It all started with this yummy parmesan amouse bouche.
Pan fried scallop lentil soup with chestnuts and Montepulciano reduction.
Succulent scallop, tasty everything else. I tilted my plate to clean everything up :)
A lovely little drama involving fennel flowers...
Salted cod with red vinegar flavored potatoes, roasted peppers & black olives. Very yummy. I especially adore the potatoes :)
Beef tartar with crunchy egg yolk, baby salad & black summer truffle.
OMG. The egg yolk has a thin crunchy exterior and then it oozes beautifully onto the beef. YUMMY MAX!
Cream of green beans with egg pasta, pennyroyal and bottarga. Everything's perfect together. LOVE.
Fried smoked eggplants with ricotta ravioli and octopus in pizzaiola style. I love the ravioli, but the flavor combination could have been a little better...
Meditteranean tuna in potato crust with chard, fava beans and mango mayonnaise. I love how each potato "dome" is meant to be different instead of uniform. Flavor wise, my favorite part of this dish is the veggie. Nicely cooked and well seasoned.
Traditional Italian sorbet. Very tangy & refreshing! However, I wish that the green juice wasn't for aesthetics only..
Warm chocolate olive oil cake with strawberry sorbet and balsamic vinegar.
My, oh my! Very yummy!
The petit four, those babies in tiny cute glasses are yummy creamy milky treats with a punch of chilli! I love love love it!
I ended my epic meal with a cup of hot mint tea :)
I'm so going back for more!
Thank you Chef Luca, Nicholini's and Conrad Hotel for the lovely dinner.
Wanna know more?
Here's Nicholini's website.
Here's the Openrice link.
My friend Gary's review.