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Situated on the dining arena, adjacent to Al A'ali Shopping Complex, Nino has firmly established itself as a favourite haunt for Italian food lovers.
To welcome the festive season, the outlet is introducing a new menu with special additions including a Japanese delicacy, makis, as well as goat cheese salad.
Restaurant manager Amit Bhattacharjee said: "We tested some dishes with our customers and it went exceptionally well.
"We plan to convert the theme of this restaurant into fusion rather than just focus on Italian.
"The Japanese makis or sushi rolls that we will be offering will have special soya rolls that will be a unique introduction for the island's sushi lovers."
The outlet's new menu will also retain its popular dishes including the mini burger, chicken alle braice, chicken avocado salad and grilled prawns.
The menu will be supervised by Executive Chef Patrick Michael Minj who first joined the restaurant's Kuwaiti branch in 2007 for eight months before coming to the island last year.
Prior to joining the group, Chef Patrick worked in India for eight years with well-known hospitality names including The Oberoi, Radisson Delhi as well as the Taj Krishna in Hyderabad.
After completing his studies at the renowned Institute of Hotel Management in Pusa, India, he joined The Oberoi in New Delhi in 1997.
He said: "I gained most of my experiences working with various international chefs. At one point, the trend was mostly on French cuisine and by the beginning of 2000 Italian food took over the market."
Chef Patrick explained that the restaurant is also planning on expanding with two new outlets in Riyadh and Al Khobar in Saudi Arabia.
Here he shares one of the restaurant's favourite dishes with GulfWeekly readers.
Veal Carnerlloni
Veal pockets stuffed with ricotta, sun dried tomato, roasted pine nuts and basil prepared in tomato cream sauce and served with pasta
Veal 480gm
Ricotta 120gm
Pine nuts 80gm
Sun dried tomato 45gm
Fresh basil 20gm
Linguine/fettuccini 240gm
Rock salt to taste
Pepper to taste
For sauce:
Cherry tomatoes 240gm
Cream 240ml
Extra virgin olive oil 30ml
Garlic 30gm
Rock salt to taste
Crushed pepper to taste
Method:
Cut the veal into eight small chunks and flatten it with mallet till paper thin.
Prepare the mixture with ricotta, sun dried tomato, pine nuts and basil. Season it with rock salt and pepper.
Lay the slices of veal, put the prepared mixture in the centre and cover it with another slice. Seal the edges and make it look like stuffed raviolis.
Marinate it with little seasoning and olive oil and place it over charcoal grill.
For sauce, take a pan and add some oil, garlic and basil and stir it and add freshly de-seeded cherry tomatoes. Simmer it for four to five minutes. Add cream and cook it for A further four to five minutes until it thickens. Adjust the seasoning.
Put the grilled veal pockets into the sauce for a few minutes and coat it completely with the sauce. Put it on a plate with the sauce and toss it with your choice of pasta, preferably fettuccini in the remaining sauce and serve hot.
