64
13
7
Level4
2020-04-30 11460 views
眨吓眼已到了新一年一月尾。在每日要戴口罩保護自己的今天,就來分享今年最後一餐的生日飯。星期五做完港台節目,就來到米芝蓮一星的意大利餐廳「Octavium」吃中午飯。感謝好友做東請客!此店的意大利粉料理相當有名。根據「維基百科」,意大利粉早在公元前4世紀,意大利中部的一個「伊特魯裏亞人」墓穴裡就被發現了。當然,我也不知道甚麼是「伊特魯裏亞人」,總之意粉有很長遠的歷史就是了。而意大利粉的作法包羅萬有,可算是今時今日做法最多樣化的西式麵食之一。這裏的意大利粉都是即點即做,除了有意大利名牌入口意粉,自家製麵條也可不要錯過呢。餐前麵包熱烘烘,可以無限添加,用來點橄欖油及陳醋吃,我就吃得很爽。。。開始前先來杯 Italian White Wine 淺嚐:送的餐前小吃:(以下有* 是中午 set lunch,3 courses 人均$480 + 10%,其餘則是散點)頭盤有我喜歡的生牛仔肉他他配魚籽「Veal Tartar - Italian caviar & salad」*意大利粉點了兩項,「Spaghetti Chitarra "COCOO" - Bouchot mussels pecorino
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眨吓眼已到了新一年一月尾。在每日要戴口罩保護自己的今天,就來分享今年最後一餐的生日飯。星期五做完港台節目,就來到米芝蓮一星的意大利餐廳「Octavium」吃中午飯。感謝好友做東請客!
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此店的意大利粉料理相當有名。根據「維基百科」,意大利粉早在公元前4世紀,意大利中部的一個「伊特魯裏亞人」墓穴裡就被發現了。當然,我也不知道甚麼是「伊特魯裏亞人」,總之意粉有很長遠的歷史就是了。而意大利粉的作法包羅萬有,可算是今時今日做法最多樣化的西式麵食之一。
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這裏的意大利粉都是即點即做,除了有意大利名牌入口意粉,自家製麵條也可不要錯過呢。
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餐前麵包熱烘烘,可以無限添加,用來點橄欖油及陳醋吃,我就吃得很爽。。。
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開始前先來杯 Italian White Wine 淺嚐:
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送的餐前小吃:
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(以下有* 是中午 set lunch,3 courses 人均$480 + 10%,其餘則是散點)
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頭盤有我喜歡的生牛仔肉他他配魚籽「Veal Tartar - Italian caviar & salad」*
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意大利粉點了兩項,「Spaghetti Chitarra "COCOO" - Bouchot mussels pecorino & lime」*
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Spaghetti Chitarra "COCOO" - Sicilian red prawn & cime di rapa」$420
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起初我不明白 "COCOO" 是什麼意思,侍應解釋它是出產意大利粉的皇牌廠商,相當有名,也成為意大利粉的金漆招牌。

前者用法國藍青口,肉質極鮮嫩,鮮味都被意粉吸收,吃一口已留下深刻印象。煮意大利粉的其中一個重點,就是要保持一定咬口 (al denti),它也有做到,這才是正宗傳統風味:
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至於"COCOO" 品牌,我覺得它成功在麵條粗糙,蠻有手做的口感,有麥香,也不阻礙吸收醬汁,果然有料到。

後者是西西里紅蝦,配上意大利蕪青花菜,單點價錢不便宜,卻貨真價實。紅蝦肉質優秀,鮮豔甜美,配上蕃茄吊味和 "COCOO" 意粉,個人覺得是我吃過最好吃的意大利粉之一,無懈可擊 XD 若果吃得辣的朋友,可以不妨加少許辣,相信風味會變得不一樣呢:
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另一主菜「Brittany Wild Turbot - Black cabbage & chanterelle」$420
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用來自法國西北部,佈列塔尼半島的野生比目魚柳,以椰菜包裹輕煎熟,配珍貴的雞油菌襯托。雪白魚肉嫩滑到似搽咗「神仙水」,以雞油菌香吊出鮮度,整體也是做得很出色。

甜品時間,隨 set menu 包的「Octavian Tiramisu」* 童叟無欺。外型非常漂亮,我喜歡它手指餅底的咖啡和酒味濃郁,絕對有下過心思:
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散點的「Sicilian Cassata Gelato - Candied fruit & raspberry」$120,賣相是多麼令人歡樂!果香和酸搭甜,討好:
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最後是生日祝福:疏乎里配 Gelato
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感謝好友和侍應們的祝福:其實意大利美食多不勝數,間中來一頓花費得來的豪氣,也是相當令人回味的!
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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
2020-01-24
Dining Method
Dine In
Type of Meal
Lunch
Celebration
Birthday
Recommended Dishes
  • Veal Tartar - Italian caviar & salad
  • Spaghetti Chitarra "COCOO" - Bouchot mussels pecorino & lime
  • Brittany Wild Turbot - Black cabbage & chanterelle
  • Octavian Tiramisu
Level2
22
0
2020-03-16 6870 views
盡量造訪及回訪各米其林餐廳,也嘗試準米其林及衝擊米其林的餐廳,以米其林給人的感受去品嚐。星級:1星(2020)訂位:透過電話,友善。下單:菜式的基本介紹清晰。上菜:烹調及材料解釋到位。用餐環境:舒適。洗手間:還好。八爪魚腿,軟硬恰到好處,但未必會覺得好特別。意粉口感夠Al Dente,有嚼勁,外面軟、中間帶點生,顯露應有基本功。Risotto米粒熟而不軟爛,咬起來有彈性有嚼勁,有牛油帶來豐富的奶油般的口感。獨到之處,當中配搭了切粒梨子,清新不膩。羊扒是最值得期待,烹調後保持鮮嫩的粉紅色,肉汁充盈肉質鮮嫩。2人光顧,點餐如下: PannaDe Sousa x2Experience 5 Course Menu4 Course MenuPin加一後,合共HK$3,903。
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盡量造訪及回訪各米其林餐廳,也嘗試準米其林及衝擊米其林的餐廳,以米其林給人的感受去品嚐。
星級:1星(2020)
訂位:透過電話,友善。
下單:菜式的基本介紹清晰。
上菜:烹調及材料解釋到位。
用餐環境:舒適。
洗手間:還好。
八爪魚腿,軟硬恰到好處,但未必會覺得好特別。
意粉口感夠Al Dente,有嚼勁,外面軟、中間帶點生,顯露應有基本功。
Risotto米粒熟而不軟爛,咬起來有彈性有嚼勁,有牛油帶來豐富的奶油般的口感。獨到之處,當中配搭了切粒梨子,清新不膩。
羊扒是最值得期待,烹調後保持鮮嫩的粉紅色,肉汁充盈肉質鮮嫩。
2人光顧,點餐如下:
Panna
De Sousa x2
Experience 5 Course Menu
4 Course Menu
Pin
加一後,合共HK$3,903。
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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
2020-02-28
Dining Method
Dine In
Spending Per Head
$1951.5 (Dinner)
Level2
7
0
2020-03-14 3965 views
今年有29号,所以享受这个特别优惠。2月29号生日可免费享受这大歺。叫了house Champagne, very nice. 當然,仲有餐厅特别生日蛋糕,这份心思,值得滿分
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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
Decor
Service
Hygiene
Dining Method
Dine In
Level1
1
0
2020-03-10 2939 views
從澳門過來一嚐這間被朋友推介的餐廳,食物方面算是OK,個人整體感覺average or above,可惜情人節當晚對方overbooked,結果table setting實在很失禮,相信當晚至少有兩桌客人questioned有關這方面setting實在很差,尤其是價錢跟預早訂位(本人是1月中已訂),實在少有這種情況。平常日子去應該是沒問題(沒試過),但如果是重要日子如情人節,大家真的要問清楚及三思。
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從澳門過來一嚐這間被朋友推介的餐廳,食物方面算是OK,個人整體感覺average or above,可惜情人節當晚對方overbooked,結果table setting實在很失禮,相信當晚至少有兩桌客人questioned有關這方面setting實在很差,尤其是價錢跟預早訂位(本人是1月中已訂),實在少有這種情況。平常日子去應該是沒問題(沒試過),但如果是重要日子如情人節,大家真的要問清楚及三思。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Post
DETAILED RATING
Decor
Service
Hygiene
Date of Visit
2020-02-14
Celebration
Valentine's Day
Level3
48
0
2019-12-28 4841 views
喜歡意大利菜的我們,這次來到這年摘得一星的Octavium。是日點餐如下,*者佳Octavium Lunch set:VEAL TARTARE - Italian caviar & saladSPAGHETTI CHITARRA "COCCO"- bouchot mussels pecorino and lime *A la carte:"MALLOREDDUS" - traditional pork ragout & castelmagno cheese *SPAGHETTI CHITARRA "COCCO" - Sicilian red prawn & cime di rapaBEEF SIRLOIN - cheek, corn polenta & radicchioDesserts:"GRAND CRU" CHOCOLATE SOUFFLÉ hazelnut gelatoSICILIAN CASSATA GELATO - candied fruit & raspberryMONTE BIANCO - hazelnut meringue & chestnut gelato 先說頭盤
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喜歡意大利菜的我們,這次來到這年摘得一星的Octavium。


是日點餐如下,*者佳


Octavium Lunch set:
VEAL TARTARE - Italian caviar & salad
SPAGHETTI CHITARRA "COCCO"- bouchot mussels pecorino and lime *


A la carte:
"MALLOREDDUS" - traditional pork ragout & castelmagno cheese *
SPAGHETTI CHITARRA "COCCO" - Sicilian red prawn & cime di rapa
BEEF SIRLOIN - cheek, corn polenta & radicchio


Desserts:
"GRAND CRU" CHOCOLATE SOUFFLÉ hazelnut gelato
SICILIAN CASSATA GELATO - candied fruit & raspberry
MONTE BIANCO - hazelnut meringue & chestnut gelato


先說頭盤。Veal tartare 沒甚牛味,這也算了。Italian caviar原來不是魚子醬,而是小扁豆扮的,而且調味完全沒有配合小牛他他,完全是為了令賣相似魚子醬而放入菜式。老實說,還不如專心做好小牛他他,放棄假高級的小扁豆。

這等級數的意大利餐廳,Menu完全誤導,菜式調味技巧亦沒用心彌補選用低價食材帶來的不足,非常失望。不要跟我說以這價錢不可能給我真的魚子醬,請看看我別的食評就知道人家大約400HKD的午餐亦會提供真的魚子醬。小扁豆,真的賺太盡了,過火了。
Veal  Tartare
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青口意粉,青口已去殼但仍新鮮,醬汁清新,不錯。
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Malloreddus 是餐廳招牌菜式,確實不錯,面香有咬口。醬汁很傳統,略鹹,但很惹味。
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紅蝦意粉,原隻紅蝦不新鮮,蝦粒還可。醬汁沒特色只有鹹味。420HKD相比鄰居餐廳同款菜式490HKD,價錢差不多,品質差超多。
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牛扒火候出色,能把Sirloin烹調得很鮮嫩,不錯。但牛本身肉味不夠,以Sirloin這部位來說牛味太輕。而且伴碟的配菜廚師煮燶了,滿口碳焦味。
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跟餐的甜品,刻意給你較次的選擇,又看到餐廳濃厚的商業味。我們只好點了三款A la carte Menu的甜品

朱古力質感Souffle比鄰居好,但還不夠鬆軟,不過份量很足,配榛子雪糕亦得宜。
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Cassata Gelato 伴碟賣相都很出色,但Gelato口感有點太硬。
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Monte Bianco 薄身蛋糕卷著鮮忌廉,另配榛子蛋糕跟栗子Gelato,就是把Monte Bianco一分為三,很特別。但蛋糕跟忌廉其實有點單調,配料相對蛋糕而言份量上略為不足,可惜了廚師的創意。
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最後附送了Panettone。很抱歉,跟鄰居相比,差天共地。
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整體而言,感覺廚師把心血放在創意跟賣相上,對用料不太重視。很多菜式的用料連中價餐廳也不如,比如紅蝦、牛Sirloin、假Caviar、Panettone。


當然米芝連評審一向是吃賣相環境而不吃食物的,摘星是合理的。喜歡與否,就看你是不是跟那些評審一樣,對食材的要求放在較次要的位置上。我就不太喜歡了,3星(Veal Tartare只值1星)。


同價位下
5星:即使排隊亦要一試再試
4星:甚佳,可以一試
3星:同價位有不少更佳選擇




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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
Dining Method
Dine In
Level3
36
0
2019過得一啲都唔易,終於黎到年尾平安夜,真係要食返餐好嘅,等自己開心啲。依啲大節日,當然一早book咗位七點準時黎到,冇叫到Christmas menu, 各自叫左4 course,估唔到一食就食咗三個鐘。每道菜上菜之前都會有人講解點煮,有咩配料,咁樣幾好起碼食完都知道自己食緊啲咩首先嚟咗暖笠笠嘅餐包,前菜都幾好食,又新鮮爽口的scampi,另一款叫左八爪魚紅蝦意粉好好食,手造的意粉,醬汁味道濃郁,好香嘅蝦膏味值得一提嘅係白松露意粉,加咗$680要白松露,有專人係你隔離即場刨白松露俾你,一打開個罐白松露,成間餐廳都充滿着白松露嘅香味三款白松露撈埋一齊,份量係多到一啲都唔手軟,加埋芝士,成碟意粉味道都好濃肉類就比較重味,鹿肉同埋牛都煮得好淋可能因為平安夜,人好多,上菜有啲慢。終於到甜品,朱古力梳乎厘配hazelnut gelato, 味道都算有香濃嘅朱古力味,不過對我來講都係甜左少少。另一款甜品係Napier’s by Mont Blanc , 擺得靚,食得出有栗子蓉最後四道餸食咗三個幾鐘,雖然都坐到有啲攰,不過同鍾意既人一齊食飯就點都快樂啦
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2019過得一啲都唔易,終於黎到年尾平安夜,真係要食返餐好嘅,等自己開心啲。
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依啲大節日,當然一早book咗位
七點準時黎到,冇叫到Christmas menu, 各自叫左4 course,估唔到一食就食咗三個鐘。
每道菜上菜之前都會有人講解點煮,有咩配料,咁樣幾好起碼食完都知道自己食緊啲咩

首先嚟咗暖笠笠嘅餐包,
餐包
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前菜都幾好食,又新鮮爽口的scampi,另一款叫左八爪魚
Scampi  carpaccio
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Octopus
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紅蝦意粉好好食,手造的意粉,醬汁味道濃郁,好香嘅蝦膏味
Red  prawn  pasta
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值得一提嘅係白松露意粉,加咗$680要白松露,有專人係你隔離即場刨白松露俾你,一打開個罐白松露,成間餐廳都充滿着白松露嘅香味
三款白松露撈埋一齊,份量係多到一啲都唔手軟,加埋芝士,成碟意粉味道都好濃
Pasta  with  white  truffle 
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肉類就比較重味,鹿肉同埋牛都煮得好淋
Beef  sirloin  with  ox  cheek
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Venison
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可能因為平安夜,人好多,上菜有啲慢。終於到甜品,朱古力梳乎厘配hazelnut gelato, 味道都算有香濃嘅朱古力味,不過對我來講都係甜左少少。另一款甜品係Napier’s by Mont Blanc , 擺得靚,食得出有栗子蓉
Chocolate  soufflé 
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最後四道餸食咗三個幾鐘,雖然都坐到有啲攰,不過同鍾意既人一齊食飯就點都快樂啦
(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
2019-12-24
Dining Method
Dine In
Spending Per Head
$1600 (Dinner)
Celebration
Christmas
Recommended Dishes
Scampi  carpaccio
Octopus
Red  prawn  pasta
Pasta  with  white  truffle 
Venison
Chocolate  soufflé 
Level4
153
0
2019-09-30 5120 views
Octavium 也是一間我很喜歡的餐廳之一。第一次去是它初期開業的時候, 8 1/2的主廚Bombana開給它的兒子的餐,因Bombana之名到訪後一試難忘。每逢冬季也會想起他們的松露,他們的意大利菜,他們的魚子醬,最記憶深刻是那天晚上8個人吃一個曲奇餅罐般大的魚子醬,配上一點sour cream,停不了的一直吃,未到前菜己經飽到上心口。加上Octavium環境真的好好,兩個人dating也好,一班人的話更可以訂他們的pirvate dining room,極具私隱度。意大利菜一直也是我喜歡的類型,他們的Pasta也出色,松露一片一片的刨下去絕不手軟。肉類也是無可挑剔。意大利Fine dining 最喜歡的其中一間。
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Octavium 也是一間我很喜歡的餐廳之一。第一次去是它初期開業的時候, 8 1/2的主廚Bombana開給它的兒子的餐,因Bombana之名到訪後一試難忘。每逢冬季也會想起他們的松露,他們的意大利菜,他們的魚子醬,最記憶深刻是那天晚上8個人吃一個曲奇餅罐般大的魚子醬,配上一點sour cream,停不了的一直吃,未到前菜己經飽到上心口。加上Octavium環境真的好好,兩個人dating也好,一班人的話更可以訂他們的pirvate dining room,極具私隱度。意大利菜一直也是我喜歡的類型,他們的Pasta也出色,松露一片一片的刨下去絕不手軟。肉類也是無可挑剔。意大利Fine dining 最喜歡的其中一間。
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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
2018-12-26
Dining Method
Dine In
Spending Per Head
$2000 (Dinner)
Recommended Dishes
  • Truffle
Level4
2019-09-26 2813 views
開始入秋,如果你也像甜魔媽媽早晚都會手腳冰冷,也是時間進補了!羊肉營養豐富,又有暖中補虛、補中益氣的功效,正是秋季上佳食材;上週三中環米芝蓮一星的 Octavium,就舉行了一場以紐西蘭頂級羊肉 TE MANA LAMB 為主題的四手晚宴,讓人深刻難忘。     TE MANA LAMB 與一般羊肉的分野,就像和牛與一般牛隻,無論是配種、畜牧法、飼料,甚至是飼養位置都有著巨大的差異,素有「和羊」美稱。而這款全球最優質的羊肉,羊肉肉汁份外豐腴濃郁,其天然 Omega-3 不飽和脂肪酸比一般羊肉高出約 50%至250%,比任何其他紅肉的含量更高,既美味又健康!TE MANA LAMB 廣受各大著名廚師認可及選用,上週三瑞典藉的米芝蓮客廚 Jim Löfdahl,與三星 Bombana 之徒、米芝蓮一星 Octavium 行政總廚 Silvio Armanni,聯手用這款項級羊肉,炮製了只限一晚、$980/七道菜的四手晚宴(Wine-pairing + $580)。不得不說,店內的麵包外脆內軟又熱暖,配上店內特調的松露牛油非常好吃!但再好吃也不能貪心多吃,因為 Amuse Bouche 也
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開始入秋,如果你也像甜魔媽媽早晚都會手腳冰冷,也是時間進補了!羊肉營養豐富,又有暖中補虛、補中益氣的功效,正是秋季上佳食材;上週三中環米芝蓮一星的 Octavium,就舉行了一場以紐西蘭頂級羊肉 TE MANA LAMB 為主題的四手晚宴,讓人深刻難忘。
    

TE MANA LAMB 與一般羊肉的分野,就像和牛與一般牛隻,無論是配種、畜牧法、飼料,甚至是飼養位置都有著巨大的差異,素有「和羊」美稱。而這款全球最優質的羊肉,羊肉肉汁份外豐腴濃郁,其天然 Omega-3 不飽和脂肪酸比一般羊肉高出約 50%至250%,比任何其他紅肉的含量更高,既美味又健康!
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TE MANA LAMB 廣受各大著名廚師認可及選用,上週三瑞典藉的米芝蓮客廚 Jim Löfdahl,與三星 Bombana 之徒、米芝蓮一星 Octavium 行政總廚 Silvio Armanni,聯手用這款項級羊肉,炮製了只限一晚、$980/七道菜的四手晚宴(Wine-pairing + $580)。
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不得不說,店內的麵包外脆內軟又熱暖,配上店內特調的松露牛油非常好吃!但再好吃也不能貪心多吃,因為 Amuse Bouche 也有 3+1 = 四款之多!首先上檯是 Cloudy Bay storm shell chawanmushi,超滑溜的燉蛋內有著鵝肝獨有香氣,又配上魚籽及蟶子,那鮮味是非一般蝦肉茶碗蒸可媲美的,滋味驚艷不得了!另一款 Chef Jim 即席炮製的魚生小碟也甚有北歐風味。
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另外兩款 Amuse Bouche 則是有著濃濃菌香的 Mushroom consommé, chives & matsutake 清湯,以及口感極其鬆脆曼妙、味道又非常豐富迷人的 "Swedish sushi": crispy lichens, venison, cep emulsion & frozen foie gras。單是這幾款開胃小吃,已完全盡顯米芝蓮大廚的創意與實力!
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其實這晚我們也選了 Wine-Pairing,但篇幅所限不多談酒了。接著正式來到 Starters 頭盤環節,首先是 TE MANA LAMB hind shank ravioli, red bell pepper, mint & chanterelles;皮薄小巧的意式雲吞味道不錯,然而體積較小,未能吃出「和羊」獨有的美味。
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接著又有 Stuffed greenshell mussel with pecorino & lime,一粒青口獨立上檯,在米芝蓮星店來看有點不可思議,但當吃到那飽滑彈滑的質感,以及無與倫比的鮮味時,心中不得不服;這真是個人有生以來吃過最美味的青口啊!
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驚喜陸續有來,Chef Jim 轉眼又呈上用料矜貴、賣相優雅的 Tartar of TE MANA LAMB saddle, black garlic, cucumber & pistou,並用心為場內賓客介紹菜式。
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他他的吃法,最能品嚐出「和羊」的風味;雖然其羶香較其他品種低調,但肉味與質感卻非常超卓,簡單配上青瓜片、pistou 醬已經很美味,鹹鮮的魚子醬也起了釣味的作用,帶來更迷人的化學效應,吃後齒頰留香啊~
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吃完頭盤已經微有飽意,但 Mains 主菜環節才剛開始?首先是 Big Glory Bay Salmon tempura, tomato compote and basil mayonnaise,以天婦羅方式呈現鮮嫩的半熟三文魚,雖然成品香脆不油膩,但味道不是我最喜歡的。
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間場的 Velouté, white onion, liquorice & smoked Marcona almonds 則濃郁細膩不得了,每啖都有白洋蔥、果仁的香甜,中間還有淡淡甘草香氣,味道扣人心弦!但也相當之飽肚呢。
 
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但再飽也不能錯過 TE MANA LAMB, leek porridge, minted beans and morels, champagne vinegar beurre blanc & oyster:羊架最能呈現「和羊」獨有的大理石紋脂肪,其羊脂只香不羶,肉質粉嫩美味迷人,加上高超的調味,讓人無法自制地吃個清光!
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完成主菜後,又有 Pre Dessert Sorbet 來清一清味蕾。這雪葩也夠特別,是由紐西蘭鹿奶製成的 Pamu deer milk sorbet,口味清甜並無羶味,最大特點是質感份外柔滑,非常有趣!
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最後的甜品是 Thyme ice cream with tomato jam, bee pollen & birch tree oil,清新的百里香雪糕加上番茄果醬、蜂花粉、樺樹油後,組合清新甜美,為這頓米芝蓮盛宴劃上完美句號。
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特別一提:當晚 Umberto Bombana 也是座上客,由舊中環麗嘉酒店 Toscany 發展至今,他還是那麼的親切可愛。難得三位星廚同場,飯後邀請他們一起來張合照,甜魔媽媽開心有如小粉絲啊!超滿足的一晚,很希望兩位大廚可以多點聯手,擦出更多動人火花~
(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
2019-09-18
Dining Method
Dine In
Dining Offer
Tasting Event
Level4
164
0
2019-07-30 3246 views
今日好開心,同事話請食飯,仲訂埋枱添。嚟到依間係中環商業大廈入邊嘅意大利餐廳,首先上前菜,系好鬆軟啱啱焗出嚟嘅麵包,好好食。然後上嚟嘅係Veal Tartare ,上面嘅魚子醬其實係lentil,都幾有趣。跟住就到主菜,我要左香草醬意粉,原來係有魚埋咗係pasta下面架! 獨具匠心同創意。最後同事叫咗兩個甜品來分享,分別係Tiramisu 同 Melon 甜品。總括來講,呢間餐廳一個人嘅lunch俾佢$400左右,如果同客食飯,或者慶祝咩特別日子,都可以考慮下。
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今日好開心,同事話請食飯,仲訂埋枱添。

嚟到依間係中環商業大廈入邊嘅意大利餐廳,首先上前菜,系好鬆軟啱啱焗出嚟嘅麵包,好好食。

然後上嚟嘅係Veal Tartare ,上面嘅魚子醬其實係lentil,都幾有趣。

跟住就到主菜,我要左香草醬意粉,原來係有魚埋咗係pasta下面架! 獨具匠心同創意。

最後同事叫咗兩個甜品來分享,分別係Tiramisu 同 Melon 甜品

總括來講,呢間餐廳一個人嘅lunch俾佢$400左右,如果同客食飯,或者慶祝咩特別日子,都可以考慮下。
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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
Dining Method
Dine In
Level6
2019-04-30 8182 views
姨媽們離港前,話無論如何都好想一試意大利星級名廚Umberto Bombana先生於香港新開只有半年多嘅「Octavium Italian Restaurant」。餐廳極之爆滿,經過多番電話訂座先可以訂到位於復活節假期最後一日去食午餐。店子並無花巧之裝潢,餐桌與餐桌間空間感足,大大張皮櫈都好好坐。不過可能港人都選擇四日長假期出外旅遊,整個下午用餐大堂都只係有兩張二人枱有客。八人午宴被安排於樓底高高嘅廂房內進行,鐵色牆上只有一幅畫,最突出就係頭頂上嘅樹枝燈飾,大自然得好新潮。據悉,最多可容納十人嘅廂房設有最底消費額,午市為七千元,晚市則為一萬四千元。店子規定,派對如有六人或以上的話,貴客必先預訂好菜單,全枱人要一樣價位。當日主人家定好嘅係$780之四道菜午市套餐,每道菜均有兩個選擇。人客陸續抵達,經理哥哥隨即送上輕巧嘅麵包條條及脆脆。並續一斟上熱水、有汽或冇汽嘅樽裝水。細看餐牌就會發現四款樽裝水一律$88/樽。小肥飯後仲要揸車,所以唔飲得酒,不過啲大人就應侍酒師推介,開咗枝意大利紅酒「Petrolo Galatrona 2011」($1,980/樽)。點好菜,先有暖手鬆軟嘅麵包食。接著嘅
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姨媽們離港前,話無論如何都好想一試意大利星級名廚Umberto Bombana先生於香港新開只有半年多嘅「Octavium Italian Restaurant」。餐廳極之爆滿,經過多番電話訂座先可以訂到位於復活節假期最後一日去食午餐

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店子並無花巧之裝潢,餐桌與餐桌間空間感足,大大張皮櫈都好好坐。不過可能港人都選擇四日長假期出外旅遊,整個下午用餐大堂都只係有兩張二人枱有客
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八人午宴被安排於樓底高高嘅廂房內進行,鐵色牆上只有一幅畫,最突出就係頭頂上嘅樹枝燈飾,大自然得好新潮。
據悉,最多可容納十人嘅廂房設有最底消費額,午市為七千元,晚市則為一萬四千元。
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店子規定,派對如有六人或以上的話,貴客必先預訂好菜單,全枱人要一樣價位。當日主人家定好嘅係$780之四道菜午市套餐,每道菜均有兩個選擇。
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人客陸續抵達,經理哥哥隨即送上輕巧嘅麵包條條脆脆
麵包條條及脆脆
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麵包條條及脆脆
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並續一斟上熱水、有汽或冇汽嘅樽裝水。
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細看餐牌就會發現四款樽裝水一律$88/樽。
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小肥飯後仲要揸車,所以唔飲得酒,不過啲大人就應侍酒師推介,開咗枝意大利紅酒「Petrolo Galatrona 2011」($1,980/樽)。
Petrolo Galatrona 2011
$1980
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Petrolo Galatrona 2011
$1980
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點好菜,先有暖手鬆軟嘅麵包食。
麵包
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接著嘅餐前小食以透明玻璃碟上,精巧閃亮。小食之「芝士香梨啫喱脆脆」嘅脆脆底極其巧薄鬆化,頂面個香梨啫喱亦清新清甜,個人只係略嫌個芝士太重口味
,食落變得唔係咁開胃,反而有少少令人溜滯嘅感覺。
餐前小食「芝士香梨啫喱脆脆」
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CULATELLO HAM 24 MONTHS – buffalo mozzarella & fennel:頭盤其中一款為火腿。
CULATELLO HAM 24 MONTHS – buffalo mozzarella & fennel
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ITALIAN GREEN ASPARAGUS SOUP – seared red tuna & mullet bottarga: XO仔所點嘅意大利蘆筍湯色澤翠綠,湯面可清晰睇到修長嘅鮮蘆筍條及鮮紅色嘅吞拿魚方塊

ITALIAN GREEN ASPARAGUS SOUP – seared red tuna & mullet bottarga
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蘆筍湯底鮮香柔潤,且毫不溜滯,鮮蘆筍亦爽脆非常,無奈敗筆在於師傅喺湯面加插咗傳出陣陣腥味嘅烏魚子絲伴吞拿魚塊(小肥未能講出腥味係從兩者邊方發出)
,莫非係食材唔夠新鮮?!
ITALIAN GREEN ASPARAGUS SOUP – seared red tuna & mullet bottarga
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“MALLOREDDUS” – traditional pork ragout & castelmagno cheese:意大利粉一環其中一款為橙亮嘅芝士肉碎意粉。
“MALLOREDDUS” – traditional pork ragout & castelmagno cheese
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SQUID INK SPAGHETTI “FELICETTI” – calamaretti & fresh basil:意外地,小弟份純黑色嘅墨汁意粉麵條外表光滑油潤,入口煙韌彈牙,甜而不膩;因碟內並無多餘嘅醬汁,意粉唔會越食越腍,實在值得一再讚賞
。可惜意粉面嘅魷魚條條同之前蘆筍湯入面嘅烏魚子絲或吞拿魚一樣帶有腥味
,直令菜式失色不少。
SQUID INK SPAGHETTI “FELICETTI” – calamaretti & fresh basil
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WARM SNAPPER – spinach & fennel:雖則唔係食法國大餐,但主菜都可以揀魚黎食
WARM SNAPPER – spinach & fennel
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ANGUS STRIPLOIN “TAGLIATA” – potato & wild mushroom:已預先切成三片嘅安格斯牛扒色澤粉嫩,肉質軟腍,簡單味佳,墊底嘅菇菇芳香惹味,唯一主菜黎講份量就好似少咗啲啲。
ANGUS STRIPLOIN “TAGLIATA” – potato & wild mushroom
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ANGUS STRIPLOIN “TAGLIATA” – potato & wild mushroom
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APPLE AND CARAMEL – rum baba, chantilly & walnuts:含水果嘅甜品有冧酒巴巴。
APPLE AND CARAMEL – rum baba, chantilly & walnuts
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CHOCOLATE TREATS – hazelnut gelato朱古力甜品有閃閃發光嘅金箔點綴,外表精美吸睛
CHOCOLATE TREATS – hazelnut gelato
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圓柱形嘅朱古力塔三層朱古力餅塊夾住朱古力慕絲組成。三層朱古力餅塊香脆醇濃,朱古力慕絲波波則軟滑甜美,連同冰涼輕巧嘅榛子雪糕食,口感極其豐富
。個人只係嫌師傅用上花生醬作底個對比過於強烈
,假如可換上忌廉或新興嘅朱古力泥,相信配搭會和諧得多。
CHOCOLATE TREATS – hazelnut gelato
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意大利名廚Bombana先生於香港餐飲業十分活躍,最新搞作「Octavium Italian Restaurant」設於中環商業區內。簡約嘅室內設計大方得體,用餐區域亦舒適自在,只係洗手間一邊嘅抽氣同冷氣系統唔夠強勁。服務生面對著要求多多嘅肥肥家族仍能以禮相待,有耐性之餘仲特顯其態度專業得很
。餐飲方面反而有點失望,四道菜午餐其實睇得出師傅們嘅廚藝非凡,尤其係菜式嘅生熟程度及口感都反映到出黎,不過問題係當日用上嘅部份海鮮食材唔夠新鮮,陣陣腥味就糟塌咗配搭嘅美食
;請恕XO仔直言,以每位一千多元嘅高級西式午餐黎講,個人唔係太接受到囉!
Other Info. : 其實XO仔都曾經試過為十人之大食會以電話訂座,接線生亦有講解派對必先預定菜單,並要求以電郵聯系。聯絡人告知餐單主要有三個不同價位,分別為$780/位、$1,280/位、$1,480/位,每次會因應客人不同所需而特訂菜式;但當細佬問及有否菜單樣本可參閱時,佢竟然話不能提供,來來回回幾封電郵後,大食會各會員都有感餐店有刁難之嫌,最終就決定轉地方。
(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
2019-04-22
Dining Method
Dine In
Spending Per Head
$1250 (Lunch)
Recommended Dishes
ANGUS STRIPLOIN “TAGLIATA” – potato & wild mushroom
ANGUS STRIPLOIN “TAGLIATA” – potato & wild mushroom
Level2
7
0
2019-01-29 5100 views
It was my first time to have dinner at Octavium. First impression was great, spacious and cosy environment and friendly wait staffs. Ordered 3-courses meal: pumpkin ravioli to start, poached sea bass for main and cassata gelato as my dessert. First thing first, I have to say I love the bread so much! The bread is freshly baked, very hot, crispy in the outside and soft inside. I had almost a quarter before anything else. My first dish - pumpkin ravioli is tasty too, the cheese foam smells awesome
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It was my first time to have dinner at Octavium. First impression was great, spacious and cosy environment and friendly wait staffs.

Ordered 3-courses meal: pumpkin ravioli to start, poached sea bass for main and cassata gelato as my dessert.

First thing first, I have to say I love the bread so much! The bread is freshly baked, very hot, crispy in the outside and soft inside. I had almost a quarter before anything else.

My first dish - pumpkin ravioli is tasty too, the cheese foam smells awesome(if you are a cheese lover) and since it’s foam you don’t feel heavy at all! Pumpkin stuffing also cooked perfectly and I love it so much!

The main - poached sea bass is a bit strange. It’s warm and not 100% cooked the centre is semi-raw (which I don’t like it much and never expected to have raw sea bass). Since it’s semi- raw, it has the fishy smell and taste.

My favourite is gonna be the dessert, the cassata gelato is not too sweet and the balance with the raspberry sauce was just right!

Overall the main dish is a let down, pasta and dessert (and the bread) are great. I might go back again if there are special menu or promotions.

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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
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Dine In
Level4
164
0
2019-01-12 4110 views
這天帶著滿滿的期望去了米芝蓮一星餐廳Octavium Italian Restaurant,這是意籍星級名廚Umberto Bombana自資開設的私房菜,難得現在已可以電話訂座,我早兩天訂座仍有位。店面不大只有八張枱,氣氛及服務都是一流的。餐牌其實很簡單,只有任選4-course menu及另一個tasting menu,最少都千幾蚊per head。可惜我的胃口不太,服務員說minimum是可以每人從menu上點選兩道菜,這樣應該較好。我們點了八爪魚作頭盤,然後兩款Homemade Pasta及Beef Sirloin作主菜。上菜前先來了一小杯熱的welcome drink、前菜和麵包,麵包温暖軟熟,很好吃。這道地中海八爪魚很煮得很稔又香口,但份量很少,三百幾一個appetizer似乎有點overprice。主菜方面,服務員很好幫我們將Pasta分開兩碟上,南瓜Ravioli芝士味濃,只有八粒Ravioli;另一道肉汁貝殼形意粉,份量雖少,但味道香濃,都很不錯。至於Beef Sirloin也只有兩小塊,口感非常嫩滑,但吃牛扒還是Steak House會比較出色。餐後我們沒有叫甜點,
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這天帶著滿滿的期望去了米芝蓮一星餐廳Octavium Italian Restaurant,這是意籍星級名廚Umberto Bombana自資開設的私房菜,難得現在已可以電話訂座,我早兩天訂座仍有位。

店面不大只有八張枱,氣氛及服務都是一流的。餐牌其實很簡單,只有任選4-course menu及另一個tasting menu,最少都千幾蚊per head。可惜我的胃口不太,服務員說minimum是可以每人從menu上點選兩道菜,這樣應該較好。

Welcome  Drink
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我們點了八爪魚作頭盤,然後兩款Homemade Pasta及Beef Sirloin作主菜。上菜前先來了一小杯熱的welcome drink、前菜和麵包,麵包温暖軟熟,很好吃。這道地中海八爪魚很煮得很稔又香口,但份量很少,三百幾一個appetizer似乎有點overprice。

Mediterranean  Octopus
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主菜方面,服務員很好幫我們將Pasta分開兩碟上,南瓜Ravioli芝士味濃,只有八粒Ravioli;另一道肉汁貝殼形意粉,份量雖少,但味道香濃,都很不錯。至於Beef Sirloin也只有兩小塊,口感非常嫩滑,但吃牛扒還是Steak House會比較出色。

Pumpkin Ravioli
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餐後我們沒有叫甜點,但餐廳也提供了精緻的Petit Four和小甜品,整體的環境和服務都很好,食物也不錯,只是份量比較少,性價比低,結果也差不多一千元per head,我覺得這個價格可以吃得更好。

Beef Sirloin
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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
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Recommended Dishes
Welcome  Drink
Mediterranean  Octopus
Pumpkin Ravioli
Level4
2018-12-12 11806 views
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
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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。 
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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。
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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。 
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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。 
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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。
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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。 
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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。
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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。 
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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。
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Octavium Italian Restaurant
中環德輔道中22號One Chinachem Central 8樓
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Spending Per Head
$550
Level4
536
1
2018-12-10 6359 views
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 shredd
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Went for Italian for the annual birthday dinner 🥳
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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.
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The pasta course - pumpkin ravioli. Ravioli didn’t disappoint, great texture and well balanced flavor.
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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.
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The main course, NZ venison, was perfectly cooked medium rare and that sauce was spot on!
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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.
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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.
(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
2018-12-08
Dining Method
Dine In
Type of Meal
Dinner
Celebration
Birthday
Level4
100
0
2018-12-05 3236 views
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 fettucci
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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!
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The other starter was just a plain salad. Unfortunately, not much to talk about, it wasn't very memorable.
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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.
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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!
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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.
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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.
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The last dessert was the chocolate tart, which was layered very beautifully and came with a side of hazelnut ice cream. Yum yum!
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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.
(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