春光明媚，十里桃花，中国餐厅周踏春而来，带来三月的纯美享受。走进生活更纤细的脉络，一年两次的餐厅周狂欢即将开启，横跨16座城市上万家餐厅中甄选出优质餐厅，为您带来一场难忘的感官盛宴。
Spring Restaurant Week is back, bringing a little vernal joy to Beijing this March. This biannual event brings together thousands of restaurants across 16 cities in China, offering discerning foodies a chance to enjoy the best that the country’s dining scene has to offer.
秉承米其林一星及黑珍珠一钻双重品质的Opera BOMBANA餐厅是中国餐厅周的亲密合作伙伴，3月16日至4月9日，Opera BOMBANA特别推出品鉴特选午餐和品鉴特选晚餐，以高品质的服务，纯正意大利风味为每一位餐厅周的食客带来超高性价比的享受。
Michelin-starred, Black Pearl Guide nominated restaurant Opera BOMBANA is a long-time partner of Restaurant Week. From 16 March to 9 April, Opera BOMBANA will be offering special lunch and dinner Italian tasting menus especially for Restaurant Week.
品鉴特选午餐
Restaurant Week Tasting Lunch Menu
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2023春季餐厅周品鉴特选午餐，售价人民币398元。清新的牛尾清汤或是满眼春色的日本温泉蛋带来开场问候；主食可以选择手工自制意式宽面或Ricotta芝士饺子，亦或是最新推出的意式细面配辣猪肉香肠，Opera BOMBANA的手作意面远近闻名，吸饱酱汁的意面中可以品味到淡淡的幸福。
JAPANESE CONFIT EGG
Green Asparagus Cream, Oregano Crunchy Bread,
Fresh Black Truffle
日本温泉蛋，绿芦笋奶油，牛至香脆面包，新鲜黑松露
The lunch menu is priced at RMB 398 per person. The menu opens with either oxtail soup or Japanese confit egg, followed by a choice of pasta dish, including handmade fettuccine with red shrimp and shellfish emulsion, handmade ricotta and spinach ravioli, or spaghetti with spicy pork sausage.
主菜可以选择香煎地中海风味鳕鱼，鳕鱼的鲜美裹挟着罗勒的香气，洁白的鱼肉散发诱人清香；慢炖牡蛎肉，上等澳洲和牛肩颈部位的嫩肉慢炖而成，每一口都满是细腻和浓郁。尾声处可以品尝到最具代表性的现代 OPERA提拉米苏或开心果奶油及冰淇淋，亦或新鲜淡奶油芝士卷，在满口清香中结束过度一个旖旎的午间时光。
COD FISH
Pan Fried Mediterranean Cod,
Seafood & Fresh Basil Chili Aromatic Olive Oil
香煎地中海风味鳕鱼，海鲜罗勒橄榄汁
For the main courses, fish lovers will delight in the pan-fried cod with fresh basil and chilli olive oil, while meat lovers won’t want to miss the slow-cooked Australian wagyu beef oyster blade stew. Finally, the menu ends with Opera BOMBANA’s classic Italian tiramisu, pistachio gelato, or fresh cream cheese roll, marinated strawberry and sorbet.
PISTACHIO
Pistachio Cream & Gelato, Fresh Amarena Cherry,
Caramelized Pistachio
开心果奶油及冰淇淋，新鲜糖渍意大利樱桃，琥珀开心果
品鉴特选晚餐
Restaurant Week Tasting Dinner Menu
2023春季餐厅周品鉴特选晚餐，售价人民币1666元。主厨欢迎小吃之后，香烤鳌虾带来轻奢开场，手工自制意式帝王蟹宽面奠定至臻至美的基调，以意式美学阐述大道至简的饮食美学理念；手工意式土豆面团配牛尾使用传统手法制作，土豆面团口感Q弹。
SCAMPI
Roasted Scampi, Celery Root Emulsion,
Fresh Coriander & Lobster Jus
香烤鳌虾，芹菜根乳，新鲜香菜，龙虾汁
The dinner menu is priced at RMB 1,666 per person. The multi-course menu starts with welcome amuse bouches from chef Andrea Susto, followed by luxurious roasted scampi. A duo of pasta courses – handmade fettuccine with king crab and shellfish emulsion and handmade potato gnocchi with oxtail stew and aromatic Alps cheese – showcase the Italian culinary skills of Opera BOMBANA’s kitchen team.
LAMB
Roasted New Zealand Lamb, Braised Spring Vegetables,
Fresh Black Truffle
香烤新西兰羊排，慢炖春季蔬菜，新鲜黑松露
香烤新西兰羊排搭配新鲜黑松露，油脂的香气启发黑松露的魔幻香气，更加馥郁迷人；慢炖牛小排及烤里脊，在一盘中体会两种截然不同的牛肉处理方式，慢炖牛小排显示时间的魔法，烤里脊则彰显主厨功力；海与山的珍馐轮番上阵之后，用榛子巧克力奶油，手工自制榛子冰淇淋，香草酱作为甜蜜收尾，完成高品质的意大利美食全方位享受。
BEEF
Short Rib & Tenderloin, Roasted Yunnan Pumpkin,
Red Wine & Plum Sauce
慢炖牛小排及烤牛里脊，香烤云南南瓜，红酒李子汁
Grilled New Zealand lamb with black truffle marks the start of the main courses, followed by grilled beef tenderloin and braised beef short rib, an Opera BOMBANA signature. After these delicacies from land and sea, cherry and pistachio ice creams clear the palate before the menu finishes with a dessert of hazelnut and chocolate cream with hazelnut gelato and vanilla sauce.
HAZELNUT
Hazelnut and Chocolate Cream,
Homemade Hazelnut Gelato, Vanilla Sauce
榛子巧克力奶油，手工自制榛子冰淇淋，香草酱
随着天气回暖，
大快朵颐的时间正式到来！
期待与您在餐厅周相见，
感受Opera BOMBANA的全新菜品和春日活力
With limited seats available, don’t miss your chance to enjoy Spring Restaurant Week at Opera BOMBANA.
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