Christmas comes early to Nerovivo

Nerovio
3A Jalan Ceylon,
Bukit Bintang,
50200 Kuala Lumpur
Tel: 03-2070 3120
Pork-free

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NEROVIVO celebrates Christmas early with an amazing line-up of Italian cuisine.

Nestled in Jalan Ceylon, at the heart of Kuala Lumpur, the recently renovated restaurant also introduces a brand new culinary team headed by executive chef Paolo Petris, and led by their new restaurant manager Alessandro Boneschi.

BBC07BC3C61B4022A0270254A3900A00DEMO: Petris cutting the pasta.

Petris’ 27 years of Italian culinary experience has taken him throughout the world, where he has worked in prestigious hotels such as The O&O Royal Mirage Hotel in Dubai and The Four Seasons Hotel in Tokyo.

Petris shows off his creative flair with a festive Italian-themed Christmas Eve dinner spread and a family-style Christmas lunch.

To kick off the celebratory mood, Nerovivo introduces their special cocktail with Raspberry and Lychee Bellini. Teetotallers could opt for the non-alcoholic, Nero Punch which has hints of mint and cranberry.

Celebrate Christmas Eve with a delightful spread, starting with a selection of Tasmanian Salmon.

The dainty slices of smoked and fresh salmon are prepared in three different styles: orange cured salmon, salmon tartar with salmon caviar and salmon gravalax.

The starter is worth mentioning as the three styles have very different flavours and distinct tastes.

Then, warm your tummy with Petris’ homemade Tortellini served in tasty chicken broth with drops of white truffle oil. What better way to give you that warm comforting feeling of Christmas eve than a bowl of well-flavoured chicken broth.

The entree is a must for cheese lovers out there. A generous slice of freshly made lasagnette is served with porcini mushrooms and red radicchio, with smoked scamorza. The creamy lasagnette pairs well with the woody flavour of the mushrooms.

477C5A2A8A0241ED858DDE4942629EE8CREAMY: A generous slice of freshly made lasagnette is served with porcini mushrooms and red radicchio.

The dinner offers you a choice of either the pan-seared Sea Bass Escalope or the Smoked Duck Breast for the main course. The Sea Bass is placed upon a fennel puree, taggiasche olives and caramelized orange zest.

The Smoked Duck Breast is served with a leg duck confit on red cabbage, potato gratin and honey lime juice. Even if you aren’t a fan of duck, you’ll love Petris’ dish as the meat is cooked to a medium rare perfection and is very tender and succulent.

Dessert was the highlight of the day. The Panettone Semifreddo with Orange Sabayon Petit Four is a mix of delightful flavours.

The rich and slightly bittersweet chocolate, the slight crunch from the orange zest and the semi frozen cream is a festive of flavours all by itself. The perfect end to an amazing dinner.

The Christmas Eve dinner is priced at RM178++. The Family-style Christmas lunch is priced between RM108 and RM128++, where you can enjoy a selection of unlimited main course or drinks. NeroVivo is pork-free. For more information, visit www.nerovivo.com/

Related recipe
Homemade Tortellini in Chicken Broth


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