Octavium is yet another quality venue attached to the Bombana group . However it is very much the restaurant of @peppedevuono . Traditional Sicilian dishes are served with great care and attention, they speak to their rustic core but are also polished and refined .

Dish of the night was a lasagnetta with duck ragu . The lasagne is layered with ricotta cheese , it gives lady M crepe cake vibes in the best possible way . Topped with a balanced duck ragu and a terrific duo of jus , wild garlic and duck .

The meal starts with amberjack crudo , the fish is cut into brunoise and is a great foil to a flavour packed seafood emulsion and caviar . White asparagus brings the texture .

Blue lobster is lightly charred and glazed with lobster extract , it’s accompanied by a Marsala sabayon and celeriac purée , was surprised as to how well the three components interacted .

Spaghetti with Scottish razor clams, basil and lemon had incredible aroma , comfort food par excellence .

Sea bass had terrific texture and dynamite crispy skin , served with a light red wine sauce , a dollop of bagna cauda and a potato fondant . Think the fish did all the heavy lifting in this dish .

Chicken stuffed with morel and morel stuffed with chicken is a fun concept , well executed.

Lamb with a mint crust with simply served with Sicilian caponata , this was perhaps too straight forward.

Diners have a trio of dessert options to choose from , strawberry pannacotta with pistachio gelato won my vote , however the texture of the pannacotta was a little cloying rather than yielding .

In summary , an excellent meal and I really enjoyed the dark exclusive vibes of the restaurant, with a soundtrack perfectly matched to its surroundings.