PARKSIDE Nina Causeway Bay serves a signature crispy roast suckling pig priced at approximately $37 (originally 288 HKD), making it an easy pick for celebratory dinners and weekend gatherings, the restaurant said.
The restaurant is on the first floor of Nina Hotel in Causeway Bay, a one-minute walk from Tin Hau station Exit A1 (an MTR subway station), the restaurant said. The dining room covers more than 3,000 square feet and can seat over 100 guests, with a private room for 10 people for larger parties.
Local design studio Atelier E led the interior work, using what the firm describes as a natural inspiration theme that blends sculptural lighting with abundant planting. The centerpiece is a large calla-lily shaped ceiling light, paired with high ceilings and wide floor-to-ceiling windows that let in natural light during the day, the restaurant said.
Wood furniture, curving banquettes, and planted benches create layered seating zones that the restaurant says evoke a city oasis. The space reads differently by day and night: daytime suits a relaxed brunch or afternoon tea, while evenings bring softer lighting and a livelier bar area.
PARKSIDE Nina Causeway Bay menu and concept
PARKSIDE Nina Causeway Bay offers an all-day menu that mixes Asian and Western influences, the restaurant said. Offerings range from starters and wood-fired thin-crust pizzas to handmade pastas, main courses, and desserts, designed for sharing at a table.
The kitchen incorporates local flavors into international formats, so diners can find Cantonese-style elements alongside broader Asian and European dishes on a single bill of fare.
Signature dishes and prices
The standout on the menu is the crispy roast suckling pig, listed at 288 HKD, which converts to approximately $37 (originally 288 HKD). The restaurant says the skin is roasted to a golden crisp that cracks when cut, while the meat underneath remains tender and juicy. It is portioned for two to three people to share.
Also recommended is the miso butter baked prawns, also priced at 288 HKD, approximately $37 (originally 288 HKD). According to the menu, the prawns are springy and paired with a savory miso butter that keeps the shellfish sweetness intact.
For pasta lovers, the ginger and scallion red-yeast tiger prawn roll pasta is priced at 188 HKD, approximately $24 (originally 188 HKD). The dish blends traditional ginger-and-scallion notes with red-yeast wine in a creative savory profile, the menu says.
The wood-fired Japanese smoked tuna thin-crust pizza is 178 HKD, about $23 (originally 178 HKD). The crust is described as crisp on the outside and tender inside, with a light char from the wood oven that complements the smoked tuna.
Desserts and drinks
Pastry highlights include a wood-petrified chocolate cake, 88 HKD, approximately $11 (originally 88 HKD), and a lychee roselle meringue cookie, 98 HKD, approximately $12 (originally 98 HKD). The restaurant says the chocolate cake is inspired by the wood-petrified motif used in the dining room, while the lychee roselle item offers a lighter, fruit-forward finish.
The bar stocks more than 20 international spirits and a lineup of signature cocktails and mocktails, including a Hong Kong Sling, Thyme Zone, and a Whisky Sour Crème Brûlée. The restaurant recommends the bar for post-dinner drinks and a relaxed happy hour, the staff said.
Service hours and who it suits
PARKSIDE Nina Causeway Bay serves breakfast, lunch sets, afternoon tea, and dinner, the restaurant said. With its natural-themed interiors and a varied global menu, the restaurant recommends the space for dates, group dinners, family meals, and business lunches.
Reservations are advised for weekend evenings and larger groups, the staff said. The private room accommodates 10 people and the dining room is designed so groups do not feel crowded even at full capacity.
PARKSIDE@NINA CWB
Address: 1st Floor, Nina Hotel Causeway Bay, 18 King’s Road, Causeway Bay (about a one-minute walk from Tin Hau station Exit A1)
Hours: Daily, 7 a.m. to 11 p.m.
Phone: 2715 2808
WhatsApp: 9851 3659
