終于等到了晴朗舒爽的秋日

可以從現在開始，期待樹葉變色

期待空氣中的焦糖味道

期待偷得浮生一時閑

來到上海8? Otto e Mezzo BOMBANA

享受愜意午餐吧

帶上好心情，赴一場美食之約！

Autumn is in the air, and there is no better way to celebrate this beautiful season than with an elegant lunch at 8? Otto e Mezzo BOMBANA Shanghai.

上海8? Otto e Mezzo BOMBANA特別推出秋季甄選四道式午市套餐，售價人民幣888元/位，附加10%服務費。超具性價比的價格，精選全球優質食材，不只展現經典風味，亦有主廚融會貫通的全新創作，一餐跨越山海，品味優雅和時尚。

For the autumn season, 8? Otto e Mezzo BOMBANA Shanghai has launched a four courses lunch set menu priced at RMB 888 per person (plus 10% service charge). The menu features high-quality ingredients from China and around the world, prepared with skill and creativity by out team of chefs.

TONNO

藍鰭金槍魚塔塔配柑橘有機南瓜汁，精選魚子醬

Bluefin Tuna Tartare,

Citrus and Organic Pumpkin Juice, Original Oscietra Caviar

輕柔的微風下，身體能感到秋意的涼爽，眼前的藍鰭金槍魚塔塔，讓秋色瞬間跳入餐盤。柑橘南瓜汁帶來明亮和鮮美的底色，精選魚子醬為每一粒金槍魚裹上鮮美的“外套”，享受魚子醬在口腔中彈破的驚艷瞬間，帶來視覺和味覺的雙重秋日驚喜。

Enjoy the last of the warm autumn weather with this chilled starter. The bluefin tuna tartare and pumpkin juice sing with autumn shades of red and orange, while the Oscietra caviar makes for a luxurious start to your meal.

TAGLIOLINI

自制意式細面配水煮小魷魚

山胡椒，煙熏海鮮汁，風干金槍魚心

Homemade Fresh Egg Pasta,

Poached Baby Calamari,Taiwan Mountain Pepper,

Smoked Seafood Sauce and Sardinian’s Cured Tuna Heart

上海8? Otto e Mezzo BOMBANA的手工意式細面，面條柔韌充滿麥香，搭配地道意大利風味煙熏海鮮汁，小魷魚，特別是風干金槍魚心，這是難得在國內見到的意式小眾食材，也是地道西西里風味。金槍魚心和小魷魚陪伴著細面，帶來獨特海洋風情。

Our handmade fresh egg pasta is the perfect vehicle to soak up the umami-packed seafood flavours of this dish. The pasta is topped with cured tuna heart, an ingredient rarely seen in China that adds a touch of authentic Sicilian flavour.

AMADAI

脆鱗甘鯛魚配生菜乳，吉娜朵生蠔沫

Crispy Scales Amadai,

Liquid Lettuce Salad, Gillardeau Oyster Snow

日本會席料理中有一種傳統技法名叫“立麟燒”，必須以新鮮的硬鱗魚制作才能確保魚鱗不會散落。新鮮甘鯛在主廚油溫的掌控下，片片鱗片似花苞綻放，魚肉鮮嫩魚鱗酥脆。搭配意式生菜乳，吉娜朵生蠔沫帶來鮮味的助力，整道菜品生意盎然，更有鮮美加倍。

This dish is prepared using a traditional Japanese cooking method that makes the scales on the amadai skin crisp up and stand proud from the fish, while leaving the fish itself tender and moist. The fish is served with a delicate lettuce sauce and a foam infused with oyster flavour.

MANZO

碳烤烏拉圭M9牛上腦

配云南朝鮮薊脆片，蜂蜜芥末汁

Charred Uruguay M9 Denver Cut,

Yunnan Crispy Artichoke, Honey and Mustard’s Grain Jus

優質烏拉圭M9牛肉，只看它的厚度便能讓人大呼過癮，感覺到餐廳的無比誠意。主廚將厚厚的牛上腦烤到恰當火候，搭配濃濃蜂蜜芥末汁，每一口都能夠讓人彎起嘴角，吃得超級滿足。

The Denver cut comes from the shoulder of the cow and is richly marbled and full of flavour. Our chefs carefully grill the steak and then served it with a honey-mustard sauce with a delicate balance of sweet and sour flavours.

ZUCCA

南瓜丁香冰淇淋配栗子花奶油

李子醬，南瓜籽酥脆

Pumpkin Cloves Gelato with Chestnut Flower Cream,

Red Plum Gel, Pumpkin Seed Crumble

李子醬訴說著夏天的美好，橙黃色的南瓜丁香冰淇淋和栗子花奶油闡述著秋天的絢麗，南瓜籽酥脆的妝點豐富了口感……一切的一切告訴我們，期待下一個季節的到來，是一件多么美好的事情。

This dessert is a true celebration of autumn, combining seasonal pumpkin with warming clove spice and infusing chestnut flowers into a rich cream. At the same time, a fruity red plum gel is an echo of the last days of summer.

Executive Chef

Gabriele Delgrossi

Chef De Cuisine

Nicoló Rotella

有人說，上海的初秋不長

把握身邊的美好，品味舌尖上的秋日味道

上海8? Otto e Mezzo BOMBANA恭候您的光臨

期待與您一同感受九月的浪漫

Autumn in Shanghai is fleeting, so grasp the best of it while you can and come and join us at 8? Otto e Mezzo BOMBANA to savour the best of the season!