8 1/2 Otto e Mezzo BOMBANA brand new lunch menu of August revealed!

此时的西西里岛明艳又清新，满是来自阳光海岸的丰饶惬意。承载着对意大利的夏日记忆，主厨Riccardo La Perna将夏季缤纷食材融入匠心巧思，推出全新8月份午餐菜单，以传统结合创新手法演绎他最拿手的海鲜佳肴，意面和甜点。

In this season, Sicily island is now full of brightness, freshness and is rich in natural resources. Carrying on the summer memories of Italy the hometown, chef Riccardo La Perna has designed the brand new lunch menu of August with abundant summer ingredients and his ingenuity, presenting his signature seafood delicacies, pasta and dessert with traditional yet innovative manners.

半生蓝鳍金枪鱼配田园时蔬，芥末冰沙

Tuna｜tataki, garden aromatic salad, mustard sorbet

为午餐揭开序幕的是半生蓝鳍金枪鱼，田园时蔬佐芥末冰沙。主厨严选金枪鱼腹肉，以茴香粉，Espelette辣椒，橙子，香菜和红甜椒粉调味再将外层炙烧，结合煎的香气与鱼肉半熟的鲜美，营造醇厚口感。上方缀以红甘蓝沙拉，下方佐以Balsamic白醋和姜的调和酱汁增添风味。罗勒和大藏芥末制作的沙冰尤其画龙点睛，带来一抹爽口清新。

The beautiful lunch starts with tuna tataki, garden aromatic salad and mustard sorbet. The selected tuna belly is quickly seared and seasoned with a mix of spices including wild fennel powder, Espelette chili, orange, coriander and sweet paprika. The sauce is made with white balsamic vinegar and ginger emulsion. On top of the fish decorates fields salad with red cabbage, while on the side is arugula and mustard sorbet. Fresh yet sophisticated.

经典意式扁面配大红虾，樱桃番茄

Linguine｜artisanal pasta from Abruzzo,

red king prawn, fresh cherry tomatoes

扁面选用意大利高端品牌Verrigni，搭配简单调味过的大红虾，其甜美而富有弹性的肉质和面条口感巧妙对比，经典的意式番茄风味在罗马樱桃番茄衬托下划开不同味觉层次，以橄榄油，大蒜和辣椒拌炒，带来纯粹迷人的滋味。

Artisanal pasta of Italian supreme brand Verrigni matches the simply seasoned red king prawn. The taste of the flesh is sweet yet elastic, bringing a contrasting texture with the pasta. The cherry tomatoes perfectly leverage classic Italian flavor to diverse layers. Stir-fried all the ingredients with olive oil, garlic and chili, conveying a pure and charming flavor.

烤新西兰羊排配巴罗洛红醋汁，时蔬

Lamb｜New Zealand “Te Mana” chop,

Barolo vinegar jus, garden salad

主菜新西兰羊排工序繁复，上层裹以罗勒、香芹、海盐面、包糠混合涂料后香煎，搭配Barolo意大利红酒醋、番茄和薄荷熬煮酱汁。盘中三样精巧的配菜分别为时蔬燕麦、酸甜茄子佐香料沙拉，手工香浓番茄酱，各自精彩又绝妙融合。

Coated with a mix crust of basil, parsley and seasalt, the main dish, New Zealand lamb, is made in a complicated way. Lamb jus scented with tomato water, Barolo vinegar and mint. Three delicate sides are barley with seasonal vegetables, sweet and sour eggplant with aromatic salad and cherry tomato emulsion. All splendid yet fuse together well.

传统西西里巧克力脆皮榛味冰淇淋

Gelato｜traditional sicilian hazelnut ice cream

“Moretto”, tuiles

颜值极高的甜点 – 巧克力脆皮榛味冰淇淋令人耳目一新。敲开巧克力外壳后，香脆的焦糖榛子惊喜现身，底部是牛奶巧克力和黄油榛子酱做成的薄脆饼，外层以黄油糖霜面团烤制出的精美叶子美丽可口。浓郁丰富的甜蜜味道盈满口中，为午餐圆满收尾。

The outer attractiveness of the dessert Gelato is beyond description. Break the chocolate coat to find the surprise inside! At the bottom is a wafer made with milk chocolate and butter hazelnut jam, and the exquisite leaves are made by butter frosting dough. One bite and you could feel the full aromatic sweetness in your mouth. A perfect ending for lunch.