Italian food in Macau as at many other parts of the world is no doubt as popular as ever, but admittedly, a bit set-backed with the rise of certain predictable and generic offerings. 8½ Otto e Mezzo BOMBANA aims to redefine this with its modern interiors, world class service together with masterful renditions of traditional recipes using the highest quality produce and ingredient available in the market. 1 Michelin starred 8½ Otto e Mezzo BOMBANA, located in the massive Galaxy Macau entertainment complex, elevates Italian cuisine to a whole new level.

Head over to the gorgeous bar counter for some pre-dinner drinks that includes a selection of cocktails, wines, beers and champagne. For guests who prefer non alcoholic options, bespoke mocktails made from artisanal brands such as Seedlip has alternatives that are full of spices, herbs and botanicals. Highly recommended is Garden Sour, a base of tangy passionfruit with robust flavours and aromas.

For those who prefer drinks with a kick, try Occitan’s Negroni made with Occitan London dry gin using a slightly different method of preparation from the traditional. The brand was founded in 1889 at Bordiga with four main botanicals, the emasculation process takes around 24hrs whereby orange, grapefruit and lemon is mixed with vino barolo to elevate the citrus notes and tone down the bitterness from the Campari. All drinks are served with jumbo green olives.

4 snacks are served at your main dining table with special mentioned to the outstanding Japanese melon with 24 months aged ham served with assorted freshly made bread and potato crisp. The breads are best consumed with the olive oil and balsamic from Modena aged for a lengthy 15 years. The balsamic is aged to yield a rich honey molasses flavour, a good accompaniment to the aromatic olive oil. Chef Antimo Merone’s idea for many dishes is from a Italian inspirational movie he watched some time ago which now translates into his famous courses.

Start where it matters, Poached Oyster using French oyster from Normandy, which are lightly poached and coarsely cut, then mix with egg-less mayo, green apple gel and topped with caviar from Uruguay. Marinated cucumber twills are beautifully plated on top to finish, this delicate dish with delectable taste of the sea goes perfectly with a glass of Ca’del Bosco, Cuvee Prestige; a sparkling wine made from a decadent blend of Chardonnay, Pinot Blanc and Pinot Noir grapes from the region of Franciacorta in Italy.

Clearly the star of the show here is the Japanese seasonal squid that is half ika and half aori (cuttlefish and squid) but larger in size compared to both. The hybrid is lightly cooked and sprinkled with red peppers for a touch of spice, with emulsion of squid ink and peas from Japan as the base, plated with broccoli and edible yellow flowers to complete. A delicious harmony of flavours. Enjoy this dish with Terre Rosse De Giabbascio, Catarratto, a well balanced white wine pack with load of minerals.

Standing out of the rest is the Aveyron Lamb in natural jus and burrata cheese white sauce with olive oil drops and mountain vegetable dumplings. The spring green vegetables used are sourced fresh with sustainability in mind, packed with vitamins and minerals and of course fiber. The light buffalo cheese fondue is perfectly contrasts with the rest of the elements on the plate. An extremely well balanced course.

The pre-dessert of fresh citrus, mandarin foam and garnita is one of the best palate cleansers around. Followed by Hazelnut Roll, with tantalizing sweet sour cherry and balsamic vinegar compote, finished off with vanilla anglaise. Well paired with a glass of Frangelico liqueur produced in the Piedmont region of northern Italy which is also a good post meal drink to aid digestion.

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ADDRESS:
s/n, COT MO 1/F, 1031, Galaxy Macau, Estrada da Baia de Nossa Senhora da Esperanca, Macao
PHONE:
+853 8886 2169
WEBSITE:
https://www.galaxymacau.com/en/dining/restaurants/8%C2%BD-otto-e-mezzo-bombana/