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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 (2015-20)
特色
浪漫情调
营业时间
今日营业
12:00 - 14:30
18:30 - 22:30
星期一至日
12:00 - 14:30
18:30 - 22:30
付款方式
Visa Master 现金 美国运通 银联 JCB
座位数目
114
其他资料
网上订座
Wi-Fi
酒精饮料
自带酒水
切蛋糕费
泊车
电话订座
赏订座积分
外卖服务
加一服务费
海景景观
有关奖赏计划
食记 (14)
等级5 2019-10-07
1246 浏览
This Italian restaurant is located in The Ritz-Carlton, at the staggering 102th floor of the stately ICC building in TST. With a fantastic view overlooking the Victoria Harbour and the buildings on the two fronts, the restaurant, which has been managed by Chef Angelo Agliano, has been awarded Michelin 1-star status.Arriving early in the evening the restaurant was not yet open, and the staff showed us to the nearby bar to wait out. After a short wait we were seated at the window seat, at a nice comfortable table allowing us to enjoy the gorgeous view. There is a high ceiling, a nice fountain and majestic chandelier, with the open kitchen in the background where we could see the team busy preparing the food. I decided to order the 6-course Signature Menu ($1,988), while my wife had the 4-course Piccola Degustation Menu ($1,580). Before the Amuse Bouche we were served a home-made cracker with herbs, as well as three bite-sizes appetizers. The cracker is certainly crispy.The other bite-sized appetizers include a zucchini and tomato on shortbread. The zucchini has a creamy and rich flavors, while the tomato is certainly intense on the taste. Alongside there is also a deep-fried crab ball with a nice crumb on the outside and a great taste of the crustacean inside. I have a feeling this would be a great meal from these start. After serving a nice bread with a choice of five olive oils from Sardinia to choose from, we have the Amuse Bouche, which is a layered dish with a langoustine jelly and meat on the bottom, a foam from cream and cheese, with some caviar on top. Recommended to have all the three components together, the langoustine is rich and have a briny taste, balanced well with the light foam and further reinforced by the flavors of the caviar. A fantastic starter.The first course is Tartare di Hamachi e Ostriche con Salsa allo Yogurt, Pachino Confit e Caviale, it is a tartare made from Hamachi and Gillardeau Oyster, together with Yogurt Dressing, Tomato Confit and Caviar. An interesting blend of the tender flesh of the fish with the creamy oyster, the tartare tasted wonderfully rich, reminiscent of the ocean. The dressing added a slight acidity to freshen up the dish and the caviar further supplemented the savory note. A great dish. The second course is Vellutata di Zucca e Arancia con Capasanta al Guanciale. The Pumpkin and Orange Veloute is a rich soup, with the sweetness of the pumpkin permeating through. The Hokkaido Scallop is large in size and intense in flavors, with the Guanciale Lard giving a great taste from the cured meat which is surprisingly matched with the scallop. Another nice dish. The third course is Spaghetti Mancini al Granchio Reale con la sua Bisque e Olio d'Oliva. The spaghetti is truly amazing, with the perfect texture of chewiness and bite, and the bisque fully coated at the pasta to provide tremendous flavors. The Alaska King Crab is meaty and sweet, and overall this is a feast of taste which is one of the best spaghetti I have experienced in town. The fourth course is Sogliola di Dover con Broccoletti saltati all'Aglio e Olive Taggiasche. The pan-fried Dover Sole has a great firm texture, seasoned perfectly to highlight the original taste of the fish to the extreme. The sauteed broccoli, garlic and Taggiasche olives on the side not only gave extra touch of colour, the mixture of the different flavors created a harmonious experience to the fish, making it vibrant and satisfying. The fifth course is Kiwami Wagyu Beef con Gnocchi di Patate Dolci ai Funghi di Stagione. The pan-seared Kiwami Wagyu beef sirloin is cooked to medium rare, juicy and full of intense flavors, and I like the jus on top as well. On the side there are sweet potato gnocchi and seasonal mushrooms. The gnocchi is soft and with the natural sweetness from the sweet potato, while the mushroom giving great aromas and a contrasting bite. Before serving the sixth course, there is a Raspberry Sorbet served to cleanse our palate. Appropriate in sweetness, the sorbet gives the good balance of acidity to make it refreshing and removing the fat from the previous dishes, getting us ready for the dessert. The sixth and final course is Millefoglie ai Frutti della Passione e Gelato alla Fragola. The passion fruit millefeuille is delicate and I like the citrus taste of the passion fruit making it appealing and not cloying. The strawberry ice cream is decent and the Zabaglione is something I have never tried before. Made from egg yolk, sugar and Marsala wine, it is a great finish for the meal. We were also served a Petits Fours with a chocolate, a yuzu tart, a hazelnut pastry, as well as a chocolate puff. All of them are great in taste and with a cup of coffee it was a really comfortable, satisfying finale for the night.The service was great throughout, with the staff coming to explain to us briefly each course. Also, the staff came repeatedly to remove the bread crumbs on the table. While this is nice to keep everything nice and tidy, it is a bit disturbing nevertheless.The overall bill on the night was $4,078 which is quite reasonable on the price, considering the quality of the food, the overall ambiance and the services provided. Next time I hope I would be able to also have the wine pairing to see how well their sommelier in that respect. 继续阅读
等级2 2019-12-25
306 浏览
这天晚上在这高级的意大利餐厅享受晚餐,早前都试过3次,每次都是早一个月订,但都订唔到窗边位,今次终於订到窗边位(应该是因为订坐时有向餐厅提及是在当晚求婚)所以在两星期前订枱也可以安排窗口位),在102楼向外望,份外高级。餐厅环境很华丽,十分高级。侍应也服务周到,首先会有一个头盘,然後每一道主菜也很精致,每次上菜时侍应也会作介绍。今次因为特殊关系,餐厅也有为顾客作特别配合,更额外送了一份甜品及纪念品给客人,令客人留下一个难忘的晚上。虽然价钱是贵了一点,但无论餐厅环境、周边景观、食物质素、侍应的服务都是顶级,绝对值得一试! 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级3 2019-12-06
503 浏览
老公今年拣咗依间餐厅庆祝我地结婚Anniversary 。好明显市道低迷,咁迟订都有窗口位坐。因为近年食少左嘢,所以冇食set,只系散叫,加埋送的前菜、面包及甜品,已经好饱。服务同食物都有水准,加埋靓景就非常满足。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级2 2019-11-10
966 浏览
Tosca占据地埋优势,ICC 102楼可饱览维港景色,可惜餐厅内部装修有点土(不是contemporary,也不是classic). 枱布有很多杯及碟印及餐具普通有点不配Ritz Carlton 的水准(颇失望)。服务方面,服务人员是足够的但食物介绍时较急速。说话技巧示有待改进。整个流程较慢,4-course要平时其他餐厅8-course 时间。食物方面,平均来说很美味,就是美味...如要升级可加添食物的层次感,刺激味蕾。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级2 2019-11-04
1020 浏览
系谂唔到食咩之际,咁岩见到呢间餐厅做紧特别餐牌,净系两日嘅特别餐牌🙌🏻所以就去咗呢间食啦。当日嘅餐牌就系咁样,系一个seven course 嘅Menu入到去环境好好人客唔算多对住维港夜景食饭好舒服长话短说即刻即刻睇下啲野食🙋🏻‍♀️呢个系个course嘅餐前小食,佢好似啲芝士慕丝咁咸咸地几好食几开胃嚟到第二个course,呢个系配鱼子,感觉好fresh第二个course就系焗小型龙虾配海胆,好鲜味😋呢个系意大利饭,口感系al dente嘅感觉,正👍🏻然後就到呢个煎焗剑鱼,好香口几好食!然後到甜品嘅部份,呢个系仙人掌做嘅雪巴,个雪巴系好食,但系佢个底下面嗰啲仙人掌蓉就系有啲仙人掌嘅刺喺度所以口感麻麻最後嘅甜食甜品有芝士雪糕,呢个雪糕比起啱啱嘅雪巴好食好多👍🏻👍🏻👍🏻👍🏻整体泥讲呢间餐厅都值得试,服务同环境都好好👍🏻👍🏻👍🏻👍🏻 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)