Food Talks

Nero Vivo Italian Restaurant Article Rating

Posted by Christine on February 15, 2008 - Filed under: Member Talks

Nero Vivo has a spirit all of its own: charming, gracious, vibrant, totally mesmerising. The reason is simple enough to explain, it comes from the passion of the owner, Paolo. The muse of this exciting restaurant exudes the spirit and dreams of its vision, with a charismatic flourish.

The ambience is stylishly casual, with black as the main colour scheme. Bold splashes of colour and stark white beautifully accent the total effect. D谷cor is kept simple, almost spare; wine bottles, wooden crates, fresh flowers, intermingle in a spontaneously haphazard, delightful fashion. Nero Vivo never stops; it is always a celebration of life, a passionate encounter, a moment to remember. The food is predictably delectable and service, consistently impeccable. Paolo and his entire team of staff have been together for three years ever since the restaurant opened its doors. The fluidity of their coordination truly enhances the dining experience.

The cuisine is hearty, classic, Italian. We started out meal with Seared Scallops on Olive Tapenade and Orange Salad. The succulent shellfish was a luxurious indulgence, with the fruity flavours and salty tapenade combining in a lovely potpourri. Vitello Tonnato, very traditional indeed; tuna, anchovies, capers, and mayonnaise are blended finely into a delicious sauce, smothering thinly sliced veal pieces. It was excellent with the wedges of crusty pizza bread that accompany. Seafood Spaghetti is a gorgeous rendition that arrives in splendour; bountiful seafood 每 prawns, yabbies, scallops, mussels, clams and baby octopus, drenched in a rich, red tomato sauce. The simple freshness of all its ingredients persuade in an arresting juxtaposition of flavours. We enjoyed this tremendously and the robust portion is definitely good for two. No visit to Nero Vivo is complete without a taste of their celebrated pizza. Done in the traditional style with a wood-fired oven, our Piazza Daviola was excellent. Fragrant, fluffy, thin-crust with lots of tomato, mozzarella, beef salami, sliced chilli and capsicum to a meal on its own. From the meat section we sampled a perfectly executed Lamb Loin, enhanced with the aromatic sharpness of goat cheese. Rustic accents of Kalamata olives culminated the entirety with a resounding cadence.

The tables started to fill as the evening progressed. Music, conversation, wine and food flowed readily and steadily. We moved ourselves to the bar to partake of dessert and immerse in the Nero Vivo magic. Strains of Swing emanated from the ensemble of musicians in the far corner, adding to the tempo of the bustle. Our Lava Cake arrived, a molten decadence of warm chocolate cake on a bed of rich, vanilla sauce. It was a memorable night in shining black, filled with epicurean attributes of the highest order.

Original Post by

Please click here for Contact and Address

More Readings

  • Retweet
  • Rate this post:
Roy Said:

tat's really nices place i haveb't been...
5 Stars!!

Friday, May 1, 2009 1:37 AM from:
Leave a Comment

Name (required)

Email (required)


Enter the code shown above:

Menulog Australia's Restaurant Guide

Find Restaurant Contact

Type in the restaurant name, cuisine, place or any keywords that you can think of in the above field.


Travel Deals