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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
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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-10-05
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$2030 (晚餐)
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2019-06-26 4160 瀏覽
香港人在加油同時,也要好好放鬆一下;快到週末,分享香港麗思卡爾頓酒店112樓坐擁無敵高層美景、米芝蓮一星 Tosca di Angelo,新推出的香檳任飲 Weekend Lunch。   可以兼得龍蝦、白露筍、魚子醬、紅蝦、和牛西冷等矜貴食材的四道菜 Weekend Lunch 逢週末及假日供應,視乎不同品種的香檳,每位成人定價如下:$938位 - 任飲 Veuve Clicquot Yellow Label Brut $1,388位 - 任飲 Ruinart Blanc de Blancs or Rosé             $2,888位 - 任飲 Louis Roederer Cristal 2009        為了讓家庭客好好歡渡週末,餐廳也歡迎家長帶同小童到訪, 3-12歲的小客人每位收費$398,可享四道菜兼任飲果汁及汽水。難怪當日也有一家四口到訪慶祝生日!離開的心已起,真不知還會留守多久... 難得盡興,這天兩口子決定選點任飲 Ruinart 香檳,老公要清爽可人的 Blanc de Blancs,而我則要酸甜迷人的 Rosé,一起舉杯暢飲! 繼香檳後,
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香港人在加油同時,也要好好放鬆一下;快到週末,分享香港麗思卡爾頓酒店112樓坐擁無敵高層美景、米芝蓮一星 Tosca di Angelo,新推出的香檳任飲 Weekend Lunch。
 
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可以兼得龍蝦、白露筍、魚子醬、紅蝦、和牛西冷等矜貴食材的四道菜 Weekend Lunch 逢週末及假日供應,視乎不同品種的香檳,每位成人定價如下:

$938位 - 任飲 Veuve Clicquot Yellow Label Brut
$1,388位 - 任飲 Ruinart Blanc de Blancs or Rosé            
$2,888位 - 任飲 Louis Roederer Cristal 2009        

為了讓家庭客好好歡渡週末,餐廳也歡迎家長帶同小童到訪, 3-12歲的小客人每位收費$398,可享四道菜兼任飲果汁及汽水。難怪當日也有一家四口到訪慶祝生日!

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離開的心已起,真不知還會留守多久... 難得盡興,這天兩口子決定選點任飲 Ruinart 香檳,老公要清爽可人的 Blanc de Blancs,而我則要酸甜迷人的 Rosé,一起舉杯暢飲!

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繼香檳後,熱暖香脆的高質麵包籃也上檯了,同上還有頂級水準的甘醇橄欖油;為了它,兩口子前後吃了四件麵包!

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接著還有 Amuse bouche,是由濃縮茄湯加上香濃柔滑的芝士,滋味滿載兼夾非常開胃,是一道精彩不凡的夏日醒胃小吃!

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頭盤有四款選擇,我們好不容易才選了 Astice in Insalata con Avocado e Burrata Fresca 波士頓龍蝦.牛油果.牛奶芝士。菜式用上原隻波士頓龍蝦去殼炮製,啖啖肉又鮮美的滋味非常美妙,配上清香火箭菜、完熟牛油果、兩口子超愛的 burrata 流心芝士,令人異常滿足啊!

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另一頭盤是 Vellutata di Asparagi Bianchi con Caviale Osicetra e Aneto 白蘆筍湯.魚子醬.新鮮蒔蘿,正值當造的白蘆筍爽嫩甜美,配上柔滑平衡的濃湯,以及鹹鮮誘人的魚子醬,滋味豐富中見清甜,又是一個很滿意的頭盤!
 
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第二道菜是三選一 Pasta / Risotto,兩口子先點了 Spaghetti Chitarra Mancini con Scamponi e Datterino 意大利麵.海螯蝦.番茄。蝦身已作去殻處理的海螯蝦生熟度來得剛剛好,肉甜味鮮,加上香草更添味美;而意大利麵則充滿濃郁茄香,口感又佳十分稱心。
 
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夏天就是大嘆海鮮的季節,另一意粉選了 Mezzi Paccheri con Gamberi Rossi di Sicilia e Pesto短寬管麵.紅蝦.羅勒香草汁。短寬管麵比意粉更加 al dente 有咬口,而紅蝦獨有的鮮嫩滋味也令菜式錦上添花,並令人高呼海鮮萬歲!

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來到四選一主菜環節,怎可錯過店內招牌推介的 Cernia Rossa in Zuppetta di Matalotta con Olive e Capperi di Salina 紅石斑魚.馬塔羅塔魚湯.橄欖.酸豆.番茄?這是一款無論賣相、味道都很西西里的魚湯,魚肉鮮嫩結實、湯頭甜美入扣,每口都帶來濃濃幸福滿足感!

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牛魔老公不意外選了 Wagyu Australiano Arrostito con Patate e Carciofi 和牛西冷.朝鮮薊.馬鈴薯。M9極級和牛西冷的出品當然絕不失禮,配菜的朝鮮薊及馬鈴薯也特別好吃,理所當然一點不剩的吃光了!

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來到四選一甜品環節,又要經痛苦掙扎才選出 Cannolo di Ricotta con Canditi e Gelato al Fior di Latte 軟芝士脆卷.果乾.芝士雪糕;因為真的很想試試店方自家製的芝士雪糕,不過味道沒預期中的香濃驚艷,脆卷本身則是不錯的。
 
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不同之前幾道菜都是平分春分,甜品環節兩口子明顯更傾心 Tiramisu Tradizionale al Bicchiere 意大利芝士蛋糕。相比一般的 Tiramisu,這裡除了質感更輕柔不膩、賣相更美,最主要是配上咖啡味的冰碎來拌著吃,帶來更清怡又消暑的體驗,超愛的!
 
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最後還有每位咖啡或茶,就算再飽,為了超美超有藝術氣息的茶杯,也要喝上一杯吧!差點忘了說:如果大家真的不喜香檳,也可將香檳換成紅白酒;而餐廳同時也有 wine-pairing 的選項哦~

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很記得8年前的6月,自己腹大便便(陀著囝囝)來這裡預慶三個人的父親節;時光似箭,現在連妹妹也出世並快滿6歲了,幾年的時光,生活已經完全不同了... 很希望,無論是自己家庭還是身處的香港,都可以向好的方面走,可以嗎?
   
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-06-08
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2019-11-10 246 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。
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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。
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soughbread 
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前菜
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藍龍蝦
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Wild Mushroom Risotto
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Red  Grouper
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Tiramisu  with coffee ice 
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Petite   dessert
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Cappuccino
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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推介美食
soughbread 
前菜
藍龍蝦
Wild Mushroom Risotto
Red  Grouper
等級2
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2019-11-04 431 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👍🏻👍🏻👍🏻👍🏻
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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
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入到去環境好好人客唔算多對住維港夜景食飯好舒服
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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
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嚟到第二個course,呢個係配魚子,感覺好fresh
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第二個course就係焗小型龍蝦配海膽,好鮮味😋
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呢個係意大利飯,口感係al dente嘅感覺,正👍🏻
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然後就到呢個煎焗劍魚,好香口幾好食!
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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
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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👍🏻👍🏻👍🏻👍🏻
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整體泥講呢間餐廳都值得試,服務同環境都好好👍🏻👍🏻👍🏻👍🏻
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-10-27 371 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🥂
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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

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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

Ruinart  Blanc  de  Blancs
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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

麵包
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自家製好少失準~暖脆麵包點橄欖油

藍龍蝦沙律
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喱個頭盤一個字~fresh

蕃茄海螯蝦意大利麵
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充滿蕃茄味嘅手工意粉配以鮮甜海螯蝦~好好食

和牛西冷
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一般!賣相失色

意大利芝士蛋糕.咖啡沙冰
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有濃濃咖啡味嘅Tiramisù,唔會過甜過膩,配搭咖啡沙冰~好match

Petit  Four
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最後上枱嘅「小甜甜」

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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
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如果飲到「樂不思蜀」可以加錢去Ozone再盡興🥂
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-10-26
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$1900 (午餐)
推介美食
Ruinart  Blanc  de  Blancs
藍龍蝦沙律
蕃茄海螯蝦意大利麵
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2019-10-09 662 瀏覽
Tonno🐟 Maguro blue fin tuna, lettuce, tropea red onion, eggplantThe tuna was so meaty it almost felt like a slightly seared beef steak.Because it’s not frowned upon when I ordered two mains for lunchFavourite dish- Spaghetti alla chitarra 🍝Al Dante hand-made black ink spaghetti soaked in rich, creamy seafood sauce and topped with fresh shrimps, mussels and clamsBranzino in crosta- Sea bass in celeriac crust, “cacciucco”sauce, sea lettuceThe opulent and modern interior with an ultra high ceiling,
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Tonno🐟
Maguro blue fin tuna, lettuce, tropea red onion, eggplant
The tuna was so meaty it almost felt like a slightly seared beef steak.
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Because it’s not frowned upon when I ordered two mains for lunch
Favourite dish- Spaghetti alla chitarra 🍝
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Al Dante hand-made black ink spaghetti soaked in rich, creamy seafood sauce and topped with fresh shrimps, mussels and clams
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Branzino in crosta- Sea bass in celeriac crust, “cacciucco”sauce, sea lettuce
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The opulent and modern interior with an ultra high ceiling, the panoramic view of the harbour, attentive service and simple yet delicious dishes made Tosca a deserving Michelin starred restaurant 🍽
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Food ⭐️⭐️⭐️⭐️
Setting ⭐️⭐️⭐️⭐️⭐️
Service ⭐️⭐️⭐️⭐️
Price ⭐️⭐️⭐️⭐️
📍Tosca🥂102/F, Ritz Carlton Hong Kong
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2019-08-29 1347 瀏覽
呢間餐廳樓底好高 裝修好靚 望到成個海景 環境上真係無得挑剔前菜試左佢既生牛肉 配上芝士片同火箭菜非常夾 完全無腥味 反而非常清新我地試左幾個Main黑松露意大利飯 佢係serve到檯 即刨黑松露片俾你 非常香濃 好creamy 黑松露味好出 飯粒軟硬到恰到好處魚都整得好好食 非常軟滑 好鮮呢個好似係豬 呢個係勁香勁好食 滿滿油香 佢既甜品我覺得好有誠意 佢係即刻新鮮整俾你 佢地都話tiramisu 最正呢個chocolate cake都好好 配上紅莓好refresh 唔會太甜Tiramisu 係好light食落好輕身 岩岩好 樣樣野都夾得好好 大推呢個甜品都幾特別但會比較推介上面個兩款
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呢間餐廳樓底好高 裝修好靚 望到成個海景 環境上真係無得挑剔


前菜試左佢既生牛肉 配上芝士片同火箭菜非常夾 完全無腥味 反而非常清新
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我地試左幾個Main
黑松露意大利飯 佢係serve到檯 即刨黑松露片俾你 非常香濃 好creamy 黑松露味好出 飯粒軟硬到恰到好處

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魚都整得好好食 非常軟滑 好鮮
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呢個好似係豬 呢個係勁香勁好食 滿滿油香

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佢既甜品我覺得好有誠意 佢係即刻新鮮整俾你
佢地都話tiramisu 最正

呢個chocolate cake都好好 配上紅莓好refresh 唔會太甜
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Tiramisu 係好light食落好輕身 岩岩好 樣樣野都夾得好好 大推

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呢個甜品都幾特別但會比較推介上面個兩款

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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  • Tiramisu
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2019-08-08 1590 瀏覽
為慶祝接近認識20年同時步入18歲朋友的生日,揀左Tosca di Angelo 既weekend Lunch。4 course with 無限暢飲香檳 $938起。由於朋友不能飲酒,侍酒師除左提供一些無酒精飲品選擇之外,亦非常主動地介紹佢地有一款無酒精香檳,好讓朋友與我可以cheers 下。送上香檳後,先來的是一盤暖熱香脆的麵包盤。然後侍應推左一set 唔同口味的橄欖油比我地選擇。接著送上的是餐前小食(Amuse-Bouche)無記錯的話上面係蕃茄打成的汁醬 配上一點basil 醬 ,下面是芝士奶酪。頭盤 是藍鰭金槍魚‧西西里海鮮汁‧魚子醬眾所周知,意大利菜有時口味都比較重這道菜你吃下去的時候,絕對不會因為海鮮汁或魚子醬的味道而掩蓋主角的鮮味。汁醬味道恰到好處,與金槍魚相得益彰。第二道菜是 短寬管麵‧紅蝦‧羅勒香草汁知道大廚Angelo來自於西西里島,當然要order 呢個dish !如果你喜歡吃Al dente ,這 是 必 吃 的!第三道 和牛西冷‧馬鈴薯‧朝鮮薊西冷是來自澳洲M9 和牛,牛味濃郁,肉質鮮嫩。Tosca 除左有令人流口水的餐單之餘,其實佢地個Cheese trol
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為慶祝接近認識20年同時步入18歲朋友的生日,揀左Tosca di Angelo 既weekend Lunch。4 course with 無限暢飲香檳 $938起。

由於朋友不能飲酒,侍酒師除左提供一些無酒精飲品選擇之外,亦非常主動地介紹佢地有一款無酒精香檳,好讓朋友與我可以cheers 下。


送上香檳後,先來的是一盤暖熱香脆的麵包盤。然後侍應推左一set 唔同口味的橄欖油比我地選擇。

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接著送上的是餐前小食(Amuse-Bouche)
無記錯的話上面係蕃茄打成的汁醬 配上一點basil 醬 ,下面是芝士奶酪。

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頭盤 是藍鰭金槍魚‧西西里海鮮汁‧魚子醬

眾所周知,意大利菜有時口味都比較重
這道菜你吃下去的時候,絕對不會因為海鮮汁或魚子醬的味道而掩蓋主角的鮮味。
汁醬味道恰到好處,與金槍魚相得益彰。

藍鰭金槍魚‧西西里海鮮汁‧魚子醬
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第二道菜是 短寬管麵‧紅蝦‧羅勒香草汁
知道大廚Angelo來自於西西里島,當然要order 呢個dish !

如果你喜歡吃Al dente ,這 是 必 吃 的!

短寬管麵‧紅蝦‧羅勒香草汁
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第三道 和牛西冷‧馬鈴薯‧朝鮮薊
西冷是來自澳洲M9 和牛,牛味濃郁,肉質鮮嫩。

choke 和牛西冷‧馬鈴薯‧朝鮮薊
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Tosca 除左有令人流口水的餐單之餘,
其實佢地個Cheese trolly 亦都會令你兩眼發光。食到差不多尾聲的時候 ,侍酒師推過trolley,若然你有興趣的話,佢地會細心為你介紹唔同口味。(不包含在Weekend Lunch menu 內)

Cheese  Platter
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最後一道 是 Traditional Tiramisu
其實大廚將呢個咁經典既意式甜品加入左d Modern twist 入去 。無錯!就係隔離玻璃杯,眼看好似黑糖 ,但原來係咖啡沙冰!
呢個亦都係佢地既招牌黎!
Traditional  Tiramisu 
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成個dining experience 非常完美。
餐廳由廚房到floor , 你完完全全可以感覺到佢地係well trained 同埋係好熱愛自己工作。食物 是用心熱誠做的,服務 係你一個眼神,佢地已經來到,亦會主動同你交流。

非常值得推介。

希望你地黎緊擇多粒星啦!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2019-08-03
用餐途徑
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人均消費
$1000 (午餐)
推介美食
藍鰭金槍魚‧西西里海鮮汁‧魚子醬
短寬管麵‧紅蝦‧羅勒香草汁
choke 和牛西冷‧馬鈴薯‧朝鮮薊
Cheese  Platter
Traditional  Tiramisu 
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2019-08-02 1003 瀏覽
Weekend 既lunch ,香檳任飲,亦都可以加錢轉wine pairing ,環境一流,當日視野好清。食物方面,我地三個人,每人都叫唔同野 。麵包好食,有二款油可選。前菜推介牛油果龍蝦沙律,龍蝦整得好爽口,好彈牙,配埋個汁好醒胃,食得出好新鮮既龍蝦,青露筍湯好一般,不推介。麵食方面三個都好味,意大利麵配海蝦,隻蝦超級鮮甜,勁新鮮,意大利粉同意大利飯都比較正宗,略有少少硬。主菜推介和牛,人口即溶,醬汁又好match ,唔會蓋過和牛味 ,另外二款魚比較普通,煎得香口但有少少過熟。甜品絕對有驚喜,榛子蛋糕配開心果雪糕,蛋糕食得出有唔同果仁、蛋糕,mousse 既口感,賣相都係滿分,圍邊既朱古力亦唔會太甜,每樣配搭都勁之好 ,開心果雪糕一入口既香濃開心果味,好似一口食十幾粒開心果咁,香濃,幼滑♡香檳都唔錯,見你飲完都會斟。
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Weekend 既lunch ,香檳任飲,亦都可以加錢轉wine pairing ,環境一流,當日視野好清。
食物方面,我地三個人,每人都叫唔同野 。
麵包好食,有二款油可選。
前菜推介牛油果龍蝦沙律,龍蝦整得好爽口,好彈牙,配埋個汁好醒胃,食得出好新鮮既龍蝦,青露筍湯好一般,不推介。
麵食方面三個都好味,意大利麵配海蝦,隻蝦超級鮮甜,勁新鮮,意大利粉同意大利飯都比較正宗,略有少少硬。
主菜推介和牛,人口即溶,醬汁又好match ,唔會蓋過和牛味 ,另外二款魚比較普通,煎得香口但有少少過熟。
甜品絕對有驚喜,榛子蛋糕配開心果雪糕,蛋糕食得出有唔同果仁、蛋糕,mousse 既口感,賣相都係滿分,圍邊既朱古力亦唔會太甜,每樣配搭都勁之好 ,開心果雪糕一入口既香濃開心果味,好似一口食十幾粒開心果咁,香濃,幼滑♡
香檳都唔錯,見你飲完都會斟。

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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  • 龍蝦牛油果
  • 榛子蛋糕,配開中果雪糕
等級3
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2019-07-29 995 瀏覽
I picked Tosca for celebrating my own birthday with my family on a Saturday afternoon. Luckily the weather is not too bad for Hong Kong standard, so we can enjoy the view on the top of ICC Tower. It's my first time dinning at Ritz-Carlton, so I was pretty excited to be here. We left the car with the valet parking guy, and off we go to the top of Hong Kong.Don't miss out the toilet, the view is amazing in the ladies room!We ordred a 3 course meal. The mushroom risotto is a starter. At first we th
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I picked Tosca for celebrating my own birthday with my family on a Saturday afternoon. Luckily the weather is not too bad for Hong Kong standard, so we can enjoy the view on the top of ICC Tower. It's my first time dinning at Ritz-Carlton, so I was pretty excited to be here. We left the car with the valet parking guy, and off we go to the top of Hong Kong.
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Don't miss out the toilet, the view is amazing in the ladies room!
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We ordred a 3 course meal. The mushroom risotto is a starter. At first we thought risotto as a starter would be quite filling, but it was of small portion so it's fine. The mushroom tasted really fresh.
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Had fish as my main. The food were of excellent quality.
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Finishing off with a candle-lit tiramisu. The food and service were both excellent! But I was a bit hungry afterwards
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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慶祝紀念
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2019-07-08 1406 瀏覽
We started off with a glass of champagne. There are two types of bread on the table and two different olive oils to choose. I picked the heavy olive tasting one and couldn’t stop eating the bread with it. The scallop is cooked just right with the right amount of flavored in it. I love the urchin pasta as I enjoy every single mouthful of urchin taste in my mouth! For the main course, my fiancé ordered the lamb shoulder with parsley and it is perfectly cooked and it matches with the sauce! I order
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We started off with a glass of champagne. There are two types of bread on the table and two different olive oils to choose. I picked the heavy olive tasting one and couldn’t stop eating the bread with it.


The scallop is cooked just right with the right amount of flavored in it.


I love the urchin pasta as I enjoy every single mouthful of urchin taste in my mouth!


For the main course, my fiancé ordered the lamb shoulder with parsley and it is perfectly cooked and it matches with the sauce!


I ordered the John Dory Fillet and again it is cooked perfectly but I much prefer the stronger taste of the lamb shoulder.


The tiramisu didnt disappoint me at all! It comes with a small jar of coffee ice on the side so u can have both of the sweet (tiramisu) and the slightly bitter (coffee ice) taste.


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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2019-06-13 1017 瀏覽
To: Ritz Carlton Hong KongFrom: LEEDate: 12 June 2019Compared to other Ritz Carlton globally, my friend and I had a very unique experience at Tosca on 11 June 2019 evening:-1. The receptionist bought us to the very first table near the entrance / fountain area when the restaurant was more than half empty. When we request a change, the receptionist told us other tables were reserved and put us at the third table in the front fountain. When we left the restaurant at 22:15, the “reserved” tables
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To: Ritz Carlton Hong Kong
From: LEE
Date: 12 June 2019

Compared to other Ritz Carlton globally, my friend and I had a very unique experience at Tosca on 11 June 2019 evening:-

1. The receptionist bought us to the very first table near the entrance / fountain area when the restaurant was more than half empty. When we request a change, the receptionist told us other tables were reserved and put us at the third table in the front fountain. When we left the restaurant at 22:15, the “reserved” tables were empty. We do not understand why the receptionist was not able to offer better table to customers ?

2. Menu is worn out

3. Service is not proper, four different waiters served and introduced four different dishes. Food presentation was not consistent.

Not sure if this is proper, hope our favorite Ritz Carlton can defend their reputation and quality.

Thank you !
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
評分
環境
服務
衛生
用餐日期
2019-06-11
用餐途徑
堂食
人均消費
$1800 (晚餐)