翘首以盼的五一长假，被疫情止住脚步。即便不能远游，不妨带上好心情来Opera BOMBANA美餐一顿。让有了美味仪式感的“劳动节”变得更加令人期待。
The long-awaited May Day holiday is here, and although we can’t travel very far, there is plenty to enjoy here in our own fair city, including a delicious meal at Opera BOMBANA.
4月30日至5月4日，借由小长假的契机，一份由Chef Andrea打造的「五一假日专享菜单」完成味蕾与身体的休憩。循着一分鲜美，在欢乐中尽享当下“美食美刻”。
Executive chef Andrea Susto has created a menu of special a la carte dishes just for the May holiday period (30th April-4th May), allowing you to taste the best of Italy right in the heart of Beijing.
有机温泉鸡蛋配春季时蔬
绿芦笋乳，oscietra 鱼子酱
Confit egg
Confit taiyouran egg, spring vegetables
Green asparagus cream, oscietra caviar
银质的刀具划过幼嫩的温泉蛋，缠绵的蛋液缓缓流出，绿芦笋乳在其中氤氲出浓郁香气，鲜甜圆润的oscietra 鱼子酱锦上添花，谱写着丰盛的味觉滋味。
Start your meal by breaking the yolk on a perfectly-cooked confit egg and watching it mingle with a jade green asparagus cream. This seasonal pairing is complemented by mellow Oscietra caviar.
手工意式和牛牛尾饺子配云南蘑菇酱汁
Ravioli
Oxtrail ravioli, yunnan mushroom sauce
在意大利料理中，经典的饺子是老饕们的永恒之选。令人痴迷的和牛，丰富了手工意式水饺中的世界。温润的蘑菇蔬菜汁与其发生化学反应，交错的层次让整道菜摇曳生姿，滑入口中的热度，带来留恋不舍的满足。
Premium wagyu beef adds a touch of luxury to ravioli, one of the most classic Italian pasta dishes. A sauce made from earthy mushrooms sourced in Yunnan enhances the flavour of the beef, tying the dish together.
香烤羊排配时令蔬菜，芳香初榨橄榄油
Lamb
Roasted lamb, grilled seasonal vegetable,
Aromatic extra vigin olive oil
肥瘦均匀的羊排在火候的精妙掌控下，焦香十足，呈现饱满的咀嚼感。脂香涌动中，软嫩多汁的肉质在舌尖留下最难以割舍的味道。
Lamb chops need careful cooking to ensure that the fat renders out, the outside of the meat gets crispy and golden, and the meat inside stays tender and juicy. Opera BOMBANA bastes the lamb with herby olive oil to enhance its flavour.
除了以上单点菜品，食客们还可以选择春季时令套餐，售价人民币1688元/位，另需 10% 服务费。
In addition to the above a la carte dishes, diners can also choose a spring set menu priced at RMB 1,688 per person (plus 10% service charge).
暖帝王蟹沙拉，白芦笋泥，oscietra鱼子酱共同带来香、鲜、甜、润的纯粹滋味。手工意面配龙虾海鲜乳，新鲜番茄及罗勒是对意大利传统的致敬，淳朴的麦香衬托着海鲜酱汁更为深刻的滋味。
Beef
Short rib & tenderloin, whipped potato, red wine & plum sauce
慢炖牛小排及烤里脊，土豆泥，红酒李子汁
慢炖牛小排及烤牛里脊紧实鲜嫩的肉香，在红酒李子酱汁的洗礼下，交叠出诱人的美韵。榛子千层酥的甜蜜在舌尖缓缓融化，将热烈浓郁转为千回百转的余韵。每一道料理的搭配，裹挟着春日斑斓的讯息，丰富的味蕾体验，足够令人怦然心动。
Hazelnut
"Millefoglie", hazelnut gelato, vanilla sauce
榛子千层酥配榛子冰淇淋，香草酱
Warm king crab salad with seasonal white asparagus purée and Oscietra caviar and slow-cooked beef short ribs with grilled wagyu beef tenderloin and Finished with an indulgent hazelnut mille feuille. The enticing combinations will awaken your tastebuds for spring.
食物的鲜甜，带来明媚的心情
就像一场沐浴在艳阳下的假日
用美味的方式，开启五一黄金周，莫负春光
Delicious food, A holiday mood
Enjoy the May Day vacation at Opera BOMBANA