原來蝦的外型有差別外，還有蝦油、意麵上的汁。希望這是這個菜式的不同擺盤，而不是有什麼遺漏吧！另外又試了黑松露意粉，chef 真係毫不吝嗇的刨了大量的松露在意粉上，多到差啲睇唔到㡳下的意粉😁，自家製意大利粉和巴馬臣芝士直接引出黑松露的濃郁芳香之餘，完全沒有膩滯感。這裡的疏乎里是我暫時吃過覺得最好的，朱古力味道十分香濃而口感輕如無物，高水準👍👏👏👏疏乎厘第一次造訪

I visited the 3 Michelin 🌟🌟🌟 8½ Otto e Mezzo for dinner a few times, but this was my first time to the sister restaurant which also attained a 1 Michelin 🌟.  Similar to its sister, the restaurant was bright with big windows and very comfortable with elegant and simple decor. Just smaller and less fancy. A perfect place for an executive lunch. 🍽️We came here on a Friday afternoon and tables were already fully occupied with eaters. There were a few options in the Lunch set ranging from HK$380 to  H

今年第一餐生日飯請左日Birthday Leave，訂左呢間米芝蓮一星(2019-2021)既意大利餐廳「Octavium」食Lunch定叫下午茶/Early Dinner好? 因為無晚市，六點後禁堂食🤭 我地15:30食到尾🤣 但係都無阻我地慶祝既心😍 .餐廳2017年開始營業，Resident Chef係Roland Schuller! 室內既設計好簡約，落地玻璃，光線好夠，枱同枱之間有好多空間。相對地會多啲私穩👍🏾 今日餐廳為我地安排左窗邊既位置☺️ 當我坐低既時候，Staff就會問你要有汽水定無汽嘅樽裝水($88/btl) .酒是必須的，知道朋友一定會帶酒同我慶祝，我都帶左枝1997 Giuseppe Quintarelli Recioto della Valpolicella Classico DOCG😌 店員告知我地可以叫枝House Champagne 🍾 就可以免兩枝開瓶費，甘唯有叫囉🤣 正日生日喎🤭 輕鬆飲🙈.我地叫完酒就送上📌麵包拼盤麵包有三種，暖笠笠而又外脆內軟既法式圓麵包、薄片脆脆，同碎芝士長條餅。店員仲送上橄欖油(仲刮左啲新鮮檸檬皮落橄欖油度，加添層次👍🏾).每

Octavium is the younger sister of Otto e Mezzo. With an intimate setting for small parties, Octavium gives each table enough space for a comfortable meal. I, along with three others, tried their 3 course dinner with a few a la carte items from the black truffle menu.Going by the picture order: the carbonara was very creamy and classic, but not super memorable - nevertheless they were very generous with their truffle as you can see. Picture 3 shows one of my favourites: the truffle with abalone.

忙裡偷閒~近排好懶冇點寫食評😝快啲寫返篇先。今次黎左呢間連黎智英都話係全香港最中最好既西餐廳，雖然得米之蓮一星，但呢個銜頭真係令我好好奇到底會有幾好食。加上呢間餐廳竟然有serve紅蝦意粉，又點可以錯過呢😌位於中環都算幾方便既地段，一入到餐廳，四四方方既格局一覽無遺。地方唔大，有酒巴。但勝在枱同枱之間都有啲距離，加上有落地玻璃窗，光線好夠，如果可以高級西餐廳來講，呢個裝潢都算僅僅合格。餐前麵包:呢個餐前麵包真係可以稱得上驚艷🤩個心造到又軟又燙，而且個皮又薄又脆，啱晒我呢啲唔鍾意食麵包皮嘅人，就算連皮都依然會覺得好好食。成個包係絕對會令人想食哂去，食唔晒都會想打包果隻😂真係估唔到前菜: 鮑魚帶子魚子醬普遍西餐用到帶子都通常會香煎，但今次呢個前菜真係刀功菜，而家食得出食材比例係有精心設計過的。鮑魚同帶子都被切成薄片，一層疊一層鋪係底，而上面就鋪咗少少魚子，類似海帶嘅配菜做點綴，再加唔同嘅香油吊味。成個菜式無論係口感同味道都好有層次感。可以稱得上係精品菜式。主菜: 紅蝦意粉鍾意紅蝦意粉嘅人可以去試吓，因為隻紅蝦真係大得好誇張。雖然價錢唔平，但係出邊基本上應該唔會有幾多間西餐廳可以用得到呢一個

My very first time eating the worm looking pasta (Gnocchi) coated in a savory and creamy garlic sauce. So satisfying! It has a wonderfully soft and tender center, delights to the taste bud. 😋 2-course pasta lunch ($380) - definitely will go regularly. 👍#Gnocchi - tiny soft-dough dumplings made from potatoes, wheat flour or semolina.#Octavium means “8” in Latin, so it resonates with Bombana’s other restaurant 8½ Otto e Mezzo. It was opened in 2017 by michelin-starred chef Umberto #Bombana ~#hkfoo

一直以為最好吃的紅蝦意粉是在Sabatini if not Da domenico, 原來高手在這裏。紅蝦和意粉黏度完美，味道超級鮮甜，紅蝦香甜黏口，不喜歡澱粉質的我最喜歡是這種意粉少、味道濃的菜式，聽說大廚用了七七四十九種海鮮不停煮出來的（七七四十九是我說的不是他說）我今天挑了羊肉外脆內嫩加點羊酥香4:00吃的晚飯只能吃三道菜了整體服務一流、味道很好，大廚都會出來跟每一台打招呼，很有儀式感。吃着吃着不小心喝了一整瓶酒😀

Hello Hello Hello, This is good foodPortions too small for a teenager who’s hungry all the time The waitress gave me extra truffles which makes the service here immaculate and extraordinary Everyone here speaks english and the service is great

超級欣賞嘅一餐飯，有水準！我地未試過3個對望然後話,嘩！好好食！先講我嘅黑松露雲呑，超濃嘅汁加芝士，濃味我超愛！蝦🦐意粉，先將蝦頭汁吱落啲意粉度，除左本身意粉已經好濃嘅蝦味再加埋真係好鮮好好味而且蝦肉超鮮超嫩滑！至於豬意粉，都好味，意粉Al dente👍跟住緊係輪到主角出場，我最愛嘅truffle，一個係truffle嘅流心蛋，一個係truffle wagyu beef ，仲有truffle多士，同有飯蕉嘅truffle飯，好香嘅truffle🤩救命，好好味！妹妹都好滿意呢餐生日飯❣️

我和Chef Bjoern也算足很有緣份的, 從Kee Club到26 by Liberty, 從Petrus再到現在的Octavium, 也能品嚐到他的手藝, 作為慶生飯, 這次我十分滿意, 也要感謝女朋友的安排, 一起的日子久了, 要找一家有新鮮感而又大家滿意的餐廳, 並不容易, 之後的日子也要繼續多多指教就是.Chef Bombana很放心將Octavium交給Chef Roland, Chef Bjoern以及他們的團隊. 見到作為揸fit人的Chef Roland來回為食客刨松露, 就知道生意沒有受疫情影響. 事實上, Chef Roland這次從曼谷回港, 再次度和Chef Bombana合作, 再加上他和Chef Bjoern在Kee Club時, 猶如師徒般的關係, 新風格在我未吃已翹首以待. 從頭盤開始已見到整個團隊的能力和創意: 鵝肝來自法國有百六年歷史的George Bruck, 以白味增處理過, 再配以意大利的Amalfi Lemon, 這種檸檬酸度柔和, 味道幽香, 兩者中和了鵝肝的油膩感, 也令其味道更有層次. 另一道頭盤又是Brittany的藍龍蝦, 以牛

About Octavium ctavium One Star Michelin Restaurant launch by the Celebrity Maestro Chef Umberto Bombana , 8 1/2 Otto E Mezzo Bombana Three Star Michelin Restaurant which was launched with Chef Silvio Armanni, which was part of Bombana’s team opening Hong Kong’s 81⁄2 Otto e Mezzo BOMBANA, a passionate which gave heartful contribution to the restaurant “ One Star Michelin Status”.Recently join two highly acclaimed chefs with respectful Fine Dining experience in Hong Kong & Worldwide, Chef Roland