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Today we are bringing you to a tasting journey with Mr. Pierre-Louis Araud, Brand Ambassador of Dom Pérignon at The Carlton Suite on 115/F in Ritz Carlton hotel, savouring some Dom Pérignon Vintage 2006 and Dom Pérignon P2 Vintage 1998, paired with delicacies specially designed by Chef Pino Lavarra from Michelin star restaurant, Tosca.Overlooking the amazing skyline landscape of Hong Kong, Dom Pérignon is the best way to pamper ourselves while appreciating this very unique city. Dom Pérignon’s

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Today we are bringing you to a tasting journey with Mr. Pierre-Louis Araud, Brand Ambassador of Dom Pérignon at The Carlton Suite on 115/F in Ritz Carlton hotel, savouring some Dom Pérignon Vintage 2006 and Dom Pérignon P2 Vintage 1998, paired with delicacies specially designed by Chef Pino Lavarra from Michelin star restaurant, Tosca.

Overlooking the amazing skyline landscape of Hong Kong, Dom Pérignon is the best way to pamper ourselves while appreciating this very unique city.

Dom Pérignon’s creation has long been centered upon its absolute dedication to vintage wines and each evolution contributes to its beautiful singularity. The privileged moments where the wines sing higher and stronger are called “Plénitudes”. Each Dom Pérignon Vintage has three Plenitudes–P1, P2 and P3–and embodies its uniqueness with each breath of new life.

Pierre-Louis guided us through a journey of extraordinarily elegant champagne and discovered the intriguing drama of the Power of Creation of Dom Pérignon. What's not to love to start off with some luxurious Prunier Caviar à la Royale? Currently having a pop-up shop in Pacific Place, Prunier Saint James caviar has a low salt content, traditionally served for high-ranking guests and royals, a perfect high-end way to kick start a champagne journey.

Prunier Caviar à la Royale

White Pearl from France has a light seawater taste and creamy texture even June isn't the perfect month for oysters, but who can deny that champagne and seafood is like bread and butter in the sea?

Before moving on to our next platter, we have switched the champagne to our main character of the day, P2, Dom Pérignon P2 Vintage 1998. A bottle of 18-year-old, with no deterioration, no contact with Oxygen, is now presented in front of you in its original unopened bottle.

Dom Pérignon P2 Vintage 1998

Dom Pérignon P2 Vintage 1998

The smooth texture with silky fine bubbles and the perfectly balanced acidity from P2 complimented with a platter of savoury ham and cheese bites. Want more? Ozone is currently offering an indulging Dom Pérignon Sunday Brunch for just $1,180/per head, while a bottle of Dom Pérignon is costing a lot more than that price already.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2016-06-28

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$1180 (下午茶)

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為了慶祝太座生日，上開飯網搵靈感，發現這間餐廳甚多好評，便預訂試試。這間餐廳居高臨下，位於102樓，要先乘電梯至103樓酒店大堂再轉扶手電梯到該餐廳，裝潢高貴華麗，景觀開揚，坐近窗口位，能飽覽維港兩岸海景，未吃美食先吃靚景。我們分別點了三道菜和四道菜的套餐，先送上意式麵包籃，新鮮地道，再點上特濃橄欖油，滋味無窮。餐前小吃為西班牙凍湯，雖然不屬於地道意大利菜，但材料絕對是百分百意大利蕃茄汁再加洋葱汁調味，清新可口。跟著開始吃前菜，先來“sea tiramisu"，這是將淡水龍蝦切薄片再壓成薄脆，再配上鮮味帶子，當中將青口加忌簾製成甜品蒂拉米蘇形狀，賣相特別，色香味俱全。另一道前菜是淡水龍蝦肉配蟹肉沙律，同樣出色，煎得香氣四溢。跟著再來一個手工自製扭扭粉，由廚師逐條親手扭出，很煙韌和有咬口，誠意爆燈。主菜先來個香滑鱈魚，魚肉嫩滑鮮甜，特別之處是以橄欖製成黑色薄片，感覺新奇。另一道為慢煮吞拿魚，半生熟的吞拿魚配上粉紅色澤，更能增添食慾。甜品是拿破崙蛋糕配冧酒，另一款為白乳酪慕絲，均非常吸引。最後奉上四小甜配香濃咖啡，令這頓生日宴劃上甜美的句號。值得一提的是這裡的侍應很體貼專業，給顧客一個五星

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為了慶祝太座生日，上開飯網搵靈感，發現這間餐廳甚多好評，便預訂試試。這間餐廳居高臨下，位於102樓，要先乘電梯至103樓酒店大堂再轉扶手電梯到該餐廳，裝潢高貴華麗，景觀開揚，坐近窗口位，能飽覽維港兩岸海景，未吃美食先吃靚景。

我們分別點了三道菜和四道菜的套餐，先送上意式麵包籃，新鮮地道，再點上特濃橄欖油，滋味無窮。

餐前小吃為西班牙凍湯，雖然不屬於地道意大利菜，但材料絕對是百分百意大利蕃茄汁再加洋葱汁調味，清新可口。

跟著開始吃前菜，先來“sea tiramisu"，這是將淡水龍蝦切薄片再壓成薄脆，再配上鮮味帶子，當中將青口加忌簾製成甜品蒂拉米蘇形狀，賣相特別，色香味俱全。

另一道前菜是淡水龍蝦肉配蟹肉沙律，同樣出色，煎得香氣四溢。

跟著再來一個手工自製扭扭粉，由廚師逐條親手扭出，很煙韌和有咬口，誠意爆燈。

主菜先來個香滑鱈魚，魚肉嫩滑鮮甜，特別之處是以橄欖製成黑色薄片，感覺新奇。

另一道為慢煮吞拿魚，半生熟的吞拿魚配上粉紅色澤，更能增添食慾。

甜品是拿破崙蛋糕配冧酒，

另一款為白乳酪慕絲，均非常吸引。

最後奉上四小甜配香濃咖啡，令這頓生日宴劃上甜美的句號。

值得一提的是這裡的侍應很體貼專業，給顧客一個五星級的享受!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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miumiuchiang 係咪訂位時要講明生日上甜品先幫整個happy birthday？

2016-07-21

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2016-06-09

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$520

慶祝紀念

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五月是母親節，也是J媽媽的生日月，J媽媽是甜牙齒，所以一早訂了尊貴的 Seletti下午茶和她慶祝生日。還記得Ritz Carlton位於中環的那段日子，酒店面積很細小，是一間很有人情味，藝術性質濃厚的酒店。除了Tosca外，以前的Shanghai Shangai 也是我們一家經常食lunch的好地方。現在的Ritz Carlton已經是全香港最高的酒店，擁有無敵靚景，走高貴離地路線。多年後重返 Tosca，感覺既熟悉又遙遠。上次來 Ritz Carlton 於樓上的cafe 103吃了一個令人失望的 Godiva Sables 下午茶，今日再來，也是為了一嚐評價甚高的 Seletti afternoon tea ($750 for 2)，希望今次 Tosca 不會令我們失望而回。在酒店大堂排隊等電梯也等了大約五分鐘，畢竟，我們要搭上103樓，要等也是正常的。好在，大家都排隊守秩序。到了103樓，我們轉搭Tosca專用扶手電梯落去102樓，然後右轉便會到達今天我們吃下午茶的地方。Tosca 最吸引的，一定是這𥚃的室內環境以及室外景觀。這裏可以將香港的維港景色盡收眼簾，今天的天色也不錯

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五月是母親節，也是J媽媽的生日月，J媽媽是甜牙齒，所以一早訂了尊貴的 Seletti下午茶和她慶祝生日。還記得Ritz Carlton位於中環的那段日子，酒店面積很細小，是一間很有人情味，藝術性質濃厚的酒店。除了Tosca外，以前的Shanghai Shangai 也是我們一家經常食lunch的好地方。

現在的Ritz Carlton已經是全香港最高的酒店，擁有無敵靚景，走高貴離地路線。多年後重返 Tosca，感覺既熟悉又遙遠。上次來 Ritz Carlton 於樓上的cafe 103吃了一個令人失望的 Godiva Sables 下午茶，今日再來，也是為了一嚐評價甚高的 Seletti afternoon tea ($750 for 2)，希望今次 Tosca 不會令我們失望而回。

在酒店大堂排隊等電梯也等了大約五分鐘，畢竟，我們要搭上103樓，要等也是正常的。好在，大家都排隊守秩序。到了103樓，我們轉搭Tosca專用扶手電梯落去102樓，然後右轉便會到達今天我們吃下午茶的地方。

Tosca 最吸引的，一定是這𥚃的室內環境以及室外景觀。這裏可以將香港的維港景色盡收眼簾，今天的天色也不錯，如果撞正大霧日子，就真係有點兒掃興。

對於座位上的安排，我們實在有點不明白。我們一行四人，職員並沒有安排我們坐在窗邊位置，這個我了解，可能有客人預留了位置。可是直至吃到尾聲 (5:30pm)，這張window seat也是空無一人，根本沒客人預留，令人費解為什麼不安排給準時到的客人呢？另一個安排不周的地方是，我們四位大人，一共點了兩個下午茶餐，基本上一張方形枱是非常勉強的。令我百思不得其解的是，為什麼另外一台只有三位女士，點了一個tea set 卻安排坐在比我們大一倍的座位？

是 receptionist 隨心的安排嗎？看來，Tosca 應該要給多一點訓練給那位靚女接待員。當我細細聲跟她說席上有位生日的客人，想麻煩她安排一個 birthday message。她的第一個反應是非常錯愕，不知所措地問我 "吓？你想放係邊?"。既然有妙問，我當然有妙答，"我都唔知喎，不如你幫我諗下！"

Seletti Tea Set

這個下午茶餐最吸引的地方，除了食物，大家的目光也會放在高貴的 Seletti 手造瓷器身上。吃afternoon tea應該是優雅的，但我們見到服務員將層層疊的 Seletti 餐具捧著來捧去的時候，也不禁為他們擔憂。這餐具因為是手造的原固，所以非常容易倒塌，是名副其實的好睇唔好用。

Tosca x Seletti Tea Set (for 2)

其實品牌做 crossover，都是想增加知名度，繼而增加銷量。很可惜，Seletti 的餐具並不能勾起我們的購買慾。

這個6層的 tea set，最低的那三層放了6款鹹點，頂層也放了6款甜點。整體上，鹹點的水準偏高，現在逐一為大家介紹。

先評最吸睛的那件龍蝦多士，龍蝦鉗肉質爽嫰彈牙，鮮甜無比。蕃茄多士尚算香脆，但大家請不要忘記，這是一個收緊每位$420元的 afternoon tea set，如果唔比番件矜貴的龍蝦給食客，大家都會呷笨的。

其貌不揚的 veal (小牛肉) 反而獲得大家一致讚賞，小牛肉片質細緻，與吞拿魚醬的味道十分匹配。其餘的cold cut多士，味道都未見突出。

吃完鹹點，服務員趕緊為我們收起用來承載鹹點的 Seletti 餐具，因為如上述所說，我們的餐枱實在太擠擁了。

還記得之前那位靚女 receptionist 嗎？經過我們的妙問妙答後，Ritz Carlton 為媽媽奉上一個有生日祝福語的空白碟子，邀請媽媽將她認為最漂亮的甜品放在碟上。服務員有禮的解說及邀請令這件事變得圓滿。

就如前文所說，甜點整體上沒鹹點出色，我們都感覺甜點的件頭太大了一點，無論是味道或是造型都不夠細緻。如果每件都是bite size，款色再多兩三款的話，應該會更討好。

當中大家都認為頗好吃的就是這件puff cannoli，做得非常輕盈鬆脆，custard cream 亦甜度適中，加了一些開心果仁碎，為味道沾上了層次。

Leomon Tart 檸檬撻亦不錯，清新的檸檬芳香十分突出，再配酥脆的餅底以及蛋白糖霜，是眾多甜品中較為突出的出品。

接着便是無論是味道或是造型都非常普通的 Mimosa Cake，實在是普通得無話可說。

到了這件可愛的波形 tiramisu，小巧的朱古力外殼包着marscapone cheese，酒味超濃，對於不喜歡喝酒的屋企人來說，味道太苦了。

最後輪到士多啤梨甜品，那玻璃瓶內的意大利乳脂鬆餅 Zuppa inglese，本來以為是酸酸甜甜的味道，怎知道原來比剛才更苦，酒味更濃。只有爸爸能夠吃完成這個甜品，我們吃了一啖便已不行了。最後的士多啤梨撻也因為生果太酸的緣故而大打折扣。

或許是我對 Tosca 太挑剔了吧，其實整體上，這個下午茶是交足功課的，但由於索價也是數一數二矜貴，所以要求高一點也是正常吧！

這次也是 Tosca 第一次推出 afternoon tea set，聽聞陸續有來，希望水準會一次好過一次，我應該會再來支持的。

最後，其實Ritz Carlton 最殺食的還是景觀，提提大家，其實環繞着酒店lobby的觀景平台是免費的觀光勝地，大家不用幫襯，亦可以隨時來走走看看。畢竟，維港美景是屬於大家的。

(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

2016-05-14

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人均消費

$420 (下午茶)

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来餐厅点的6 course full set menu，除了前菜小龙虾沙拉，所有菜做得都非常差，鳕鱼太咸好像咸鱼一样，牛扒点的medium rare做出来都成碳了，把饭做的这么难吃也算是一种水平了

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来餐厅点的6 course full set menu，除了前菜小龙虾沙拉，所有菜做得都非常差，鳕鱼太咸好像咸鱼一样，牛扒点的medium rare做出来都成碳了，把饭做的这么难吃也算是一种水平了

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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剛從泰國回來，回想起出發當天下午，雖然天色不太好，都阻不到我的興致，跟朋友們到Ritz Carlton 鬆一鬆。Ritz Carlton102/F的意大利餐廳Tosca-享用Seletti x Tosca - Afternoon Tea。說起現代女性歡喜甚麼都要「靚」，當然擺設餐具，只要靚就可以吸引到我們，所謂相機食先，原因是要呃LIKE吧！這個afternoon tea，我讓我相機食了20分鐘我才開始。Seletti x Tosca Afternoon Tea(Seletti - 意大利高級傢具設計品牌)6層高的Seletti意大利高級設計瓷器，讓我親自發掘藏於每層既滋味驚喜！有得睇,有得食仲有得發揮創意自由層疊!我最愛的是「小牛肉配吞拿魚醬」，小牛肉博片配上濃郁可口的吞拿魚醬，清新酸甜嘅番茄醬，味道香濃，令味蕾帶來絕頂享受。今天的下午茶有：龍蝦沙律多士，牛仔肉吞拿魚醬，意大利凍肉，意大利乳脂鬆糕，奶油甜饀卷，含羞草蛋糕，檸檬撻，杏仁餅光，士多啤梨撻。再配以一杯Prosecco，絕味非凡。歡喜Afternoon Tea的你,怎能錯過呢?Seletti x Tosca Afternoo

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剛從泰國回來，回想起出發當天下午，
雖然天色不太好，都阻不到我的興致，
跟朋友們到Ritz Carlton 鬆一鬆。

Ritz Carlton102/F的意大利餐廳Tosca-
享用Seletti x Tosca - Afternoon Tea。

說起現代女性歡喜甚麼都要「靚」，
當然擺設餐具，只要靚就可以吸引到我們，所謂相機食先，原因是要呃LIKE吧！
這個afternoon tea，我讓我相機食了20分鐘我才開始。

Seletti x Tosca Afternoon Tea
(Seletti - 意大利高級傢具設計品牌)
6層高的Seletti意大利高級設計瓷器，
讓我親自發掘藏於每層既滋味驚喜！
有得睇,有得食仲有得發揮創意自由層疊!

我最愛的是「小牛肉配吞拿魚醬」，
小牛肉博片配上濃郁可口的吞拿魚醬，
清新酸甜嘅番茄醬，味道香濃，令味蕾帶來絕頂享受。

今天的下午茶有：
龍蝦沙律多士，牛仔肉吞拿魚醬，意大利凍肉，
意大利乳脂鬆糕，奶油甜饀卷，含羞草蛋糕，
檸檬撻，杏仁餅光，士多啤梨撻。
再配以一杯Prosecco，絕味非凡。

歡喜Afternoon Tea的你,怎能錯過呢?

Seletti x Tosca Afternoon Tea
現在暫時只供應：
4月16,23,30 & 5月7,14（逢星期六)

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Amazing food and service that is so outstanding that you can't wait for your return visit should be the aim of every restaurant, but is delivered by so few.I'd arranged for a working lunch with a colleague and after a last minute change, found myself sitting on the 101st floor at the Ritz-Carlton's Tosca. Of course I'd heard about the Michelin Starred restaurant, but until that moment, it had been some way down my list of 'must-visit' dining spaces.In hindsight, that had been a huge mistake on m

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Amazing food and service that is so outstanding that you can't wait for your return visit should be the aim of every restaurant, but is delivered by so few.

I'd arranged for a working lunch with a colleague and after a last minute change, found myself sitting on the 101st floor at the Ritz-Carlton's Tosca. Of course I'd heard about the Michelin Starred restaurant, but until that moment, it had been some way down my list of 'must-visit' dining spaces.

In hindsight, that had been a huge mistake on my behalf!

I was a little early for my reservation, but from the moment I stepped out of the lift at the Ritz-Carlton to the moment my dining companion arrived, I was treated like royalty. My table was close enough to the floor to ceiling windows of Hong Kong's tallest building to truly appreciate the magnificence of the view. It wasn't too shabby inside either, with the very modern dining room, centred around an open kitchen, drawing my eye away from the HK skyline!

No easy feat considering the view.

While I was waiting, sipping on my still water from a cut crystal glass, I was able to watch the kitchen preparing for lunch, led by acclaimed Chef Pino Lavarra. That Chef Pino has found himself leading the Michelin Starred Tosca in one of the most recognisable and distinctive restaurant brands in the world is no accident. A prodigious talent, Chef Pino has been recognised as "One of the Best Chefs in the World" by the American Academy of Hospitality Sciences, as well as running Two Michelin Starred Rossellinis.

Noticing that I was sitting along, restaurant Manager Matteo Gaeta came across to welcome me personally to Tosca and spent a few minutes explaining that he would do everything possible to ensure my lunch was spectacular.

I was actually starting to get very excited and by the time my lunch companion arrived, I was bursting at the seams to sample to sample Chef Pino's take on innovation and traditional Italian cuisine. To that point, I was left to guess what delights might be in store and once our menus were presented with a flourish, my imagination acceded to the reality of the spectacular looking menu.

There were simply too many options to comprehend and my challenge was limiting my choices to just one starter and one main!

Once our orders were taken, we were presented with a basket of warm and crusty bread that included some sour dough and an olive loaf. Accompanying the bread was a distinctive olive oil and balsamic vinegar combination that was auspicious in it's presentation. Looking much more like a high line perfume, the olive oil had a distinctive aroma and peppery flavour that confirmed my suspicion that we were consuming only the very best.

Our amuse bouche arrived, looking quite pretty with an interesting looking bowl containing a green pear and cauliflower puree, with perfect squares of cucumber and pear. The puree was incredibly smooth and clean, with the textures and flavours of pear and cucumber working in harmony together. The was a little saltiness from some fish roe and texture from a sliver of rice cracker. It was a delightful and refreshing start to the meal.

We'd ordered from the set lunchtime menu and first out was JP's Langoustine with young leaf salad and crab mayonnaise Served very simply on a rectangular slate, a tightly contrasting rectangle of avocado was lightly applied to sit perfectly in the centre of the slate. There was a tuile that reminded of a tiny little taco containing the crab mayonnaise - it was light and oh-so-tasty. Next to the salad was the perfectly aligned and wonderfully prepared Langoustine, the orange contrasting nicely with the grey slate and the green salad. With perfect preparation and seasoning, the langoustine really popped on the palate - ensuring the perfect start to the meal.

I wasn't sure what to expect from Chef Pino’s beef carpaccio, but certainly was not expecting what did arrive! Normally, a carpaccio is thinly sliced beef on a plate with all sorts of accompaniments sitting atop. Chef Pino had uniquely taken super tender buffalo and lightly seared it on the outside, then placed quite thick pieces upright on the plate with a light dusting of fennel pollen before topping with spheres of parmesan cheese. Next to the carpaccio were dehydrated pieces of baby corn, that added some sweetness and texture to the powerful and tender buffalo. It was the most unusual carpaccio I'd devoured, and quite possibly the best!

It was hard to imagine that the food could get much better than our starters, but it most certainly did! JP's main consisted of the green spaghetti “chimaera”, served with swordfish and squid then finished off with black olive oil and a disturbingly good butter sauce. The secret to great Italian cuisine is letting the ingredients speak for themselves and the green spaghetti dish was one that clearly was the best of Italian cookery. The pasta could not have been better prepared and the green spaghetti looked amazing against the yellow of the butter sauce. I loved the simple flavours which danced on the palate and loved the slightly chewy texture from the swordfish and squid. I actually had a little food envy and was disappointed that I was only able to sample a small amount!

I'd have been really disappointed if I was not so captivated by the look of my own dish as it was presented, the wild asparagus risotto with egg, pancetta and caviar taking my breath away. The colours and presentation was probably the best I'd seen in a risotto, which are notoriously very hard to make presentable. Dollops of cream were topped by thin circular pieces of pasta, which when looked at from above, looked like little 'sunny side-up' eggs. Looking good is one thing, but Chef Pino's risotto also tasted sensational, the subtle undertones of the astringent asparagus singing beautifully in risotto sauce. I loved the dish and could have had a whole lot more!

A perfect meal deserved a perfect finish, which is what I received when my dessert of white yogurt mousse with crème cassis and mango arrived. It was just beautiful, the cylindrical white mousse sitting on a thin slice of vanilla cake, topped with fresh berries and accompanied by a quenelle of stunning creme cassis ice-cream. Once I cracked open the cylinder, a mango and berry sorbet was inside, giving a hit of sweetness and tartness to balance out against the very sweet creme cassis. Without doubt one of the prettiest and tastiest desserts I can remember.

As I sat back from devouring my last bite, I reflected back on the meal and wondered why I had not frequented Tosca before and planning my next visit. I was simply gobsmacked and was in disbelief that Tosca had only been awarded one Michelin Star - it was the equal to any two starred restaurants I'd visited globally and would have certainly rivalled many of the three starred establishments I'd visited!

Throughout the meal, Chef Pino was keeping an eagle eye on the restaurant and managing the pass like the consulate professional he was. Here was a man that was in complete control if his domain and while he looked pleased, he also had the look of a man that knew the job wasn't quite done yet. Interestingly, his staff, which included the ever present Matteo seemed completely at peace with the fine establishment they controlled and it was clear that each and every wait staff was looking for perfection.

I'd had my first taste of Tosca and I knew I'd be back. In fact I was back only a few days later with the girl to enable her to be enveloped by the Tosca experience. Amazingly, our second experience was even grander than my first. The consulate professional Matteo remembered me well from our first visit and took extra special care of us, which included bringing Chef Pino over for a good chat.

Amazing food, exceptional service.

Indeed, I will be back!

@FoodMeUpScotty

Love the presentation of the olive oil

Award winning balsamic vinegar

Petite Four to finish the meal

The Ritz-Carlton is possibly the finest Hotel in Hong Kong

Tosca - beautiful inside and inspiring views of Hong Kong

(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

2016-04-25

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$500.00 (午餐)

lkmtsang

等級2

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Tosca turns to be one of my favourite Italian restaurants! I am quite amazed by its high-quality services and dishes even for the lunch time! The lamb chop is absolutely delicious. It's very tender and perfectly cooked to medium. You can taste the nice quality of the lamp steak.Sea Bass is well seasoned and cooked to perfection with nice and crispy fishskin. It simply just melted in my mouth.

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Tosca turns to be one of my favourite Italian restaurants! I am quite amazed by its high-quality services and dishes even for the lunch time!

The lamb chop is absolutely delicious. It's very tender and perfectly cooked to medium. You can taste the nice quality of the lamp steak.

Sea Bass is well seasoned and cooked to perfection with nice and crispy fishskin. It simply just melted in my mouth.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2016-02-10

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$400

Elaine項項

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人們說沒有去過西西里就等於未到過意大利好在美食的世界里西西里的距離並不遙遠意大利的高端瓷器品牌Seletti以突破性的設計感著稱而高冷的家居藝術品走出了漂亮的展櫃來到意大利餐廳Tosca 一起推出Seletti下午茶價位：港幣390+10%服務費 /位, 港幣750+10%服務費 /2位推廣時間：4月16至5月14日的星期六下午美得發光的6層下午茶架鹹點有Bruschetta con inalata d’astice龍蝦沙律多士Vitello tonnato 牛仔肉吞拿魚醬Selezione di affettati 意大利凍肉最受歡迎的是牛仔肉吞拿魚醬牛仔肉層薄而嫩表面的吞拿魚醬出人意料醇厚而鮮味十足再搭配蕃茄醬及水瓜柳粒平衡了濃郁的口感全場一致好評甜品則有Zuppa inglese意大利乳脂鬆糕西西里特色的Cannoli奶油甜餡卷Torta mimosa含羞草蛋糕酸甜不膩的Crostatina al limone檸檬撻Biscotti di mandorle杏仁餅乾Crostatina di fragole士多啤梨撻個人最愛奶油甜酥卷這源自與意大利西西里的甜品很

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人們說沒有去過西西里就等於未到過意大利
好在美食的世界里西西里的距離並不遙遠
意大利的高端瓷器品牌Seletti
以突破性的設計感著稱
而高冷的家居藝術品走出了漂亮的展櫃
來到意大利餐廳Tosca 一起推出Seletti下午茶
價位：港幣390+10%服務費 /位, 港幣750+10%服務費 /2位
推廣時間：4月16至5月14日的星期六下午

美得發光的6層下午茶架

鹹點有
Bruschetta con inalata d’astice龍蝦沙律多士
Vitello tonnato 牛仔肉吞拿魚醬
Selezione di affettati 意大利凍肉

最受歡迎的是牛仔肉吞拿魚醬
牛仔肉層薄而嫩表面的吞拿魚醬出人意料醇厚而鮮味十足
再搭配蕃茄醬及水瓜柳粒平衡了濃郁的口感全場一致好評

甜品則有
Zuppa inglese意大利乳脂鬆糕
西西里特色的Cannoli奶油甜餡卷
Torta mimosa含羞草蛋糕
酸甜不膩的Crostatina al limone檸檬撻
Biscotti di mandorle杏仁餅乾
Crostatina di fragole士多啤梨撻

個人最愛奶油甜酥卷
這源自與意大利西西里的甜品很講功夫
酥卷要兼具硬度和香脆奶黃醬軟滑又不膩
咬下去抹著焦糖塗層的酥皮不可過於鬆碎還要帶著餡一起融化在嘴裡
并留下滿口的焦香回味
再有一點開心果仁碎添加口感實在是令人歡喜的很~

上週六已經開始第一場反響甚好
從杯碟美到茶點的Seletti下午茶還有四場而已快快訂位吧~

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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繼續超美的下午茶分享！上週甜魔媽媽來到香港麗思卡爾頓酒店內 Tosca 意大利餐廳，品嚐酒店與意大利高級品牌 Seletti 合作推出的下午茶，成品精緻美妙，且只供應五天異常珍貴！隔了多年再訪，一下樓先駐足欣賞新開的 Almas Caviar Bar，再經仍舊美得令人眩目的華麗大道，就來到 Floria 貴賓房內，品嚐由米芝蓮星級大廚 Pino Lavarra 主理的意式風味下午茶。　Ritz Carlton 這個品牌，就是帶來無比倫比的感受；雖然這兩天天氣不太好、能見度不高，但餐廳高雅瑰麗的裝潢及佈置絕對可以彌補天氣的不足。特別 Seletti 品牌代表也有到場，在她的介紹先，慢慢欣賞這個高級意大利品牌令人驚嘆的優美餐具，滿足腹胃前先經歷視覺美感的無上享受～時間差不多，在餐廳副經理的介紹之下，我們先以優雅美好的意大利汽酒，展開這頓揉合意國珍味與美學精粹的期限精品下午茶。Seletti 下午茶以六層高的精品瓷器盛載，讓賓客親手發掘藏於每層、鹹甜交錯的的滋味驚喜。除了呈現方式充滿新意，下午茶的內容亦完全擺脫英式下午茶的影子，沒有鬆餅及三文治，卻添加意大利凍肉、牛仔肉及海鮮等元素，其實更

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繼續超美的下午茶分享！上週甜魔媽媽來到香港麗思卡爾頓酒店內 Tosca 意大利餐廳，品嚐酒店與意大利高級品牌 Seletti 合作推出的下午茶，成品精緻美妙，且只供應五天異常珍貴！

隔了多年再訪，一下樓先駐足欣賞新開的 Almas Caviar Bar，再經仍舊美得令人眩目的華麗大道，就來到 Floria 貴賓房內，品嚐由米芝蓮星級大廚 Pino Lavarra 主理的意式風味下午茶。

　

Ritz Carlton 這個品牌，就是帶來無比倫比的感受；雖然這兩天天氣不太好、能見度不高，但餐廳高雅瑰麗的裝潢及佈置絕對可以彌補天氣的不足。

特別 Seletti 品牌代表也有到場，在她的介紹先，慢慢欣賞這個高級意大利品牌令人驚嘆的優美餐具，滿足腹胃前先經歷視覺美感的無上享受～

時間差不多，在餐廳副經理的介紹之下，我們先以優雅美好的意大利汽酒，展開這頓揉合意國珍味與美學精粹的期限精品下午茶。

Seletti 下午茶以六層高的精品瓷器盛載，讓賓客親手發掘藏於每層、鹹甜交錯的的滋味驚喜。

除了呈現方式充滿新意，下午茶的內容亦完全擺脫英式下午茶的影子，沒有鬆餅及三文治，卻添加意大利凍肉、牛仔肉及海鮮等元素，其實更似一頓迷你米芝蓮意國盛宴～

Seletti 下午茶

先品嚐鹹點：龍蝦沙律多士 Bruschetta con inalata d'astice 用上一整段肉嫩味鮮的龍蝦肉製作，配以置上色彩繽紛悅目的蔬菜、芝士的多士，絕對會令喜歡嚐鮮的你尖叫！

　

龍蝦非常美味，但甜魔媽媽更愛牛仔肉吞拿魚醬 Vitello tonnato，因為肉質嫩滑的牛仔肉，配上鮮香濃郁的吞拿魚醬、以及清新怡人的蕃茄醬並水瓜柳粒，組合真的太出色！重點是份量夠大方，讓人吃得無比心足。

來到意大利凍肉 Selezione di affettai，一共有四款，全部鮮香好吃、鹹香美味，一口一件，再呷多口汽泡酒，人生幾何～

來到甜點環節，非常喜歡奶油甜餡卷 Cannoli：輕香酥脆略帶焦糖香味，中間奶黃醬綿潤軟滑，加上開心果碎味道與口感都很豐富。以西西里檸檬製作的檸檬撻 Crostatina al limone，忌廉亦特別帶有清新花果香氣，成品酸甜交錯、十分誘人。

小巧精緻的杏仁餅乾 Biscotti di mandorle 組合及味道都近似 Tiramisu，加上甘濃的朱古力脆外層，加倍吸引。含羞草蛋糕 Torta mimosa 質感鬆軟、主要是賣相別致又可愛。

　

繼檸檬撻，士多啤梨撻 Crostatina di fragole 也富清新果香，十分吸引；而杯裝的意大利乳脂鬆餅 Zuppa inglese 則有著濃濃的酒香，一杯下來，幾乎醉倒！

但同時又十分好吃。

連上高水準的 Cappuccino 或其他自選咖啡／茶，又完成稱心滿意的一頓。與 The Lounge x Godiva 的 90年限量經典下午茶一樣，都是無比美好的經歷，值得一試啊～
　

而這份精緻又矜貴的 Seletti 下午茶只限4月16、23、30日及5月7及14日（逢星期六）下午 3:30 - 5:30 於 Tosca 限量供應（不包香檳），每位 $390 / 兩位 $750。想吃就要趕快預訂了！

(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

2016-04-16

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沒有最好、只有更好，作為城中頂級酒店餐廳，當然對每一個細節都要求盡善盡美，位處The Ritz-Carlton Hong Kong內的Tosca，近日與意大利高級傢具設計品牌 SELETTI 合作炮製的 SELETTI afternoon tea。一貫的酒店集團設計，兩旁玻璃大道映照出不一樣的氣派，Floria VIP Room 就是隱身在內。很難得可以品嚐到由米芝蓮星級大廚 Pino Lavarra 主理的意式風味下午茶。作為主角之一，房內擺放了SELETTI的Palace瓷器組合，單簡而亮麗，充滿了歐陸情懷，而另一組揉合了中西方元素的Hybrid 系列，是同樣吸睛，令人驚訝設計師的心思及概念。在六層重重疊疊的SELETTI 精品瓷器組合內，究竟裝載了什麼精美細緻，足以令人怦然心動的美食？實在使人期待。望著眼前的Prosecco，挺直的氣泡徐徐升起，散發出淡淡的果香，輕輕的呷一口，舌尖的感覺都喚醒了，像是要挑起大家的慾念。每揭開一層，就似在細說一個美麗動人的故事，時而優美、時而浪漫。Bruschetta con inalata d'astice龍蝦沙律多士精挑細選下，就由味道清新的B

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沒有最好、只有更好，作為城中頂級酒店餐廳，當然對每一個細節都要求盡善盡美，位處The Ritz-Carlton Hong Kong內的Tosca，近日與意大利高級傢具設計品牌 SELETTI 合作炮製的 SELETTI afternoon tea。

一貫的酒店集團設計，兩旁玻璃大道映照出不一樣的氣派，Floria VIP Room 就是隱身在內。

很難得可以品嚐到由米芝蓮星級大廚 Pino Lavarra 主理的意式風味下午茶。

作為主角之一，房內擺放了SELETTI的Palace瓷器組合，單簡而亮麗，充滿了歐陸情懷，而另一組揉合了中西方元素的Hybrid 系列，是同樣吸睛，令人驚訝設計師的心思及概念。

在六層重重疊疊的SELETTI 精品瓷器組合內，究竟裝載了什麼精美細緻，足以令人怦然心動的美食？實在使人期待。

望著眼前的Prosecco，挺直的氣泡徐徐升起，散發出淡淡的果香，輕輕的呷一口，舌尖的感覺都喚醒了，像是要挑起大家的慾念。

每揭開一層，就似在細說一個美麗動人的故事，時而優美、時而浪漫。

Bruschetta con inalata d'astice
龍蝦沙律多士
精挑細選下，就由味道清新的Bruschetta con inalata d'astice打頭陣，三色椒粒、車厘茄及芹末，跟豔紅的蝦肉，交織出一張華麗的圖畫。

Vitello tonnato
牛仔肉吞拿魚醬
要說到味蕾的享受，實在是Vitello tonnato，薄薄的牛仔肉，蓋滿了濃稠綿滑的吞拿魚醬，加上番茄醬與及水瓜榴，令味道起了提鮮的作用，誘人極了。

Selezione di affettai
意大利凍肉
一共四款不同口味，既有嚼口、又有咸香，油脂豐腴甘香，每一口都是享受。

Cannoli
奶油甜餡卷
外層酥化中帶有焦糖的甘甜，餡料是甜美的奶黃醬，邊位更沾上開心果碎，令味道多變，甜而不膩。

Crostatina al limone
檸檬撻
在同一組瓷器內，有兩朵趣緻的花朵，原來是用西西里檸檬製的Crostatina al limone，移近鼻端已傳來陣陣怡人的檸檬芳香，甜酸度平均，實在很想將另一件都消滅了。

Biscotti di mandorle
杏仁餅乾
就讓大家以為Biscotti di mandorle是Tiramisu吧，真的是一個美麗的誤會，所欠的，就是那丁點兒酒香。

Torta mimosa
含羞草蛋糕
把海綿蛋糕切成丁方小粒，灑在奶黃醬上，吃起來帶少許含羞草的香味，很特別的組合。

Crostatina di fragile
士多啤梨撻
沒有浮誇的設計，只簡單的將草莓與吉士醬的配合，芳香馥郁。

Zuppa inglese
意大利乳脂鬆餅
質感及色彩層次分明，酒香比較澎湃，個人很喜歡這種突如其來的味覺衝擊。

餐後慢慢呷一口Earl Grey Tea，令味蕾逐漸的平伏，天色亦開始漸漸下沉，經歷了這一次味蕾的藝術之旅，難怪有人說甜品師是藝術家，今天，我信了！

題外話/補充資料： P.S : 如果想渡過一個充滿藝術氣息的下午，讓自然光伴妳細味這份 Seletti 下午茶，可要記得供應期只有4月16、23、30日及5月7及14日（逢星期六）五天，下午 3:30 - 5:30 於 Tosca 限量供應（不包香檳），每位 $390 / 兩位 $750。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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Hunter115

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Before the first ever Taste of Hong Kong event finishes on 13 March 2016, we have finally got our chance to pay a visit to the venue with over 40 amazing dishes from some of the finest restaurants in town and over 50 boutiques producers of the best food and beverages. Stella Artois actually can go down easily with a wide range of food. We tried the Belgium beer Stella Artois food pairing with Ritz Carlton's TOSCA's Beef Tenderloin Carpaccio! With every two recommended food pairing with two pints

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Before the first ever Taste of Hong Kong event finishes on 13 March 2016, we have finally got our chance to pay a visit to the venue with over 40 amazing dishes from some of the finest restaurants in town and over 50 boutiques producers of the best food and beverages.

Stella Artois actually can go down easily with a wide range of food. We tried the Belgium beer Stella Artois food pairing with Ritz Carlton's TOSCA's Beef Tenderloin Carpaccio! With every two recommended food pairing with two pints of this popular beer brand, you may get a complimentary Stella Chalice as a gift!

TOSCA'S Beef Tenderloin Carpaccio (6 Crowns)

TOSCA'S Beef Tenderloin Carpaccio (6 Crowns)

The perfectly cooked beef tenderloin was prepared with pesto, topped with a sheet of ricotta cheese and puffed saffron risotto, sided with sweet and fresh tomato jam.

TOSCA'S Beef Tenderloin Carpaccio (6 Crowns)

The tenderloin was for sure succulent and flavourful itself, and was even enhanced in flavour with all other ingredients, we particularly liked the crunchy risotto cracker which tasted pungent.

We really cannot wait for the next Taste of Hong kong 2017!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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2016-03-12

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hitomi_kong

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102樓Fine Dining餐廳「Tosca」是日供應Buffet並有位，Go!!環境一流，果然是Fine Dining的地方。是晚香檳任飲!! 海鮮應該有的都有，龍蝦跟其他酒店差不多味道沒什麼特別，蟹腳十分粗壯鮮甜，蜆肉及鮮蝦有驚喜，肉厚鮮甜，生蠔雖然說不上肥大厚，不過味道相當濃郁。竟然有帆立貝刺身及海膽，當然要狂吃。除了冷盤龍蝦，尚有芝士焗龍蝦，不過怕太飽，我只吃了一邊，香煎鵝肝沒有配多士比較可惜啊，鵝肝只敢吃三片，每片也挺厚... 其他熱食只淺嚐一點，羊扒很讚!! 蟹肉湯及菇湯都足料。甜品真的目不暇給，選擇很多，造型精緻，只拍了部分款式。心型馬卡龍!! 心型蛋糕好美!!甜品擺放美侖美奐，單是用眼睛看已經讓人心情大好。吃得好高興!!

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102樓Fine Dining餐廳「Tosca」是日供應Buffet並有位，Go!!

環境一流，果然是Fine Dining的地方。

是晚香檳任飲!!

海鮮應該有的都有，龍蝦跟其他酒店差不多味道沒什麼特別，

蟹腳十分粗壯鮮甜，蜆肉及鮮蝦有驚喜，肉厚鮮甜，

生蠔雖然說不上肥大厚，不過味道相當濃郁。

竟然有帆立貝刺身及海膽，當然要狂吃。

除了冷盤龍蝦，尚有芝士焗龍蝦，不過怕太飽，我只吃了一邊，

香煎鵝肝沒有配多士比較可惜啊，

鵝肝只敢吃三片，每片也挺厚...

其他熱食只淺嚐一點，羊扒很讚!!

蟹肉湯及菇湯都足料。

甜品真的目不暇給，選擇很多，造型精緻，只拍了部分款式。

心型馬卡龍!!

心型蛋糕好美!!

甜品擺放美侖美奐，單是用眼睛看已經讓人心情大好。

吃得好高興!!

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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今曰大年初三，hubby同我慶祝大病初癒，食間極難訂位的星級tosca. 餐廳位於101樓，落地大玻璃，景觀一流，全西九龍的景盡入眼亷。午餐set 由兩個courses( $408）到四個course ($508) 等,有D主菜同appetiser 要另外加錢，個餐唔包咖啡或茶。bread basket: 麵包有點硬，唔夠熱，味道ok, 個芝士薄脆幾好。頭盤：langoustine with young leaf salad and carb mayonnaise. 龍蝦肉爽夾鮮，蟹肉旦王醬亦帶蟹的鮮甜，加埋薄脆的脆脆口感，沙律菜爽脆，非常不錯，推介！Hubby 叫的sea tiramisu, Red prawn carpaccio, seared scallop and parlsey cream這是要另加78的appetiser.這sea tiramisu有一層白色海鮮泡沫，中間夾雜帶子肉同龍蝦肉，雖是signature dishes但味道有點淡。👎Second course: fettuccelle with orange, garlic, c

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今曰大年初三，hubby同我慶祝大病初癒，食間極難訂位的星級tosca. 餐廳位於101樓，落地大玻璃，景觀一流，全西九龍的景盡入眼亷。

午餐set 由兩個courses( $408）到四個course ($508) 等,有D主菜同appetiser 要另外加錢，個餐唔包咖啡或茶。

bread basket: 麵包有點硬，唔夠熱，味道ok, 個芝士薄脆幾好。

頭盤：langoustine with young leaf salad and carb mayonnaise.

旦王醬蟹肉脆餅

龍蝦肉爽夾鮮，蟹肉旦王醬亦帶蟹的鮮甜，加埋薄脆的脆脆口感，沙律菜爽脆，非常不錯，推介！

Hubby 叫的sea tiramisu,

Red prawn carpaccio, seared scallop and parlsey cream

這是要另加78的appetiser.這sea tiramisu有一層白色海鮮泡沫，中間夾雜帶子肉同龍蝦肉，雖是signature dishes但味道有點淡。👎

Second course: fettuccelle with orange, garlic, chilly and prawn.

蒜橙大蝦濶麵

意粉幾煙韌，個汁有少少辣，少少橙汁味，三隻大蝦。味道ok但無驚喜，一如其名，有橙有蒜有辣味，這意粉比ciak 同8 1/2otto 差D。

Main course: Austrian Wagyu beef tenderloin, foie gras and olive oil potato purée

chef 提議四成熟，牛柳表面有食用炭鎖住肉汁。牛扒有肉味，但好似有少少梅梅地，而炭味重左D。份量頗少，牛扒只有女生掌心大。同樣是signature dish,個牛的肉質同份量或煮法完全比唔上Wagu Takumi的和牛，而且配菜有點硬。而鵝肝只有五蚊銀大，可能用鹽重手左，有D鹹。這個course 要加多二百幾，有點兒唔值。

Dessert: tiramisu with limoncello

見有review 話這tiramisu 是best of Hong Kong, 所以我同hubby 都一齊點這個。整體酒味唔夠，layer 唔多，唔夠moist, 仲有點過甜，由於份量頗多，食落有點膩。相比ciak 的tiramisu 好食好多，這個不過算是okay 。

Petite fours: 榛子旦糕，甜甜鬆軟；軟心朱古力，不錯，有水準。

Cappuccino: 索價95元的Cappincino 真是非同凡響，奶同啡是完美比例，咖啡甘香口感超滑！正！

餐後，他們送我倆小禮品,包裝精美，cookies 三片

。

總括而言，餐點上枱時間不一，hubby 食完良久，待應經過多次也不收碟。相比其他星级餐廳，他們絕不會發生這種事；。這次體驗，食景一流，食物ok, service 可以更好。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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今日真系我期待咗好耐喇，因為系最好最好朋友生日吖，所以我地兩個人就霖住撐台腳，美美地食翻餐正嘅。Tosca的景觀真的是無敵吖，不虧我咁遠趕嚟喇。澳洲牛排鵝肝，擺盤得好精緻啫，牛排是六分熟的，再搭配上鵝肝，作為一道主菜，味道真系可以非常，擔得起大樑吖。一路欣賞美景，一路食上咁正嘅澳洲牛排鵝肝，周不時同老友傾翻下，享受吖！最尾我梗系點翻個咖啡，出邊的咖啡簡直同呢度嘅無得比吖，好濃香的味道，現磨的口感。整體上真的是很不錯喇，雖然價錢系貴咗啲，但系味道認真不錯，沒有餐前菜不是很習慣。

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今日真系我期待咗好耐喇，因為系最好最好朋友生日吖，所以我地兩個人就霖住撐台腳，美美地食翻餐正嘅。Tosca的景觀真的是無敵吖，不虧我咁遠趕嚟喇。澳洲牛排鵝肝，擺盤得好精緻啫，牛排是六分熟的，再搭配上鵝肝，作為一道主菜，味道真系可以非常，擔得起大樑吖。一路欣賞美景，一路食上咁正嘅澳洲牛排鵝肝，周不時同老友傾翻下，享受吖！最尾我梗系點翻個咖啡，出邊的咖啡簡直同呢度嘅無得比吖，好濃香的味道，現磨的口感。整體上真的是很不錯喇，雖然價錢系貴咗啲，但系味道認真不錯，沒有餐前菜不是很習慣。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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I was doing a bit of finger counting at home the other night. Out of all the Michelin starred restaurants in Hong Kong, Tosca was my most frequently visited one in 2015 by a country mile. I thought there were a few reasons that played a role in this. For one, the location was unbeatable as it's in the proximity of where I usually hang out. Then, of course it's that gorgeous view which became the easy choice for me to bring my out-of-town visitors over. But last but not least, let's not forget Ex

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I was doing a bit of finger counting at home the other night. Out of all the Michelin starred restaurants in Hong Kong, Tosca was my most frequently visited one in 2015 by a country mile. I thought there were a few reasons that played a role in this. For one, the location was unbeatable as it's in the proximity of where I usually hang out. Then, of course it's that gorgeous view which became the easy choice for me to bring my out-of-town visitors over. But last but not least, let's not forget Executive Chef Pino Lavarra's modern Italian cuisine that's been giving me a heart warming feeling ever since his arrival more than a year ago.

Here's the man behind the scene - Chef Pino Lavarra, playing with his Apple laptop and perhaps uploading a few photos on his Instagram.

I've heard of Chef Pino's First Table for a while now and quite honestly, it's a fabulous deal. For $688 per head, you get the front row seats to the Victoria Harbour and a surprise 4-course menu from Chef Pino and the crew.

As promised, I showed up approximately around 6pm (First Table = First customer) and was immediately guided to our table by the window. The best part of all, I don't even need to waste time going through the long menu and get everything into Chef Pino's capable hands.

Following a little chit-chat with our server, here comes our amuse bouche which was a potato purée tonight.

potato purée, Sicilian red prawn chips, dash of sea urchin, caramelized purple onions and dill

It was nicely complemented by some Sicilian red prawn chips, dash of sea urchin, caramelized purple onions and dill. Solid start.

Warm potato cream and autumn salad was a curious choice immediately following the potato purée. The texture was slightly different (call it purée or foam) with this one being a lot more soupy but I thought the flavors were vastly similar to our amuse bouche. It was good serving it with some croutons and goat cheese but I'm still raising my eyebrows on this one (Grade: 2.5/5).

Warm potato cream and autumn salad

Homemade fusilli with chicken tomato sauce and provolone cheese was next and I called it a refined version of Spaghetti Bolognese. The homemade fusilli was really nice with just the perfect bite and there's this wasabi-like aroma coming from the provolone cheese which brought everything together nicely. All in all, an elegant and well executed dish (Grade: 4/5).

Homemade fusilli with chicken tomato sauce and provolone cheese

My third course was pan seared John Dory with chestnut, trumpet mushroom, and a bit of fried squid on top as garnish. The texture of the John Dory was decent but not overwhelmingly good and I didn't particularly like the wine sauce (Grade: 3/5).

pan seared John Dory with chestnut, trumpet mushroom

More successful was the Pecorino roasted lam loin with salsify and creamy beetroot salad. The lamb loin was nicely wrapped with a pastry of parmesan cheese giving it a lovely texture on the outside. Fairly nice but didn't blow us away (Grade: 3.5/5).

Pecorino roasted lam loin with salsify and creamy beetroot salad

I was excited about dessert as always and was overjoyed to see one of my favorite dishes here as tonight's dessert - tiramisu with limoncello. They've always got one of the best tiramisu in Hong Kong but tonight slightly off the mark due to the extra liquor (comparing to their usually perfect portions). Still a pretty comforting finish to an enjoyable evening (Grade: 3.5/5).

tiramisu with limoncello

I never get tired of this view especially under the clear skies. Too bad the windows were a little fogged up back at Tosca there so the photos didn't turn out as well as I originally thought they would.

Chef Pino's First Table was a pretty special experience although being such a picky customer, I'd probably like to have a say with what I put into my mouth. Now, the million-dollar question. Would I be back for another First Table experience? Well, probably not anytime soon.

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)

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