影片
港鐵九龍站 C1/ D1 出口, 港鐵柯士甸站 B5/ D1 出口
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電話號碼
22632270
開飯介紹
Tosca義大利餐廳的名字源自世界聞名的歌劇，餐廳天花板很高，設有開放式廚房，主打義大利南部特色美食。名廚Angelo Agliano，為客人呈獻一系列以經典食材配以現代及創新煮法的菜式。
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獎項殊榮
米芝蓮一星餐廳 (2015-24)
特色
浪漫情調
附加資料
著裝要求:端莊服飾。男士請穿著有袖上衣、長褲及包趾包腳跟鞋。兒童政策: 歡迎3歲以上的小童光臨。
營業時間
今日營業
12:00 - 14:15
18:30 - 21:15
星期一
全日休息
星期二至五
12:00 - 14:15
18:30 - 21:15
星期六至日
12:00 - 14:30
18:30 - 21:15
以上資料只供參考, 請與餐廳確認詳情
有關獎賞計劃
食家推介
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本身揀呢間餐廳係見到米芝蓮又係Ritz Carlton 再加上可以望到維港景色～ （可惜request左window seat 最後都提供唔到～）俾menu時 staff都有介紹下啲signature dish 係唔錯嘅～每碟食物上菜時都有介紹 不過好急口令式 好似做功課咁 冇乜感情收碟時亦唔會問一下食物評價 全餐飯都冇問過顧客感受（以之前食fine ding 經驗 多數都會問一下食物ok嘛 etc.）AppetizerBurrata cheese冇乜特別 冇芝士味 就係一碟好普通嘅前菜Mediterranean Octopus 就有啲驚喜 口感嫩滑有少少咬口 搭配嘅醬汁好夾Main course Sustainably Grown Mezzi Paccheri “Mancini” with Sicilian Red Prawns招牌菜之一 粗管粉口感幾好 配上紅蝦 整體係幾好食Wagyu Hanger Steak with Seasonal Mushrooms經理推薦medium rare 但係上到黎就覺得過熟 而擺盤上啲醬汁佈滿兩片牛 好似唔想俾人見到熟度咁😂 seasonal mushrooms 味道仲好過個主角和牛Dessert Mulled William Pear with Muscat Grapes and Prickly Pear Sorbet個梨雪葩幾fresh 但啲梨有陣藥水味Traditional Tiramisù with Coffee Granita and Amedei ChocolateTiramisu整體幾唔錯 偏向食到手指餅脆脆嘅texture 再配搭埋朱古力薄片增加口感 再配上咖啡沙冰係幾特別慶祝生日所以送左個敲朱古力甜品敲完之後入面有張卡仔寫上happy birthday 加啲好碎嘅糖 上甜品時 staff 講左句”得知今日係一個特別嘅日子 所以送上呢個朱古力” 但係全程都冇講過一句生日快樂😂 真係去啲普通餐廳remark左係慶祝生日都會講聲生日快樂啦 五星級餐廳竟然一句祝賀說話都唔講句😂其次就係好冷淡 冇咩笑容 唔會主動問需唔需要幫手影相 反而係我地自拍影相途中無啦啦幫我地加水 真係黑人問號左直到埋單 望住我地走都冇講聲再見/多謝 勁冷淡俾我感覺全間餐廳嘅樓面都勁公式化勁冷淡冇乜笑容真係唔會有下次。
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“ESCAPE IN THE CLOUDS” GOURMET LUNCH - 4 COURSES ard💲1,500 pp-1️⃣Appetizer👉🏻Brittany Blue Lobster with Marinated Seaweed, Sun-Dried Tomatoes and Persimmon Ragoût2️⃣First Course👉🏻Sustainably Grown Mezzi Paccheri ”Mancini“ with Sicilian Red Prawns and Organic Basil Pesto Sance3️⃣Main Course👉🏻Local and Sustainable Red Star Grouper in Matalotta Soup with Olives, Tomatoes and Capers from Salina4️⃣Dessert👉🏻Ricotta Cream Cannoli with Candied Fruits and Chocolate Sorbet-surprisingly we got the best table without any special request hahah🤍this kinda made my day🤣The food tasted good and the plating was nice too. I love the symphony of tastes in the appetizer that the sweetness of the lobster went well with the umami flavors of marinated seaweed and a refreshing touch from the persimmon ragout. The mancini pasta striked a perfect balance with the chewy mezzi paccheri and the sweet succulence of the red prawns. The briny olives, sweet tomatoes, and tangy capers provided a burst of savory and tangy notes that complemented the red star grouper beautifully. Yet a little bit disappointed by the dessert haha I thought the ricotta cream cannoli would have a stronger flavor. I enjoyed the entire dining experience at this resto in general and suggest you guys to come for celebration too! Good vibe with that stunning panorama of the Victoria Harbourrating: 8/10-Tosca di Angelo (Kowloon Station)📍102/F The Ritz-Carlton, Hong Kong, International Commerce Centre, 1 Austin Road West Kowloon, Hong Kong🔗#7eating尖沙咀#7eating九龍#7eating意大利菜#7eatinghotel
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Came here for our anniversary celebration. We were presented with the “Escape in the clouds” executive lunch, I ordered the two-course and my partner ordered the three-course.Bread and olive oil The tomato and olive focaccia was excellent especially when served warm. The sourdough was perfect - the crust cracked, and it was slightly chewy and very airy on the inside, and warm. I liked how sour it was.We were given four choices of olive oil. I had the Nocellara del Belice, which was of a lighter taste with a more vegetable flavour. My partner had the Moresca, which had a creamier texture and was closer to what we would usually have.Amuse bouche - Caviar with cream (I forgot what it was) and red shrimp jelly at the bottom.I felt like this was the reason why the executive lunch was so expensive. It tasted salty, creamy, and sweet at the same time, this was outstanding and a great start to the meal.The appetizers, first course and main course that followed, didn’t live up to the very high expectations that were given to me so far. The ingredients were extremely fresh and of high quality, but the dishes were just good, not superb. Appetizer - Burrata Cheese with Trio of Organic Sicilian Tomatoes, Anchovies and Fresh Italian BasilThe tomatoes and tomato puree were extremely fresh and sweet. Appetizer - Hokkaido Hamachi with Certified Tropea Red Onion Veloute and Organic Pachino Tomato First Course - Risotto "Acquerello" with Saffron, Spinosi Artichoke and Iberico PapadaMain course - Sustainable Mediterranean Sea Bass with Piperade and Black Grape SauceDessert - Cherry Tart with Almond Cream and Pistachio Ice-CreamThe combination was slightly strange. I wouldn’t say it’s bad but I won’t order this again.Petite fours The server came with a cart of sweet stuff, and mentioned we could choose our petite fours, which included: cannoncini (cream horns), orange/lemon cake with clotted cream, lemon or raspberry macaron, sweets, chocolates, orange peel coated with chocolates. The cannoncini and the cake weren’t sweet. Although I liked the low sugar level in the desserts, I preferred something more authentic, and that means extremely sweet Italian desserts. The thing I liked was the bitterness of the orange peel chocolate. In general, I find this "petite four" concept in an Italian restaurant a bit weird as I would associate it with French cuisines.Although the dishes were rather small, I got full with all the bread and desserts.Service was impeccable except that they did not clear the bread crumbs on the table after the amuse bouche but after the appetizer.The view was unbeatable at 102/F, especially on a sunny day.$698 for a three course is slightly expensive compared to similar venues in Central but you’d get an amazing view and a divine amuse bouche with great service. I’d say it’s worth the price.
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餐廳位於102樓，居高臨下，擁有一列落地大玻璃，整個維港美景盡收眼底，一覽無遺。樓底超高，座位舒適，無論是環境、食物以至服務，都堪稱頂級，難怪連續多年獲得米芝蓮獎項。我們點了四道菜午餐:前菜📌牛奶芝士・蕃茄・鯷魚・羅勒📌法薩納生牛肉・芥末・朝鮮薊・火箭菜 (Supplement HK$88)第一道菜📌麻花捲粉・朝鮮薊・甜椒・羊奶芝士📌西西里扭紋粉・烏魚子・白肉鮮魚主菜📌紅石斑魚・馬塔羅塔魚湯・橄欖・蕃茄・水瓜柳📌伊比利亞豬肉・芹菜・珍珠洋蔥甜品📌莫迪卡朱古力・百香果・蜂蜜雪糕(Supplement HK$88)📌意大利芝士蛋糕・咖啡沙冰・艾美朱古力每道菜都非常精緻，食材涵蓋了意大利多個城市出產的特色食物，充分展現了意式風味。特別值得一提的，是份量十足、外脆內軟的餐前酸種麵包，侍應會專誠介紹三種不同香氣和質地的橄欖油，客人可按個人喜好選擇。沾上橄欖油享用的酸種麪包，格外美味。此外，餐廳特意為生日客人準備了小驚喜——一個大石碗被一片香濃朱古力蓋封，客人用匙羹輕輕敲碎朱古力片，會發現裡面藏著一張寫有壽星者名字的小小生日卡，充滿了驚喜又充滿了儀式感，這餐廳絕對是慶祝生日的不二之選。
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Tosca offers an aerial view of the Victoria Harbour. The night view is fascinating.We arrived at around 20:45 and the restaurant was not busy at all, there were many empty window-side tables. We're told that these tables were reserved and not available. We decided to leave, then we're stopped by one of the staffs who offered us the best window-side table. Interestingly, no new diners arrived to occupy the supposed reserved table throughout our meal. Staffs were polite but it's quite disappointing how a Michelin star restaurant could have such a weird seating policy.The presentation of food was outstanding, but the taste was just average. Texture of the pasta was coarse which I personally don’t like.
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