时间，赋予了美好之物更加深沉的沉淀
2022年7月29日及7月30日
Opera BOMBANA九周年庆典盛宴顺利举办
本次为期两日的盛筵
有幸邀请到众多行业大咖为餐厅庆生
这是一场亲朋老友间的欢聚
一番菜系文化间的切磋交流
也是一段难以忘怀的珍贵回忆
，时长
00:30
On 29-30 July 2022, Opera BOMBANA held its ninth anniversary celebrations. During this two-day extravaganza, Opera BOMBANA was fortunate to be joined by many F&B industry leaders, as well as long-time friends and partners of the restaurant, who shared memories and new expectations for the future.
特别的9周年盛宴菜单，是粤菜大师
米其林一星北京厨房行政主厨古志辉
联合Opera BOMBANA行政主厨Andrea Susto
不断精雕细琢的结晶
从食材、理念、节气及潮流等方面突破创新
带来前所未有的概念火花
甄选季节食材，以跌宕起伏、千变万化的滋味
展现充满着故事性的精巧细节
古志辉 Chef Ku & Andrea Susto
The ninth anniversary celebration menu was created in partnership with Cantonese chef Ku ChiFai from one Michelin-starred restaurant Beijing Kitchen. Chef Ku and Opera BOMBANA Executive Chef Andrea Susto exchanged ideas on ingredients, seasonality, and solar terms to come up with an exciting menu worthy of a momentous occasion like this.
OXTAIL AND MUSHROOM SOUP
Chanterelle, Porcini, Morel, Wagyu Oxtail Stew
蘑菇汤，鸡油菌，牛肝菌，羊肚菌配慢炖和牛牛尾
当下季节，芬芳、清新、神秘的山野精灵
到了餐盘中便成了鲜美、诱人、香嫩的代名词
鸡油菌、牛肝菌、羊肚菌、以及云南的野生菌
加入一些意大利的香草，用最传统的吊汤方式
经过3个小时萃取精华
汤底清澈而有着不可方物鲜美
低温慢炖的方式去处理和牛牛尾
足够软嫩的牛肉用刀敲成肉馅的形式
细腻的同时保留汁水
令人惊叹的浓郁为感官带来强烈的冲击力
Seasonal mushrooms have a mysterious, earthy allure. To create this dish, Chef Andrea chose seasonal chanterelles, porcini, and morels from Yunnan, combining them with Italian herbs and then leaving them to steep for three hours to create a flavour-packed, crystal-clear broth. The accompanying wagyu oxtail was cooked sous-vide until meltingly tender.
LOBSTER
Steamd Boston Lobster with “HuaDiao” Rice Wine
陈年花雕蒸波士顿龙虾
熟悉古师傅的人一定对这道菜不会陌生
Chef Andrea在北京厨房试菜的时候
也对这道料理一尝倾心
五年的花雕酒，将它的鲜香之气
尽数挥洒于波士顿龙虾之中
雪白细嫩的肉质经过洗礼出落得格外鲜甜
这一次，古师傅还在其中特别加入了头水紫菜
让几味食材在餐盘中的美味关系更加紧密
Anyone who is familiar with Chef Ku’s cooking will know this dish. Chef Ku uses a richly fragrant 15-year-old Huadiao rice wine, which infuses every bite of the tender lobster meat. On this occasion, Chef Ku also added first-harvest nori seaweed to tie together the flavours of the dish.
ABALONE
Slow Cooked Abalone, Oyster Sauce, Saffron Risotto
蚝皇鲜鲍鱼，藏红花烩饭
北京厨房 蚝皇鲜鲍鱼捞饭
Abalone Rice from The Beijing Kitchen
意大利传统牛膝骨烩饭
Italian traditional Ossobuco Alla Milanese
这道菜的诞生，源于Chef Andrea
非常喜欢古师傅做的鲍鱼捞饭
同时又想到了意大利米兰传统的
藏红花烩饭而产生的灵感
这是一次史无前例中西结合的尝试
古师傅选用大连的五头鲜鲍
加姜、葱、蚝油浸煮
精确的烹饪时间让鲍鱼呈现软嫩
Andrea以橄榄油、洋葱加入白葡萄酒煮意大利米
再用藏红花的汁煨制，古师傅的鲍鱼汁
妙笔生花，勾人的香气让人们沉醉其中
This dish was inspired by Chef Andrea’s love for Chef Ku’s abalone rice, which reminded him of the traditional saffron risotto that is famous in Milan. To make this dish for the anniversary celebration, Chef Ku cooked fresh abalone from Dalian with ginger, green onions, and oyster sauce until soft and tender, and then served it with a classic risotto made by Chef Andrea for an unprecedentedly delicious fusion of Chinese and Western flavours.
BEEF
Roasted M9 Wagyu Beef Tenderloin
Green Asparagus, Black truffle sauce
M9级和牛牛里脊，绿芦笋，黑松露汁
M9级和牛是Opera餐厅一直延用的牛肉品质
这一次在9周年的晚宴上做了改良
延用了BOMBANA先生“牛肉两吃”的理念
上乘的牛小排以慢炖的形式
做成馅料放在脆片上，作为惊喜的铺垫
甄选的牛里脊，搭配BOMBANA先生的
标志性味觉之一 “黑松露汁”
共同牵引出餐盘中的无限美韵
Opera BOMBANA has always been dedicated to using the best quality beef, and this anniversary celebration was no exception. Following Chef Umberto Bombana’s philosophy of serving beef two ways, Chef Andrea prepared braised beef short ribs to be served in crispy chips as a prelude to a classic grilled beef tenderloin with black truffle sauce.
Opera 9th Anniversary Chocolate Dessert
Opera 9周年巧克力甜点
意式风情宴会上，巧克力是永远的甜品主角。每一年的庆典上都有巧克力制作的甜品，九周年亦是如此。精密如建筑雕刻般的堆叠显示出极强的现代派美感，每一口都是经典的意式甜蜜。
图片拍摄：知名主持人曹涤非先生
Photo by Famous MC Mr. Cao DiFei
At Italian-style banquets, chocolate is always the protagonist of dessert. Chocolate-made desserts are presented at our celebrations every year, and the ninth anniversary is no exception. The sculptured form reveals a strong modernist aesthetic, with classic Italian sweetness in every gorgeous mouthful.
PETIT FOURS
Crispy Egg Tart, Bird's Nest and Ginger Sauce
酥皮鸡蛋挞，燕窝姜汁蛋白挞
在粤式甜品的世界中
一枚小小的蛋挞，总让人能轻易获得满足
酥皮鸡蛋挞外酥里嫩，是最为经典的呈现
燕窝姜汁蛋白挞的灵感来自于广东的“姜撞奶”
用蛋白加入姜汁鲜奶做的蛋挞
嫩滑的蛋白裹挟着姜汁的味道
里面是用冰糖炖的燕窝
要在第一时间食用，才能体会到舌尖发颤的美妙
Egg tarts have always been one of the most popular Cantonese desserts. Chef Gu’s classic egg tarts have a crisp pastry case and a meltingly smooth filling. For the bird’s nest egg tart, he drew inspiration from another Cantonese dessert, ginger milk curd, combining delicate egg white with fresh ginger juice and bird’s nest stewed with rock sugar.
今年，正值“香港回归25周年”
意大利料理和粤菜
一个代表的是西方料理的先驱
一个代表的是中华饮食文化的精粹
中西合璧的风味，进一步促进了
中国和意大利食品与料理方面的交流
现代烹饪技艺与传统的兼容并蓄
体现了餐饮间的融合之道
This year marks the 25th anniversary of Hong Kong’s return to China. Like culturally diverse Hong Kong, Opera BOMBANA’s anniversary event represented the intersection of two different cultures: Italian cuisine, a pioneer of Western cooking, and Cantonese cuisine, the essence of Chinese cuisine.
致敬港味，从“心”启程
星粤同席，共创非凡
合适的人、合适的地点、合适的美味
共庆Opera BOMBANA九周年
致敬港味，长长久久，生生不息!