Nicholini's
Cuisine: Italian
Level 8, Conrad Hong Kong Pacific Place, 88 Queensway, Admiralty
+852 2521 3838 ext 8210
金鐘太古廣場港麗酒店8樓
8
8
9
9-10 The very best | 7-8 Excellent | 5-6 Very good | 3-4 Fair | 1-2 Poor
Setting:
The simple decor in warm yellow and olive tones, is welcoming, if a little dated. The restaurant is due for renovation at the end of 2007 so by 2008, it should offer a new, more modern experience.
8
Food:
It’s not just the decor that is changing at Nicholinis, Chef Sando has recently assumed the helm from Chef Giovanni, who has retired after 17 years. New ideas have been injected into the varied and high quality menu, including a chilli parpadelle with Maine lobster, Alaskan crab and sun-dried tomato sauce, which is a light and fresh starter. The sardines on spinach and pomelo salad are also an excellent light starter, with perfect flavouring and texture. The restaurant is particularly proud of its seafood dishes and the roasted whole seabass with fresh herbs is fresh and succulent, while the roast lamb is perfectly cooked to medium. Desserts are a treat for those with a sweet tooth. Large plates of mini samplers are available, including orange compote, vanilla panna cotta and warm Valrhona chocolate pudding, which are all beautifully presented.
8
Wine:
The wine menu is extensive and impressive. The focus is on Old World wines, but all regions and price ranges are represented.
9
Service:
Service is attentive and knowledgeable and the sommelier especially helpful.
Price:
Three very satisfying courses, for two, came to $1,620, without wine.
Signature dishes:
- Raviolo with Egg, Ricotta, and Spinach Raviolo with Truffle Butter
- Roasted Whole Seabass enhanced with Fresh Aromatic Herbs
- Porcini-flavoured Grilled Wagyu Rib-eye with Truffle Mustard Sauce
Food
Wine
Service
User rating
x 4 = Very Expensive $700+
