Restaurant

Octavium

The jewel in the Octavo Group crown, Octavium adopts a casual-chic approach to fine Italian cuisine—specialising in indulgent pasta and seafood dishes, made using the freshest produce and a range of contemporary techniques. Don’t let the homely, ever-so-slightly casual dining room fool you: cooking and service here is of an altogether loftier calibre. From umami-laden plates of pasta cooked in carabinero prawn tomalley to the delightful parade of interstitial small bites (churros and cheese fondue), dishes here arrive in fairly recognisable guises; and yet still manage to shake the tedium of familiarity thanks to their meticulous execution.

Signature Dishes

• Spanish red prawn linguini
• Blue lobster avocado, uni and egg yolk
• Turbot on the bone, lardo colonnata and cipolla piatta di cannara

Tatler Tip

Should it be the proverbial time of year, consider requesting chef Roland Schuller’s Hokkaido abalone appetiser, in a sauce of black truffle.