The first time I dined at Tosca was back when the Ritz Carlton had first opened. I remembered having to make a booking one month in advance for a table of two, but left underwhelmed by a mediocre experience, especially by their poor parpadelle dish, soft and limp sheets of pasta should really not be served at a supposed fine dining Italian establishment.

Now a year later, not only has Tosca achieved one Michelin star, the Ritz Carlton has also announced just last month the arrival of Chef Pino Lavarra to take over the reins at Tosca. Chef Lavarra, the once executive chef at the two-starred establishment Rossellinis in Italy, has promised to entice diners with contemporary and innovative dishes reflecting his love for food, and Sunday evening saw Mr. C and I there for dinner hoping to be surprised.

Service was utmost friendly, from the moment the hostess guided us to our table to every waiter/waitress that served us. Menus were given to us straight away as we were seated, and looking through it did seem to have more variety than what I saw on my previous visit. Technically we did not select our courses, rather it was organised for us, which most likely ensured that we would be served their most signature or recommended dishes.

We were offered a glass of Cristal to begin the evening, light and crisp with a hint of sweetness. My favourite kind of champagne The bread tray is then proffered to us for selection. Neatly arranged rows of lemon rolls, parmesean topped squid-ink baguettes, flaky-looking butter rolls, rosemary foccacia and cheese and tomato brioche. They certainly looked nice, but a little lacking in the flavour department and most unfortunately were not served warm. I did however like the olive oil they provided for dipping, a little thick with a relatively strong olive aroma.Our amuse bouche was a crumbed goats cheese on a pool of celery jelly topped with red onion. The goats cheese was very smooth, with a slight sharp kick, but the crumbed coating softened quickly under the watery yet bland jelly. This was just very, very normal.Our appetiser of San Marzano tomato looked quite typical, bright red tomato on top of a bed of mozzarella cheese and mixed greens with a layer of crisp bread. However, it was not as it seemed. The waitress explained that the tomato was actually a casing of white chocolate dyed from the red essence of the Italian San Marzano tomato and hidden inside was a mixture of diced tomatoes and tomato sorbet. Interesting concept~ This is actually the way the chef serves tomatoes to his children, which goes to show that parents would use any method to ensure their little ones eat enough vegetables ;) All ingredients were fresh, the mozzarella was oozy, greens were crunchy, but I think I was so occupied with the cracking open and tasting of the tomato, that I did not really focus on the flavours of the other components. However, I did notice there was a sweetness with every mouthful, but this came from the crisp bread itself rather than the unsweetened chocolate.The next dish was what they termed as a 'Sea Tiramisu'. Intriguing name, hinting at the use of seafood elements in the making. Essentially the focus was on a carpaccio of Mediterranean red prawn outlined with a parsley-like paste, topped with a seared scallop and a spoonful of caviar. The carpaccio albeit a little chewy portrayed the prawn's natural sweetness while the green paste was unneccesary as it was bland with a strange rubbery texture. I loved the scallop though, seared to a semi-cooked state, it was perfectly tender~ The tiramisu itself was a base of baked cereal crumble with a cream sea foam sprinkled with tumeric powder, decorated with a dried prawn. I quite liked this, the lightness of the cream melted delicately in the mouth while the cereal had a nutty puffed rice-flavour. However I found it was impossible to eat the dried prawn elegantly as it was too tough to cut with a knife and fork, and even trying to bite off a piece took a lot of effort. Bold presentation, but was only so-so for me.Pasta was next. A green tangle of basil spaghetti, wrapped with a thin slice of swordfish and adorned with baby squid and flower petals accompanied with smears of black olive oil. The spaghetti was cooked perfectly al dente and both the squid and swordfish were very tender. They were light-handed with the seasoning so it was just right in terms of saltiness without overwhelming the delicate flavours of the other components. Simple, but I really quite enjoyed it~When I think of raw tuna, especially the cut where the meat is burgundy red, I always recall that it has an overly strong fishy flavour which I immensely dislike. So when we were served a cut of semi-cooked Mediterranean tuna which was still extremely red in the centre I was a little skeptical of my enjoyment of this dish. Taking a bite of the meaty tuna steak, I prepared myself for the fishiness, but was pleasantly surprised that it did not appear. The tuna itself was under seasoned, but pair it with the creamy white eggplant puree you will find all the flavours there. The potato souffle was good as well, soft and not overly heavy, while the caramelised caper was a nice touch. The most unusual item to this dish was actually the big green leaf which was described as an oyster leaf, aptly named it tasted exactly like an oyster, but I could not really sense its connection with the overall dish.Baby lamb is in season right now and that was what we were served as our last savoury course. Presented as cutlets and lamb bacon, it was accompanied with juicy white asparagus, sauteed crunchy lettuce, a crumbed ball of lamb's liver and drizzled with a mustard lamb jus. Only one and a half months old, you could see by the size of the cutlets how small the lamb must have been and it was very, very tender. The lamb was perfectly fine, but the crumbed liver really was odd, I bit into it imagining it would be warm and the crumbed coating would be hiding a gush of melted liver, but in reality it was a cold solid ball of mashed liver rolled in crumbs. Really quite unexpected and not in a good way unfortunately. And then it was time for dessert.

Mr. C and I were served two different items, his was chocolate based while mine was more fruity oriented. When we asked the waitress why the desserts were allocated this way, she described that the chocolate was more heavily flavoured so it would suit the tastes of gentlemen while ladies seem to prefer more fruity elements in their desserts. I would say this is a stereotype and not necessarily true as I know that I would choose chocolate in a heartbeat, but I guess everyone is entitled to their own opinion.

Since mine was I guess the lighter dessert, we started on this first. A bed of fruity, sherbet like crumbs adorned with strawberries soaked in sugar syrup, mini meringues, cassis jelly, dollops of raspberry jam, cream and a quenelle of chocolate gelato. Everything just tasted a little too sweet, and after a while it was a little overwhelming, but out of all the components I liked the raspberry jam which was frozen to a solid jelly like state giving a nice sticky texture and the gorgeously dark chocolate gelato most.Mr. C's dessert was an articulately structured chocolate box, but upon cracking open the lid it revealed a somewhat messy treasure of rum(?) infused dark chocolate mousse, cubes of coca-cola jelly and a scatter of torn sponge cake. When we tried to spoon up the mousse we were surprised to find it was very hard, and digging into it, we revealed that it had been partially frozen by dried ice. Only after had we each had a spoonful of the mousse did we discover balls of dried ice still inside. Technically, we should have been informed as dried ice can mildly burn skin due to its extreme coldness, but luckily we only experienced a slightly unpleasant sensation on our tongues. But back to the dessert, the mousse was seductively dark and rich, but the coca-cola jelly was really quite out of place.To finish off a very prettily presented plate of petite fours. A selection of chocolates, macarons and mango jelly 'floating' on a cloud of fairy floss. I was actually more excited about the fairy floss than the rest of the petite fours and it was just as I hoped, stickily sweet and sugar-high inducing~ However, a problem with presenting items on a cloud of spun sugar, is that it becomes sticky very quickly and if you are not careful when trying to pick up a chocolate, you could very well upend the rest of the petite fours onto the table which did happen to Mr. C Just a note though, if wet towels had been given, that would have been most appreciated.And please remember to order their latte, it really is quite good

Overall the experience this time was much better than before, presentation of dishes was more artistic and creative and there was absolutely no faulting the pasta this time. However, I did find that some of the components in certain dishes did not seem to work 100% well together, but maybe that is just my taste. Service was polite and attentive without being intrusive and everything was done with a smile which was really a positive aspect. Worth trying

好開心, 我都估到anniversary dinner LCM會帶我去食正野!!!!

特登著好少少, 放工後LCM一路唔講究竟去邊, 去到中環我仲以為我地去FOUR SEASONS咁HIGH, 哈哈.
原來轉MTR去ICC!!

YEAH! 想去ICC食好耐了.

今次係TOSCA, 係食意大利菜的.

全晚也十分滿意, 如果要評分的話, 我會以服務,環境, 食物質數和價錢來作準則.

WAITER介紹來自南意的米芝連二廚讓我們認識, 更使我感覺很HIGH CLASS, 哈哈, 最喜歡這樣的感覺.

說回食物.

首先, 服務是一流的! 始終係酒店食晚飯, WAITER當然會多多少少懂得品酒.

招呼我們的是一個貌似李治庭的男生, 哈哈, 十分有禮貌而且懂得給客人驚喜, 問他酒的類別也可以解釋到, 合格.

另外, 上菜SPEED也十分好, 本以為碟碟都那麼少定必不夠飽, 但原來吃得慢一點便可以覺飽了, 最後是吃不下.

而環境, 我也很喜歡那裹的OPEN KITCHEN, 讓客人對廚房一覽無遺.可恉相片所限今次不能上蛓.

除了A LA CARTE外, 我們也可以點三道, 五道或八道菜的SET, 而我們選了五道菜的"CLASSICO", WITHOUT WINE PAIRING.

不選WINE PAIRING就是不想飲太多.

而幸好我們做了這個決定, 我們另外選了兩個REDS BY GLASS.

忘記選的是什麼酒, 但我記得是360一杯的那款...非常好飲.

我不是懂得酒的人, 但連我一個門外漢都會覺得此酒易入口, 去到喉嚨時會覺得好舒服, 而且感覺味道很多樣化, 知道會是不只一種的葡萄在其中.

整晚一路一SIP一SIP地飲著,的確很喜歡這個酒.

而除了五道MENU上的菜外, 有他們的WELCOME STARTER和WAITER李治庭稱之為"衝上雲霄"的出名甜品棉花糖

STARTER一口已吃下了, 但作為一第一口下肚的食物, 感覺很FRESH.而最後的甜品是這樣的, 外表很有趣, 不過只是把東西放在上面.可惜吃不下沒有試完, 只記得其中一個榛子味道的朱古力實在太正!
還有MACARON!

第一道菜: bufala beef carpaccio, ricotta cheese cream, spring sprouts and homemade tomato jam驟眼看好像一個藝術品的確,在對面看還有一個心形, 上面有些HERBS, 而我覺得那他他牛肉很好味, CREAM也配搭得好好.
tomato jam係homemade的, 廚師還用jam砌成一個tomato形狀, 很特別.

第二道菜: chitarra spaghetti, basil chlorophyll baby squid, swordfish paper and black olive oil.這個我十分喜歡. 原來面條本身的製造過程已經很特別, 是不知什麼HERB的葉綠素被提錬出來. 很有咬嚼, 而味道配上旁邊的汁和配菜也特別鮮甜.

第三道菜: john dory filet, senise pepper flour, poached broccoli crushed potato, oyster and red prawn milk sauce那個葉可以被吃下肚, 魚柳一般, 但加上那些CREAM又是特別的好味道.其實這裹的所有sauce也很正.
蠔仔則隱藏在最下面的potato入面.

第四道菜: BABY PORK, SMOKED EGGPLANT PUREE RED ONION AND CARAMELIZED ANNURCHE APPLE不知為什麼本來肚餓的我到了第四道菜已經飽了, 吃不下所有肉. 上面的一塊豬很爽, 沒有想像中肥膩.
最好吃是那個一粒粒的apple, 酸酸的, 好好吃

雖然很飽, 但對我們來說, 甜品是MUST HAVE ITEMS.
於是叫了兩個WAITER推薦的朱古力盒子和soufle我好開心次次都關鍵時刻都會見到lcm為我準備的字句, 印了在食物或酒樽上.
很浪漫

另外其實還有WAITER隨時補上的面包和各式各樣的酒, 我們都已經足夠了.

面包也特別, 試了兩個, 黑色的是墨魚汁; 另一款原來是SALT & BUTTER,

總結這是一餐開心的晚餐, 而外面太大霧, 看不到夜景, 都不知自己已身在103樓這麼高了.

早前來到Tosca出席Peroni’s舉辦的Cooking Class，世界知名的意大利啤酒Peroni品牌請來Tosca's Chef Vittorio Lucariello，利用啤酒為材，烹調數款意大利菜式，能夠參與其中，真的開心，先謝謝邀請。Peroni口感細緻清新，難怪成為意大利人於歡樂時光常吃的酒之一，把它加進菜式內又出奇地相夾。正式開始前，Chef Lucariello先為我們準備麵包及小吃，Baked Eggplant Parmigiana with Buffalo Mozzarella，焗烤千層茄子是意大利傳統的蔬菜菜式，片片茄子夾著牽絲芝士及蕃茄醬，伴著是新鮮的水牛芝士，很愛吃芝士。先來烹調第一道菜， Risotto Carnaroli Buffalo Mozzarella & Black Truffle，意大利飯加入了Peroni啤酒一同來煮，期間米粒吸收了麥味，在烹煮過程中味道濃縮，再加以芝士及刨上黑松露便完成，簡單易做。比一般吃的芝士意大利飯，入口先多份麥甜，減去膩濟感，味更不錯。Homemade Tagliolini with Red Prawns，Tomato Tartare & Chili Peppers，意大利紅蝦每隻份量很大，微微煎香後，再加入Peroni’s啤酒來煮，酒精揮發過後，蝦鮮帶有麥香，配搭很不錯。意粉加入剛才煮蝦肉的蝦汁、蕃茄醬蓉及啤酒來煮，酸甜中帶著麥香，亦有鮮味，除了蝦肉，蝦頭內的蝦膏更為吸引，不要錯過。Mediterranean Turbot，Artichoke，Veal juice & Black Truffle，除了蝦肉，海鮮中魚也可以加入啤酒來煮，魚肉本身不是濃味食物，所以更能突出酒的麥香。嫩滑的魚肉，阿枝竹的鮮甜與麥甜，把魚鮮味道提升。Beef Filet with Porcini Mushroom，厚身的牛柳煎香兩邊肉身後，再灑上啤酒焗煮一會兒，肉帶粉嫩，五成熟左右，再加上蘑菇醬汁便完成。牛柳本身肉味濃郁，肉汁又豐盛，所以麥香相對魚肉來說會不太明顯。最後甜品有兩款，Panna Cotta with Wild Berries，及Coffee & Hazelnut Mille-Feuille。起初以為奶凍會加入啤來造，但感覺好像有點古怪，原本啤酒是用來浸醃野莓，奶香加上酒甜的莓肉，不太甜膩。而拿破崙夾著的咖啡榛子忌廉也有酒香，酥皮酥脆，口感不錯。這天體驗了意大利菜加入Peroni啤酒來烹調，最喜歡紅蝦意大利粉及意大利飯，意粉及飯粒帶有麥香更好吃。

今天是媽咪舊曆生日, 拿左半日假和她吃個舒服午飯.

上網揀左好耐, 究竟應該揀天龍軒定係Tosca, …..不過都係想試新野, 就揀Tosca 啦~

本來打算叫set lunch, 佢呢到set lunch 的價錢係2 個courses $2xx, 3 個course $3xx, 4個course $4xx 咁

不過媽咪揀左散叫,

首先佢地會送個面包拼盤好味唷!!

我地叫左乳鴨鵝肝xx ( 我仲係成日唔記得d 菜名, 激氣) 呢個真係好味到喊, 個乳鴨juicy 到不得了, d 肉質勁嫩, 煮到剛程度......宜家講起都吞緊口水 =v=

呢個係意大利雲吞配牛柳粒 (個真名係靚好多, 不過又唔記得咗) 切開的時候, 有d 芝士會流出黎……..好好味啊

呢個係西班牙豬柳 肉質鮮嫩唔在講, 佢個皮係脆脆的……仲有d 菇配菜, 痴線嫁, 好味到喊……..

之後追加左個甜品, 焦糖燉蛋雪糕配無花果 呢個係佢地送的甜品box set~~真係食唔哂呢~餐飯食得好開心, 滿足, 佢地仲好好咁安排左window seat 比我地~

雖然千幾蚊一個lunch 貴左少少…….但d 野食係令到你回味無窮!!!!!!!!!得閒試下啦 !!

很高興朋友們與我慶祝生日來訪ICC Ritz Carlton的意大利餐廳Tosca.

餐廳裝修擺設優雅,樓底高,燈光很適當,桌子和椅子間隔廣,環境整體非常舒適.

服務一流,服務生好識做,一切都立即做,坐低即有水喝.

Amuse Bouche,Seared Scallop,冷的,好軟滑,味唔錯.

頭盤Amberjack with Tomato Water,看起來很特別,味道一般.

主菜Truffle Risotto,樣子一般,但美味.

甜品Gelato好食,Espresso又香又濃.

總說,食物質素算唔錯,環境非常舒適,服務一流,是一家值得來一次的優質餐廳.

自tosca重開後, 身邊的朋友一個接一個去試, 偏偏我不知還在等什麼, 遲遲未去。 一向這類高檔次的餐廳, 總是待特別日子的紀念又或者慶生而來, 但偏偏這次是心血來潮, 還要是放工前的一個小時才決定, 開始摸不透自己的心。 店家本來就脅著甚高的名氣, 大有來頭, 已有一定的支持者, 加上正值中秋假期的首天, 對座位的供應實有點擔心, 馬上致電一問, 換來直接確實的回覆「當然有的」, 頓時鬆了一口氣。自從上一次突然造訪天龍軒不果, 短時閒之內再次踏足這樓層, 但卻為tosca而來。 甫入內已被那充滿空間感的佈局所迷到, 放眼過去盡是一排的玻璃窗, 窗外的美景都盡收眼底。 純白的用色, 襯上冷艷的深紫, 中庭那盞水晶吊燈, 價值不菲, 跟整個環境都很配合, 突顯出一份瑰麗, 更多添幾分高雅, 時代感強卻不失典雅, 那份高貴不是刻意營造出來, 反是不經意的流露, 來得簡約, 跟重金色所衍生的浮華感覺是不同的。 中間位置那開放式廚房, 使客人邊用餐之際, 邊可欣賞到廚子的精心之作, 那高超不凡的技巧, 還有匠心的經營, 也是件賞心樂事。 設計方面主要以水為主題, 從裝飾可見不少代表水的元素, 那一排排的水簾、彎形的屏風, 波浪紋的餐具, 還有左右兩邊的荷花水池, 見水在流動, 一切一切都貫徹簡約脫俗的風格, 不其然被牽引著。

入座時見有大量的空檯, 當中不少更是近窗的位置, 頗令人意想不到, 奈何初時侍者並非引領我倆到窗邊去, 忍不住開聲一問, 才轉到餐廳的另外一邊, 人流少了, 成了那邊的唯一一檯客人, 坐擁開揚的景觀, 窗外一片蔚藍好風光, 心神不自覺放鬆下來。

餐廳主打南意菜, 善用當地時令的食材, 特別是海鮮和意粉, 炮製出新鮮令人感動的味道來。 午餐餐牌是全英文的, 一接到手, 侍者便在旁以柔和的聲線簡單作介紹, 挺貼心的。 3 course $390, 4 course則為$440, 皆可從前菜、意粉、主食和甜點隨意點配, 如點其中一些矜貴的食材如鵝肝、牛肝菌等, 則要另外加錢, 其實普通的已夠吸引。 經過一輪的研究後, 見對雜菜湯的興趣稍欠, 決定各要一客, 已是相當足夠了。 即使沒點貴價的礦泉水, 只要杯熱水, 也不覺受到什麼白眼, 侍者同樣招呼殷勤, 態度親切, 真值得一讚。 不消一會便送上一份麵包, 已傳來撲鼻的香氣,。 那像是熱石的碟, 感覺較原始樸實, 細看麵包竟有五款味道, 極富歐式風味。 喜見每款造型不一, 就連麵糰都是獨立的, 而不單是以裝飾作分別, 誠意十足。 侍者隨即介紹每種的特性, 用料等, 一臉專業認真。 薯仔香草包氣孔頗大, 發得鬆軟細緻, 那陣麵粉香很甜, 嚐出麵粉的品質必不會差。 散發一陣香草跟橄欖油交錯的味道, 清新怡人, 置面的薯仔片腍滑粉甜, 表現不俗。

最基本, 像是長法包的一種, 外皮鬆脆且柔韌, 貼近正宗, 挺實要費點牙力才咬得開, 愈嚼愈香。 片狀的夾雜橄欖碎粒, 同樣帶有嚼勁, 咸香味濃, 確是生色不少。 厚度如紙般的薄脆, 跟印式的薄片有幾分相像, 但更酥脆, 輕咬已應聲斷開, 香口卻沒重負擔。 最後的巴馬火腿酥卷層次豐富,一層接一層, 香酥非常, 就像是丹麥酥一樣, 牛油味濃重, 內裡的火腿粒焗後咸味全出, 油香滿瀉。 大家同為麵包怪, 遇到好吃的餐前包, 也不會顧忌太多, 要逐一試勻, 甚至吃光才肯罷休。 見碟子空空的, 侍者主動換上新的一客, 似要測試我倆對包的著迷程度呢!Beetroot salad, walnuts, gorgonzola cheese and pear: 頭盤捨棄湯而取沙律, 個人其實對紅菜頭喜好普通, 純粹是好奇一試。 成品排放充滿藝術感, 用色繽紛, 視覺已是很大的享受。 菜名差不多道出應有的食材, 以紅菜頭汁作底, 再相間地放上沙律菜、紅菜頭、芝士、合桃、芒果和小梨, gorgonzola以典型的藍紋芝士, 羶味特強, 不是輕易接受得來, 但切成小粒狀, 配以甘甜的紅菜頭和鮮果, 跟濃味得以中和。 賣相別出心栽, 用料新鮮簡單, 然而在完美的手法與細意的演繹下,是多麼的出色。Homemade ravioli, green peas, pecorino cheese, octopus ragout: 麵條既是南意菜的強項, 自然抱有蠻大的期望。 跟常見方塊的造型不同, 捏成小三角狀, 伴以紅綠的菜蔬, 展現出一股生命力。 一嚐之下, 發覺咸味稍重, 便如實告之, 對方也顯得相當關注, 樂意再煮製一份出來。 其後的調味好得多, 麵皮軟滑, 厚薄拿捏得很好, 連邊位都不會乾乾的, 帶一絲的柔韌, 嚐到蛋香, 裡頭填入pecorino cheese和青豆蓉, 壓至綿滑, 卻不致全無咬感, 豆味香甜, 沒有討厭的草青味。 配上以番茄醬燴過燴上番茄, 面頭再鋪上番茄醬煮製過的八爪魚粒, 乍看還以為是雞肉, 爽滑柔軟, 口感有趣。 Linguini with pesto sauce, string beans, potato: 每條麵條早已被染成深綠的用色, 意菜之中, 青醬醬汁頗為常見, 多以蒜頭、松子、橄欖油、芝士、羅勒等拌榨而成, 透出濃重誘人的香氣. 扁麵獨有的形狀將濃稠的醬汁都掛著, 入口爽滑, 近乎完美正宗的口感, 外邊煙韌裡頭仍帶硬身, 嚐到頗出的蒜味和芝士香, 咸香惹味, 卻不會油得可怕, 難怪像有種魔性, 令人想多吃一點, 停不下來。Baked gold sea bream, asparagus , olives & cherry tomato pesto: 一端來時便為其可愛精心的造型所著迷。 兩小塊魚肉, 正式學名不得而知, 是海鯛嗎? 煎至金黃通透, 以小花和葉子飾面, 精緻到極。 魚皮薄薄的, 藏著豐富的魚油, 甘香味美, 魚肉頗為厚身, 雪白不感粗鞋, 反是細密嫩滑, 入口完全不韌, 簡單以鹽調味已吊出鮮香來。 伴菜不是隨意的放在一旁, 而是經過悉心的擺佈, 先是魚身下層墊著的薯蓉和露荀, 清甜爽滑, 小番茄的皮未有故意除去, 反而輕輕向上翻, 具美感, 原粒咬下, 豐富的汁水隨即在口腔中爆發。 Slow braised beef cheek, white polenta, green peas & onion: 豬、牛、雞和羊, 四者之中, 始終對牛和羊較為鍾情, 前者於西餐的發揮似乎較多變化, 牛脷、牛尾、牛扒等等, 可塑性甚高, 而臉頰這部位既矜貴, 烹調功夫繁複, 要肉質幼嫩, 得花多點時間慢煮, 肉味不易流失。 還記得前年在st.george所嚐的slow cooked beef cheek, 驚為天人, 一直念念不忘, 此後不易吃到相近的水準, 直至這次的一親嚐, 兩塊臉頰肉大小不一, 經厚切下更富咬感。 肉質腍滑, 達至化開的境界, 看似一絲絲, 纖維很韌, 卻又鬆化細緻, 伴上那紅酒醬汁, 醇厚甘香, 將肉香襯托得完美無暇。 底下的不是薯蓉, 而是粟米粉糊, 濕濕的, 跟那帶甜的汁醬很匹現。

置身在優雅寧靜的環境中, 是格外的舒泰, 轉眼間已到了落場時間, 客人都相繼離去。 這時我倆剛開始吃甜品, 幸好侍者見狀都沒多作催促。 Warm chestnuts cream brulee with marron glace and coffee crisps: 記得看過食評, 見不少人盛讚tiramisu, 可惜套餐甜品是定期轉換, 無緣去發掘箇中的甜美了。 以淺碟來裝盛, 更易看清楚全貌, 原味跟朱古力味的燉蛋吃得多, 反而栗子味真較少見。 表層脆糖層很薄身, 經燒香後呈焦黃, 甜味盡出, 輕力一壓便破開, 脆口, 不太黏牙。

脆皮之下, 燉蛋嫩滑如絲, 是多麼的水潤, 慢慢滑進喉中, 蛋味真實自然, 細味下會發覺有多種層次, 嚐出栗子的那獨有的甜香, 再吃置面的栗子粒, 帶點酒香, 粉糯的質感確是很討人歡心, 兩者火花原來可以這麼大。 純以金箔飾面也許未夠感染力, 那小塊拿破崙酥皮架空在碟上, 乾爽酥脆, 帶不輕的牛油香, 層層相間, 更特別以咖啡粉突現甘苦, 如此巧妙講究, 真叫人驚嘆。 Berries crumble cakes and vanilla gelato: 巧妙地將金寶與蛋糕組合起來, 換來豐富的層次。 金寶粒粒子頗為粗大, 鬆脆香口, 充滿牛油香, 濃得帶淡淡的羶味, 下層主要是蛋糕、雜莓果醬和餅皮的配搭, 酥脆之間更多點份煙韌, 然而脆度不感單一, 略有分別。 溫熱的蛋糕伴上冷冰冰的雪糕果是人間的美味, 雪糕奶味豐盈, 香醇幼滑, 只是來到時已開始溶化, 少不免要加快點吃, 有點過急。 早上飲過啡後, 仍有點累, 便藉口多來一杯cappuccino, 心理上精神一點也好的。 表面的拉花雖然不太明顯, 但奶泡幼細順滑, 不會過厚, 下層的咖啡有陣回甘,幽香撲鼻, 不會有燶苦的氣味。 如果熱度可高一點, 必會是十成美。跟咖啡一同上檯的petit four, 以餅食和朱古力為主, macaron輕力一按已感受到那脆弱, 薄身鬆脆, 內餡柔軟不失煙韌, 是穩當的選擇。 榛子果醬小圈空有外在美, 以牛油曲奇作底, 襯上莓味果醬和榛子蓉, 可是那陣果仁香實在怪, 反覺一陣梘味。 方塊狀的朱古力濃度不俗, 注入柔滑的軟心, 甜美動人。 另一朱古力味為主的蛋糕, 則較乾身厚實, 朱古力忌廉薄薄的, 未算突出。 Macaron旁的一款玉桂味挺香的, 脆軟卻又黏實, 偏甜一點, 伴咖啡更為適合。

如斯富情調優美的環境, 雖然不是跟情人到來, 也不會太突兀, 仍是相對陶醉, 為美景, 美味, 美事而心動。 有時侯沒有悉心的計劃, 突如其來興起, 也不一定弄得一團糟的。

Hello and I went to Tosca after reading reviews saying how wonderful it is, and weren't disappointed at all.
We were greated by a very friendly host that told us if we were willing to wait a couple of extra minutes they would have a window table for us and it was worth the wait! Beautiful decor of the restaurant is only out done by the view of the sound.
They have a great deal for lunch where you get a great bread and main course so taassttyy.
Tosca had their chicken and prosciutto and I had the basil and roasted tomato sea bass and they were both incredible!!
The wait staff was very attentive and friendly.
We both left completely full and thought it was one of the best meals we had eaten in a long time.
nice and very nice
Best of the best Tiramisu and the lemon delice in the world hand done with this one
CIAO

I go bak

Its my future wifes Bday again. She suggested ICC.
I will go for high tea (if they do) next time, the place is just home.
I thought Ritz Carlton will stun people with steamy fancy settings but it didnt. The place was simple but elegant and upscale.
The staffs there were bolting around like a soccer team which made me headache at first, after we sat down and talked to the guy we found ourselves home. The waiter *NOT A MANAGER* Mr A was so attentive to all his guests. He introduced us the menu as routine, then he started to tell us the background of the chef, his signature dishes, and other outlets of the group. The presentation was long but not tedious. Anyway we ordered 2 antipasti, one pasta, one risotto and 2 orders of dessert after chummed with that Mr nice.
Okay antipasto time! The parma ham was perfect, melon was soso. Overall its pretty good. The pumpkin soup was watery, not creamy enough, and…not pumpkin enough. It’s the quality of the veggie I guess and the ratio of water and the ingredients. Maybe cook time too.
The Beef cheek risotto was no good, sorry Chef. The risotto was bit over salted, while the cheek was under seasoned and firm. Comparing to the beef I just had yesterday night at the restaurant at IFC, this piece of meat is almost rocky. I wasn’t sure that it’s the food quality itself or it’s the chef, was it overcooked drying up all the jus or was it not enough time for slow cook to soften the grain. No idea.
so sorry, again. The pasta was worse. Pesto is my all time favorite, but this lemon pesto pasta just upset my day. Both of my girl friend and I are not picky but she took one bite of it then she stopped it. I was curious so I took the rest. The pasta was coarse and “waxy” and under seasoned again. I tasted only sweet basils but nothing about garlic and pine nuts (or any nuts).
finally the green tea tiramisu and a something sorbet (sorry i forgot the name), both of them are just soso but i pretty like the presentation of the tiramisu.
Here we go, Mr nice again. He was just so nice to offer us a surprise dish of petit gateau . Some may think its nothing but the sweets will make us coming back, maybe for a relax afternoon tea. Maybe.

i have to say thank you here to Mr nice again
=)

夏天吃甜品，很多人都喜愛吃些較為清新口味的款式，所以廚師都會用上大量生果為材料，既消暑又不會太甜膩。最近，在The Ritz-Carlton吃了一款挺不錯的甜品，以桃來造，名叫Mountain Peach。用了來自法國的桃子，先把桃跟上少許白酒等配料煲煮大概十五分鐘，再加上新鮮打製的果蓉便完成，以少許花瓣作點綴，賣相漂亮。果肉軟腍，卻不會爛散，入口口感仍然實在，清甜多汁，盛載著的果蓉冰凍極至，加上了新鮮梨汁來造，每口盡是鮮甜，吃下令人涼快透心。在炎炎夏日享用一客，真是消暑好甜品。剛剛也收到資料，Tosca會從7月28日開始推出烹飪班，想跟主廚Vittorio Lucariello學習烹調菜色的，也不要錯過。