Octavium Italian Restaurant

We tried the 8-course tasting menu. While the meal was filling, the overall experience didn't quite justify the premium price tag. ▪️Ambiance & Service The restaurant's lighting is dim, creating a romantic and sophisticated atmosphere that was very comfortable. The service was professional and attentive. ▪️Standout Starters The starters were the true highlights. The Caviar and Red Prawn Extraction were exceptional – incredibly fresh, complex, and bursting with a deep, umami-rich seafood flavour. ▪️The Pasta Course: A Mixed Bag The Red Prawn Pasta (prepared Aglio & Olio style with Bottarga and Langoustine) was a mixed experience. The red prawn itself was phenomenal – incredibly surprising and packed with delicious roe. However, the pasta dish was overly salty, and the spaghetti itself was unacceptably hard, as if undercooked. ▪️Redeeming Mains The main courses successfully redeemed the meal. Both the ROE DEER and the Wagyu were perfectly cooked – deeply flavourful, tender, and succulent. ▪️Forgettable Dessert The dessert was rather ordinary, comparable to something you might find at a standard buffet, making for a underwhelming finish. In conclusion, this was a dinner of distinct highs and lows. The superb seafood starters and meat mains are commendable, but the flawed pasta course and mediocre dessert make it difficult to justify the high cost.

This has to be one of the worst Michelin-starred restaurants I've eaten at in recent years, with a cliff-like decline in food quality, service, and ambiance. I really wondered how they go Michelin two star ! The guest seats were cluttered with two cushions and two ladders right next to them, and a row of unknown machines on the adjacent wall hummed quietly all night. Waiters were coming and going, but the breadcrumbs on the table were never cleared, and no one refilled the water glasses once they were empty. The pacing of the courses was extremely slow, with every table of guests basically just waiting to be served. The waiters gave minimal descriptions of the dishes, and had no idea when asked about the origin of the ingredients. In one of the shellfish dishes, I found fine sand, and the manager only removed the plate without any reaction—he probably thought I was just here to cause trouble, lol. Dishes: • Yellowfin tuna: The fish itself had good texture, but the sauce was overly acidic, overpowering the natural umami of the fish and the accompanying yuzu. • Beef tartare: Not bad, with a rich flavor profile. • Red shrimp pasta: The shrimp were shelled and served fresh, with good quality, but the texture clashed when placed on the hot pasta. The handmade pasta was too thick, the seasoning was too bland and didn't cling to the noodles, making it feel like the pasta and sauce were separate. • Pan-seared cod: The fish was cooked well, with a crispy skin and tender flesh, but it lacked flavor. The clams served with it had fine sand. The rice was good with a nice chew, but the sauce was too watery and bland, with only a hint of tomato. • Roasted pigeon: The low-temperature slow-cooked meat was good, but it was served too cold. The rich sauce was a plus, and personally, this was the best dish of the whole meal. Desserts: • Red mousse: Just a regular strawberry mousse, as you'd expect. • White chocolate strawberry tart: Too sweet. The dessert section felt a bit perfunctory, like it was made without much thought.

Another fantastic experience at Octavium trying out her new menu at lunch time today. The Grilled Octopus main course was simply out of this world!! The complimentary risotto course...WOW!! All the others are fantastic, just a couple of suggestions for the starters. MY friend ordered the Beef Tongue as starter with which I had warned him it might too too heavy to start, and indeed he found it a bit too rich, especially the sauce. My Amberjack was great, except I prefer it to be more on the raw side, off course with thinner slices then. Overall, ever-improving Chef Giuseppe deserves more than 2 Michelin stars!!! The price below includes 4 glasses of wine.

Great food and service, my favourite was the desserts which looked amazing and tasted great as well All the dishes tasted great The 4 course lunch at $800 is well worth the price

Octavium is truly deserving of its two Michelin stars ⭐⭐. Every dish is a masterclass in Italian cuisine elegant, flavorful, and beautifully presented 🍝✨. The wine pairing is exceptional, thoughtfully curated to enhance each course 🍷. The staff are both friendly and attentive, and the good vibes throughout the restaurant make the whole experience feel extra special 😊. The standout dish for me was the Murray cod fish 🐟 perfectly cooked, delicate, and bursting with flavor. It’s a must-try! A must-visit for anyone who loves fine dining and a warm, welcoming atmosphere! 🍽️💫

impressive experience. from the smile of the hostess welcoming us to the farewell, a flawless dinner. relax and cozy atmosphere. wine list shared as soon as seat down for our aperitif. champagne has been served and menu described. we took 2 x 6 course menus. all perfectly executed from the amuse bouche (sea urchin) to the petit four selection. in between... seafood focus with Sicilian red prawn, langoustine, winkle (soo surprised to have this seafood elevated to fine dining cuisine, impressive), Carabineros Prawn linguine (a must to try. signature dish), cod and finally Pigeon (soo tender!). we took the souffle for Dessert... full of flavors and sooo soft. wine wise, a very good selection of half bottles, by the glass and wines... not only from Italy. we did enjoy a very harmonious pinot noir from Sonoma region (Williams Selyem 2007). happy couple. we will be back soon.

I was genuinely looking forward to dining here, given its two Michelin stars, but the experience was, unfortunately, a major letdown. The service was rushed and poorly paced. Dishes were brought out while we were still eating the previous course. At one point, before we had even finished the bread. I politely asked the staff to slow things down, and after that, there was an excessive 15-minute gap before the next course. It felt like the team lacked coordination, and to make matters worse, when I gave constructive feedback to the waiter, we were met with attitude rather than understanding. The food was equally disappointing. The flavors in many dishes were overpowering and poorly balanced. The Smoked Amberjack was so sour due to excessive lemon zest that it was nearly inedible. The homemade pasta was overwhelming in flavor, making it hard to enjoy the ingredients. Presentation was lacking, one starter was simply a pile of leaves on a tart, which seemed careless and uninspired. The dessert course was minimal. Their "petit fours" consisted of just two small items, which felt underwhelming and inconsistent with the fine dining standard. I left the restaurant still hungry and deeply dissatisfied. Sadly, even casual dining or street food offers a more enjoyable and fulfilling experience than what we had here. I hope the team takes this feedback seriously. At this level, diners expect not just good food, but a refined and memorable overall experience, this was neither.

I wanted to visit Octavium as I heard good things if for a special occasion or executive lunch. It exceeded expectations and I will definitely be back to try the rest of the menu. The service was impeccable especially the maitre d who made us feel very welcomed and comfortable (Chris Fulton). Highly recommend the amberjack and the petit four were to die for

I've been wanting to eat at Octavium for a while now. I finally found an opportunity to have lunch here while I was in the Central area. The food is simple, clean Italian food that showcases the ingredients. My rating is based on the following: Food: 4 stars Ambience: 4 stars Service: 5 stars Value: 3.5 stars The lunch set either comes as a two or three course meal where you add 100 hkd for dessert. I skipped dessert and had the veal appetizer and spaghetti pescatore. Lunch bill came out to be 410 hkd with service. Olive bread and breadsticks are served before the appetizers. The olive bread is clearly freshly baked and comes to your table at a nice warm temperature. The crust on the bread has a nice crunch. Can't taste the olives too much but the olive oil is clearly of high quality and adds a nice punch to the bread: The first veal course came with a few slices of thinly sliced veal paired with arugula, blanched heart of palm and a yellow and white purée. I enjoyed this dish. The arugula is salted nicely and the veal had a nice color and was cooked nicely. Didn't have that gamey taste that sometimes comes with veal. The crispy onions added some nice texture to this dish. Overall successful dish but not out of this world. The main course was a seafood spaghetti. The amount of seafood was generous and included, shrimp, squid, fish, and brocollini . The sauce is a light and really relies on the freshness of the seafood to flavor this dish. The pasta was cooked a bit under for my liking. Some may say this is al dente but I prefer my pasta a little bit more well done. The meal ends with some almond and hazelnut meringues which were a nice and light end to the meal. I saw some other tables order the chocolate soufflé, which looked delicious. I kind of wish I had more time and ordered that dessert as well.l

The food was delicious but none of the courses wowed me. I had the veal as an appetizer , I thought the accompaniments and everything was very random and not very well thought out. The salmon pasta tasted something like a Japanese style roe and salmon pasta. Felt like I was paying for the ambience more and the brand more than anything. The server did not really ask me about wine or anything so I didn't do any drinks. Perhaps dinner may be better...