[China: Shanghai] 8½ Otto e Mezzo BOMBANA

Rating: 4/5

A beautiful lunch with exquisite dishes by Chef Nick Rotella at 2* 8½ Otto e Mezzo BOMBANA in Shanghai. Two tasting menus are currently available - ROOTS which pays homage to heritage and JOURNEY which showcases flavors around the world. We had a mix of dishes from both menus with gorgeous creations such as the scampi with Thai basil bisque, baby clams with caviar, ravioli with a phenomenal leek broth, and smoked pigeon with sherry vinegar. Of course when you’re dining at Bombana, you can’t miss classics like the homemade tagliolini with white truffle and sgroppino with limoncello. The stunning sunflower dessert with pollen and passion fruit was the best way to end my trip in Shanghai!

CAVIALE
Superior Oscietra Caviar - Baby Clams - Lemongrass

TONNO
Bluefin Tuna - Fermented Porcini - Sour Cream - Yuzu Kosho

SCAMPO
New Zealand Scampi - Sand Chives - Thai Basil Bisque

TAGLIOLINI
Homemade Fresh Egg Pasta - Alps Butter - 36 Months Parmigiano - Natural Veal Jus - Fresh White Truffle

RAVIOLO
Sicilian Almond - Original Oscietra Caviar - Macerated Leek

PICCIONE
Smoked Pigeon - Cherry - Cinnamon - Xeres Sherry Vinegar

MANZO
Australian Wagyu Beef Tenderloin - Porcini Mushrooms - Parsley - Fresh Black Truffle

SGROPPINO
Refreshing Ice Cream-sorbet - Limoncello - Grappa

GIRASIOLE
Original Oscietra Caviar - Pollen - Passion Fruit - Miso

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