63
11
7
港鐵中環站 C 出口, 步行約2分鐘
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電話號碼
21119395
開飯介紹
意大利菜餐廳，供應精緻美食。私密度高、環境舒適寬敞。有多款手工意粉，製作用心、用料新鮮。
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獎項殊榮
米芝蓮二星餐廳 (2022-24), 米芝蓮一星餐廳 (2019-21)
營業時間
今日營業
12:00 - 15:00
18:30 - 00:00
星期一至六
12:00 - 15:00
18:30 - 00:00
星期日
全日休息
以上資料只供參考, 請與餐廳確認詳情
食家推介
相關文章
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 𝐑𝐨𝐥𝐥Rich 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 𝐅𝐨𝐮𝐫𝐬The 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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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!
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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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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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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 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 Amuse bouche: Tomato consommé -Appetizer-BLUE LOBSTER with beetroot and berriesORUltra thin slices of Australian BLACKLIP ABALONE with oscietra caviar, daikon, lovage (獨活草which tasted like celery/parsley) and cucumber juice-Pasta course-LINGUINE in cream sauce topped with thin slices of Scottish Razor ClamORPAPPARDELLE with milk fed veal ragu and porcini mushrooms-Main-DOVER SOLE stuffed with wild mushroomsORAustralian Wagyu BEEF TENDERLOIN with mustard sauce Vegetarian option for VeggieGal (which I sampled):Carrot saladLinguini in tomato sauce with cherry tomatoes. Perfectly Al dente.Sautéed porcini- loved the nutty taste-Dessert-Deconstructed TIRAMISU with mascarpone gelato, mascarpone cream and coffee meringue-Petit fours-Lemon tart and Coffee biscuit 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.
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