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Exit C1/ D1, Kowloon MTR Station/ Exit B5/ D1, Austin MTR Station continue reading
Telephone
22632270
Introduction
Tosca is an Italian dining restaurant inside the Ritz-Carlton hotel. The restaurant offers a set lunch and set dinner option and also has an a la carte menu. Dine at this restaurant to enjoy sweeping views of Victoria Harbour. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2015-21)
Good For
Romantic Dining
Opening Hours
Today
12:00 - 14:30
18:30 - 22:30
Mon - Sun
12:00 - 14:30
18:30 - 22:30
Payment Methods
Visa Master Cash AE UnionPay JCB
Number of Seats
114
Other Info
Online Reservation
Wi-Fi
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
Parking Details
Phone Reservation
Reward Dining Points
Delivery
10% Service Charge
Sea View
About Reward Scheme
Review (58)
Level4 2021-07-13
261 views
Traditional Italian fine dining up in the cloud (at 103/f) at Tosca in Ritz Carlton. Classy and elegant setting with panoramic harbour view as the backdrop (more like under your feet) and a 5-star hospitality as expected from hotel restaurant at this caliber. The 4-course lunch menu curated by passionate Italian Chef Anglo champions Sicilian produce. The bold yet cleverly balanced flavors exemplifies traditional Italian cuisine, that is ever so vibrant and lively.A refreshing tomato gazpacho, a flavorful concentrated cold soup, is a perfectly fitting amuse bouche to get your palate going for the courses to come. A good sourdough/ bread served in a fine dining restaurant always leave a special impression. Their homemade sourdough did just that. It’s fresh and steamy hot (can’t stress enough how important for bread to be served hot!) with a perfect crunchy crust and a chewy moist structure. It’s a promising start.Started with a seared blue lobster antipasti cooked to perfection, dressed with a curry, anise and fennel purée that is refreshing with a tiny spicy kick highlighting the fresh sweetness of lobster. The spice marinated Mediterranean Tuna filled with the flavor of the sea, highlighting the tuna with a bit of kick at the back and a burst of umami from the bottarga.Their signature pasta dish features mezzi paccheri pasta that is perfectly al dente, the wide cylinder shape allows much more surface to cling on the rich aromatic basil pesto sauce. The Sicilian red prawn are sweet and lovely.The Red star grouper in Matalotta fish soup is undoubtedly the highlight of the lunch, sourcing fresh local fish serving with a strong Matalotta soup from Chef’s grandma recipe enriched with the adds of olive, sundried tomato, capers. The showstopper though is definitely their excellent traditional tiramisu with coffee granita. A rightly proportioned layered light airy mascarpone and well-soaked ladyfinger, it’s a classic with a genius twist serving with a cool powerful coffee granita not only bursting with intense coffee flavor but a icy sensation. Absolutely beautiful and remarkable dessert! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
❀ Tosca di Angelo #尖沙咀 ❀❗️香港頂峰 嘆盡米芝蓮一星意大利菜❗️——————————————————位於全港最高嘅酒店Ritz Carlton,呢間米芝蓮一星嘅意大利菜係唔少人嘅慶祝之選,而今年我嘅情人節都選擇咗喺呢度💞坐擁維港兩岸,醉人嘅景色盡在眼簾。裝修華麗,高樓底,大型吊燈,有種高貴得來又帶點詭秘嘅感覺~️仲有中間嘅開放式廚房,可以望到嗰個廚師喺度烹調🤩值得一題係,當日仲見到大廚特登出嚟同大家打招呼,非常親切💖!.大廚Angelo來自於意大利西西里,當地有唔少海鮮,大廚自小就同爸爸一齊四處尋覓海鮮,所以呢度嘅菜式好多都會加入左海鮮嘅元素🐟另外大廚係已故名廚 Joel Robuchon 的高徒,曾經喺香港為L'Atelier de Joel Robuchon 奪下米芝蓮三星,來頭絕對唔細!至於作為傳統五星級酒店,服務態度好就當然唔少得,店員都會詳細介紹菜式,亦會時刻留意你嘅需要👌🏻不過當日嘅情人節菜式就唔算好有情人節嘅元素(除咗甜品),而且全部都要額外再加錢,不過感覺未算太有驚喜,反而恒常嘅菜式更得我心🙈。.✷𝑀𝑒𝓃𝓊✷(💖: 情人節獨有菜式)☞ 4-course lunch menu $888♥ Sourdough with olive oil🥖 (4.5/5)第一次見到對橄欖油咁有考究嘅餐廳。有成五款唔同嘅選擇,由淡至濃,而且每款都散發着唔同嘅香氣。我哋揀得最淡嘅蘋果香草,同埋最濃郁嘅Artichoke white truffle,神奇地真係會有好強烈嘅分別,點埋佢哋出色熱辣辣嘅sourdough,好好食😋!.♥ Amuse Bouche 🥗 ✦ 蟹肉南瓜蓉 (4.2/5)同所有嘅fine dining一樣,嚟到都會送上歡迎前菜。今次呢款主要用蟹肉做主,配上香甜嘅南瓜同埋清新酸甜蕃茄,的確係一個幾開胃嘅前菜。.♥ 前菜 🧆✦油甘魚及吉拉多生蠔他他 +$160💖 (4.3/5)第一款情人節嘅菜式,不過其實同情人節冇乜太大關係🧐。將生牛肉他他換上大廚擅長嘅海鮮-切粒油甘魚同生蠔製成,再加上矜貴嘅魚子醬,成件事的確非常鮮甜☺️。底下配上酸酸地嘅牛油果醬,的確係幾清新。.✦ 生牛肉Carpaccio (4.2/5)用上肌肉多脂肪少嘅牛肉製成,所以入口有少少韌度,咀嚼下更能感受到牛肉嘅香氣🥰。配上鹹香30六個月嘅芝士同埋火箭菜,係一個好正宗嘅carpaccio,冇太大驚喜但係好食。.♥ 第一道菜 ✦ 黑松露野菌芝士手造千層麵 +$190 💖 (4.3/5)另一到情人節嘅菜式,不過都係同情人節冇乜關係🧐。一共有三層三層千層麵,夾雜着黑松露醬、菇菌、芝士,再灑上黑松露切絲、香蔥等等,係一個一口嘅香濃惹味千層麵🥰。.✦ 烏魚子白肉鮮魚意大利粉(4.3/5)繼續貫徹海鮮嘅特色,醬汁用上鱸魚、鯛魚、多寶魚製成,仲混入埋台灣嘅烏魚子,原來係因為大廚曾經喺台灣逗留過兩、三年😯!醬汁本身帶有少少魚嘅鮮味,在細細咬一啖鹹香烏魚子,真係好夾,好食😋!另外仲有少少鮮魚碎,令到成件事更加鮮甜。值得一題係我好鍾意佢哋個意大利粉,果然係一星期意大利餐廳,嗰種粗幼軟硬拿捏得剛剛好,有少少咬口但又唔會過硬,係成餐最難忘嘅一道菜。.♥ 主菜 ✦ 海魴魚 菊苣 北海道海膽 +$220💖(4.1/5)誤打誤撞兩度主菜都嗌左魚,不過既然海鮮係主廚嘅強項,咁都冇壞嘅,不過我自己就覺得呢款唔算好特別🙈。首先繼續同情人節冇關係,不過就加咗海膽少少名貴嘅食材🧐。微微煎香,肉質偏紮實,表面加上少少酸甜醃製蘿蔔,簡單味道,好食但唔印象深刻。不過北海道海膽嘅質素真係好高嘅,鮮甜滑溜。.✦ 紅石斑魚 馬塔羅塔魚湯 橄欖 水瓜柳 蕃茄(4.2/5)而呢道常有嘅菜式唔需要加錢,反而更獨特同出色,聽講亦係佢哋嘅招牌菜🔥。用上蒸煮嘅方法,外國菜式較少見,而且外國廚師通常都冇咁善於蒸魚,但呢道魚都算蒸得剛剛好,只係本身魚質都係偏紮實。跟上大廚調配嘅馬塔羅塔魚湯,少少似蕃茄羅宋湯咁,酸酸甜甜。最正係佢側面嘅脆餅,點一點啲湯嚟食超好味😋。.♥ Dessert ✦ 白朱古力蛋糕 黑加倫子 士多啤梨雪糕 +$100💖(4.2/5)終於有一道係有返少少情人節氣氛,覺得今餐甜品比起鹹食出色😆。心形甜品,層次豐富。先有表面半透明嘅香脆紅莓玻璃糖皮,內裏包含着酸度高嘅黑加倫子醬、香滑無假味嘅杏仁忌廉,香脆牛油味重嘅餅乾,青檸皮、蛋糕底、白朱古力、士多啤梨sorbet、紅莓醬。成件甜品真係幾酸但又幾refreshing,成完咁多主菜後作結尾幾好🥰。.✦ 意大利提拉米蘇 咖啡沙冰(4.5/5)歸為意大利一聲米芝蓮餐廳,又點可以唔試吓佢哋嘅提拉米蘇。除咗一般嘅mascarpone, lady finger之外,特別地將面頭嘅Mascarpone製成泡沫,仲加入埋啲香脆餅碎,配上苦澀度剛好嘅咖啡,真係幾出色😋!.♥ Petite Four (4.2/5)最後亦與所有fine dining一樣,送上petite four。分別有榛子朱古力、馬德蓮、紅莓泡芙,三款都好味,同埋一杯解膩嘅lemoncello作結😚。——————————————————✨整體味道: 4.2/5 ✨環境裝修: 4.7/5✨服務態度: 4.7/5✨性價比: 3.8/5✨再訪興趣: 3.5/5 .💞整體來講意大利人一向出名對食物有執着,而且較少改變既有嘅煮法,喺呢度都有類似嘅感覺。所有菜式都係好食,但都係較為常接觸到嘅味道,未有太大驚喜,不過係較為穩陣嘅選擇。至於環境、服務就當然都好高質,喺度食飯居高臨下,望住香港嘅景色的確幾浪漫。P.S. 明明我哋起碼嗌咗四道要加錢嘅餸,但唔知點解最後淨係計左$160同埋$220嗰兩道😯 (希望佢哋而家睇唔會計返我錢啦😂) continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2021-07-04
701 views
餐前提供多款精緻小食🤤,good start. 有4款不同级別Olive oil選擇配餐包。Champagne glass 價錢$350至$590.女士可試Rose bubble🥂 . Dinner set有兩款, 5 course with dessert. 每人平均$1400. 當晚單占3 course 加dessert, 試左藍龍蝦starter, 海膽扁意大利麵、地中海鱸魚、 signature dessert tiramisu ,餐後有macaroon同chocolate。 Booking 時已講定係birthday dinner. 餐廳送上surprise🎉🎉🎉。 總括菜色精緻,fusion dish, 環境👍👍👍, 如想坐近窗口,要2個月前訂位呵😉 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
呢間睇人地既post吸引到我即刻上網book,唔洗打電話可慢慢選時間真係正😂只係食第一次就覺得佢:點解只係一星,絕對係二、三星既質素:食物、環境、服務但我只食第一次,但我已知會再去,同每樣都唔伏都高質但Lunch黎講比起三星個啲好似仲貴,我又add on,埋單好似$1130。諗起Mono食第一次食覺勁高質,可惜佢比較「悶」,但呢間起碼每個course都好唔同,每樣仲有幾個選擇。慢慢試唔同既西餐後我常去既係petrus同robuchon ;呢間絕對想去第二次先起碼。但我既選擇下,食食吓覺得好多蕃茄😂是但係網上book 無remark窗口位,竟然有俾我😂。但見當日12點個場唔爆場,好似坐六七成客?我又唔會request 位要點既人:咪攪到人啦😂😂😂。餐前小食,食左四份一,正路既,但怕肥唔敢食晒叫住個侍應唔好到咁多落嚟,(介紹完佢開咗倒我即講:呀,夠啦)但佢反應慢咗問:下?倒咗勁多貴嘅橄欖油俾我,我真心唔想浪費😂😂😂我估我係食左一片包同四滴左右既油硬係想叫呢個,咬左第一啖上網睇下幾多卡路里,一睇完只食三份一;原來呢種芝士28克就70卡🥲?好大份,想食呢道可平時去超市買,應該試啲要煮要有要求既前菜天,好好食。蝦好、汁好、意粉又好蝦好彈牙,竟似即時生勾勾煮熟個種脆度,但呢種紅蝦黎到香港應該都係急凍掛….?唔識😅雖然唔鍾意呢種形狀既意粉,但佢煮到勁勁勁好既狀態係睇食評先叫呢個最熱門既,早知唔叫😂唔係因難食唔叫,好平常食開既魚,只係個人喜好:最好都係廣式清蒸😂😂😂啖湯飲落仲唔鍾意佢capers味,好重。個下食既感想(個人鍾意中菜,你都係就咁蒸俾我啦,廣式同埋跟碗白飯😂;整啖魚,豉油蔥撈啖飯,正到呢。但試唔同餐廳係迫自己飲食上唔好食黎食去都係個幾樣。事實上食完同食個下都鍾意食開既野,但真係好悶)甜品好正;憎甜野既我見到有「生果」「雪葩」揀,仲想點😂😂😂 服務真係好,細節位同態度行為都好好;但就似人地既食評都睇到既野:鍾意香港人都對住香港人講英文,好膠😂😂😂 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2021-06-27
368 views
每年都總會有值得慶祝嘅日子,而位處The Ritz-Carlton嘅呢間米芝蓮一星餐廳絕對係精選!主廚Angelo Agliano師承名廚Joel Robuchon,2019年接手以嚟已連續兩年幫餐廳摘一星!AppetizersBeef Tartare 比Tuna Sea Urchin吸引海膽散發陣陣海水味,金鎗魚肉質柔韌帶酸,配上多種香草🌿有點辛辣勁度,好開胃!另外Beef Tartare配上魚子醬,海水鹽味調和肉嘅鮮甜,再撈埋個鵪鶉蛋非常香滑,海陸空嘅原素喺齊一個tartare,每一啖都香濃細緻!First CoursesBusiate Red Prawns令人眼前一亮!Angelo自細喺西西里長大,出身漁民世家,所以自細都以漁獲為食材,對於烹調海鮮手到拿來,不得不讚個紅蝦真係正到不!得!了!紅蝦唔算大隻,但蝦頭膏量十足,蝦殼獨有嘅香味滲入蝦肉每一吋,西西里扭紋粉係每日新鮮手製,入口非常Al dente!當日去到無Angelo名菜「海膽意大利飯‧山葵」提供,雖然失望但明知食材可遇不可求,就退而求其次叫左牛膝燉肉意大利飯,Risotto 非常有嚼勁,米粒吸收左湯汁精華,每一口都充滿牛香,最得意係有碟牛骨另上,用湯匙𢳂起中間嘅骨髓食,伴隨香草蕃茄醬,啖啖都係極濃厚嘅牛香(⁎⁍̴̛ᴗ⁍̴̛⁎)我又未試過咁樣食牛骨髓,原來可以咁特別!Main Courses 我估唔到自己會點咁和牛西冷!不過呢款同Sheraton 果隻口完全唔同,亦唔係日式和牛果重充滿油香嘅牛扒,呢款肉味非常濃郁,咬落嫩身全塊無筋位,食得出牛肉一絲絲嘅肉感,再配合適當嘅油香,牛扒靚到無得彈,極度impressive!而且份量非常足夠兩個人食!Desserts因為冧酒蛋糕我好少會食,嚟到呢間米芝蓮星級餐廳當然叫一個比較少機會食嘅,冧酒有好多款比客人擇,當日有smoky,呍呢嗱同埋53度烈酒的,我擇左隻有呍呢嗱味~蛋糕有少少似麵包蛋糕,用冧酒浸滿蛋糕再享用,蛋糕無因為浸完酒完散哂,配上奶油香滿滿嘅忌廉中和咗酒味,係大人就會欣賞嘅甜品~最後就係Tiramisu,係一個好多地方都食到嘅甜品,Tiramisu係係其中一樣招牌菜,食落質地滑溜香濃,配咖啡沙冰一啲都唔膩!今餐飯每人食左4個courses,份量比想像中大好多,唔會有又貴又唔飽嘅情況,同埋每一個食材都由意大利進口,由橄欖油到冧酒都有得擇,迎合每位客人唔同口味! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)