79
25
10
Exit C1/ D1, Kowloon MTR Station/ Exit B5/ D1, Austin MTR Station continue reading
Telephone
2263 2270
Introduction
Named after one of the best-loved operas of all time, Tosca offers Southern Italian cuisine against a dramatically stylish backdrop. The open kitchen design and high ceiling complete the unique and spectacular dining experience. Two-star Michelin chef Pino Lavarra presents classic ingredients in contemporary and innovative ways, enlivening the experience of each guest who enters the doors of Tosca. continue reading
Awards and Titles
Michelin 1 Starred Restaurant (2015-2017)
Good For
Romantic Dining
Opening Hours
Today
12:00-14:30
18:00-22:30
Mon-Sat
12:00-14:30
18:00-22:30
Sun
11:00-15:00
18:00-22:30
Payment Method
Visa Master AE Cash UnionPay JCB
Number of Seats
114
Other Info
Online Reservation
May Bring Your Own Wine Details
Cake-cutting Details
Parking Details
Phone Reservation
Reward Dining Points
10% Service Charge
Sea View
About Dining Points
Review (132)
院友離地慶生Tea Featured Review
Level4 2017-05-01
1456 views
剛過去的星期六我們一衆院友為Joyce補祝生日,壽星女選擇去Ritz-Carlton102樓的Tosca吃下午茶,我當然捨命陪君子啦(本人搭升降機太高會耳痛)! 位於icc102樓高聳入雲的Tosca,環境寬敞舒適高雅別緻! 今天要吃的是Damiani Mimosa Afternoon Tea,不知是否會光芒四射呢! 侍應為我們送上香檳一支祝賀Joyce生辰,看著香檳起泡祝賀大家也急不及待哋碰杯,祝靚太青春常駐,身體健康,心想事成。 說時遲那時快下午茶亦已悄悄的送到檯上,簡潔優雅的擺盤配合色彩色繽紛的花茶,相信這下午必定愜意非常。 鹹點很富森林感,蔬菜杯絕對是亮點所在,意大利小黃瓜,綠百蘆筍及胡蘿蔔全部也清新好吃,小碗內的海膽墨魚麵沙律亦十分可口呢, 這個是蟹肉鵪鶉蛋盡情哋一口吃下也挺滋味喔! 另外甜點榛子蘋果蓉杯,味道好香滑甜美但同時相對較膩,最出色的是第一行的朱古力松露味超強而且不太甜很可口。 另外三款代表珠寶的朱古力,試了白色那款味道挺不錯呢! 到戲肉部份便是壽星的生日蛋糕,菠蘿椰子味的蛋糕啱晒我口味,質感滑溜中心的焦糖菠蘿更是甜美可口,兩者配合得天衣無縫。 嘆埋杯Purple薰衣草茶,坐在悠閒的光線下,大伙兒輕談整個下午太快樂了!六月之星諗定去哪兒慶祝喇。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level5 2016-11-06
7942 views
Just about everyone of a certain age brackets should remember the TV show 'Cheers'. It was a half hour sitcom about a bar in Boston and the catchy theme song for the show was called 'Where everybody knows your name'. If you're not familiar with it, rekindle your memories or experience for the first time here. Anyway, there's a memorable line in the song that goes something like 'Wouldn't you like to get away? to a place where everybody knows your name, and they're always glad you came'. That about sums up my experiences when I visit Tosca in Hong Kong's Ritz Carlton. Granted, the Ritz Carlton's about as far away from a dive bar in Boston, but you get the drift. I've been to Tosca many, many times now and there are a couple of things that keep drawing me back, the amazing setting, the incredible food but most of all, the impeccable service that only comes from a team that genuinely believe in what they're doing and love to provide the best service imaginable. Our last visit was an opportunity for the girl and I to share one last special dinner before I went traveling to the UK for work, a trip that would take me away for a couple of weeks (and lead to a series of food adventures!). Upon arriving at the 102nd floor of Hong Kong's tallest building, we were greeted like long lost friends and as we were shown to our table, were greeted warmly by (it seemed like) every member of the team. No sooner had we taken our seat than head Chef Pino Lavarra was over to our table with a warm smile and a short update about his recent holiday back to Italy. It's fair to say that by the time we'd placed our orders for the night, we were feeling pretty special. Normally when we go to Tosca, we're treated to a uniquely designed menu from Chef Pino, always a treat. Accurately sensing that we'd have preferred to just order from the menu, Chef Pino informed us that he would give us some respite from his imagination and would leave us to choose our meal from the a la carte menu. We should have known that this was a clever ploy! While we did get to order from the a la carte menu, each ordering our own entree's and mains, the team at Tosca through that turning our individual choices into a tasting menu would be a great idea. Funny enough, it was! Kicking off our meal was an amuse-bouche of veal terrine sandwiched between some crisp tuile and served with a sweet almond milk. The contrast between the sweet terrine and the almond milk was interesting, with a similar level of sweetness playing off with different textures. The first dish of the last minute tasting menu was a homemade fusilli with chicken tomato sauce and an 18 month aged provolone cheese, specially imported from Italy. This was Chef Pino's take on the traditional bolognese but instead of using veal of beef with the sauce, chicken was used. I loved the rich meaty flavour from the chicken based sauce, which worked wonderfully with the little spirals of perfectly al-dente pasta. The dish was immaculately presented with the provolone cheese shaved over the dish at the table. Next was the beautifully simple semolina pasta with spring vegetables carefully positioned on top and served with bufala cheese and pepper. The creamy pasta had a lovely texture that was just the right temperature, with a flavour that lingered on the palate after each mouthful. Bursts of flavour and contrasting texture were included in every bite, provided by the range of vegetables that included carrot, cauliflower, asparagus and tomato (just to name a few). There was an intense vibrancy from the bell pepper risotto with charred onion and chunks of pancetta which lit up the table as soon as the dish was presented. The orange red of the bell pepper was clear to see but best of all, the harsh pepper flavour had been replaced with a light sweetness that was simply delicious. I loved the saltiness from the chunks of pancetta and the bitter sweetness from the charred onion. It was a super risotto, with rice that was cooked to perfection and full of intense, well balanced flavours. I initially mistook our next dish for a piece of well cooked wagyu, but was actually the Tuna Ventresca 'alla plancia' with pickled vegetables (served on a separate plate) and a black garlic puree and a lemon curd. There was a dark caramelisation on the tuna that was sweet and crispy, with a centre that was soft and luscious. The contrasting textures in the same piece of tuna were interesting on the palate! The sharp hit from the lemon curd and the super sweet black garlic were wonderful accompaniments to the sweet tuna, each mouthful a complete delight. Our next course actually was the wagyu, an Australian wagyu beef tenderloin cooked in charcoal with foie gras and potato puree. A sticky jus was poured at the table to finish off the dish. By this time we'd consumed more than our fair share of food, so we wondered how we would finish off the huge looking meat course! The tenderloin was cooked a perfect medium rare, and was like its namesake, very tender and had an interesting charred flavour from the cooking process. The round of foie gras was super tasty with an intense sweetness that was almost overpowering! However, try as we might, we could only get through two thirds of the dish. We were so full in fact, that we couldn't even opt for a dessert, of which there were many enticing options. When we were chatting to Assistant Manager Matteo about the meal and our inability to order dessert, with a cheeky grin he admitted to us that we'd actually been given full sized portions of the dishes, instead of tasting dish portions! No wonder we were so stuffed. While there was no dessert, we did get the obligatory petite four, which was just enough satisfy our sweet tooth, without sending us into a food coma. It had been the usual superb meal at Tosca. But more than that, throughout the night there had been lots of team coming over to say hi, and make sure that our total experience had been first rate. There were the other little extra touches that helped make our meal superb; Matteo racing upstairs to Ozone to secure me a dragontini, knowing that I love the sweet cocktail; the complimentary glass of champagne upon arriving for the girl. It would be easy to think that I was getting special treatment because of my food blog, and that would be a natural assumption to make; but Tosca is the type of restaurant where they want to make every visit a memorable one. I've noticed Chef Pino visiting many tables, talking with the diners, ensuring that each meal was special; the wait staff and managers also visiting each table regularly throughout the night checking on each and every diner. Tosca has been awarded a Michelin Star and it's easy to see why, the food is superb and the service sublime. When you go for the first time, it's memorable for sure. But what makes Tosca so special is their memory of your second and third (and so on) visits. They remember you, remember what you like and continually try to make each visit more memorable than the last. The team at Tosca are unashamedly chasing down a second Michelin Star; I personally think it's only a matter of time. Each time I've visited, the experience has only improved. More importantly, I constantly get informed by my readers about their wonderful experiences. For your next special occasion dinner, you'd do well to think about Tosca; give them a chance to learn your name. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
This was my first visit to Tosca, but it will by no means be my last. After we were greeted by the hostess, we stepped into the main dining room and couldn't help but be struck by the spectacular view of Victoria Harbour. It's arresting. It's moving. It left my mouth agape, and that's okay. It's meant to.The hostess seated us at a lovely table right by one of their fountains, but moments later came rushing over - apologizing sincerely - to inform us that there had been a name mix-up and this wasn't actually our table. She led us to the table meant for us, and even though I'm sure she saw our broad smiles, she continued to apologize for the inconvenience. There really was no need to apologize, though, because we couldn't have gotten a better table. It was in a quiet corner of the restaurant and right beside the window. If I didn't know better, I might think this was done on purpose to fill us with joy. It certainly did.Soon after we settled into our new table, a server came to greet us, introduce the menu to us, and make his own recommendations. We'd seen the menu before we arrived (they emailed it to us when we made the reservation), so we'd actually already made our choices. They were precisely the same as his recommendations. As he walked away with our order, another server arrived with water, a basketful of fresh bread, and two types of olive oil to choose from. I'm not a connoisseur of olive oils. I've mostly only had off-the-shelf bargain oils through my life. Tosca has radically changed my relationship to olive oil. Those breads, and those oils, were just as much a highlight of the meal as every course that was to follow. It was about this time that I started to realize something: At Tosca, every detail is important. I'll not take you course by course. I'll just show you pictures and say that each mouthful was so delightful that I was filled with gratitude for everyone who made it possible. After each course, someone came to ask us how it was, and if we ever ran low on bread or water they were there to refill it before we realized we were in need. Chef Pino Lavarra even came by to check on us! To meet someone who has brought such happiness to you is always a thrill.But, then, that was true of everyone at Tosca. We lingered there for two hours not just because of the view and the food, but because every member of their team cared about us and how we felt during our time with them. There aren't many experiences in my life I can say that about.Thank you, Tosca. Thank you, thank you, thank you. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-05-12
365 views
Gotta say I haven't had too much luck in the past with Tosca. The weekend brunch I had last time was nothing but disappointing. But today I got to try it again. Dinner at Tosca offers you either a set menu with 4 or 6 courses or an a la carte menu which I thought had just a moderate amount of choices. I went for the a la carte and got myself a beef carpaccio and a pork shoulder. The beef carpaccio was quite stunning and tasting while the slow cooked pork shoulder was also very well presented and prepared. I liked both dishes and this meal changed my view on the restaurant. I'll definitely come back again for dinner. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
都說上週生日飯局不絕,來到傍晚,也繼續分享生日飯:不過這個生日聚比較離地,是在 香港麗思卡爾頓酒店102樓高空上,豪嘆精緻 DAMIANI 意式珠寶下午茶!  是的,繼去年優美難忘的 Seletti 意式風味下午茶,米芝蓮一星 Tosca 又前後與不同品牌合作,這回是高端意大利珠寶品牌 DAMIANI,在有限的數個週末,開放原本關門不營業的下午茶時段,供應精緻奪人的 Damiani Mimosa Afternoon Tea ($428/位)。 上週六 NOBU 午餐後,乘坐升降機穿越雲層,抵達寧靜怡人的 Tosca 後,先以一杯醉人的香檳,來為這個離地的意式珠寶下午茶揭開序幕! 徐徐上升的優雅香檳氣泡,拌著美麗的維港海景,本已動人;再加上 DAMIANI 透明玻璃碟,感覺更加離地夢幻!事實上,這個由 Damiani Mimosa Collection 系列啟迪,並由 Chef Pino Lavarra 及 Chef Rafael Charquero 設計的下午茶,真的不能再精緻! 宛如精緻花園的 Savories 首先出場,內容包括:酷似鵝肝珍寶珠的 Foie Gras and Glazed cherries、每啖都有海膽鮮甜的 Sea Urchin and Farfalle pasta salad、味道平衡美妙的 Veal, tuna sauce, caper leaves,以及一致讚好的 Egg filled with micro insalata russa。 配上彩藍/粉紅/淺紫的多色花茶,這個下午真繽紛!哦,差點忘了,長得像盆栽的 Seasonal spring vegetable and anchovies relish 也可以吃,而且味道相當清新動人~ 多款鹹點中,個人最愛牛仔肉及吞拿醬匹搭的 Veal, tuna sauce, caper leaves;另外中間呈半流心的 Egg filled with micro insalata russa 也非常美味、大得人心! Sweets 也上檯了,主要以甜魔媽媽喜歡的朱古力為題:其中身量最小的松露朱古力,卻帶濃濃的 Truffle 味,最為難忘;帶茶香的 Caprese cake with tea cremeux 也不錯;Gianduja cake, passion fruit and vanilla 則以精緻賣相及又脆又滑的口感取勝;Amaretti orange, tomato and oregano 像餅乾多於甜點,怕甜的也會接受;最後 Apple, Piedmontese hazelnut and spice bread 的脆朱古力頂層很吸引,較甜的榛子蓉混合蘋果蓉也算平衡。 甜點還附送一系列的 Damiani 朱古力,而且抵死地以珠寶盒呈上,只有我覺得它們實在太像真,捨不得吃嗎?但一吃味道又真不錯,特別是白色那件,為食一族不要錯過。 先後試了藍色蝶豆花茶、紫色薰衣草茶,粉紅色的莓果茶味道微酸,十分解滯的,以它來拌甜點吃最適合了! 在米芝蓮星級餐廳內、邊享受醉人維港美景,邊細味精巧奪人、如珠如寶的下午茶,收費$428/位也是物有所值。不過作為生日茶聚,還是欠了點甚麼? 呵呵,我們當然為高貴美麗又聰慧的壽星女預備了蛋糕驚喜;這次選了 Pineapple & Coconut Cake,蛋糕簡潔漂亮,重點是質感既香又滑、雪得稍凍口味很清新,夾心的焦糖菠蘿更是好吃非常! Damiani Mimosa Afternoon Tea 供應期只餘有5月6日以及5月13日,想吃的一定要把握時間。最後,再一次祝身邊的好友及家庭成員都要健康快樂,好好享受週末吧~ continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)