Events

Crafted by Chef Marco, this festive line-up is available only on 24, 25 and 31 December, bringing a seasonal touch to Nero Nero Penang’s Italian kitchen. Start with oysters (choose tobiko and orange gel, or burrata and basil), Wagyu beef tartare, crudo di mare, and giardiniera, then move into comfort with beef cheek cannelloni, lobster linguine, or tagliolini al tartufo finished with fresh shaved white truffle. For mains, choose between the catch of the day with pil pil sauce or Wagyu tenderloin with Perigord sauce, then finish with panettone or strawberry ricotta cake for a sweet, seasonal close.