七夕｜当爱在餐桌间绽放 Chinese Valentine's Day Romance

七夕的夜晚，有一种微妙的静谧，像丝绒般将人轻轻包裹。烛光在餐桌间缓缓游走，银质刀叉泛着克制的光泽，水晶杯壁折射出细密的光影。此刻，空间凝固，唯有香气在缓缓流动——既有来自海洋的咸润清冽，也有源于林间的幽深馥郁。

On Chinese Valentine's Day night, a delicate stillness lingers in the air — wrapping around you like velvet. Candlelight drifts gently across the table, silver cutlery glints with understated elegance, and crystal glasses scatter intricate patterns of light and shadow. Time seems to stand still, as only the aromas move — a slow dance of oceanic brine and forest-born richness.

#心动七夕·限定

All the love for you

小鱿鱼-青豆-椰子-薄荷

baby squid - green peas - coconut - mint

扇贝-生无花果-日式高汤

scallop - underripe figs - dashi

第一缕香气来自海的呢喃：小鱿鱼的质地细若凝脂，与青豆的嫩绿和椰子的温润交融，薄荷如一阵夜风，轻拂味蕾；扇贝的甘美与生无花果的浓香相遇，在日式高汤的怀抱中舒展开来，带着不动声色的深情与含蓄。

The first whisper of aroma comes from the sea: tender baby squid, delicate as clotted cream, melds with the fresh green of peas and the gentle warmth of coconut, while a hint of mint breezes through like a cool night wind, brushing the palate. Sweet scallops meet the rich fragrance of figs, unfolding in the embrace of a Japanese dashi — a quiet expression of affection, subtle and profound.

舞茸菇-月桂叶油-新鲜黑松露

maitake - bay leaf oil - fresh black truffle

布列塔尼蓝龙虾-甘蓝浓汁-茴香龙虾汁

brittany blue lobster - savoy cabbage extraction - star anise lobster sauce

随之而来，是森林的暗香涌动。舞茸菇释放着雨后泥土的湿润气息，月桂叶油的草木芬芳与新鲜黑松露的幽香交错；布列塔尼蓝龙虾在甘蓝浓汁与茴香龙虾汁的双重演绎中，展现出如丝般细腻的质感，仿佛潮汐与花园在此刻交汇。

Then comes the deep, rising fragrance of the forest. Maitake mushrooms release the earthy scent of rain-kissed soil, as the herbal notes of bay leaf oil intertwine with the elusive aroma of fresh black truffle. Brittany blue lobster, luxuriously tender, is presented in a duet of savoy cabbage extraction and star anise lobster sauce — a meeting of ocean tides and garden blooms in a single, silken moment.

澳大利亚和牛牛里脊-牛肝菌-欧芹-新鲜黑松露

australian wagyu beef tenderloin - porcini mushrooms - parsley - fresh black truffle

高潮由澳大利亚和牛牛里脊奏响：肉质的丰盈与牛肝菌的醇厚相互辉映，欧芹的清新在黑松露的深邃中流转，像是一段绵延悠长的情感乐章。甜品如夜的尾音——李子的酸甜被紫苏的清香轻轻托起，椰子的柔和为其添上一抹云端般的轻盈。

The crescendo arrives with australian wagyu beef tenderloin: its rich, buttery texture harmonizes with the earthy depth of porcini mushrooms, while the brightness of parsley weaves through the dark allure of black truffle — like a lingering symphony of emotion. Dessert becomes the night’s final note — the sweet-tart plum lifted by the delicate fragrance of shiso, with coconut adding a whisper of cloud-like lightness.

七夕限定套餐

8月29日，在上海 8½ Otto e Mezzo Bombana 的七夕晚宴中，食材不再只是单一的食物风味，而是被赋予了情感与记忆的载体——它们彼此依偎、交融，织就细密而绵延的情绪纹理，最终，静静镌刻在记忆深处。

On August 29th, at the Chinese Valentine's Day Dinner of 8½ Otto e Mezzo Bombana Shanghai, ingredients transcended their roles as mere flavors — becoming vessels of emotion and memory. They nestled and intertwined, weaving a delicate, continuous tapestry of feeling that, in the end, etched itself quietly into the depths of memory.