Tosca (Closed)

From being seated to first course we waited 90 minutes. One of our group had a salad. 190 HKD for a few green leaves and no dressing or seasoning. Not even tomato, peppers...just lettuce leaf. We had beef carpaccio. Very small and not seasoned. Two had the crab cookies with langoustine, which were quite good (at 490 HKD). Main courses: rib eye beef. At 550 HKD I was expecting a good steak. What I got was probably just under 4 ounces, and it was just medium, but not very tender. Also, seasoned th

Tosca 週末午市set lunch, 可選$398 3個dishes或$448 4個dishes。麵包有四五款，鬆軟香脆，細細個易入口，帶微暖，用蕃茄干做嘅牛油軟滑。 最喜歡用墨魚汁造的這款，面層有焗芝士，好香囗，encore 咗—次。　 頭盤分別叫咗芝士茄子及炸鯷魚仔，茄子面層有片烤焗過嘅芝士用蕃茄及菜做伴碟，再加上用黑醋調味，酸酸咪咪中和芝士嘅膩，好味! 而炸鯷魚仔跟紅洋蔥及薯仔沙律，鯷魚仔炸得鬆脆，配菜新鮮可口。主菜叫咗鱈魚及雞胸，魚係slow cook 非常滑，冇加調味味道清淡沒有什麽味道，配牛油果醬食，亦是淡淡的。 雞胸同魚有非常強烈的對比，雞胸肉鞋菇味道咸，—黒—白的對比。甜品要咗tiramisu 和apple cake， Tiramisu 用杯盛載，忌廉芝士較多， 海綿蛋糕較少，但咖啡味濃郁。Apple cake 外層有二片青蘋果圍邊，面層有蘋果味啫喱同下層的海綿蛋糕隔開做成多層，味道非常有層次，酸中帶甜。最特別係Petite four 用棉花糖墊底，好像用雲盛載著，非常配合窗外的風景。

有時食野真的不是愈貴就愈好，亦不可只靠名氣，好像位於Ritz Carlton剛獲星星的意大利餐廳Tosca供應的周末自助午餐，連加一每位接近$800，頭盤的確是全港的自助餐來說，質素最好，其他主菜可評價為中等，但意大利餐廳主打的即煮意粉及甜品，雪糕等，更是水準偏低，故精明選擇實屬必需！入正題! 頭盤中最突出的是巨型龍蝦箝沙律，鵝肝醬多士，攤開有成塊Mask咁大的Parma Ham蜜瓜西瓜磚，黑松露風乾牛肉，多色蕃茄拌水牛芝士，香蒜白酒煮大蜆及藍貝等，齋吃頭盤可能已飽了一半。其實很多中高檔的Buffet，都會在冷盤海鮮中提供開邊凍龍蝦，但這兒的龍蝦箝極為巨大，且肉質鮮甜彈牙，更重要的是啖啖肉，不用剝殼，感覺更奢華。鵝肝醬多士拌鮮無花果及果醬同吃，香滑不膩，可幹掉四片。Parma Ham是軟熟柔滑的級數，亦不會過鹹，和蜜瓜及西瓜磚同吃，果汁濺滿一口，西瓜磚的配搭極為創新。豔紅的風乾牛肉，鋪上片黑松露，感覺用料不留手，牛肉味濃，比任何火腿都更搶，配搭酸酸的醬汁，十分特色，反而黑松露香氣不強，是品種問題，還是擺放了太久的原因？貝類烹調火喉恰到好處，做到肉質爽嫩，保有鮮味，湯汁更是不容錯過，充滿

為左慶祝 2nd wedding anniversary跟先生黎左tosca,邊享受香港夜景邊享受米芝蓮兩星大廚 Pino Lavarra既菜式先開支jordan chardonnay黎慶祝下龍蝦味道鮮甜爽口, 但我唔記得咩名 lol意式焗意粉盒配炸銀魚柳,水牛芝士及香脆雞心豆 Spaghetti alla chitarra, basil chlorophyll babysquidwrapped with swordfish paper and black olive oil羅勒葉意粉口感一流,我鍾意佢淡淡既羅勒味加上墨魚仔好鮮甜意粉+ 劍魚柳 + 墨魚仔 = 味道清新而且又唔會膩Charcoal crusted Wagyu beef tenderloin, foie gras sphere potato flan, garden vegetable and baked bread and tomato肉質嫩滑!!!份量足!!我要既係4成熟,一切開見到佢嫩紅色既肉質...我完全係興奮!!個鵝肝係完全完美!!煎得好好好甘香!!!d鵝肝油流左個和牛上面令和牛更有濃郁香味!!食完油膩既和牛同

麗思卡爾頓酒店舊址的Toscana 曾經是香港數一數二的意大利餐廳，西九龍的麗思卡爾頓開業後意大利餐廳變為Tosca。今年五月Tosca 聘請了米芝蓮兩星的Pino Lavarra 來擔任主廚，我和朋友決定馬上來試試這新廚的菜式。我們點了一個三道菜$398 的套餐和一些其他菜式，覺得整體而言食物的配搭及賣相都比以前進步，只是味道方面還有點參差。希望餐廳可以把食譜稍微調整一下，早日獲得米芝蓮星吧！When Ritz-Carlton was still located in Central, its Italian restaurant Toscana used to be a prized Italian restaurant in Hong Kong. When Tosca opened in the new hotel in West Kowloon, diners naturally had very high expectations of it. The restaurant has a spacious, opulent decor and a world-class sea

don't know if it's the name changed from toscana to tosca. or if it's the relocation from central to icc. but the food isn't as good or even tasty as it was before. this is the first time I tried ritz carlton's italian resto since the hotel moved to icc.I ordered the crusted lamb, which I typically like. the meat was so thick and not grilled enough and the crust didn't really stick. Plus it was bland.My wife ordered the squid ink pasta. The noodles were tough. The pasta sauce was spicy. And this

今日放假一天去咗Tosca食set lunch. 定位嘅時候窗口位已經滿晒，不過去到竟然有枱, what a nice surprise. 因為次次去親The Lounge 食 tea都一定無窗口位坐。坐低之後，waiter 問要sparkling or still water, 那時立刻知道又要俾錢飲水，不過算啦係高級餐廳，價錢就真係貴咗啲，成$98一枝aqua. 之後好快就送上一啲熱辣辣既麵包，真係好好食，而且想食幾多有幾多。我最鍾意既就係cheese baguette. 顏色係黑色，唔通落咗黑芝麻？好香口！My friend and I ordered the following set lunches. 可惜無影低餐牌所以啲餸名都不記得！2-course ($350)前菜: Grilled eggplant with provolone cheese (芝士煎得好香好好食，不過油淋淋, 破壞了口感)主菜: Baked cod fish with potatoes and veggies(條魚好滑，白汁好smooth and light, 墊底個薯餅如果改用polenta更好更襯

今次是 business lunch，算係幾深刻的餐廳，款式非常精美，而且好特別，我覺得廚師好有心思心機。一打開個菜牌，waiter 就走過黎介紹，所以我冇睇過有咩食就直接叫侍應介紹，我想食魚扒，於是order 左佢介紹的個多寶魚扒。個主菜到時我有點嘩然，因為好靚好精緻，廚師用麵包糠圍在著魚扒，所以食落外脆內軟，口感好好，但好細份。沒有心水甜品所以冇食，不過客人吃了個soffet, 大大個好似不錯！唔知係咪飯後叫左coffee, 所以送左一碟好"的骰"的甜點，試左朱古力同marcom,高水準。價錢偏貴，我地亦冇被安排window seat, 不過食物質素，服務，環境裝修等都是中上，我會帶家人再來！

食物名真係好難記得起,哈哈. 基本上睇完個名都大致上唔太完全明哂食D咩, 所以要叫WAITRESS介紹一下. 期間佢地會不停REFILL D 麵包俾你, 睇住細細粒既WAITRESS拎住咁大盤麵包帶住滿臉笑容走圍走, 真係辛苦哂! 環境, 服務一流, 食物就只係一般般, 尤其係其中一個PASTA..好似食緊樓上CAFE既味道.  我覺得最好食係個甜品呀! HAHA 

I went there with my mom for dinner. i booked the table a week before and asked them to send me the menu for reference. Since I wanted to decide and ask if my mom like the dishes or not. The receptionist was very nice. She sent me the menu promptly. (Remember to ask if you can enjoy free parking or not)We arrived there at about 8pm. We ordered two starters and two main course. They provided free starter (lobster ... something) and free bread. We ordered eggplant with buffalo cheese, crab cakes

I picked this place for a business lunch. It has been over a year since I last visited this restaurant (btw, the food wasn't great back then) and this time, I heard that they had recruited a new chef, so I decided to give it a second chance. As suggestd by my headline, it is an equally (if not more) disappointing experience to dine in Tosca this time.The menu was overwhelmed with cheese on almost every single dish from appetizer to dessert. I understand and respect the fact that this is an Itali

是日小妹大壽，專登早幾日去book呢間位於ICC 102／F 既餐廳，好好慰勞一下又挨過左一年既自己同屋企人～ 一上到去，餐廳安排左個窗口位俾我地（可以預先bk定），個景觀好開揚丫！第一次系甘高既地方食野,好似置身於雲層中甘,搞到小妹都有D腳陣陣tim~ 對面座太平山好矮丫！ 返回正題先，我地一坐低，waiter 就為我地送上是日menu，佢一聽到我地有吾明白既地方，就即刻為我地好詳細甘解釋一次個menu,實在系非常貼心   佢lunch set 可以叫 3 courses $398, 又或者 4 courses ＄448 最後，我地每個人都叫左個3 courses 既set~食野啦！首先打頭陣既系：檸檬法包 （左）經過細細既咀嚼，清新既檸檬味慢慢由舌尖浸出來，不俗～ Bacon brioche (右）濃郁既牛油味同肥而不膩既煙肉配合得天衣無繨！ 呢度用黎揸麵包既牛油非常特別，厚厚的鋪左一層番茄粉，然後再倒入橄欖油和意大利黑醋。番茄粉酸酸地，幾開胃～ 跟住就到前菜啦～ 我地三個都揀左同一款 他他牛配溫泉鵪鶉蛋及火箭菜他他牛肉好新鮮，而且份量好足料 溫泉雞蛋就食得多，溫

早前有幸收到邀請到 Ritz Carlton，跟米芝蓮兩星大廚 Chef Pino Lavarra 學廚。Cooking class 以意大利啤酒 Peroni 為主題，雖然在家亦不時喜歡看看不同的食譜烹煮新菜式，卻從未試過以啤酒入饌 ---- 很期待今次的烹飪班呢！烹飪班在 ICC 102樓，Tosca 的 Chef 's Table 舉行，從這裡望向窗外，是夕陽西下的迷人景色 ---- 可以在這醉人的環境下邊喝啤酒邊上烹飪課，總算是畢生難忘的經驗！Chef Pino Lavarra 示範烹調的菜式，包括：Buffalo carpaccio, ricotta cheese cream, spring sprouts and homemade tomato jam牛肉非常軟嫩，肉味香濃，而且因為被輕輕煎過才放進雪櫃降溫，就是這微小卻關鍵的步驟，令它比平日吃到的生牛肉多一份香氣。不過，配角車厘茄和脆米塊也絕不簡單，車厘茄經過十二小時的烹調和數星期的醃漬，變得意想不到的甜美；脆米塊則以creamy risotto炸成，香脆可口，充滿創意。Chitarra spaghetti, basil

吃過無數的意大利餐，還是Tosca最好！1. 景觀無敵2. 服務十分好3. Menu十分有新意（經常轉）4. 來了至少4次，每次都好滿意！餐前的麵包並不是普通麵包！一咬下去，就會有驚喜！圖中圓形的麵包其實有ham and cheese。一塊的便有烤脆了的洋蔥香味！這個豆腐有新鮮番茄醬配龍蝦汁，配上滑滑的豆腐，營造左fusion菜的味道！有D像日本的懷石料理！ 洋蔥湯不太杰，但有香濃的cream味和洋蔥味！這個是波士頓龍蝦，配上酸酸的番茄和mozzarella cheese，既酸，又creamy，又有新鮮海水的味道！好味！呢個長形ravioli，係全晚最好味道的！皮薄，但是煮到Al dente（means 有D口感），配上番茄醬和蔬菜粒。一切開，哇！流心的！有鴨胸肉粒！這個是pan seared的sirloin cut。 肉的味道完全被封鎖在嫰肉裡面，配上black truffle mushroom sauce 和 baby carrots ＝  好味到飛起餐後送的petit fours （曾經有一次我地一行十人，他地用左一個櫃桶之類geh野上，裡面有至少15件甜點！）Italian G

The Ritz-Carlton既Pastey Gems, Cafe 103及天龍軒已先後光顧, 今次終於有機會小嘗Tosca既Sunday Brunch先~一入去眼見食物枱只有三四張, 雖然有D失望, 但見到食物擺放得好精緻又好colorful, 即時令我食指大動!Appetizer有Parma ham, 凍肉, 魚生 , 龍蝦鉗, 海鮮凍盤, salad, 到青口, 鱈魚餅, tuna burger都有! 不過最驚喜同值得推介既係黑松露溫泉蛋. 一啖放落口, 蛋黃配合黑松露既獨有香味, 刺激每一個味蕾, 正! 熱盤就有自己order既意粉系列, 燒牛肉, 羊肉, 仲有焗雞肉同魚柳. 好味推介有焗龍蝦同西西里紅蝦, 少少黑椒同橄欖油調味, 已經帶出蝦既鮮甜味!甜品都非常豐富, gelato都有四款選擇: Vanilla, Tiramisu, Amaretto同Pistachio, 配合七彩既cone, 食極都唔夠! 其他甜品overall都唔錯, 不過呢度既Tiramisu係特別好味, mascarpone cheese打得非常軟滑, 值得encore再encore!呢個Sunday