影片
港鐵九龍站 C1/ D1 出口, 港鐵柯士甸站 B5/ D1 出口
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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。
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獎項殊榮
米芝蓮一星餐廳 (2015-25)
特色
浪漫情調
附加資料
著裝要求:端莊服飾。男士請穿著有袖上衣、長褲及包趾包腳跟鞋。兒童政策: 歡迎3歲以上的小童光臨。
營業時間
今日營業
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
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
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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.
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享受了一場精彩的晚餐，這裡的菜式不僅精緻，還展現了意大利料理的真諦。Tosca 的環境優雅而舒適，設計現代而不失典雅。寬敞的用餐區配合窗外壯觀的維多利亞港景色，讓人感受到一種奢華的氛圍。柔和的燈光和精心挑選的音樂更是為用餐體驗增添了幾分浪漫。服務方面，餐廳的服務人員專業而熱情，對每道菜的介紹都非常詳盡，讓我們能更好地理解每道菜的背景和特色。他們總是保持著適當的距離，卻又隨時準備滿足我們的需求，讓人感到賓至如歸。我揀咗五道菜Astice del Mediterraneo | Puntarelle | Bagna Cauda e BottargaMediterranean Lobster with Bagna Canda and Bottarga Sance地中海龍蝦•冬季菊苣 •無魚子 Astice del Mediterraneo | Puntarelle | Bagna首先上桌的是地中海龍蝦配冬季菊苣及無魚子。鮮嫩的龍蝦肉搭配濃郁的醬汁，口感豐富，完美襯托出海味與香氣。Gnocchetti Sardi | Granchio Reale | Purea di Broccolini Sardinian Homemade "Malloreddus" with King Crah and Brocoli Purée丁島意大利粉 •阿拉斯加皇帝蟹 •西蘭花接下來是丁島意大利粉，搭配阿拉斯加皇帝蟹和西蘭花泥。這道菜的意大利粉外脆內軟，蟹肉新鮮又甜美，搭配細膩的西蘭花泥，讓人回味驚喜。Scampi | Sedano Rapa | Zuppetta allo ChampagneLungoustine with Celery Roots and Champagne Soup海螯蝦•芹菜•香檳海螯蝦搭配芹菜和香檳湯，這道菜的調味恰到好處，海味十足，湯底清新而不膩，令人回味無窮。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節性蘑菇和小豆蔻，牛肉的質感極為細膩，肉汁豐盈，太美味，而且口感豐富，味道濃郁。Tartelletta alla Nocciola | Spuma di Gianduia | Cioccolato ModicaHazelut Tart with Giandaja Foam and Modia Chocolate榛子撻•榛果朱古力•莫迪卡巧克力最後一道甜品是榛子撻，搭配榛果朱古力與莫迪卡巧克力。這道甜品巧妙地將榛子的香氣與朱古力的濃郁結合，口感層次分明，令人陶醉。最後仲有甜品車，給我們選擇更多嘅甜品，真係大滿足好開心。整體而言，Tosca 提供的晚餐，無論是菜品的創意、食材的新鮮，還是服務的專業度，都讓人感到愉快。每位食客都能享受到如此高水準的晚餐，而若選擇 "Accordi" 或 "Metodo Classico" 的酒配，這樣的搭配無疑是對美食的完美升華。強烈推薦給所有喜愛意大利料理的食客！
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食物味道水準沒有挑剔，每道菜都有驚喜！美中不足是餐廳送給我們慶祝結婚周年的石頭鍋朱古力，侍應為我們介紹了朱古力，說用匙羹輕敲表面的朱古力，內會有驚喜，更說可以錄影，當我敲完表面的朱古力後，發現內藏一張硬卡紙，面頭只印了它們餐廳的名，影片就到此結束了。後來才知道原來是需要攞上手打開的卡，但影片已經結束了，一切都慶祝完，回不去了。卡上印了極細隻的字，試問誰會滿足於如此低調的慶祝手法。如是因為save budget，那就寧願簡單地擠朱古力落去甜品碟上就好了。那沉重的石頭鍋，印餐廳名的卡紙實在破壞了一頓飯，更破壞了今天慶祝的氣氛。如男士們想慶祝的話，小心選擇餐廳吧
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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.
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