意寧谷

营业中

休息中

After trying the Hungry Tuesday promotion, I am sure that Nicholini's is the best Italian restaurant in the town. The Northern Italian cuisine by Nicholini's surprises me, not to mention its service is excellent. The promotion offers a 4 set menu at 850 HKD per person, with 30% off with Citibank payment.We chose foie gras as the appetizer. The foie gras has slightly burnt at its surface while the inner part remains soft. The surface is crispy while it is not overcooked and not oily at all.We tri

I brought my friend for a fancy girly lunch at Nicholini's at the Conrad hotel to try their new Saturday Brunch just launched last month. We were delighted to go for the free flow Champagne option matching perfectly well with the Grand seafood platter included in the menu. It was nice to meet the Chef who brought himself the seafood platter at our table. The selection of oysters, lobster and shrimps was so fresh and amazing. The menu also includes a nice buffet of wide Italian appetizers and gre

I have been coming here for many years and the food is always consistently great.  Hearty Italian food well-presented and flavorful.  We started the meal with gin martinis while we waited for the 2008 Barolo to breathe.  A lovely full-bodied wine that paired well with our meal.My appetizer was a salad with seared tuna.  The quality of the tuna was fresh and the flavors with the salad were perfect.  My main was an osco bucco style pork loin with risotto topped with truffles.  The pork loin was re

Made a Sunday brunch reservation ~2 months prior to arrival via the Conrad Hong Kong website and received an automated and personal e-mail confirmation.The restaurant has a slight view of the harbor. Upper House next door has a much more breathtaking view. The restaurant is rather upscale, despite only being on the 8th floor.There are tons of food stations. Sadly, the lobster/shrimp station was challenging with seafood that wasn't super fresh...The roasted suckling pig was okay. Ming Court and L

The famed buffet at Conrad was a luxury I tried only once before, with an additional $100 one could have free-flowing bubbles which was a perfect arrangement to go with the exquisite cuisine. First the cold platter with cold crab, langoustine which were fresh and sweet after freezing. The sashimi were of satisfactory quality with scallop topping the rest. The marinated squid seaweed was a stimulating appetizer. The liver pâté terrine was prepared in three different forms and all were smooth, lik

今天與友人黎食lunch,餐廳環境好舒服。 餐廳可以散叫或者semi buffet~ d 沙律吧真是好正，有ham,有龍蝦迷你意粉，用料新鮮，又有新鮮的蔬果，超喜歡哦O(∩_∩)O 龍蝦番茄幼麵，是酒店的signature dish,很濃濃的番茄味哦~~~個羊整得好靚呀，伴碟的紅籃桑子配理醬汁，成個效果好優雅，個羊好juicy (≧∇≦)

早前已經約定友人睇戲, 但大家都太忙, 到今日先約得成!友人好有心記得我就生日, 睇戲前安排了到意寧谷用餐...話就話有信用卡優惠...但搞到我都有些少不好意思...因友人預先訂位, 上到去就可以安排入座! Window seat 望到少少夜景, 餐廳內很寧靜, 配著柔和的純音樂, 很relax! 檯上的繍球花陳設好靚, 檯與檯之間相隔很闊, 各檯客人都有自己的空間。點菜後, 先有侍應行過來serve的Assorted Bread~我試了芝士牛角包及海苔墨汁包, 前者好好味又鬆軟, 後者只是尚可。之後就有Amuse Bouche, 是日的是帶子配魚子醬, 剛好一匙一口! 帶子配魚子醬是很夾的, 只是帶子略為乾了一點, 但仍是很不錯的~之後就上了朋友的湯, 但忘了影相...上菜後友人只顧品嚐就知道幾有質素吧! Traditional genovese style minestrone 傳統意大利雜菜湯HK$150而我的前菜Parma ham and cantaloupe melon 巴馬火腿配意大利香瓜 HK$265 Parma ham一向都是我的至愛, 酒店級的更加是不可挑剔! 驚喜的

本人不是甚麽飲食名家，也不是任何味蕾上的名嘴，只是希望在時間和金錢的付出上來取得飲食的喜悅。農曆年三十晚揀選在 Nicholinis，原意是一家人能慢慢細嚐的食一餐團年飯，但當晚的食物簡直令我『驚』和『嘆』。Carpaccio - 意大利牛肉『切片』- 是切片，不是我寫錯，如果大家知道這菜是怎樣做，你也會Carbonara - 第一次上桌時，隨即把麵上的温泉蛋弄破打算用蛋黄做個漿汁，但怎麽攪完會「水汪汪」的，一摸，麵是凍的，蛋是凍的(不是温) ，嗰碟就好熱，唯有叫部長處理。第二次端出來時，黑衫部長還特別提點很熱，真是很熱，全部蛋熟哂，似成碟剛從焗爐拿出來為着是團年飯，我也不想因食物的關係而破壞和家人的歡聚但慶幸 Souffle 還是這裏最好吃的名物。食完晚飯在等電梯離開時，剛好前面是落地大玻璃能飽覽金鐘夜景，突然腦海中浮現起幾天前看過「澳牛的黄昏」，而當前的美景，希望不是「Nicholinis的午夜」。

White Truffle season is here. I ventured over to Nicholini's for dinner the other night. And, it was just as good as I remembered. It's on the 8th floor of the Conrad. It's a big, luxe, grand space. Nicholini's has been serving hungry diners exceptional Italian food for quite some time with a beautiful view to boot. It's good...but quite EXPENSIVE ....I'll go more into that in a bit!More on this later...White truffles...MMMMM Nom Nom Nom. October marks the beginning of the truffle season. Here's

近來天氣很難捉摸，尤特訪港的今天就是例子了；不久前才烈日當空，曬到幾乎要暈，一時又連場暴雨，令人望天打卦.... 故在計劃8/1四週年慶祝時，也一早做好兩手準備：如天晴就去全港最靚景餐廳Aqua，否則就去享受氣氛為主的Nicholini's。　結果大家也知道了，8/1當日掛起3號風球，雖然未致傾盆大雨，但整個維港都烏雲密佈，去到Aqua也沒意思了，所以兩口子就來金鐘Conrad Hotel慶祝了! 來到酒店8樓步出電梯大堂後，向左走就是吃輕裝法國菜的Brasserie on the Eight（曾在這裡也有過美好的回憶）；向右走的則會來到吃意菜的Nicholini's。一般來說法國菜比意大利菜高貴，但來到Conrad卻是相反，Nicholini's無論是環境以及食物，都比前者更為fine-dining，特別當晚就坐偌大的二人沙發卡位，舒適無比，檯上迷人的紫色花盤，也令氣氛更添浪漫。雖然景觀不及Aqua，透過落地玻璃也可享受一刻黃昏日落美景，可很快又烏雲密佈兼下起微雨了，還好入夜後餐廳的氣氛十分迷人，彌補了去年在1881失去的兩口子浪漫時光! 　不同於法國餐廳，這裡的麵包是侍者捧上給食客

因為一個禮拜前book左，是HSBC 生日優為，所以有紅酒及一磅蛋糕送!我們坐窗口位，但是是右邊最窄的二人枱，不可打對面坐，要L形坐，眼見我們到時其他二人枱都未滿，有點委屈，但可能D人一早book晒，咁我就無出聲! 侍應一來就問我們要香檳定水，我們說有coupon，叫佢上枝紅酒，佢又問咁要唔要still or sparkling water, 咁我們就要sparkling. 跟著經理就介紹牛扒，我們無興趣，反而叫了兩個湯加兩個dish. D菜未上時有待應拿麵包來，我揀了三個，脆條同法包好好味，有olive oil同vinegar點。湯來了，牛肝菌湯用碗上好濃味好好飲，海鮮湯用碟上，感覺少D，味道都未及牛肝菌湯啊! D waiter 好attentive! 成日走來加水，服務超好，不過太熱心，未得口頭同意就自己開多枝水。麪包又好食!牛仔膝好夠林，配D芝士濃味risotto 好惹味。我們還叫了方意粉，海膽，都幾入味，但因牛膝好濃味，所以有D蓋過意粉。佢地每度菜之間都會送一個小食或者refreshing的凍沙冰，好體貼!當上甜品前，又有一度乾冰布典，朱古力蛋糕甜得來有高級雪糕配，最後一個hi

The food from the buffet table is of many choices and the quality is perfect, except the lobster and the crab. All the main courses are wonderful too! For Sunday brunch, Adult is HKD668 + 10%, Kids (under 11 years old) is HKD348 + 10%. A bit expensive. If enjoying free flow of champagne, have to pay HKD100 + 10% on top.

期待已久嘅頭盤自助餐今日終於有機會品嘗到388元有得食晒以下頭盤同埋一個pasta, 所以兩個人就揀左番茄龍蝦天使麵番茄汁唔算濃, 但味道清新, 略帶茄酸味, 麵質適中, 始終難煮得爽寬條麵質地al dante, 對於喜歡食有嚼頭的本人十分喜歡, 薄荷汁清新, 而碟中主菜就中規中矩, 始終我最愛吃的是麵不是蝦啊!頭盤自助餐最愛露荀, 清甜, 無渣, 爽脆, parma ham 味道濃郁, 鹹香沙律汁調得十分香滑, 但芝士味唔算濃, 對於唔中意芝士ge我十分適合, 菜十分新鮮, 清爽, 配以煙肉碎, 醒胃!還配以多種麵包, 當中grissini, olive bread, 牛角包味道出眾!

Always thought that it is pressurized and strict when dinning in Hotel.today, impression totally changed.When year goes by, I have higher expectation in food quality, e.g. taste like scallop when I'm taking scallop, taste like beef when I'm taking beef. This missing taste has been lost for years.Now I found it back in NicholiniFollow the recommended set dinner. Everything is more than satisfactory.Excellent service is seldom seen which doesn't mean strict etiquette.3hours valet parking included

母親節將至，又是時間尋找美食慶祝一番，今趟選址港麗酒店的意寧谷大快朵頤！餐廳位於酒店八樓，地方雖不算很大，但裝潢座位舒適，切合五星級酒店的水準。晚市除了有各式散點意菜及美酒外，亦有一個set-dinner供選擇，四道菜式盛惠$828+10%，減除折扣後七百餘元一位，定價合理。一如其他西餐廳一樣，麵包籃是免費提供的美食。麵包款式有五六款，賣相小巧不俗，看得出是新鮮自家焗製。淺嚐了其中三款，包括有牛角包、脆脆麵包條及墨汁包。牛角包口感鬆化，內裡層次清晰可分，味道亦甚為香口，實為出色之作！脆脆麵包條首重質感香脆，這兒的麵包條亦交足了功課。墨汁包，嚐試的主因顯然是因為較少見，論質感和一般麵包不無兩樣，論味道墨汁味不突出，明顯以獨特外觀及用料作招來。至於調味醬料，除一般的黑醋橄欖油外，同時提供松露牛油。細滑的牛油夾上淡淡的松露香氣，配上味道不濃的麵包吃頗為合適，亦見餐廳的用心。吃過各式麵包，首先來的是餐前小吃「Salad Toast with Cheese」，以青瓜蕃茄等蔬菜粒伴以薄薄的芝士汁，放在烘得香脆的小多士上，製作小巧而不失清新感覺，適合作為開胃菜式。接着來的是頭盤「Scallops a