摘要：盛夏的午间，阳光明晃得让人只想躲进阴影里。但身体却在悄悄提醒：是时候来一顿真正讲究的午餐了。不是厚重的丰盛，也不是无味的轻食，而是那种介于几者之间的舒适——有酸度、有香气、有一点点温度控制得刚好的油脂感。

盛夏的午间，阳光明晃得让人只想躲进阴影里。但身体却在悄悄提醒：是时候来一顿真正讲究的午餐了。不是厚重的丰盛，也不是无味的轻食，而是那种介于几者之间的舒适——有酸度、有香气、有一点点温度控制得刚好的油脂感。

In the height of summer, when the midday sun is so dazzling that you can’t help but seek out the shade, your body quietly reminds you: it’s time for a truly thoughtful lunch. Not something heavy and overindulgent, nor a bland, joyless light meal, but something in between — with brightness, aroma, and just the right touch of warmth and delicate richness.

在这个恰好需要“刚刚好”的季节，上海 8½ Otto e Mezzo Bombana 推出全新3道式/4道式午市套餐。五道料理，从食材出发，以意式料理为根，融入亚洲香气与在地时令，不刻意融合，而是让每一道菜自然地回应当下的气候与身体的节奏，让风味自己讲述季节的语言。

In this season that calls for "just enough", 8½ Otto e Mezzo Bombana Shanghai unveils its new 3-course and 4-course lunch menus. Five dishes, starting with the ingredients, rooted in Italian cuisine, infused with Asian aromas and local seasonal produce — not forced fusion, but a natural dialogue between each dish and the rhythm of both climate and body, letting the flavors themselves tell the language of the season.

墨鱼 – 黄瓜咖喱 – 精选鱼子酱

Cuttlefish - Cucumber – Original Oscietra Caviar

一餐自海边起笔，大连墨鱼低温慢煮后质地柔韧细致，入口带着微微弹性。以柠檬皮、橄榄油、海盐调味，清爽得像是一阵穿堂风。底部的绿咖喱以黄瓜、椰汁和柠檬叶打底，红辣椒微微提辛，让尾韵更有记忆点，鱼子酱轻覆其上，咸香一落，入口即是清凉瞬间。

A meal that begins by the sea — Dalian cuttlefish, slow-cooked at a low temperature, emerges tender yet resilient, with a subtle springiness on the palate. Seasoned with lemon skin, olive oil, and sea salt, it is as refreshing as a breeze passing through an open hall. Beneath it lies a green curry base of cucumber, coconut milk, and kaffir lime leaves, with a hint of heat from red chili that sharpens the finish, leaving a vivid memory. A delicate layer of caviar rests on top, releasing its briny savor — a cool, fleeting moment as it touches the tongue.

自制意式扁面 – 牛肝菌 – 欧芹

Fresh Egg Pasta – Porcini Mushrooms– Parsley

自制扁面带着意式黄油和熟成帕马森的奶香，新鲜牛肝菌切片融入其中，释放出松林气息般的香气。小牛肉汁收紧整体风味，山蒜花和欧芹粉恰好勾出轻草本的清新感，丰盈与轻灵之间，没有任何一笔是多余的。

Homemade fresh egg pasta carries the creamy aroma of Alps butter and aged Parmigiano, with slices of fresh porcini mushrooms blending in to release a scent reminiscent of pine forests. A veal jus tightens the overall flavor, while wild garlic flowers and a dusting of parsley add a subtle, herbal freshness. Between richness and lightness, not a single note is superfluous.

东星斑 – 紫苏 – 沙爹酱

Coral Grouper – Shiso – Satay Sause

东星斑先以慢煮保持鲜嫩，最后碳烤带出微微焦香。沙爹酱置于盘底，花生的厚度与紫苏叶油的植物气息在味觉中交错，形成柔软底色。鱼皮上是青柠碎和紫苏脆片，一脆一酸，勾起食欲，也让整体香气更加灵动。

The coral grouper is first gently slow-cooked to preserve its tenderness, and finally seared on one side over charcoal to bring out a subtle smoky aroma. A satay sauce forms the base of the dish, where the richness of peanuts intertwines with the herbaceous notes of shiso leaves oil, creating a soft backdrop of flavors. On the fish skin, shards of lime zest and crunchy shiso leaf chip add a burst of crunch and citrusy tang, awakening the palate and lending the aroma an airy, lively lift.

和牛西冷 – 烟熏茄子 – 罗勒酱 – 小牛肉汁

Wagyu Beef Sirloin – Smoked Eggplant – Pesto Sauce – Veal Jus

M4等级的和牛西冷，肉感柔软，炙烤后的香气与油脂在口中释放得极为稳定。搭配的茄子泥由碧根果木烟熏处理，与芝麻酱和芝麻油混合调味，带来一抹温和的东方轮廓。小巧的炸茄子球则将帕马森芝士、鸡蛋与罗勒融合，酥脆表皮之下是饱满的软糯口感。底部是芥末籽牛肉汁与利古里亚罗勒酱组成的调和，在浓郁与清新间，一切恰如其分。

The M4 Wagyu sirloin is tender and succulent, with its aroma and marbling released in perfect harmony as it sears on the grill. It is paired with an eggplant purée smoked over pecan wood, then blended with sesame paste and sesame oil to evoke a gentle Eastern nuance. Crispy eggplant Frittella, made with parmesan cheese, egg, and basil, hide a soft, luscious center beneath their golden crust. At the base, a balanced fusion of pickled mustard seeds veal jus and Liguria pesto sauce ties all the flavors together flawlessly.

杨梅 – 莳萝 – 酸奶

Waxberry – Dill – Yogurt

甜品以酸度为主线，回应整个菜单的轻盈结构。底部为莳萝碎、酸奶油与杨梅果酱，形成酸、草本与甜的三重铺陈；上层的杨梅雪葩清凉直白，用酸奶泡沫与薄脆包裹，口感轻盈而细腻。最后将液氮冷冻的杨梅碎现刨而下，细微冰晶在口中绽放，既是食感的高潮，也是对盛夏温度的一种回应。

The dessert follows a bright, tangy thread, echoing the lightness of the entire menu. At the base, a trio of dill crumble, yogurt cream, and waxberry jelly layers sourness, herbal notes, and sweetness. On top, a refreshing waxberry sorbet is encased with yogurt foam and a delicate crisp, delivering a light yet refined texture. Finally, shards of liquid nitrogen-frozen bayberry are freshly grated over, their fine ice crystals blossoming on the palate — both the peak of texture and a cool response to the heat of midsummer.

全新的午市套餐

像是一封写给7月盛夏的信

每一道料理在恰当的火候与温度中

都变成身心真正想要的答案

A brand-new lunch menu,
like a letter written to the height of July.
Each dish, with just the right heat and temperature,
becomes the true answer your body and soul are seeking.

来源：美味关系