I swear, every year, preparations for the Christmas spirit and cheer start earlier and earlier. Why – the malls here had already started playing Christmas songs and carols almost 3 weeks ago and they are all decked out with bright Yuletide decorations! Well, I’m not complaining… this is my favourite time of the year and I’m sure many of you think so too. There’s nothing like Christmas (although it does get overly commercialized here sometimes) to bring on the smiles and lighten up the mood as the year end approaches.
It’s not surprising that restauranteurs and food business owners are also revving up their festive menus and kitchens for Christmas and the New Year. One can never be too early, as far as Christmas festivities are concerned!
Nerovivo, part of the Nero Group of Restaurants and which celebrated their 6th anniversary here this year, will be serving some special menus on Christmas Eve and Christmas Day. The newly renovated Nerovivo has been given a refreshing breath of air and with a new team at the helm, is all ready to delight its patrons with their scrumptious Italian cuisine.
Stepping through the main door, one can’t help but be riveted by the bold artwork adorning the deep violet walls… stark in-your-face pieces done by Sandra Knuyt.
But, first things first… before I jump onto the food, let’s start with the special cocktail concocted by their new chef, Executive Chef Paolo Petris… the Christmas Cosmo – a delicious raspberry and lychee bellini…
Executive Chef Paolo comes with 27 years of Italian culinary experience and his skills have taken him round the world where he has worked with prestigious hotels such as The O&O Royal Mirage in Dubai, The Imperial Hotel in New Delhi, The Goodwood Park Hotel in Singapore, The Four Seasons in Tokyo and renowned places in his home country, Italy.
Nerovivo will be serving this Special Dinner (at RM178++ per person) on 24 December 2011:
Starter: Selection of Tasmanian Salmon, prepared in 3 ways…
Orange cured salmon, salmon tartar with salmon caviar, salmon gravlax… (salmon lovers, rejoice!)
Soup: Home-made Tortellini in Chicken Broth with drops of whitel truffle oil
Entree: Porcini Mushrooms & Red Radicchio freshly-made Lasagnette with Smoked Scamorza
For the Mains, choose either the Pan-seared Sea Bass Escalope with Fennel Puree, Taggiasche Olives and Caramelized Orange Zest…
or… Smoked Duck Breast, Leg Duck Confit on Red Cabbage, Potatoes Gratin and Honey Lime Jus...
And of course, Dessert: Panettone Semifreddo with Orange Sabayon & Petit Four …
It’s the same dessert – choose to have it served either on a black plate or a white one, hehe!
My favourites from this special Christmas Eve dinner are the Home-made Tortellini in Chicken Broth and the to-die-for Smoked Duck Breast. Freshly-made, the tortellini were sweet and bouncy and I love the refreshing slightly-stretchy texture of the dough. The clear chicken broth was delicious (sweet clear soup is a winner in my books) and the white truffle oil added a touch of smokey earthy aroma to it. I almost wanted to ask for a refill! While the pan-seared seabass was supremely fresh, I definitely prefer the more evil smoked duck breast. As you can see, the pinkish meat is a clear indication of precise cooking, rendering the level of “cookness” to be just right. I so do not like overcooked duck! Those thick slices of tender juicy duck breast were simply so good. And, ohh… that Panettone with the Petit four was scrumptious too!
On Christmas Day itself, Nerovivo will be serving a Special Lunch, based on the following pricing (per person):
RM108++ with Unlimited Main Course
RM118++ with Unlimited Fresh Juices & Soft Drinks
RM128++ with Unlimited Carlsberg Draft
Starters – sharing, family-style:
Mixed cold cuts, turkey bacon, smoked chicken breast, smoked duck breast
Fish: salmon gravlax, prawn salad, crab salad
Turkey salad, beef carpaccio
Home-made Tortellini in Chicken Broth with drops of White Truffle Oil… or…
Porcini Mushroom & Red Radicchio Lasagnette with Smoked Scamorza
Unlimited Main Course:
Roasted Turkey Breast, roasted lamb leg, beef tenderloin Wellington
Roasted potatoes, caponata, Brussels sprouts
Panettone semifreddo with Vanilla Sauce
Petit fours (torrone)
The other new team member in Nerovivo is none other than the friendly Restaurant Manager, Alessandro Boneschi who also hails from Italy. Prior to joining Nerovivo, Alessandro has been with various prestigious restaurants and resorts from Milan, London, Macau and Singapore. No stranger to this industry, Alessandro is also a professional cocktail-maker, having worked with the renowned bar mixologist Tony Conigliaro for 3 years in London. Do have a chat with Alessandro when you are in Nerovivo – this guy is full of passion in what he does… and be charmed by his warm Italian hospitality!
3a Jalan Ceylon
50200 Kuala Lumpur
email: [email protected]
12.00pm – 3.00pm (week days)
5.45pm – 11.30pm (week days)
5.45pm – 11.00pm (Sunday)