10
1
0
港鐵九龍站 C1/ D1 出口, 港鐵柯士甸站 B5/ D1 出口 繼續閱讀
電話號碼
22632270
開飯介紹
Tosca義大利餐廳的名字源自世界聞名的歌劇,餐廳天花板很高,設有開放式廚房,主打義大利南部特色美食。名廚Angelo Agliano,為客人呈獻一系列以經典食材配以現代及創新煮法的菜式。 繼續閱讀
獎項殊榮
米芝蓮一星餐廳 (2015-19)
特色
浪漫情調
營業時間
今日營業
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 現金 AE 銀聯 JCB
座位數目
114
其他資料
網上訂座
Wi-Fi
酒精飲品
自帶酒水 詳細介紹
切餅費 詳細介紹
泊車 詳細介紹
電話訂座 詳細介紹
賞訂座積分
外賣服務
加一服務費
海景景觀
有關獎賞計劃
食評 (12)
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. 繼續閱讀
等級2 2019-11-10
0 瀏覽
Tosca佔據地埋優勢,ICC 102樓可飽覽維港景色,可惜餐廳內部裝修有點土(不是contemporary,也不是classic). 枱布有很多杯及碟印及餐具普通有點不配Ritz Carlton 的水準(頗失望)。服務方面,服務人員是足夠的但食物介紹時較急速。說話技巧示有待改進。整個流程較慢,4-course要平時其他餐廳8-course 時間。食物方面,平均來說很美味,就是美味...如要升級可加添食物的層次感,刺激味蕾。 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2019-11-04
0 瀏覽
係諗唔到食咩之際,咁岩見到呢間餐廳做緊特別餐牌,淨係兩日嘅特別餐牌🙌🏻所以就去咗呢間食啦。當日嘅餐牌就係咁樣,係一個seven course 嘅Menu入到去環境好好人客唔算多對住維港夜景食飯好舒服長話短說即刻即刻睇下啲野食🙋🏻‍♀️呢個係個course嘅餐前小食,佢好似啲芝士慕絲咁鹹鹹地幾好食幾開胃嚟到第二個course,呢個係配魚子,感覺好fresh第二個course就係焗小型龍蝦配海膽,好鮮味😋呢個係意大利飯,口感係al dente嘅感覺,正👍🏻然後就到呢個煎焗劍魚,好香口幾好食!然後到甜品嘅部份,呢個係仙人掌做嘅雪巴,個雪巴係好食,但係佢個底下面嗰啲仙人掌蓉就係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,呢個雪糕比起啱啱嘅雪巴好食好多👍🏻👍🏻👍🏻👍🏻整體泥講呢間餐廳都值得試,服務同環境都好好👍🏻👍🏻👍🏻👍🏻 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
等級2 2019-10-27
175 瀏覽
上次去Ozone嘅時候有staff推介我嚟喱間 米芝蓮1星⭐️於是襯今日週末「風平浪靜」再出走尖沙咀relax一下香檳🍾️係開心嘅酒係102樓 睇住嚿雲🌤 望住嗰海🌊 飲住開心酒🥂 hea一個下晝 chill現實今日揀喱隻香檳係因為之前飲過覺得幾好喱隻酒味道清新有種好似蠔殼嘅海鮮氣息,用嚟配生蠔或者其他海鮮都係一絕自家製好少失準~暖脆麵包點橄欖油喱個頭盤一個字~fresh充滿蕃茄味嘅手工意粉配以鮮甜海螯蝦~好好食一般!賣相失色有濃濃咖啡味嘅Tiramisù,唔會過甜過膩,配搭咖啡沙冰~好match最後上枱嘅「小甜甜」其實今日嚟喱到,絕對係因為 champagne free flow如果頭盤有生蠔可選就更正如果飲到「樂不思蜀」可以加錢去Ozone再盡興🥂 繼續閱讀
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)