被譽為餐桌上“白色鉆石”的白松露

既是老饕們夢寐以求的餐桌尤物

也是全球主廚們的靈感繆斯

White truffles, known as the “white diamonds” of the dining table, are highly sought-after by diners and chefs across the world.

最懂吃白松露的，必然是意大利人。在最好的時節，食用最美的珍饈。更加嬌貴稀有和自帶迷離復雜滋味的白松露，為料理增添著層次滋味。經過上海8? Otto e Mezzo BOMBANA主廚們的匠心烹飪，讓白松露徹底綻放它令人驚艷的光彩。

Italians have a unique affinity with white truffles, knowing when they are at their best and where to use them. White truffles have a delicate, layered flavour that adds complexity to any dish, so 8? Otto e Mezzo BOMBANA Shanghai has created a menu that celebrates that flavour.

Right:Executive ChefGabriele Delgrossi

Left:Chef De CuisineNicoló Rotella

香煎扇貝配榛子醬

鳳尾魚汁沫，新鮮白松露

Pan-seared scallop, hazelnut stew,

bagna cauda foam,fresh white truffle

來自深山的白松露遇見大海，扇貝的鮮美甘甜完美，擁有著恰到好處的鮮嫩，同時將香氣沁入其中。鳳尾魚汁沫搭的巧妙，以海洋的鮮牽出所有風味。

The natural oceanic sweetness of scallops is the perfect contrast for the earthiness of white truffle. A garlic and anchovy-infused foam ties the dish together.

自制意式細面配黃油及帕瑪森芝士

新鮮白松露

Homemade fresh egg tagliolini, Alps butter,

Parmigiano Reggiano,fresh white truffle

自制意式細面與白松露是經典與正統意式味道的詮釋，更為深刻的香氣在其中游蕩。淳樸的麥香襯托著松露更為深刻的滋味，層層覆蓋的松露薄片，封存著層次多變的滋味，瞬時侵占味蕾。

Fresh pasta is a classic pairing for white truffle, a celebration of fine Italian cuisine. The delicate, wheaten flavour of the pasta forms a backdrop that really lets the complexity of the truffles shine.

新西蘭小牛肉牛里脊配山核桃，煙熏土豆

奶香甘藍汁，新鮮白松露

New Zealand milk veal tenderloin, hickory nuts, smoked potatoes, savoy cabbage and milk sauce,fresh white truffle

奇異的松露香氣來到優質的新西蘭小牛肉旁，便勝卻人間無數。山核桃醬、奶香甘藍汁、白松露，幾味香氣交織相融，碰撞出豐富的層次感。柔嫩的肉質感，縈繞著久久不散的美妙。

This dish skilfully blends the flavours of smoky hickory nuts, bitter cabbage, and earthy white truffle for a layered eating experience that perfectly complements the high-quality New Zealand veal.

蒙布朗:栗子冰淇淋，栗子泥，馬斯卡彭奶油

柿子醬，莓子汁，新鮮白松露

Monte Bianco: Chestnuts, mascarpone cream,

persimmon gel, berry compote,fresh white truffle

由上海8? Otto e Mezzo BOMBANA甜品廚師長趙主廚精心制作的蒙布朗，用料扎實，底部為杏仁搭配橙皮風味的蛋糕及馬斯卡彭奶油，中間是藍莓醬及栗子冰淇淋，最外層為栗子香緹奶油。甜蜜的糖漬栗子及栗子脆片作為點綴， 一口冰涼，給予味蕾靈魂一擊。

This Monte Bianco (also known as a Mont Blanc) has a citrus and almond cake topped with mascarpone cream on the bottom, followed by a layer of berry jam and chestnut ice cream, and a final outer layer of chestnut Chantilly cream. It’s a classic dessert given a modern twist by 8? Otto e Mezzo BOMBANA Shanghai’s talented pastry chef Jacky Zhao.

以百般妙用，牽引出白松露的自然之美

一份限定白松露菜單

這是上海8? Otto e Mezzo BOMBANA

和食客們心照不宣的約定

Experience the natural majesty of fresh white truffles for a limited time only at 8? Otto e Mezzo BOMBANA Shanghai!