Cannubi Enoteca Cucina

营业中

休息中

Had some friends visiting so we came to the famous 3 Michelin chef Bombana for Italian food! The starter we were offered sour dough bread with an aged vinegar, the bread was warm, soft in the inside and crunchy on the outside, it was very nice indeed.We ordered a roasted octopus, it was done very soft and tender and paired nicely with a citrus dressing. Then we had a burrata cheese on tomatoes, the cheese was creamy and balanced well with the tomatoes. We also ordered the beef tartare, it had a

今晚去試下K11 Musea間新開意大利菜。意大利菜不嬲係我西餐中嘅大愛，Rosewood間Bluhouse更係我最近一年嘅飯堂之一。既然今晚試新嘢，於是一行四人，三大一細諗住開開心心去試新嘢。坐低點左兩個Set Dinner，揀左佢地招牌菜紅蝦Linguine，加600蚊轉個羊肩，再另外加個Cold Cut同Burrata。頭盤無驚喜都算喇，最大鑊嘅係個紅蝦Linguine居然係腥嘅！！大佬，你招牌菜黎喎，隻蝦腥嘅你都攞出來俾客食嘅？！另外一份pasta係雞脾菇寬面，唔係我話衰佢㗎，呢個名係佢個waiter點菜嘅時候講嘅。等左20分鐘之後份羊肩上檯，一出黎全熟嘅！我心諗PK啦呢鑊！好彩都算淋，目測應該係低溫慢煮之後再入焗爐，點知又焗得唔夠香，嘥時間嘥心機！但係最大鑊嘅都係d服務，咁樣收費嘅「高級餐廳」，由個captain/經理到個waiter都一直處於嘻笑玩樂狀態，只要唔係落緊單，就開始自己傾計。甚至兩個同事大聲咁話「果個男人要Brandy，條女要whisky」，就算果個客唔識聽廣東話，你當其他人都唔識㗎。大佬呀，「高級餐廳」黎㗎，識唔識咩叫service呀？！1000蚊per he

行開K11, lunch 時間,想食餐好嘅,就腳,唔太貴, 一個兩度菜嘅lunch$398, 3度菜就$498. 算物有所值啦☺️知客好友善, 坐低先叫咗枝水飲吓,睇吓酒單等人. 有供應by glass, half bottle👍我哋叫咗煎帶子做頭盤, 一客牛肉牛肝菌麵,我就加咗$320食紅蝦linguine😜主菜點咗一客Cod同西班牙黑毛豬.一如既往,每樣食材都好新鮮,煮功一樣咁好. 點咗一杯house red wine配黑毛豬,都ok.最後埋單,每人約$840. 係物有所值嘅👍

A perfect Italian-Spanish restaurant and was blown away by the incredible flavors and presentation of the dishes. The fassone tartare and oscietra caviar appetizer was a perfect start to the meal. The signature Linguine "Gentile" with carabinero red prawn and confit tomatoes was a standout pasta dish. The Te Mana rack of lamb with aubergine chutney and anchovy gremolata was cooked to perfection and absolutely delicious. To finish off the meal, the tiramisu dessert was the perfect sweet ending. O

4.7/5🌟🤤西班牙紅蝦意粉一試難忘 每道菜式都超水準 合理價錢 值得即刻book枱試 名廚Bombana 首次衝出港島 ，進軍九龍區 ，超水準之作，令人一試難忙💯熱辣辣麵包招呼客人 ，個個都食唔停 refill左兩次😆🍽️ Must-ordered items :🌟🌟🌟 LINGUINE "GENTILE" • Carabinero red prawns, tomato confit • 呢道意粉毫無疑問係必點 （$580一碟 portion比較細 ）但係試過之後你會覺得絕對值得 👍🏻• waiters千叮萬囑 ：一定要搣開蝦頭❕蝦頭汁同意粉醬汁撈埋一齊食 🤩🤩 勁香濃勁好食 100%推薦大家一定一定要去食🌟🌟🌟 Fassone Tartare and Oscietra Caviar• 生牛肉配魚子醬，真係冇得輸• so fresh , complicated taste but perfectly balanced 🥹🌟🌟🌟Tiramisu• 本身食到勁飽 嗌甜品都係為左試下 點知甜品一樣超晒班 唔會太甜太膩 就算食到好飽都停唔到係咁食 清晒啲甜品🍮✍🏻 Rating: 9.4/10

該餐廳是Octavo集團在九龍區的另一米芝蓮三星意大利餐廳，亦是由意大利名廚Bombana主理。相比同集團其他店，該店的出品價錢較大眾化，座位較密集，燈光較暗營造出頗熱鬧的氣氛。該店對食具頗為考究，每集碟皆有獨特構圖的印花，用來盛載食物確實令客人精神一振，加上悉心擺放的食材，仿如不同藝術品擺在客前，令人食慾大增。總括而言，該店食品水準不負米芝蓮三星之名，製作用心。熱鬧氣氛亦適宜大班朋友歡聚暢談，但若要求清静則畧嫌不足。

see more ✈️🍽 @brandeneatdahouseUnder Octavo Management Group, Cannubi is a sister restaurant of TUBER Umberto Bombana with three Michelin stars. It was my first time visiting Cannubi. Surrounded by romantic atmosphere and gorgeous setting, Cannubi is definitely a beautiful spot for your date!!!One of Cannubi’s signature dishes is their Carabineros Red Prawn Linguine. I wholeheartedly recommend this main course to you guys! Even though the portion of pasta is not enough for the big eaters, the red

餐廳環境氛圍俾人一種好高雅既感覺，藍紅為主既印花食器，典雅既裝潢，熱情好客既侍應，令人對食物都有極高期望😌餐前sourdough微暖，麵皮唔算太脆口，包芯濕潤鬆軟，配以黑醋同橄欖油，非常之醒胃！🍴Seared Scallop厚身帶子香煎至八分熟，保留外焦香內嫩口既口感，調味帶小小鹹味，好開胃。再加上茴香獨有既清香，為海鮮再添香氣，增加層次！😍🐄Fassone Tartare and Oscietra Caviar餐廳選用左意大利Fassone既白牛，牛身肌肉量多💪🏻，特點係頸腰同臀部非常發達。比起一般品種既牛，肉味更嫩，入口細滑！他他牛上面鋪上鱘魚子醬同液體狀既蛋黃，調味適中。單獨食生牛肉時，肉味濃郁而不膩。而當你將所有食材攪拌一齊食，既有牛肉既鮮味，又伴有一陣鹹甜交織既滋味，口感好豐富！ 🦐Linguine “Gentle”餐廳最聞名既紅蝦意粉，果然無令我地失望🥰西班牙紅蝦名貴得黎有佢既價值在，蝦身富有光澤同鮮艷。蝦肉煮至半生熟，軟腍既口感入口即化，鮮甜又甘香！油漬意大利蕃茄🍅既醬汁，配以蝦頭同蝦膏既精華，味道十分濃郁醇厚，每一條扁意粉都包裹住蝦汁，好掛汁之餘亦非常al dente！

第一次試呢間餐廳，朋友果然無介紹錯，每道菜都非常好味個牛肉他他非常鮮味雖然扇貝沙律都唔錯，但牛肉他他更勝一籌。紅蝦意粉係呢度招牌菜所以必需要試下，個黑松露闊麵都好好味，松露仲喺你面前刨落去夠哂新鮮，個麵身做得好好，不過我朋友就不太接受到松露嘅味道。牛柳配紅菊苣牛肉汁，食完個牛肉他他之後就知道呢間嘅牛肉靠得住，果然係無令到我失望黑毛豬磨菇燉肉白磨菇，連個黑毛豬都超級掂，肉汁相當豐富，煮嘅時間一定要控制的非常好先有呢個效果最後亦都係最令人難忘嘅Tiramisù，朋友話呢個係必需要試，真係最令人難忘

. [🇭🇰香港- 尖沙咀].上次黎下層Tuber係Fine-dining嘅格局, 呢間就係Causal Dining, 價錢更加相宜, 但食物質素都係咁高質🥰前菜推介: Veal Tenderloin - 半生熟牛肉片配呑拿魚蓉,好嫩滑意粉推介: Carabineros Red Prawn Linguine / Wagyu Beef Ragout Tagliatelle 甜品推介: Pistachio Millefogile - 開心果迷必食💚.🔻🍽 Cannubi Enoteca Cucina📌 地址: 尖沙咀梳士巴利道18號Victoria Dockside K11 Musea1樓113A號舖.#tummysreadyattsimshatsui #tummysreadyforwestern #tummysreadyforitalian #tummysreadyforpasta

Very nice place, lovely bread to start with, had lamb and beef for my belly. Started with the burratta and tomato. Food quality was great, lamb was a little on the raw side and quite dry, could do with a good sauce! But the star of the show was that balsamic vinegar! Strong, fruity, sour, it was gorg my belly loved it! Sourdough dipped in that was epic. Yammieeeee

有朋自遠方來，當然要食好嘢👏🏻選擇呢度主要係紅蝦意粉，包括左喺新set dinner menu裏面，而又唔使加錢😅主菜仲要送埋side dish，抵😂4個人終於可以開支酒2021 Demarie, Moscato d’Asti, Piedmont （$380）Fassone Tartare and Oscietra Caviar 生牛肉配魚子醬，冇得輸🤭Seared Scallops, bread crumbs, fennel salad 呢個帶子嘅做法煎，所以比較㨩身有咬口👍🏻Linguine “Gentile”, carabinero red prawn, confit tomatoes 🍅 最後我哋四個都係叫紅蝦意粉，同枱各人都讚個意粉好好食😋Natural Beef Tenderloin, braised red endive, beef jus肉質鮮嫩、入口即化嚟形容就最正確✅“Te Mana” rack of lamb, aubergine chutney, anchovy gremolata羊架外脆內軟，食得出係靚野👍🏻Sicilian Tomatoes / Organi

Trying out another one of Octavo Management’s restaurants. This time we’re at Cannubi, a more casual take on fine Italian wine and dine. 🍷 ✨ We ordered their 2 courses set which comes with 1 appetiser and 1 pasta priced at $358 hkd, and another which comes 1 appetiser and 1 main course priced at $398 hkd 🍝🥩 Pic 1️⃣: 𝐌𝐚𝐫𝐢𝐧𝐚𝐭𝐞𝐝 𝐉𝐚𝐩𝐚𝐧𝐞𝐬𝐞 𝐓𝐨𝐦𝐚𝐭𝐨— Tomatoes were fresh but the marinade on it was slightly too acidic for me. The burrata was creamy, with a nice creamy, buttery flavour. Good refreshing way t

We came here because of Bombana’s reputation but boy, were we disappointed! Not to be unfair to our waitress, she was pleasant and knowledgeable, so overall service was fine, except we noted at one moment there were as many as 5 waiters n waitresses gathered at the reception desk chatting among themselves instead of looking out to help diners. The real problem was with the food. I had the red prawn pasta and it tasted borderline fishy, lukewarm, not al dente, and best to describe as nothing spec

📍 Cannubi Enoteca Cucina (Tsim Sha Tsui)Shop 113A, 1/F, K11 Musea, Victoria Dockside, 18 Salisbury Road, Tsim Sha TsuiCannubi Enoteca Cucina and Tuber Umberto Bombana are 2 of the newest members of chef Bombana’s Octavo Management group. The former is more casual and the latter is on the fancier side. I had an amazing experience at both restaurants thanks to the hospitality from Chef @Keith Yan and their manager Leonardo . ❤️Chef Keith Yan did a beautiful job in bringing authentic Italian flavors