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2022-04-14
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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
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
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octopus starter
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UK raw deer with porcini crust, chestnut pure , chocolate powder, seasonal cabbage
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Homemade Tagliatelle, green vegetable pure and Morel mushrooms
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wine
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wine pairing
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truffle pasta
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truffle pasta
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truffle pasta
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M9 Wagyu AU beef . There are tenderloin and short rib. Served with mash potato and seasonal vegetables
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UK raw deer with porcini crust, chestnut pure , chocolate powder, seasonal cabbage
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gelato
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birthday cake
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coffee
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