84
26
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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 have an a la carte menu too. Dine at this restaurant to also enjoy sweeping views of Victoria Harbor. 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
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 Dining Points
Review (140)
院友離地慶生Tea Featured Review
Level4 2017-05-01
6659 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
12316 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.)
Level1 2017-09-18
98 views
2017年9月16日是我的生日,過往的生日我都喜歡跟親友到餐廳或Party Room大肆慶祝,今年我希望低調一點慶祝 (始終年紀大了吧),於是我決定跟父母在自己生日正日到這所「空中樓閣」名餐廳Tosca居高臨下觀賞維港夜景和品嚐美食,答謝父母的養育之恩之餘亦給自己一個難忘的生日。從我的名字Blue Tesla 可以知道我是一個Tesla電動車迷。Tesla 公司的CEO Elon Musk 的妹妹正是叫Tosca,是位著名導演 。所以駕Tesla去Tosca 也是挺應景的。甫進去就可以感受到一種別具一格的奢華感。特高的樓底配以落地玻璃窗和水晶吊燈,餐廳中間還有富有特色的荷塘造型水池。我早在1個多月前已訂位,但忘記預留窗邊位置,9月14日那天我打去Tosca confirm booking,他們告訴我未必有窗邊位置。但是,當侍應帶我到我的座位時......天哪,外面是美翻天的醉人香港夜景,一坐下,風景就沒了一半,還是忍不住再站起來觀賞。海歸爸爸大讚: That's stunning and breathtaking!  於是我把對正窗戶而且零遮擋的位子留給他。Tosca 的重點應該是它的迷人夜景吧。但它的美食也很不錯,不過由於外面的風景實在太吸引了,沒有影太多的食物相,現在為大家呈獻2個必吃之選:澳洲和牛,以食用炭鎖住肉汁,吃下去的時候沒有一般和牛的油膩感覺,賣相既特別又令人回味無窮。還有就是Tiramisu啦,據說是全香港最好吃的Tiramisu,吃一口,果然特別,而且有種回甘的味道,伴以水果的清香和一點點的酒精香氣。Tosca為我這壽星送上Tiramisu生日蛋糕。如果是order的話,可以在下面這個Dessert menu中的右邊找到Tiramisu。Dessert Menu的右邊就可找到這著名的Tiramisu順帶一提,Tosca的餐牌的封面亦是型格的設計 父母對於這次Tosca晚餐都十分滿意。最後,為大家送上從Tosca看出去的美麗香港夜景。香港人平時生活忙碌,經常無暇欣賞身邊美麗的事物,包括這舉世聞名的醉人夜景。 大家記住要珍惜身邊的小確幸,以樂觀態度面對人生! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-09-14
35 views
Environment :   the day was misty unfortunately otherwise the view would be good Waitress:   she is  pretty  .   She came & promoted the food to us but I couldn't hear clearly what she said even I asked her to repeat  .  Finally i looked up the menu ourselves Food :  I ordered  prawn linguine ...delicious  !   Dessert :  Tiramisu , one of my favorite  .... yummy,  believe more liquor portion has been put  but the portion is a bit big for a lady   continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-07-04
2733 views
同老公已經試過好多法國/意大利菜, 有幾間幾港島既酒店法國菜雖然係我地首選,但我地揀左去試間未試過既 icc Ritz Carlton 既Tosca 。 因為遲左book,所以無左個生日優惠,不過仍然都可以有個生日牌,都ok la.坐係102樓欣賞維港景緻食飯,真係好舒服,好享受。我地叫左4 courses dinner set. 因為老公唔食海鮮,佢地好flexible 咁轉menu 上其他野食。餐前小食係炸芝士同蔬菜汁,個炸芝士配茄汁,一d都唔油膩,芝士味濃郁,熱度非常適中,係流質但唔會覺得熱靚個咀。之後飲一口蔬菜汁,清返口裏面既芝士味,好fresh.1st course 係八爪魚,老公就係食生牛肉,八爪魚煮到少少林身,配青豆汁,味道唔太濃,作為前菜非常合適。老公話佢個生牛肉都好好食。2nd course 係意大利粉,老公就食茄子。個麵真係可以用al dente 黎形容。我係出面未食過呢種口感既麵 茄子方面,老公話食材好新鮮,又無煮到林曬,口感一流。main course 係羊肉,slow cook 羊肉口感都係一流,肉質好滑亦都好juicy. 最後甜品係桃肉布丁加vanilla雪糕,唔會甜到漏嗰隻甜。好好食我同老公都好鍾意呢一餐。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)