影片
港铁九龙站 C1/ D1 出口, 港铁柯士甸站 B5/ D1 出口
继续阅读
电话号码
22632270
开饭介绍
Tosca义大利餐厅的名字源自世界闻名的歌剧，餐厅天花板很高，设有开放式厨房，主打义大利南部特色美食。名厨Angelo Agliano，为客人呈献一系列以经典食材配以现代及创新煮法的菜式。
继续阅读
奖项殊荣
米芝莲一星餐厅 (2015-25)
特色
浪漫情调
附加资料
著装要求:端庄服饰。男士请穿著有袖上衣、长裤及包趾包脚跟鞋。儿童政策: 欢迎3岁以上的小童光临。
营业时间
今日营业
12:00 - 14:30
18:30 - 21:15
星期一
全日休息
星期二至五
12:00 - 14:15
18:30 - 21:15
星期六至日
12:00 - 14:30
18:30 - 21:15
以上资料只供参考，请与餐厅确认详情
有关奖赏计划
相关文章
Perched high on 102/floor of the ICC, we booked lunch one weekday hoping to enjoy the view of the harbour from ICC. The decor of the restaurant was stylish and tables were spaciously laid out. We were being seated at the quiet corner of the restaurant near the big windows. Unfortunately for us, it was a rather cloudy and misty day and views of the harbour had been blocked by the clouds from where we were being seated😬. Their 3 course set lunch under dining city was $498 with tea or coffee included + 10% service charge. I selected the following from their lunch menu: Burrata Cheese with Trio of Organic Sicilian Tomatoes, Anchovies and Fresh Italian Pesto as Appetisers; Sustainably Grown Mezzi Paccheri "Mancini" with Sicilian Red Prawns and Organic Basil Pesto Sauce as Main (Supplement HK$188); and Traditional Tiramisu with Coffee Granita and Amedei Chocolate as Dessert. Here are my tasting notes: Sourdough bread and Italian tomato bread- my preference was the sourdough bread which was really crusty on the outside and soft and moist within. This was hard to do and having tried many Michelin starred restaurants in the past, this was the best version I found so far. One further commendation was that they provided a selection of olive oil that one could choose from, ranging from the mild to the more grassy notes. It’s was great for health conscious people like me 😅. Amuse Bouche- since I didn’t like raw prawns, they provided me with a vegetarian Amuse Bouche. It was some kind of celery mousse. Burrata Fresca | Trio di Pomodori Isolani | Acciughe e Pesto - atop the thin layer of tomato flavoured jelly, there sat some fresh tomatoes and a cut opened burrata. Apart from the tomato flavour, this dish was rather monotone since the burrata only had mild flavour, and there weren’t enough fresh pesto to lift the dish to give it a different dimension. Rather minimalistic. Mezzi Paccheri "Mancini"| Gamberi Rossi | Pesto di Basilico Fresco - mezzi paccheri is type of pasta in Italy in the shape of a tube. Here, they were done al dentel though the Sicilian red prawn was overcooked. What a shame. Tiramisu Tradizionale | Granita al Caffé | Cioccolato Amedei - when the dessert arrived, I was struggling to reconcile my concept of “traditional” tiramisu with what was laid before me. It looked more like a de-constructed version of Tiramisu with the coffee element on the side in the form of a granita instead of being infused with the ladyfingers which, to my understanding, should form the base of a traditional tiramisu made with eggs and mascarpone. Here, under the creamy mascarpone was a layer of biscuits in little cube form, and the overall dessert gave a more chocolatey flavour than the familiar “tiramisu” flavour. Petit Fours: they had a sweet trolley and I selected a few sweet items. My favourite would be the chocolate orange finger; the sweetness of the chocolate coating marry so well with the bright and tangy orange pieces. That’s delicious. Service here was up to standard expected of a five star hotel. In terms of the quality of food, some dishes fared better than others.
继续阅读
享受了一场精彩的晚餐，这里的菜式不仅精致，还展现了意大利料理的真谛。Tosca 的环境优雅而舒适，设计现代而不失典雅。宽敞的用餐区配合窗外壮观的维多利亚港景色，让人感受到一种奢华的氛围。柔和的灯光和精心挑选的音乐更是为用餐体验增添了几分浪漫。服务方面，餐厅的服务人员专业而热情，对每道菜的介绍都非常详尽，让我们能更好地理解每道菜的背景和特色。他们总是保持著适当的距离，却又随时准备满足我们的需求，让人感到宾至如归。我拣咗五道菜Astice del Mediterraneo | Puntarelle | Bagna Cauda e BottargaMediterranean Lobster with Bagna Canda and Bottarga Sance地中海龙虾•冬季菊苣 •无鱼子 Astice del Mediterraneo | Puntarelle | Bagna首先上桌的是地中海龙虾配冬季菊苣及无鱼子。鲜嫩的龙虾肉搭配浓郁的酱汁，口感丰富，完美衬托出海味与香气。Gnocchetti Sardi | Granchio Reale | Purea di Broccolini Sardinian Homemade "Malloreddus" with King Crah and Brocoli Purée丁岛意大利粉 •阿拉斯加皇帝蟹 •西兰花接下来是丁岛意大利粉，搭配阿拉斯加皇帝蟹和西兰花泥。这道菜的意大利粉外脆内软，蟹肉新鲜又甜美，搭配细腻的西兰花泥，让人回味惊喜。Scampi | Sedano Rapa | Zuppetta allo ChampagneLungoustine with Celery Roots and Champagne Soup海螯虾•芹菜•香槟海螯虾搭配芹菜和香槟汤，这道菜的调味恰到好处，海味十足，汤底清新而不腻，令人回味无穷。Kiwami Wagyu | Funghi di Stagione | Purea di AglioSirloin of Kiwami Wagn Beef with Seasonal Musbroms and Garli Purée和牛西冷•蘑菇•小豆蔻和牛西冷配季节性蘑菇和小豆蔻，牛肉的质感极为细腻，肉汁丰盈，太美味，而且口感丰富，味道浓郁。Tartelletta alla Nocciola | Spuma di Gianduia | Cioccolato ModicaHazelut Tart with Giandaja Foam and Modia Chocolate榛子挞•榛果朱古力•莫迪卡巧克力最后一道甜品是榛子挞，搭配榛果朱古力与莫迪卡巧克力。这道甜品巧妙地将榛子的香气与朱古力的浓郁结合，口感层次分明，令人陶醉。最后仲有甜品车，给我们选择更多嘅甜品，真系大满足好开心。整体而言，Tosca 提供的晚餐，无论是菜品的创意、食材的新鲜，还是服务的专业度，都让人感到愉快。每位食客都能享受到如此高水准的晚餐，而若选择 "Accordi" 或 "Metodo Classico" 的酒配，这样的搭配无疑是对美食的完美升华。强烈推荐给所有喜爱意大利料理的食客！
继续阅读
食物味道水准没有挑剔，每道菜都有惊喜！美中不足是餐厅送给我们庆祝结婚周年的石头锅朱古力，侍应为我们介绍了朱古力，说用匙羹轻敲表面的朱古力，内会有惊喜，更说可以录影，当我敲完表面的朱古力后，发现内藏一张硬卡纸，面头只印了它们餐厅的名，影片就到此结束了。后来才知道原来是需要攞上手打开的卡，但影片已经结束了，一切都庆祝完，回不去了。卡上印了极细只的字，试问谁会满足于如此低调的庆祝手法。如是因为save budget，那就宁愿简单地挤朱古力落去甜品碟上就好了。那沉重的石头锅，印餐厅名的卡纸实在破坏了一顿饭，更破坏了今天庆祝的气氛。如男士们想庆祝的话，小心选择餐厅吧
继续阅读
Finally some free time for lunch following eventual closing of prolonged project. Third on the list: chef Angelo. Last time I was here was for dinner a long time ago. Seated. Server took many infuriating minutes to come back with the menus.Went for a glass of Brunello.3 sets to choose from: -2 courses ($488 pp), -3 courses ($688 pp) or -4 courses ($888 pp).Here’s what we had.Sour dough and Foccacia. 4 choices of olive oil.Welcome snack: Red prawn espume with celery jelly topped with caviar. -Appetizers-Burrata Cheese, wonderfully creamy and served with Trio of Organic Sicilian Tomatoes, Anchovies adding a surprising depth of umami and Fresh Italian Basil cutting through the richness.(Supplement of HK$128) Wild Hamachi with its buttery texture perfectly balanced by the small, fruity Taggiasca Olive, slightly bitter Fennel, and topped with Kaluga Caviar.Tender Mediterranean Octopus with silky Chickpeas Purée and rich and aromatic Ink Sauce.-First courses-(Supplement of HK$128) Struncatura (traditional dish from the southwestern Italy region of Calabria, generally seasoned with garlic, Calabrian chilli pepper, dried tomatoes, sardines and toasted breadcrumbs). Here the pasta was organically made, with a robust texture that held up well against the bold flavors of bottarga and slightly bitter purée of broccoli rabe (aka Rapini 油菜花).(Supplement of HK$188) Mezzi Paccheri (a half-sized thick, tubed pasta), perfectly al dente, with sweet, plump Sicilian Red Prawns and fresh, fragrant Basil Pesto Sauce.Maccheroncini (grooved pasta tubes) with a tender Ossobuco Ragoût that practically melted in the mouth and aromatic Saffron Sauce topped with rich cheese slices.-Main course-Hokkaido Sea Bream impeccably cooked, with crispy skin and a delicate flakiness that paired perfectly with the velvety sweetness of the Tropea onion Velouté and Pachino Tomatoes exploding on the palate with their burst of freshness.-Desserts-Cannoli with smooth and rich Ricotta Cream filling with tangy Candied Fruits. Chocolate Sorbet on the side.Tiramisu- creamy yet light, with Amedei Chocolate adding a touch of indulgence. Served with refreshing Coffee Granita on the side.(Supplement of HK$120) The Cheese Selection was an exquisite showcase of cheeses that even true cheese aficionados would find fulfilling. Picked the Comte, Mimolet and Cabra goat cheese, paired with fruit preserves, honey and crackers.The Petite four trolley selection was a delightful end to the meal. We were allowed 3 choices each, ranging from the mini Cannoli, macaroon, Panettone from Italy with indulgent serving of cream.In summary: the attention to detail in each dish was evident, with high-quality ingredients shining through in every bite. Particular impressive was the cheese and petite four experience: a perfect balance between sophistication and indulgence.
继续阅读
鼎食聚套餐 $498一位， 预先一个星期前book位佢都安排咗窗口位，满意， 讲真因为去得多海景位， 有时觉得太晒，反而座入少少，枱大的反而舒服,呢个海景位系太高,而另外一边lobby cafe看日落，景观靓！有海景五星级酒店西餐，又系米芝莲，卖相摆盘达到应有水准，创意我会更要求高些。餐前酸种包及橄榄包，达标好味，可选不同口感或浓淡不同橄榄油，几特色。每人送一个精致开胃前菜，其中一个有鱼子。油甘鱼 茴香 橄榄鱼子酱-+$128，鱼子㗳得落，鱼鲜，样靓吸晴。地中海八爪鱼鹰嘴豆墨鱼汁，八爪鱼烧香，软软但有嚼头。撒丁岛珍珠粉 朝鲜蓟 菊芋羊奶芝士，珍珠粉烟烟靭靭， 意大利粉变形状， 朝鲜蓟菊芋无特别出色，羊奶芝士唔够突出香。有机手工意大利面 +$128，乌鱼子，芜菁花菜系点样？！， 意大利面厚实， 面香？！得两著，乌鱼子咸鲜，提起食欲，整碟灵魂。香料酒浸梨，清甜提子， 过瘾美人仙人掌果雪葩，红宝石色梨，散发幽幽酒香， 未食心先甜意大利芝士蛋糕 咖啡沙冰 美朱古力，用玻璃圆杯盛，够大杯，插2片朱古力。最后送上 西式甜品 马卡龙，好松蛋糕，朱古力， 啫哩， 样子靓，多数都系好甜，所以我都冇乜兴趣， 因好奇，取几款，不出所料甜！Macchiato，即 espresso 加啲啲奶泡， 饮咗一啖， 冇咗啲奶泡， 还以为错咗杯espresso。说服务， 进场时男接待好温文 讲英文， 细声兼快我听唔清楚，但明白佢讲乜，男侍应介绍菜式， 英文讲得快， 我英文 揸流滩， 讲完我都唔知讲乜， 总之知系食乜！之前confirm枱时，已说朋友生日，送上圆形灰色瓦器，盖上 薄朱古力片，用匙羹敲破，有烟出，内里放彩色豆豆糖及有名嘅生日快乐卡， 生日搞啲花臣开心， 又有仪式感但系暂时仍钟意半岛吉士！
继续阅读