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Octavium Italian Restaurant Tripadvisor Reviews
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Amazing red prawn linguine 🍝
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 𝐑𝐨𝐥𝐥 Rich 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 𝐅𝐨𝐮𝐫𝐬 The 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!👍🏻 📍 Octavium Italian Restaurant @octavium8 8/F, One Chinachem Central, 22 Des Voeux Road Central, Central #ellaaadaily_central #centralrestaurant #centralfood #finedining #hkfinedining #hkfinedine #centralhk #central #中環 #中環美食 #中環好去處 #中環食乜好 #中環美食地圖 #中環餐廳 #香港美食 #香港好去處 #香港美食指南 #hkfoodie #hkfood #hkfoodlover #hkfoodblogger #hkdaily #hk #hktrstaurant #hongkongfood #hongkongfoodie #hongkongstyle
Be the first to ReplyGreat Flavours and Presentation but is it Really Worth the Price?
The main restaurant isn't that big (although there is a private dining room off to one side) and tables are well spaced apart. The presentation and flavours of the dishes we were served were really good. Portion sizes are very small though. There is only a set menu of six courses. You have an option on two of the dishes. There is an extensive wine list but the selection of wines by the glass isn't very big and generally not to my taste. We weren't offered tea or coffee at the end of the meal which was a bit of a surprise. I was a guest so didn't see the final bill but I know from the price shown on the menu that this is an expensive evening out. I've been to a lot of fine dining restaurants over the years and believe that they're overpricing this. That said, as a one off, it's worth a visit but if they want repeat customers on a regular basis, I think they should be more realistic in their pricing. Be warned that the air-conditioning is fierce and despite me asking for it to be adjusted slightly, I shivered through the entire evening. I noticed one of the guests, who must have been here before, wearing a casual rain jacket. Bring a jumper. They have a lot of staff milling around. Some of them are very good but I'd question what some of the others are doing other than posing.
Be the first to ReplyDont visit overpriced and food quality is average
Worst meal ever , since Chef Bjoern left Octavium the food quality dropped badly . There are not even worst 1 star . Please avoid this restaurant , overpriced and food low standards and bad taste
Be the first to ReplyDivine
First time back in Hong Kong for four years and was on my own on Saturday night so chose Octavium as the place to spend it. I am so glad I did. Did the Degustazione tasting menu. It was a delight from start to finish, absolutely divine from start to finsh and worthy of both its' two stars, in fact, food wise, it can't be far off three. The Red Prawn Ravioli, one of the signature dishes, is as good as you'll ever taste, however, the Aged Pigeon for me, was the highlight of the evening. The Omi beef was also fantastic. It is also always nice when the Executive chef comes out and spends time with the diners with a sincere interest in how they are enjoying the food. Next time IN HK I will be back.
Be the first to ReplyVery nice dinner
It’s white truffle season again. Our group of 6 had dinner in Octavium last night to savour the delicacy. We all opted for the 6-course tasting menu. We also ordered 3 portions of tagliolini with white truffle to share. All the dishes were made with top notch ingredients and tasted very good. Even the amuse bouche, beef tartare tart with white truffle, was very delicious. The following were particularly impressive: - red prawn ravioli - aged pigeon. Tagliolini with white truffle didn’t disappoint. However, the white truffle shavings weren’t as generous as what we’d got in our last dinner in Octavium. The wine pairing was nice. At HK$680 per person with 5 glasses of wine, it’s really good value for money. I just wish the staff had explained to us more about each wine. By the time my friend booked about 3 weeks ago, the only private room had been taken. It’s still very comfortable being seated in the main dining room.
Be the first to ReplyAn amazing restaurant worth going back.
The restaurant is amazing. Food was so good with beautiful presentation especially the red prawn with spaghetti. Staff is very friendly and knowledgeable.
Be the first to ReplyGreat experiences
Went there the day before they were awarded Michelin 2-star. Congratulations. We tried the tasting menu with 6 courses. Dishes were very well presented & looked artistic. Tastes were decent but perhaps arguable if they’re 2-star standards. Services were great & high standards.
Be the first to ReplyFair review if my meal was free?
Just to straighten this review out first... My dinner was free... So I really shouldn't complain when someone is buying me and my family a free dinner at a one star Michelin restaurant.
To be honest, the food were mixed at best and the service was excellent. Some dishes were salty while some were bland but the beef was very good.
My reason for 2 stars is that the price over value is terrible. I guess it's expensive running a restaurant in HK during covid but I have been to many one stars in Asia, Europe and California to be absolute certain that the food is decent but definitely not for this price.
I always feel Michelin sleeps behind the wheel especially for Asian food... but this is an Italian restaurant with an Italian cook.
It sounds like a terrible review but as I mentioned, the meal was free, the place was nice and the service was brilliant.
Footnote, my daughter is a fancy fussy eater and almost every dish she whispered "Daddy... Do I have to eat this?" and she spent the whole night drinking lots of water (too much salt?).
Amazing white truffle tagliolini
This Italian restaurant is located on 8th floor of One Chinachem Central, right in the heart of the busy financial district on Hong Kong Island. Opened in 2017, it has been awarded Michelin one-star status, with resident chef Roland Schuller leading the team.
Arriving sharp at 6:30pm and after the registration, the chef opened the secret door leading to the spacious dining area. We were seated on the window side, and immediately I came to like the décor, which showed minimalist elegance, offering a comfortable and contemporary environment.
We decided to go for the 8-course Degustation Menu ($1,888 each) and wine pairing ($880). The staff then served us a starter with Black Olives and Anchovies. The olives were good, and the quality of the anchovies was amazing, with intense savoury note but not overly salty.
The first Amuse Bouche was a Salmon Tartare with Chives. The minced salmon was seasoned beautifully, with the fish oil seeping great flavours. The chives added the fragrance and serving on a crunchy crust, this was a great beginning of a wonderful meal.
The second Amuse Bouche was visually appealing. The Parmesan Potato Ball had been added with a slice of Anchovy, and topped with a small piece of Comte, beautifully presented on a plate of seashells and green crumbs. The rich cheesy taste perfect match with the savoury flavours from the anchovy, and created further eager anticipation for our first course.
Coming to the first course, Tuna Belly with Mustard, Ikura and Beluga Caviar. The tuna belly was thinly sliced, and then mixed with tomato water to give a bit of sourness, freshening the palate. The mix of salmon roes and caviar not only provided a contrast in colour, also with different umami and texture, creating a highly complex dish of great appeal. The edible flowers on top further added to the visual delights. The wine paired was Diebolt-Vallois Prestige Blanc de Blancs Brut NV, a Champagne made from entirely Chardonnay grapes.
The second course was Goose Foie Gras with Figs and Brioche. The foie gras was slow cooked and then cut into a slide, surrounded with a fig paste decorated with small white flowers. Rich in flavours, creamy in texture, but without the heavy and oily mouthfeel of the seared version. The chef also provided a brioche toast for us to eat with the foie gras, a thoughtful gesture. The wine paired was 2020 Alois Lageder Gewurztraminer from Alto Adige.
The third course was Abalone with Black and White Truffle. The abalone was braised to perfection, tender with a nice bite, and the black truffle sauce was intense on flavours, a good complement with the umami taste of the abalone. With some white and black truffle shaved on top, it was a great combination of Japanese and Italian ingredients to the best effect. The wine paired was 2019 Planeta Chardonnay from Menfi Sicily.
In the current white truffle season, there was no reason we did not order an additional dish of this great delicacy. The White Truffle Tagliolini ($1,180) was recommended by the staff, and he also helped to split the portion into two. Chef Roland himself came to bring three pieces of white truffles and shaved a generous amount for each of us. The aromas were already noticeable from a distance, and together with the impeccably good egg pasta, offered a great culinary treat. The simple light sauce was perfectly in harmony with the white truffle notes, and for this dish alone I would like to return the restaurant again. I also ordered a glass of 2017 of Anrar Riserva from Kellerei Cantina Andrian in Alto Adige ($180) to pair.
Returning to the tasting menu, the fourth course was Spaghettini, with Uni and Crispy Garlic. The pasta was obviously different, with the fresh tomato and herbs giving a light and refreshing palate to the wonderful texture of the spaghettini. The highlight certainly was the sea urchin, very sweet and creamy, and in fact was even better than the one I had earlier in the week in a high-end sushi restaurant. The crispy garlic added a crunchy bite and additional flavours. The wine paired was 2016 Timorasso Derthona ‘Pitasso’ from Claudio Mariotto.
The fifth course was Hokkaido Scallops with Pike Roe and Egg Yolk Sauce. The scallops had been prepared in a flowery cut, seasoned perfectly to highlight the natural sweetness, and on top there were the pike roes, with a nice light amber colour. Although not as expensive as caviar they were equally good in taste, and the chef added an anchovy on top to enhance even more the umami note. The whole dish was integrated by the delicious egg yolk sauce, creamy smooth and created a real wonder of sensory delight.
The sixth course was Aged Pigeon, with Zucchini and Garlic. The pigeon breast was cooked to medium rare perfectly, very tender and juicy, with the zucchini peel made to wrap on top like a skin, with a white garlic puree in the middle. The jus was full of flavours, and together was another great feast of delights. The wine paired was 2016 Querciabella Chianti Classico Riserva.
The seventh course was Koji Aged Miyazaki Beef with Fried Veal Tendon. The prized beef was aged with koji, resulting in a dry-aged process that made the meat tenderized in a very short period, intensifying the flavours. The beef was good in taste, and even more interesting was the way the chef had deep-fried some veal tendon, which look like chips, but with a chewier bite. A creative dish and the wine paired was 2013 Brezza Barolo Cannubi.
Before the eighth course, the chef had prepared a pre-dessert. On the top was a black sesame cracker, sandwiched with sesame ice cream, and another white meringue on the bottom. The crunchy texture was good, and the ice cream was also nice, with the sesame flavours integrating throughout to make it very enjoyable. A good transition to the dessert.
Coming to the last course, the dessert was Hazelnut Tart, with Caramel Wasanbon Ice Cream, Milk and Rum. The presentation was again very good, with the Japanese fine-grained sugar added with caramel to make the tasty ice cream and put in the hazelnut tart. Feeling very satisfied and full, it was a wonderful finale to the amazing tasting menu.
Finishing with a cup of espresso, the chef also prepared Petits Fours, with a Cigar with a crisp wafer and filling with sweet creamy hazelnut mousse, a Blood Orange Biscotti, and a Chestnut Zeppole. All of them were great in taste and perfect with the coffee.
The meal was one of the best Italian dinner I had in town, and certainly justified its Michelin status. The services were equally impressive, with the staff attentive, friendly and spending time to explain each course and giving recommendations. The sommelier was also good, with each wine pairing a good match with the dish. The bill was $6,714 while it might seem a bit high, but considering we had an additional white truffle pasta, it was worth the spend.
Excellent white truffle dinner
I thoroughly enjoyed my dinner in Octavium.
We’re a group of 8. All of us took the 8-course degustation menu (HK$1,888 each). We also changed spaghettini with uni to tagliolini with white truffle (HK$980 supplement each).
The menu was thoughtfully curated and featured some top notch ingredients. The portions of the dishes were just right.
Our main reason for dining in the restaurant was to savour the seasonal white truffle. Tagliolini with white truffle was excellent. So was Hokkaido abalone with black truffle and white truffle. The white truffles sourced by the restaurant, which is in the same group as the 3-star 8 1/2 Otto e Mezzo Bombana, must be one of the best if not the best in town. They’re of very large size with very strong flavour. And chef Roland was quite generous when shaving the white truffles in front of us.
Other courses were either very good or excellent.
I loved the following dishes in particular:
- foie gras marinated with sake which was smooth as silk
- dry aged French pigeon the meat of which was very tender and flavourful
- Miyazaki beef with fried veal tendon which was an interesting combination.
The service was impeccable.
It’s very noisy in the main dining room during my last dinner in Octavium. This time my friend booked the private room so we enjoyed ample privacy, comfort and tranquility. Therefore, it’s worth booking the private room if your budget allows.
yum yum
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 ~
📍 Octavium
8/F, One Chinachem Central, 22 Des Voeux Road Central, Central
Pleasantly surprised
Having previously been to Otto e Mezzo Bombana and not finding the meal to be particularly memorable, I did not know what to expect of its sister restaurant, Octavium. However, I was pleasantly surprised. For starters, the blue lobster was cooked perfectly so that it had just a bit of bounce whilst retaining a beautifully tender flesh on the inside; the pigeon was cooked to a textbook medium rare and had incredible umami from the black truffles and koji; the abalone was not rubbery at all and the comte cheese sauce provided a nice Italian twist to what is often served at Japanese/Chinese restaurants. For pastas, the scampi tagliolini had a rich seafood flavour that made me keep going back for more, and the red prawn linguine and malloreddus were equally delicious. For mains, the Te Mana lamb loin was juicy and evenly pink, while the stuffed zucchini flower that accompanied it was very unique, combining two styles of farro (pureed and whole). Finally, the limoncello souffle was unlike any souffle I had ever tried; as usual, the inside was nice and fluffy but what stood out was the top layer, which was browned evenly for a crisp shortbread-like texture and taste. All-in-all, a truly delicious and memorable gastronomic experience.
Be the first to ReplyI have been several times
I have been several times at Octavium with my husband, Alessandro from Italy. We have very much enjoyed the food, usually tasting menu with the highlight of seafood linguine. Definitely italian cuisine with a twist and great quality. Chef Roland makes the difference! The restaurant is quite cozy, not too fancy, all the staff very friendly and professional.
We will go back soon with friends.
Birthday dinner at octavium
生日飯,有時令白松露,香氣撲鼻,廚師們大方地讓白松露鋪滿整個碟,從視覺到味覺至心靈都滿足。已經忘記這是吊鹽水幾次在bjoern Alexander 的餐廳食生日飯,每日都滿足盡興而歸,如果你來香港,值得一試
Birthday dinner at octavium with Beautiful white truffle, perfect dining experience, one of the restaurant you must try when you visit HK
Great food, professional wine pairing and nice staff
White truffles season now. Home make Tagliolini with much white truffle. Pair with aged Barbaresco, yummy👍😋
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