3
0
1
Telephone
03-2070 3120
Opening Hours
Today
12:00 - 15:00
18:00 - 23:30
Mon - Fri
12:00 - 15:00
18:00 - 23:30
Sat
Closed
Sun
12:00 - 15:00
18:00 - 23:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
RELATED ARTICLES
I walked into Nerovivo on the evening of 30th Dec 2014 and spoke to the manager Gabriel to ask if it was possible to conduct a food review at Nerovivo. I gave him a name card and he would not take it. he looked at it as if it was some used tissue paper.He simply said that he will give the information to the office and if they decide to have the food review, they will call me back. But he did not even ask what is the name of my blog or the magazine that i was writing for. I asked if i can contact their office directly in view of time because i would like to complete the review by mid Jan 2015 and his sarcastic remark was "Am I the one requesting for the food review?" Indicating that I have no right to speak to the office staff because as a media person I am at their mercy to whether or not i get my review published.On hindsight, now i realize why the other staff/servers were all rude and indifferent as well. If you are not there to dine, they will treat you like trash. A food connosieur once told me that it is not just about the food but the dining experience that brings customers back. So Guys if you want Italian food, you are better off at Ciccio or Fuzio which is nearby
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Tagliatelle Ai Funghi. We were bored of the normal pasta and spaghetti dishes, so we ordered this unique tagliatelle ai funghi. The tagliatelle was a thick flat type of pasta and it was not too hard. The texture was just nice. It came with a variety of mushrooms and I love the the size of the mushrooms, they were big, thick and juicy. The pasta was good and it was not overly salty.
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With a menu as vast as Nero Vivo's, there are bound to be both hits and misses. On our most recent visit, we encountered more misses than hits. The complimentary bread isn't on the menu, but it's a surefire hit! Pan-fried potato-crusted duck foie gras with light port wine reduction and grapes. A creative preparation, but I'm not sure it worked. The crust was oily and didn't do anything to enhance our enjoyment of the liver. Risotto cooked with saffron and served with roast quail in its own jus. Not the best risotto ever, but the tender, flavourful quail helped to make it less bland. Homemade olive gnocchi with baby squid and zucchini in light bisque. Another strange, but ultimately unsuccessful, experiment. The sauce tasted overly Oriental, making us long for gnocchi in a more traditional four-cheese, pesto or even tomato sauce. Nero d'Avola IGT Vino Rosso Tenimenti 2006.
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