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2018-06-04
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2018 has been a pretty unusual year thus far. While April has always been the busiest month of the year for me historically, I'm already seeing light from the end of the tunnel in the middle of the month. Today, I even got enough time to sneak in a decent lunch in between my busy work schedule.Tosca has long been one of my favorite Italian restaurants in the city well before the Michelin gods tagged them with a star. The elegant décor and harbour view have something to do with it but Chef Pino L
Tosca has long been one of my favorite Italian restaurants in the city well before the Michelin gods tagged them with a star. The elegant décor and harbour view have something to do with it but Chef Pino Lavarra's contemporary cuisine is undoubtedly the key for my regular visits.
Their children's policy (6 years old or older) is holding me back a little these days so I wasn't aware of the new prices (2 Courses – HK$448, 3 Courses – HK$508, 4 Courses – HK$698).
They got the ball rolling with a nice collection of homemade bread.
That was followed by a little welcome dish from the chef, a lovely croissant-like pastry with salumi, cream cheese and tomato sauce. The pastry was so flaky.
Linguine, clams, zucchini flower and saffron - I was trying to finish this lunch within a hour and a half so I decided to skip the appetizer section all together and went straight to my pasta dish.
Linguine, clams, zucchini flower and saffron
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Monkfish, spinach, artichoke and prosciutto - Monkfish has never been high on my list (for fish course) but I thought they have a good one here.
The roasted monkfish which was perfectly moist, combined so well with the bed of spinach and roasted artichoke wrapped with smoky prosciutto.
Monkfish, spinach, artichoke and prosciutto
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Green tea tiramisù, pistachio and mascarpone gelato
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Some sweet canapés after the meal.....
After so much crappy food all week, I finally manage to reward myself (and my tummy) with something a little different this afternoon. Now I better head back to my office and get some work done.PS. My apologies for the poor quality of the photos. Just for the record, these were taken with my backup camera as my primary and "preferred" one is currently on injury reserve (in the repair shop) following a freak accident on one of my recent trips. Hopefully, it comes back fully "healed" in 2 weeks time.
张贴
