意寧谷

營業中

休息中

喜歡飲酒的人,係一個係好地方.甚至本人酒量不好 ,對酒 不是十分大興趣.但餐廳經理,細心了解到客人的酒量與喜歡的食物口味,而介紹一些入門版給我,果然係度身訂做的服務.食品方便 第一盤擺上來的 自家製麵包已經 甚有來頭 綠色是用火箭菜做的牛角包 Arugula Croissant, 而黑色, 就是墨魚汁做的麵包 squid ink bread, 還有用藏紅花做的包 saffron bread 話曬都係自家製麵包冇得輸 . 南瓜批上面的 basil spongy 同魚子醬配合得天衣無縫大蟹鉗啖啖肉質感親厚🤭😋意大利農場沙律齋睇顏色 覺得十分新鮮味美，食落口亦都符合賣相朋友對羊架讚不絕口 細問之下經理所講述的調配方法亦都很花時間, 反而本人欣賞下面白色一小撮深藏不露的阿枝竹醬蓉😌 detail位做得好細緻值得一提所有農場蔬菜都很新鮮嫩綠， 絕對唔需要太多調味。必食甜品最後經理為我們準備的餐後酒 美極，寫上完美的句號。

Had my birthday dinner here for the very first time. Heard very good comment for a long time, therefore we decided to come and have a try. We went for the À la cart menu, as we wanted to try out their seasonal caviar menu, but they do offer a wonderful tasting menu. For starter, we ordered the French oyster with caviar and gin tonic foam. Oyster was very fresh and paired up perfectly with the caviar. Gin tonic foam added an interesting touch to the whole dish and filter other the saltiness of th

環境、境觀，服務，都一流！第一次品嚐白松露，好清香。黑松露味道太濃，我本人較喜歡白松露。今晚，老人家生日，餐廳安排我們七個人一個房間，落地玻璃，睇住金鐘維港夜景，好舒適。

轉眼間，第十屆意大利美食及美酒世界峰會 2018 已經完滿結束。十分慶幸在壓軸之夜，有幸出席了 港麗酒店 Nicholini's 主廚 Riccardo Catarsi 與米芝蓮二星廚師 Gateano Trovato 合辦的「四手」盛宴，於精緻美味的意式美食及佳釀中，渡過美好醉人的一晚！ 也有數年沒到訪 Nicholini's，這晚也是首次品嚐去年到任的意藉主廚 Riccardo Catarsi 手藝。在這松露飄香的季節，Riccardo 精心炮製了一系列意式美饌完美演繹這季節珍白，晚宴當然也有囊括；六道菜的晚宴 $2,088/位，連六款餐酒 pairing $788，彌足珍貴。一開首的麵包籃已經別出心裁，綠色的牛角包添加了火箭菜，法式軟包則有番紅花香氣，但大家最愛其實是底下黑漆漆的墨汁麵包，上面舖了紫菜，味道鮮濃，蘸上橄欖油特別好吃。 以巴黎之花香檳，打開胃口後，馬上進入首道菜-- Melone, Avocado, Basilico, Pomodori Chef Trovato]，這個蜜瓜、牛油果、羅勒及番茄的組合，除了的意大利蜜瓜得以保持原貌，其他都化身成海綿蛋糕、果泥，更

今晚同老公黎Nicholini’s 好有驚喜, 無論服務, 食物質素, 環境都一流!服務員細心上每一道菜都會作簡單介紹, 餐廳環境優美寧靜，好舒服,  
入座後，經理介紹今日推介另一個Menu , 最後我倆都選Regular既 4-course 。一開始先上4種唔同嘅麵包, 點上非常香濃嘅Olive oil , 老公話連麵包都很有水準。我當然暗喜，選對了餐廳
我所選煎鴨肝，牛肝菌，意大利藍芝士忌亷,  黑松露芝士醬意大利雲吞, 一上枱, 黑松露既香氣已經令人流口水黑松露意大利雲吞，一開蓋嘅黑松露香氣，真係聞到都開心雲吞是用忌廉汁煮，配上黑松露, 確實無得輸!!黑松露愛好者必食價錢方面晚餐four course都係$850，食主菜前好貼心送上 Lemon sherbet清清味蕾，非常Refresh, love it主菜我選擇了五成熟既牛柳配上邪惡鵝肝, 當然豁出去食左先講~牛柳肉質軟腍，醬汁則是甜酒汁，中間粉嫩的, 每味都要細味一下, 邪惡鵝肝外脆內軟，無臊味，食了無後悔。連帶放底莧菜都好好味。最後, 話明帶老公食好西慶生日, 當然附上甜品, 呢個咖啡雪糕, 細滑香濃, 混埋旁邊的碎,

優雅的環境，一流的服務，食物有水準，這就是六星級酒店內的一間意大利餐廳所能做到的。今晚友人慶祝生日，有幸我也是坐上客，能享受高質素的一頓晚餐非常開心。打頭陣的當然是各式麵包，如你是大胃王的話那就好適合，因為是源源不絕的加添。我也被吸引吃了三款。微微的溫度好軟熟，好正！餐前來一碟精巧的吞拿魚碎，油脂好香，開了胃門。Culatello採用了高級的食材，有意大利火腿，羊肚菌，白露筍，溫泉蛋和芝士。白露筍正是季節，非常嫩口，味道濃郁。溫泉蛋效果一流，蛋香四溢，配合其他食材毫不遜色。意大利火腿那甘香鹹香好誘惑。羊肚菌看似渺小，但那香氣好正！Asparagus Cream又是白露筍的世界，湯底濃稠。絲絲的血橙條和杏仁粒好夾味道，增添了整碗湯的口感。龍蝦肉爽彈好新鮮。又要清清味蕾的時候了，青檸雪皅隨著雲霧似的放在眼前。酸酸咪咪的味道，不單止refresh，還好開胃。Rossini主菜我選擇了牛柳，果然沒有失望還要讚呢！首先牛柳達到要求的半熟，肉質軟腍，充滿牛脂香。醬汁甜酒汁居功不少，另牛柳更添味蕾的滋味！鵝肝煎得外脆內軟，沒丁點臊味，好邪惡。不過伴碟的莧菜略為過鹹。Nicholini’s Dolce

Dinner on 17 Jan 2018 - bad experience and won't recommend please Food quality: 1. the signature dish - angel hair with lobster was soaked w tomato sauce - too sour and hardly taste any other taste. 2. the ordered medium rare lamb rack - took 2 minute waiting on the side table and be served. When it arrived, it turned into a nearly well done piece. The waiter changed it and served another lamb rack. Unfortunately, the skin of the re-served lamb rack was cold. The chef forgot to seal the skin - w

11月是品嚐白松露的好時機，識飲識食的好友，已訂了Nicholini’s 餐廳一起去品嚐一下。餐廳樓底很高給人有空間感覺很舒服，環境柔和。坐底之後待應送上了暖暖的餐前麵包。餐前小點什菜湯，很清好有蔬菜味道。Seasonal Ingredients -white truffle menu我們點了幾款菜式Scrambled eggs, 炒蛋，白松露侍應送上的時候已經聞到陣陣松露香味，蛋炒的很滑，白松露很香。食完Scrambled eggs侍應送上雪葩清一清。Tajarin pasta, 蛋麵，牛油，香草，白松露蛋麵煮得軟硬度適中，白松露配蛋麵很夾。Little Nicholin’s, 意寧谷松露芝士醬意大利雲吞，雲吞餡都是由松露製作而且成，還有白松露主角。食白松露當然唔少得配白酒啦。我點有一杯classic cocktails Moscow Mule。食到尾聲還有甜品，白松露配有雪葩。

We were here last Sunday for my wife's birthday brunch. I have to say that this is easily that best brunch in HK period. The supply of lobster was endless, so was the free flowing champagne. The roast beef was immaculate, probably beating a lot of restaurants' ala carte version. Only slight disappointment was they didn't have simple cut fruits for dessert (or was it finished when it was my turn!)All in all, would come back again as I has never disappointed me in the past 7 years!

我一向喜歡Conrad酒店的半自助午餐. 五星酒店餐廳和服務自然有一定水準。座位舒適，望出去景色不錯, 開陽。如果有時間和幾個朋友坐下來慢慢地享受一個午餐, 這是一個很好的選擇.前菜是自助餐有很多海鮮类型的小食選擇，帕爾馬火腿, 鹅肝酱，沙律，海鮮冷盤,番茄湯都好好味。雖然前菜美味, 但記得留一些空間因為主菜是同樣好. 我最喜歡的有鱸魚，龍蝦意粉，等等。 甜點有幾個選擇, 我最愛的Tiramisu. 如此豐富的五星酒店半自助午餐只需要$400-450 -都算抵食.

Absolutely wonderful as usual.  Pampered with free flowing champagne and huge seafood platter, not to mention the salad bar was more than delightful.  The main course has a number of dishes to choose from .. meat, poultry, fish and of course their famous Lobster pasta.  All very nice and the dessert platter comes with more than a pleasant surprise.  The ambience of course is luxurious and everything is just perfect.  Just what a special dining experience should be!

Nicholini’s was once considered as one of the best Italian restaurant in town. Situated at Level 8 of the Conrad Hotel, the communal room features shades of gold and beige, semi-circular tables, high and floor-to-ceiling window overseeing the Admiralty district view. On the day of our visit, Nicholini’s is serving a Saturday weekend brunch that includes free-flow beverages, such as Perrier-jouet grand brut champagne, wines and draught beers. A selection of Italian appetizers are served at the bu

又大一歲🙈今次男朋友搵嘅呢間餐廳好有驚喜❣餐廳環境優美寧靜，好舒服，果然係傳統嘅五星級酒店！入座後，經理介紹今日推介，黑松露！話依家係當做，推介一試！送上嘅麵包，香草味、麥味非常之出，如果唔係怕會食飽，真係想一次過食晒佢再嚟送上嘅蕃茄龍蝦凍湯，飲到酸酸的檸檬汁味，好開胃！龍蝦新鮮甜美我哋揀咗黑松露薄切牛肉片，係由廚師即場喺面前切，香氣撲鼻捲埋芝士火箭菜一齊食，完美紅蝦，非常有蝦味，真係未食過咁有蝦味嘅蝦，夾埋鵝肝醬，不得了黑松露意大利雲吞，一開蓋嘅黑松露香氣，真係聞到都開心雲吞用忌廉汁煮，簡單而又唔會搶咗黑松露嘅香氣澳洲和牛，煎得表皮香脆，牛味濃郁配上露荀青豆慢煮牛腿肉，超正食牛當然配上紅酒，入口好滑兼留有香氣食完主菜當然要有甜品啦！soufflé 係必然嘅選擇濃濃的蛋白香，再配上自選的熱情果汁、雲尼拿汁、朱古力汁、紅桑子汁，一流另一個係唔記得咗個名😅類似忌廉玉桂脆卷😂配埋車厘子一齊食，好味呢餐真係好有驚喜多謝愛人嘅悉心準備😘😘

Came for birthday dinner, what a disappointment. Food is bad, service is bad. Never coming back Period

每年7月係我同太太一年一度嘅「生日周」，今年又試試新餐廳，位於金鐘Conrad嘅Nicholini's。室內環境非常優雅，唯一美中不足係景觀略嫌遜色。價錢方面晚餐four course都係850，而且仲有welcome soup同埋main course前lemon sherbet清清味蕾，唔駛多講，值得推介！