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意大利菜酒 Fine Dining 酒店餐廳

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Sea Tiramisu

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A lot of hiccups with this recent project and still can't see the end of the tunnel.After working almost non-stop for the past 2 weeks, I decided to treat myself to something decent this afternoon but again the fact that I couldn't spray too far from work limited my choice for lunch. So after checking out various places, I finally decided to stick with Chef Pino Lavarra's Tosca whom I have been fairly impressed with ever since the talented chef has arrived.I thought it was going to be a gorgeous

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A lot of hiccups with this recent project and still can't see the end of the tunnel.

After working almost non-stop for the past 2 weeks, I decided to treat myself to something decent this afternoon but again the fact that I couldn't spray too far from work limited my choice for lunch. So after checking out various places, I finally decided to stick with Chef Pino Lavarra's Tosca whom I have been fairly impressed with ever since the talented chef has arrived.

I thought it was going to be a gorgeous day out there but as it turned out, it was a little cloudy with a less-than-clear sky. Of course, I wasn't going to let that get to me coz I still got Chef Lavarra's impressive menu to look forward to.

As usual, there's no amuse bouche so right before our starter showed up, we spent some time enjoying the bread basket.

It didn't take long for our two starters to arrive and what a great start it was. First up was the lightly seared langoustine served with young leaves salad and crab mayonnaise. I thought the crab meat salad biscuit (left) was fairly nice and it was pretty slick to complement it with a pea purée and bone marrow. The interesting mix of flavors was quite a refreshing treat for us (4/5).

seared langoustine served with young leaves salad and crab mayonnaise

Of course, Chef Lavarra's newest creation, sea tiramisu, had to be on my agenda this afternoon. It looked really good on paper too, with red prawns carpaccio and seared scallop as the main ingredient of this dish.

At first, I was a little confused with the presentation. OK, I spotted the scallop and red prawn carpaccio but what's the rest of the "stuff"?

But take away the slightly "odd" presentation, they really got something special here. On the bottom of the pile, you have a delicious red prawn carpaccio with just the perfect taste and texture. Then on top was a seared scallop, seafood foam, deep fried red prawn and a small "cous cous" made with something crunchy and some red prawn paste.

Like I said, lots of stuff in there but the fact that everything harmonizes with each other made this a very enjoyable dish (4.5/5).

Our first main course was a simple white tomato risotto with caramelized pancetta and Liguria pesto as we wanted something light. It was another excellent dish. The white tomato juice was mild and not overwhelmingly overpowering, yet it provided the risotto just the right balance of flavors. And look at that presentation, absolutely beautiful (4/5).

tomato risotto with caramelized pancetta and Liguria pesto

This was an odd choice for me coz I never like lamb. But Chef Lavarra's kitchen has always been very good with lamb so why not?

I really like this bread roasted lamb loin with perline aubergine fondant. The lamb loin was ooohhhh so good. Very tender and juicy. And there was no strong gamey flavor from the lamb. Only if the pastry with parmesan cheese was made slight better, it would've been perfect (4.5/5).

bread roasted lamb loin with perline aubergine fondant

Onto dessert we go, we again picked the traditional tiramisu with limoncello which we've had on a number of occasions already. The texture was again perfect but I thought the bitterness was a little dominant this time around (3/5).

traditional tiramisu with limoncello

I personally picked the strawberry semifreddo with cantaloupe melon soup. The strawberry parfait was very refreshing and it was perfectly matched with a delicate cantaloupe melon soup. This was very nice and I am definitely a happy camper (4/5).

strawberry semifreddo with cantaloupe melon soup

I thought Chef Lavarra's Tosca has really emerged as one of the top restaurants in Hong Kong in recent years. I can always count on his kitchen to deliver some of the most high quality dishes with great consistency. Looks like we will be back very soon.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2015-07-06

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Tosca- Ritz Carlton. Name after one of the best - loved operas of all time , Tosca offers Southern Italian cuisine in a dramatically stylish backdrop . Italian menu with region's notable cuisine , Tosca offer few dinner sets that I am not that fascinated . Hence , we pick the signature dish from the a la carte . Under the new chef Pino Lavarra , who awarded two -star michelin , his culinary style features a mix of innovation and tradition with gastronomic technique , I can see the sincerity of t

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Tosca- Ritz Carlton. Name after one of the best - loved operas of all time , Tosca offers Southern Italian cuisine in a dramatically stylish backdrop . Italian menu with region's notable cuisine , Tosca offer few dinner sets that I am not that fascinated . Hence , we pick the signature dish from the a la carte . Under the new chef Pino Lavarra , who awarded two -star michelin , his culinary style features a mix of innovation and tradition with gastronomic technique , I can see the sincerity of the team and the meticulous details they counted , thus I think he got the potential to optimize Tosca with flying colors. Perhaps it is the time for grabbing more stars !

Very remarkable bread

The bread selection is totally amazing ! Even though the bread selections are not that extensive compare to Petrus or Robuchon.Their bread taste really good ! Extremely soft airy interior with a flaky layer . I definitely will try lemony rice flour roll next time ! ( If I got an extra room )

I pick the ink baguette at the first time and I am entirely moved after the first bite . Crispy layers , slightly chewy at the edges . The baguette is strong in squid inky flavors while it tastes sightly smoky and tasty with topped cheddar cheese ! This is very high standard one , you don't even need to add any condiments . For the second pick is croissant , equally delicious with high - end vinegar , extremely thick and dense , goes refreshingly well with tomato butter . Extra crispy too ! It is just too unique !

Welcome snack looks delicate . This is a mash potato with minced squid . On side is a fresh lobster piece, very meaty with a firm texture. Light welcome snack is very favorable .

Vegetables salad wrapped in bread

Vegetables salad wrapped in bread

This is nothing special and I think they put the salad in a holo bread is nonsense .Taste normal and the tomato dressing is too watery , doesn't match with the crispy baguette layers and salad . The whole thing looks creative but tastes odd .

Sea Tiramisu is the first starter . What an art piece with that exquisite design ! Looks extremely delicate and extravagant on a sculptural frosted glass dish ! How would it goes wrong with such decadent , perfectly complemented ingredients？ Cereals bars with seawater crumble on Mediterranean red prawn carpaccio are a fusion mix , very favorable. Scallop and caviar are equally fresh , scallop is gigantic and firm enough . Seafood mousse is particularly creamy and all of them complement each other richly. Parsley pasta on side is more like a colorful garnishment , tastes light. Overall tastes are very luscious and the red prawn carpaccio is palatable . For seafood lovers , this signature should not be missed . This is a signature dish in Tosca .

Courgettes parmigiana crusted in a Spaghetti box

Courgettes parmigiana crusted in a Spaghetti box

Another surprising starter , the perfect array with colorful ingredients to form such magnificent dish . Courgettes parmigiana is tasty with a briny hint . Somehow it would be better if the spaghetti box can give out a more crispy touch . Anchovies fritters , creamy chicken peas , green olive mayonnaise and a plump tomato are more than a garnishment , this is truly a umami , the small block of creamy chickpea was interesting and perfectly smooth. Something deserve mention is the chef use zucchini to form the base instead of using eggplant . This is more more playful and refreshing. The whole dish is subtle!

Cannelloni filled with buffalo robiola cheese and vegetable stew.

Cannelloni filled with buffalo robiola cheese and vegetable stew

Cannelloni is a handmade one ,tastes unique, notably delicious . The al dente texture definitely can arouse you . Cannelloni are big and chewy , filled up with rich cream cheese inside , the whole thing is extremely rich and cheesy . Buffalo robiola cheese are not only fill up inside the pasta but greatly topped on the cannelloni again , extra rich and dense sensation . Somehow I think the caviar which under a truffle fragrant is a waste since the dish is rich in flavors already . This is just overwhelming , spring sweet onion and stew vegetables form a foundation is aromatic and likable.Still a delicacy to try , but for male , the whole thing maybe too heavy or filling.

Lamb fillet in rose and " Rosolio" crust

Lamb fillet in rose and '' Rosolio'' crust

The much anticipate Lamb fillet is a success and stood out . Looks surprisingly good and decent . Lamb fillet roasted into a perfection,the lamb is not in a strong lamb hint . Texture is greatly succulent and moderately tender with a seductive hint of Rosolio crust . The Rosolio crust on top of the lamb is remarkable , buttery and add a hint of aroma to the lamb fillet . It escalate the taste and enhance the overall performance . White beans salad tastes a bit odd and bland , but not a big deal . Mirror potatoes and red fried pepper on sides , equally glorious .Mashed potato and mirror potatoes are beautifully rich and comforting , while the red fried pepper is just a mildly thrill .Best pick for lamb fetish , this is a roasted savory .

Black coated turbot steak served with sautéed Mediterranean seafood

Black coated turbot steak served with sautéed Mediterranean seafood

Somewhat the black coated turbot steak is a disappointment under my over expectation . I don't expected turbot in that dry touch and one - dimensional in tastes . This is not smooth at all . However , the mediterranean seafood underneath still got the potential to impress us . Assorted seafood is fresh and match distinctively well with the yellow tomato cracker and lemon flavored soup , they come together marvelously with their respective buttery oceanic flavors . But I won't pick this as a main course next time. I do think halibut or sea bass even did better than the turbot .

Tosca signature chocolate box

Tosca signature chocolate box

Toscca chocolate box is one of their signature dessert . This whole thing is an masterpiece that even the box is made of chocolate that can be eaten . The chocolate is dense under the villa Zari 21 year aged brandy, leaving a mellow note lingering on your palate . Chocolate mousse, white chocolate snow with nitrogen on top is a playful match, they even add in cola jelly to complex flavor . This artistic masterpiece is an absolute heaven. Plentiful , sophisticated and extra chocolatary.

Petite four looks super adorable !Sweet delights are nicely placed on a cotton candy . This a thoughtful idea with creativity . Chocolate tastes equally good , the hazelnut one will ooze out a fruity jam , rich and dense . Macarons are surprisingly good , very tempting . The petite four end up our meal on a pleasant high note .

The entire ambience is a heaven , soak in a stylish decor , enjoy an uninterrupted views , look at the fountain placed beside me , the whole thing is just a stun. High ceilings and majestic chandeliers lend a Romanesque feeling to dinners . The interior design is special , chic , modern yet romantic , the water ripple design to reflect a wave motion theme of the restaurant is outstanding , while an open kitchen allows guests an even more theatrical dining experience .

Service is impeccable . What I expected in Hotel . They are very friendly , not only attentive , but really understand dinners' need . They give out very detailed elaboration under expertly train , not only the dishes , but even on butter hint and bread vinegar texture . Really appreciate . Staffs are equally smart , they printed out our menu with chef's signature for us and served us dessert wine when we are waiting the menu printing . The staff balance amiability , efficiency and knowledge of the menu and wine list effortlessly.

Delight the palate at an delicate of restaurants in West Kowloon , featuring an spectacular view start from 102 nd floor , it is the time to indulge yourself and explore an un exceptional fine dining .

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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天雨陰陰，整個星期如是，實在令人意志消沈。幸好上個星期曾出現短暫陽光，那時那刻我正處於雲端下的Tosca享受著一頓美味的午餐，真是一個美好的時刻，可舒緩一下平常的壓力。這裡邀請了意大利Palazzo Sasso酒店中米芝蓮二星餐廳Rossellinis的主廚Pino Lavarra來擔任主廚一職，敢於嘗試的他喜歡以經典食材配搭現代及創新的煮法，不單做出富有意大利南部風情的菜式，而且賣相亦相當精緻，彷如藝術品般，令客人眼前一亮。首先，先以一杯清爽型的汽酒來揭開序幕，侍應亦捧著大盤麵包隨隨到來，聞著那股誘人的麵包香，早已吸引了眾人注視。盤內分別是Rosemary focaccia 、Bacon brioche、Squid ink baguettes及Lemon baguettes，亦有奉上牛油、橄欖油及黑醋。當中令人越吃越滋味的squid ink baguettes，那份墨汁的咸鮮與芝士的香味互相輝映，包身亦十分鬆軟，相當吸引，而salami brioche富有極重的牛油香，不添加任何調味，已相當美味。這碟顏色鮮艷又搶眼，彷如藝術品的頭盤擁有一個美麗的名字，名叫「Sea Tiramisu」

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天雨陰陰，整個星期如是，實在令人意志消沈。幸好上個星期曾出現短暫陽光，那時那刻我正處於雲端下的Tosca享受著一頓美味的午餐，真是一個美好的時刻，可舒緩一下平常的壓力。

這裡邀請了意大利Palazzo Sasso酒店中米芝蓮二星餐廳Rossellinis的主廚Pino Lavarra來擔任主廚一職，敢於嘗試的他喜歡以經典食材配搭現代及創新的煮法，不單做出富有意大利南部風情的菜式，而且賣相亦相當精緻，彷如藝術品般，令客人眼前一亮。
首先，先以一杯清爽型的汽酒來揭開序幕，侍應亦捧著大盤麵包隨隨到來，聞著那股誘人的麵包香，早已吸引了眾人注視。盤內分別是Rosemary focaccia 、Bacon brioche、Squid ink baguettes及Lemon baguettes，亦有奉上牛油、橄欖油及黑醋。當中令人越吃越滋味的squid ink baguettes，那份墨汁的咸鮮與芝士的香味互相輝映，包身亦十分鬆軟，相當吸引，而salami brioche富有極重的牛油香，不添加任何調味，已相當美味。

Bacon brioche, Squid ink baguettes

這碟顏色鮮艷又搶眼，彷如藝術品的頭盤擁有一個美麗的名字，名叫「Sea Tiramisu」，雖然與甜品名字相同，但卻切切實實是蘊含著鮮味與創新的頭盤，大廚用上地中海生紅蝦薄片、烤帶子、魚子、海水泡沫及炸蝦片交織而成。最驚喜的是那抹海水泡沫，以海鮮湯打成泡沫，再灑上吞拿魚碎，配合底下的脆粒，幼滑中帶香脆口感，美妙的結合。當中爽口的生紅蝦薄片由香茜意粉圍著，放上烤得微焦的帶子，內心仍是半生熟，鮮甜無比，再配合魚子的咸鮮味道，好像把整個海洋的氣色濃縮在一道菜式中，美觀又好味。

朋友的頭盤則是「意式焗意粉盒配炸銀魚柳,水牛芝士及香脆雞心豆」。

意式焗意粉盒配炸銀魚柳,水牛芝士及香脆雞心豆

接著，有輛餐車推了過來，車上滿是酒瓶，讓調酒師調出一杯以水牛芝士為題的雞尾酒，成為「Mozzarella Golden Sphere with Martini」的一部份，共分三部份，先是奶香伴與酒香的雞尾酒，接著是青橄欖及銀魚脆片，青橄欖以吞拿魚浸入青橄欖精華製成，需要一層又一層的浸製才能完全包蓋著吞拿魚，是極花時間兼心思的製作。最後的是水牛芝士球伴蕃茄他他，清新的奶香與蕃茄的酸味永遠是最夾的，旁邊更以不同形態的水牛芝士來作伴隨，有粉狀，又有忌廉狀，而最矜貴的則在芝士球上貼有金箔，更添高雅貴氣。

Mozzarella Golden Sphere with Martini

Mozzarella Golden Sphere with Martini

此時有一隻墨魚游到枱中，這道「Spaghetti alla chitarra, basil chlorophyll babysquidwrapped with swordfish paper and black olive oil」(意式意大利粉配羅勒、墨魚仔劍魚卷配黑橄欖油)要從意粉說起，大廚先從大約1KG的羅勒中，抽取只有10g的葉綠素來搓製意粉，令強勁濃烈的羅勒味變得溫和，不會蓋過其他香味，之後再將劍魚柳切成薄片，覆蓋在意粉上，像披掛衣裳般。另外，伴以慢煮五小時的墨魚仔及精製的黑橄欖醬，味道清新不膩，墨魚仔更是軟膍又鮮甜。

意式意大利粉配羅勒、墨魚仔劍魚卷配黑橄欖油

我的主菜是「Charcoal crusted Wagyu beef tenderloin, foie gras sphere potato flan, garden vegetable and baked bread and tomato」(石燒和牛柳配鵝肝球，馬鈴薯餅及田園蔬菜) ，份量十足，燒得焦香的和牛柳上舖有一層黑漆漆的以炭製作的光面，肉中心呈出嫩紅色，大約六成熟左右，肉質嫩滑，而當鵝肝醬受熱溶下的油脂滲進牛肉裡，肉味顯得更為濃郁，頂上的小鵝肝球亦煎得甘香，甚為油膩豐腴，但旁邊色彩亮麗的蔬果切片，適當地中和了油膩，爽脆中又帶點香口，其中香口的感覺源自隱藏著的一片片紫蕃薯脆片，估不到一道主菜的變化深厚，令人眼前一亮。

石燒和牛柳配鵝肝球，馬鈴薯餅及田園蔬菜

這個賣相極度美觀的是朋友的主菜，名叫「烤海鱸魚柳及燜面頰配蕃茄意大利粉,鮮蝦餅及菠菜忌廉汁」。

烤海鱸魚柳及燜面頰配蕃茄意大利粉,鮮蝦餅及菠菜忌廉汁

甜品時間，「Tosca Chocolate Box」是一個有趣的盒子，內藏了釀二十一年意大利白蘭地慕絲、白朱古力雪沙及白蘭地啫喱，慕絲可可味濃郁，白朱古力雪沙則帶點甜，配上恰到好處的白蘭地酒香，很吸引的組合，而且以朱古力片製作的盒子又舖有金箔，感覺高貴又好味。

Tosca Chocolate Box

這個「Amalfi Lemon Souffle with Raspberry and Beer Sorbert」實在非常出色，將冰凍的雪葩插進熱烘烘的疏乎厘內，先感受冰與火的刺激，接著酸溜溜的紅桑子雪葩與鬆軟甜美的檸檬疏乎厘形成的對比，感覺清新不膩，完全抹去餐後的飽滯。

Amalfi Lemon Souffle with Raspberry and Beer Sorbert

來到尾聲，以一朵白雲作盤子的Petit Fours放在枱上，有點騰雲駕霧的感覺，配合這兒高聳入雲的位置而設計。上面放有各類意式甜點，精緻美觀，還可以大啖啖吃下以棉花糖做成的白雲，緬懷一下昔日的回憶。

這兒無論食物、環境及服務皆令人十分滿意，而且大廚Pino的創新風格，不單味覺上的享受，還有視覺上的享受，配合優越的地理環境，實在是一所值得期待的餐廳。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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