BURRATA
BROADBEANS PUREE, SMOKED ANCHOVIES, BOTTARGA
HAMACHI CARPACCIO
SEMI DRIED TOMATO, PISTACHIOS, SMOKED EGGPLANT PUREE
SQUID INK TAGLIATELLE
MUSSELS, SPICY COD ROE, HOKKAIDO SEA URCHIN
NDUJA & FRIARIELLI
SMOKED BUFFALO MOZZARELLA, SPICY SAUSAGE, BROCCOLI SPROUTS, ORGANIC PROVOLONE CHEESE
WHOLE SUSTAINABLE SOLE
LEMON & BUTTER SAUCE, CAPERS, ROASTED POTATO
ROASTED CAULIFLOWER
BAGNA CAODA, HAZELNUT
ASPARAGUS
BUFFALO RICOTTA, BLACK TRUFFLE
CHOCOLATE PARFAIT
BEETROOT MERINGUE, HAZELNUT CUSTARD, GOAT MILK ICE CREAM
TIRAMISU
CHOCOLATE SABLE, DRIED ORANGE, COFFEE CARAMEL SAUCE
NOM, HK’S innovative Italian eatery, is giving you a tour of Modern Italy through flavours and ingredients utlized in their new summer dishes. Chef Fabrizio Napolitano shows his skills in transforming traditional favourites into creative, mouthwatering dishes that are impressive in both flavour and presentation. We loved the creamy and rich Burrata with Broadbeans Puree, Smoked Anchovies and Bottarga, the refreshing Hamachi Carpaccio with Semi-Dried Tomato, Pistachios and Smoked Eggplant Puree, the indulgent “Nduja & Friarielli Pizza” with Smoked Buffalo Mozzarella, Spicy Sausage, Broccoli Sprouts and Organic Provolone Cheese, the fragrant Squid Ink Tagliatelle with Mussels, Spicy Cod Roe and Hokkaido Sea Urchin, and the fresh Whole Sustainable Sole with Lemon & Butter Sauce, Capers and Roasted Potato that made us nostalgic of summers in Europe. Make sure to save room for dessert and sample the decadent and flavourful Tiramisu artfully paired with Dried Orange and Coffee Caramel Sauce. A truly delicious Italian feast that was comprised of only the highest quality sustainable produce and mouthwatering recipes that will keep us going back for more.
NOM, Winly Building, 1-5 Elgin St, Central
2540 7988