Nicholini’s: Chef Riccardo Catarsi offers a contemporary take on Northern Italian fare
- Good choices are the home-made pasta with red prawns, porcini and black cabbage and cappelletti pasta with Angus beef, capon consommé and roasted chestnuts
The city skyline is the backdrop here with an interior of muted colours, wood panelling and Venetian murals. Chef Riccardo Catarsi’s menu offers a modern twist on classic Northern Italian dishes.
For starters, try the warm lobster salad with baby spinach and caviar or the traditional minestrone soup with pesto and Parmesan. The home-made pasta with red prawns, porcini and black cabbage and the traditional cappelletti pasta with Angus beef, capon consommé and roasted chestnuts are good choices, as are mains of slow-cooked veal shank and roasted lamb rack. For desserts, try the Amalfi limoncello parfait with berries, and ask about pairing from the wine and cheese library.
Contact details
Level 8, Conrad Hong Kong, Admiralty
2822 8801
Signature dishes
Angel hair, Boston lobster, tomato sauce
