NEROVIVO - Italian Restaurant, Kuala Lumpur, Malaysia

Our menu

• IAntipasti Freddi e Caldi
  

  COLD STARTERS
  Tartare di tonno con pomdorini secchi ostrica, spuma di sambuca e finocchi	48
  Tuna tartare with oyster, tomato confit, sambuca and fennel foam in a shooter glass
  Ricciola marinato con caponatina in agro, uova di quaglia e bottarga	32
  King Fish marinated in citrus fruit with vegetable caponata and tuna bottarga
  Carppacio di manzo con rughetta, olio  al tartufo e formaggiodi vaccino	36
  Beef carppacio served with wild rocket, truffle oil and fresh Italian cow's milk cheese
  Bresaola valtellinese su letto di crescione pesche grigliate e salsa allo yogurt	38
  Cured beef bresaola with water cress, marinated grilled peach and yogurt sauce
  Terrina di fegato grasso con fichi riduzione al madeira, chips di patate	48
  Homemade duck liver terrine with glazed figs in Madeira wine and potato chips
  Buratta caprese con pomodori, marinati olio extravergine di oliva	68
  Apulia traditional cheese, served caprese style with vergin olive oil and tomato
  Misticanza di insalatine di campo con zucca, taleggio peperoni e pomodori	28
  Baby cress salad with pumpkin taleggio, roast capsicum and cherry tomato confit
  Insalata Rughetta con pomodoro, gorgonzola cipolle arrostite rapanellu	28
  Wild rocket salad with sasame seeds, tomato petal, gorgonzola cheese and roasted onion
  WARM STARTERS
  Scaloppe di capesante con quenelle di lenticchie purea di pisellini	40
  Seared scallops wrapped in balgian endives, green pea puree and lentil quenelle
  Zuppa di zucca con porri e cipolle rosse cotte sale	24
  Pumpkin and leek soup with braised red onion and rock salt
  Conucopia di calamari zucchine e gamberi con salsa tartara	34
  Deep fried calamari, prawns and zucchini
  Triglia con pomodoro pesto di rucola su letto di barbabietole e finocchi	42
  Roasted fillet mullet, rolled in tomato petal, buter lettuce, pesto, beetroot and shaved fennel
  Quaglia laccata con zest di arancio miele e timballo di mango	40
  Lacquered quail with chestnuts and honey, with lemon zest and mango timbal
  Antipasto casalingo di terra per due o quattro persone (2 or 4 persons)	44/82
  Vitello tonnato, beef carpaccio, zucchini parmigiana, tomato caprese, smoked duck breast, mushroom and gorgonzola crostino, polpette al sugo e rice ball and marinated chicken leg
  Antipasto di pesce misto per due o quattro persone (2 or 4 persons)	48/90
  Grilled prawns and baby squid, fin de claire oyster, salmon carpaccio, stewed baby octopus, yabbiies Catalana, crab cake, gratinated mussels, octopus salad and zucchini fritti
  *All prices are in RM & subject to 10% service charge and 5% government tax.

• IISecondi di Terra
  

  Meat and poultry
  La Costata di manzo su tavolozza di legno con i tre classici	108
  Angus beef T-bone(800g) served with trio classic sauce and giant asparagus
  Filetto di Manzo "Rossini" rivisitato con mela caramellata terrina di fegato	82
  Seared tenderloin " new Rossini" style with glazed apple foie gras and turned potatoes
  Guancette di Wagyu australiano cotte con fagilio borlotti e il suo bacon	72
  Braised Wagyu beef cheek with cannellini beans and smoked streaky beef bacon
  Costoletta di vitello con tortino di funghi e patate e salsa al tartufo	80
  Veal chop served with potato and mushroom timbal and ceamy truffle sauce
  Carre'di agnello in crosta di erbe e la sua formaggietta zucca alla forchetta	80
  Rack of lamb crusted with herbs and goat cheese, turned vagetables and pumpkin mash
  Scamone di Agnello cotta a basse temperature con patate finocchi gratinati	80
  Slow cooked rump of lamb served with potato and fennel gratin
  Ossobuco alla Milanese con il suo classico Risotto	72
  Braised Veal Ossobuco served with risotto Milanese and rosemary tempura
  Anatra laccata con miele e mostarda con quenelle di barbabietola e taccole	60
  Laquered duck breast with mustard grains, beetroot puree and snow peas
  Suprema di pollo farcita con broccoletti, su letto di porri e funghetti misti	60
  Stuffed chicken supreme with broccoli, braised leeks and sauteed mushroom
  *All prices are in RM & subject to 10% service charge & 5% government tax.

• IIISecondi di Mare
  

  FISH AND SEAFOOD
  Filetto di tonno con cuore al foie gras riduzione al madaira e patate fini	68
  Tuna loin with foie gras Madeira wine reduction and potato chips
  Darna di Branzino in crosta di patate con salsa di cavolfiori e broccoletti	70
  Seared seabass with a potato crust, cauliflower puree, scallops and broccoli
  Ricciola in guazzatto di cozze vongole pomodorini e porri con fetta di pane	76
  Baked King Fish with mussels, clams, cherry tomato and leek broth served on bread
  Scaloppa di salmone arrotolata con gamberi su letto di rucola e cipollotti	60
  Steamed Salmon roll with prawns, rocket salad, roasted onion and tomato petal
  Caprese di barramundi e pomodori confettati con timballo di riso venere	72
  Roasted Barramundi with tomato confit caprese style with black wild rice
  Cernia grigliata, spiedino di calamaretti salsa al Nero quenelledi melanzana	72
  Grilled Goldband Snapper with baby squid black ink sauce and aubergine caviar
  *All prices are in RM & subject to 10% service charge & 5% government tax.

• IVVivo Pizza
  

  Vivo Pizza
  PIZZA GORGONZOLA PELE tomato, mozzarella, gorgonzola and pear	38
  PIZZA TONNO E CIPOLLA tomato, mozzarella, tuna, onion, rocket	30
  PIZZA QUATTRO STAGIONI tomato, mozzarella, turkey ham, beef pepperoni, mushrooms, artichoke	35
  PIZZA CAPRICCIOSA tomato, mozzarella, turkey ham, artichoke, mushroom, olives	30
  PIZZA SICILIA tomato, mozzarella, eggplant, basil, ricotta	28
  PIZZA FRUITTI DI MARE tomato, mozzarella, mixed seafood	44
  PIZZA NEROVIVO tomato, buffalo mozzarella, scallops, rocket salad, olives, mushrooms	40
  PIZZA CALZONE tomato, mozzarella, beef salami, capsicum, mushrooms, balsamic vinegar	38
  PIZZA BOSCAIOLA tomato, mozzarella, wild mixed mushroom, smoked scamorza	32
  PIZZA SPITFIRE tomato, buffalo mozzarella, chilli, cherry tomatoes, basil	32
  NEROPIZZA - your choice of any four toppings beef salami, beef pepperoni, beef bacon, turkey ham, mixed capsicum, ricotta, buffalo mozzarella, rocket salad, sun dried tomatoes, mixed mushrooms, cherry tomatoes, taleggio, grilled mixed vegetables, olive, anchovies, capers	40
  *All prices are in RM and subjected to 10% service charge and 5% government tax.

• VPasta & Risotto
  

  Pasta AND rISOTTO
  Tagliolini verdi con salsa ai funghetti di campo pomodorini e creslione	38
  Homemade green tagliolini tossed with mixed mushrooms, water cress and cherry tomato
  Gnocchi sbilunghi ai piselli con emulsione di cozze e pistilli di zafferano	40
  Homemade green pea gnocchi with mussels, saffron threads and tomato petal
  Spaghetti ai nostri frutti di mare con salsa ai pomodori freschi	48
  Spaghetti with fresh seafood tossed in homemade tomato and basil sauce
  Tagliatelle al nero di seppia con gamberi di fiume e salsa di crostacei	50
  Black ink tagliattele with yabbies, crustacean sauce, fresh cervil parsley and olive oil
  Spaghetti con capesante crema di peperoni gialli pomodorini ed erbette	40
  Spaghetti with sauteed scallops in a bell pepper cream sauce with cherry tomatoes and fine herbs
  Pappardelle fatte in casa con ragout di agnello e funghi porcini	40
  Pappardelle tossed with lamb ragout, porcini mushrooms and scented with rosemary oil
  Bucatini classici alla Matriciana con scaglie di pecorino e prezzemola	36
  Bucatini Matriciana-stye with beef bacon and onion in light tomato sauce
  Classici spaghetti aglio oli e peperoncino con scaglie di bottarga di tonno	28
  Classic spaghetti aglio olio peperoncino topped with shaved tuna bottarga
  Gnocchetti di patate ai quatro formaggi rucola selvatica e pomodori secchi	36
  Baby potato gnocch with four cheese sauce, rocket salad and oven dried tomatoes
  Cappelletti con ragout di coniglio porri canditi e cerfoglio	40
  Cappelletti stuffed with rabbit ragout, leek confit and parsley in piemontese sauce
  Ravioli di barbabietola ripeni con guance di manzo brasate	44
  Beetroot ravioli stuffed with braised beef cheeks served in a jus reduction with thyme
  Cappello del prete, misticanza di funghi, salsa americana e patate rosolate	38
  Homemade "cappelli del Prete" ravioli stuffed with wild mushroom bisque and veal jus sauce
  Risotto mantacato ai gamberi salsa di crostacei e zest di limone candite	38
  Risotto with sauteed prawns, crustacean sauce and lemon zest confit
  Risotto composto con granchio zucchine e mentuccia peperita e Bottarga	44
  Risotto with king crab meat, zucchine julienne and peppermint topped with bottarga
  Risotto ai porcini con scaloppa di fegato grasso e spuma al Reggiano	46
  Porcini mushroom risotto with seared foie gras and parmesan foam
  *All prices are in RM & subject to 10% service charge & 5% government tax.

• VIDolci & formaggi Italiani
  

  Dolci AND FORMAGGI ITALIANI
  Fondente al cioccolato con zenzero - Chocolate fondant with ginger sorbet (10 min)	28
  Martini ai quattro cioccolati - Four different type of chocolate in martini glass	26
  Gorgonzola e Fichi - Gorgonzola Pannacotta served with blueberry sauce and caramelized figs	26
  Neromisu' - Chef Riccardo's version of classic Tiramisu	26
  Millefoglie alle Fragole - Strawberry and manggo coulis	26
  Crema cotta al rosmarino - Rosemary creme brulee	26
  Tre frutti una passione - Trio of mango, strawberry and pommegranate	26
  Tortino ai lamponi con gelato alla vaniggia - Raspberry tartelette with vanilla ice-cream	26
  Gelato Italiano - Amarena, bacio, vanilla, lemon, pistachio, stracciatella, strawberry, yoghurt mixed berries or mango ice-cream	10
  SattoCenere al tartufo	20/58
  Smoked cheese in ash, made from pasteurized cows milk. semi soft white texture with slices of truffle
  Ubriaco al Barbera	20/58
  Marinated in Berbera wine, a hard textured cow milk cheese, aged in grape skin. Seasoned for 6 to 8 months and of white ivory colour
  Pecorino di pienza	20/58
  Pienza Cheese from the renaissance town in the provence of Sienna. 100% sheep milk with a semi hard texture, aged 4 to 6 months with a characteristic black crust
  Vento D'estate	20/58
  Summer wind- cheese from pasteurized cow and sheep milk aged in wooden barrels and hay. A yellow straw colour with a compact texture
  Cacio Cavallo	20/58
  Characteristic cheese from the Puglia region, made  from pasteurized cows milk. Semi soft, aged for 30 days, and of white ivory colour
  All prices are in RM & subject to 5% government tax & 10% service charge

• VIIBevande (174KB pdf)
  
• VIIIWines (32KB pdf)
  

Nerovivo has become a KL landmark. Perhaps the best known of our restaurants and celebrating its fifth anniversary this year, Nerovivo continues to excite 1000 customers each week. Sleek table cloths and bold artwork, combined with consistently high quality food and impeccable service.

Nerovivo champions unpretentious fine dining in vibrant surroundings.

This trendy inner-city bungalow boasts authentic Italian dishes, many of which are prepared in an open-air pizza oven. Guests can dine inside with air conditioning, alfresco with views of Menara KL or enjoy an aperitif at the bar. The owner and host orchestrates the evening with great gusto to ensure everyone is content upon leaving.

The menu features creative cuisine and regional specialities, various pastas with traditional sauces, and meat and fish mains. Meat dishes are based upon northern Italian recipes, while the seafood leans to Sicilian cooking styles. Try dishes like bistecca florentia and chocolate flan to appreciate the skill of the kitchen staff.

Though its on-street façade is sleek and elegant, Nerovivo is actually a humble, friendly trattoria in the very best Italian tradition. It is located in a refurbished colonial bungalow in the peaceful privacy of Ceylon Hill. Inside, a lively and passionately Italian atmosphere prevails. Offering authentic homemade pasta, hearty main courses, delectable desserts and smoky, wood-fired pizza, Nerovivo is the brainchild of restaurateur Paolo Guiati.

On top of the innovative menu and aweinspiring wine list, he has created a pleasant atmosphere of genuine relaxation in which guests are not afraid to raise their voices, laugh and chatter to their hearts’ content, the Italian way.

As you step into Nero Vivo (literally ‘black live’), you might probably first observe the paintings on the wall, or perhaps the Italian gourmet products on display, but the centre of attraction must be the ocean of wine bottles neatly displayed on racks from floor to ceiling. Nero Vivo imports its own wines, among them some labels not available anywhere else in Malaysia.

Currently, the restaurant boasts about 12,000 bottles and some 150 labels, sourced from various regions all over Italy. And like all Italians, Executive Chef Riccardo Ferrarotti is extremely proud of the cuisine served here. "Simplicity is part of our culture. There’s a big variety, but the food is simple and uncomplicated."

 

Outside Catering & Private Parties

We are also able to provide outside catering for parties and functions of up to 500 people. Or you can experience Nero class in the comfort of your own home, with our executive chef Riccardo cooking for your intimate dinner party.

Please contact francois@nerovivo.com if you would like to hire all or part of Nerovivo for a private occasion.

Please use the contact form below to send us your message. We'll get back to you as soon as possible. Thank you.

Name:
Phone:
Email:
Enquiry:

Restaurant address:

3a Jalan Ceylon,
50200 Kuala Lumpur.

Tel: 03-20703120
Fax: 03-20703100
Email: info@nerovivo.com

Opening hours:

noon - midnight (Daily)

6.00pm to midnight (Saturday)

Last order - 11.45pm