味觉星辉的轮回｜共庆上海8½ Otto e Mezzo Bombana 13周年

3月，是上海8½ Otto e Mezzo Bombana是十三周岁的生日。

This March, 8½ Otto e Mezzo Bombana Shanghai celebrates its 13th anniversary.

3月22日，我们迎来了我们最亲切、最尊敬的Chef Umberto Bombana的到来，他将再次重返上海，与行政总厨Nicoló Rotella共同打造这一份【十三周年特别菜单】，以对餐厅最珍贵的情感记忆，为料理注入新的生命活力。

On March 22, we are excited to welcome back our esteemed Chef Umberto Bombana to Shanghai. Together with Executive Chef Nicoló Rotella, he will create a special 13th Anniversary Menu, celebrating the restaurant's most treasured memories while infusing each dish with fresh creativity.

刀叉叩响时光编钟，餐盘倒映过往轨迹，这场跨越8000公里、连接意大利与上海外滩的味觉对话中，一张特别的菜单——7道式晚宴暗藏喜悦、骄傲、荣誉和时光密码。

As the sound of clinking silverware fills the air and plates reflect the past, a unique culinary journey unfolds, connecting Italy and Shanghai’s Bund across 8,000 kilometers. At its heart is a special seven-course dinner menu, filled with joy, pride, honor, and the essence of time.

黑金鲍-昆布-烤柠檬

blackabalone ｜ kombu｜ burnt lemon

深海馈赠的澳洲黑金鲍经菌菇浓汤八小时慢煮，鲜美与深邃的味道相得益彰。味觉动线自香烤昆布泡沫启幕，中层的鲍肝，底层的焦糖柠檬奶油如在浪潮舌尖依次翻涌。伴以地中海珍珠鲍鱼粒：鲍鱼丁混合意大利番茄干，外层裹覆aioli香蒜蛋黄酱衣，在餐盘中叠成一场味觉地质运动。

A gift from the deep sea, Australian black abalone is slow-cooked for eight hours in a rich mushroom consommé, bringing out an exquisite balance of umami and depth. The journey begins with roasted kombu foam, followed by the velvety richness of abalone liver sauce, and finishes with caramelized lemon butter, unfolding like waves across the palate. Elevating the experience, Mediterranean abalonepearlis seasoned withbaby capers and sun dry tomatoes from italy, then coated in a delicate aioli glaze, creating a masterpiece of layered flavors on the plate.

新西兰鳌虾-沙葱-九层塔浓汤

new zealand scampi｜ sand chives ｜ thai basil bisque

新西兰深海鳌虾以清蒸锁鲜，令虾肉凝结出月光贝母般的半透肌理。虾身裹入沙葱织就的翡翠纱衣，搭配鳌虾浓汁，九层塔，黄油及茴香利口酒制作的酱汁灵光点睛，演绎海洋呼吸的韵律，鲜甜在唇齿间划出完美的潮间带弧线。

New Zealand scampi is gently steamed to preserve its freshness, revealing a delicate, pearlescent texture. Wrapped in a sand chives, it is paired with a rich sauce made from scampi essence, Thai basil, butter, and pastis. Each bite captures the essence of the ocean, with fresh, sweet flavors flowing smoothly across the palate.

自制扁面-黄油-帕玛森芝士-新鲜黑松露

fresh egg pasta｜ alps butter

parmigiano ｜fresh black truffle

粗粒的小麦粉与日本有机蛋黄交融，经恒温恒湿窖藏12小时，最终在意大利定制压面机的刻度盘下，蜕变成具有黄金比例的扁面。当叉尖卷起这束金色等高线时，36个月帕玛森芝士的结晶咸度、黄油的奶香芬芳与黑松露的奢靡气息，在齿间复刻出艾米利亚-罗马涅大区的风味山脉。

Crafted from Semolina flour and Japanese organic egg yolks, our pasta rests for 12 hours in a carefully controlled environment before being shaped to perfection by a custom Italian pasta press. As the fork lifts each bite of pasta, the bold flavors of 36-month-aged Parmigiano Reggiano, the velvety richness of butter, and the deep, earthy aroma of black truffle come together, capturing the essence of Emilia-Romagna in every indulgent taste.

澳大利亚和牛牛里脊 -牛肉原汁-草本浓汁-

缤纷沙拉-新鲜黑松露

Australian wagyu beef tenderloin｜ veal jus｜ bitter herbs

rainbowsalad ｜fresh black truffle

M9和牛里脊在炭火中完成美拉德变奏曲，一侧为马兰头与众多香料混合的酱汁，最终凝成翡翠琉璃质地的浓汁，一侧为牛肉原汁呈现的浓醇复调，银刃斜切，双酱交响划出味觉莫比乌斯环，肌理绽出粉霞色渐变，在唇齿间完成又一次量子纠缠。

Grilled over charcoal to perfection, M9 Wagyu tenderloin develops a deep, caramelized richness. One side is coated in a jade-green sauce made from local wild herbs and aromatic spices, adding a fresh, vibrant touch. The other is finished with a rich Wagyu veal jus that enhances its natural umami. As the knife glides through, the two sauces come together, and the beautifully marbled meat reveals a delicate blush, creating a truly unforgettable dining experience.

缤纷雪酪–蓝莓果酱–陈年黑醋–新鲜黑松露

buffalo ricotta & fior di latte gelato｜blueberry jam

balsamic vinegar｜fresh black truffle

里科塔香草冰激凌和一牛奶冰激凌球混在黑刺李金酒中缠绵，挖一勺浸入杯底，蓝莓酱在底部晕开紫调酸韵，现打的奶油蛋白霜以螺旋基因链的形态攀升，淋上15年摩德纳黑醋。新鲜的黑松露现刨片如黑金雪片纷扬落下，混着奶香钻进鼻腔，让人忍不住在舌间追捕那些逃窜的冰凉分子。

Buffalo ricotta vanilla gelato and milk gelato blend seamlessly in sloe gin, creating a velvety, indulgent embrace. A spoonful dipped to the bottom unveils a swirl of blueberry jam, releasing a deep, tangy burst of flavor. Freshly whipped meringue rises in a delicate spiral, drizzled with 15-year-aged Modena balsamic vinegar for a perfect balance of sweetness and depth. To finish, fresh black truffle shavings fall like black-gold snowflakes, their rich aroma mingling with the creamy, luscious textures for an irresistible sensory experience.

南瓜-碧根果- 70%黑巧克力

pumpkin｜pecan nuts ｜ 70% dark chocolate

贝贝南瓜与迷迭香凝成风味焦糖脆片，南瓜海绵蛋糕的蜜意与70%黑巧的苦郁在金酒奶油的调和下完成了跨越整合，诉说着一餐的圆满终章。

Pumpkin and rosemary-flavored gelato and crisps add a delicate crunch, setting the stage for a perfect balance of flavors. The natural sweetness of pumpkin sponge cake meets the deep intensity of 70% dark chocolate, brought together by a silky gin-infused cream. A refined and unforgettable finale to the dining experience.

3月22日

我们诚邀您在这特别的一天

与我们一同以美味

庆贺上海8½ Otto eMezzo Bombana的生日

March 22, Join us for a special celebration as we mark 8½ Otto e Mezzo Bombana Shanghai's anniversary with an unforgettable culinary experience. Indulge in exquisite flavors and toast to a milestone in fine dining.

未来的美好，藏于现在

同时我们也期待

能继续与更多食客一同续写更多美味篇章

The future of fine dining begins today.

We look forward to welcoming more guests and creating new chapters of unforgettable flavors together.