Tosca di Angelo

今次拣选了一家超人气、102楼维港靓景米芝莲一星意大利餐厅 - ᴛᴏꜱᴄᴀ ᴅɪ ᴀɴɢᴇʟᴏ用餐。餐厅周震撼价 - 每位ʜᴋ$988享用三道菜及一杯饮品，另加ʜᴋ$650还可升级至三杯酒配餐，价格可谓极具吸引力，令餐厅周成为高质餐饮的入门门票。.位于ɪᴄᴄ 102楼的ᴛᴏꜱᴄᴀ ᴅɪ ᴀɴɢᴇʟᴏ属ᴛʜᴇ ʀɪᴛᴢ-ᴄᴀʀʟᴛᴏɴ, ʜᴏɴɢ ᴋᴏɴɢ旗下米芝莲一星意大利餐厅。餐厅楼底极高，设有开放式厨房、巨型吊灯与无边维港景观，气派十足。总厨ᴀɴɢᴇʟᴏ ᴀɢʟɪᴀɴÓ来自意大利西西里，自小于地中海沿岸长大，擅长海鲜料理，曾于意大利各处历练，并与ᴊᴏËʟ ʀᴏʙᴜᴄʜᴏɴ合作，将传统意式风味糅合高级餐饮手法。餐厅以南意风格菜式，配合细致服务，体现五星酒店级数。.餐厅周餐单虽列三道菜，但安排细节极见心思。开餐前送上面包篮，配有四款橄榄油可选择、由淡至浓，由侍应逐一讲解风味差异，让食客可试味配搭。正式头盘前先奉上带鱼子酱的前菜小食，份量绝不马虎。甜品环节更是别出心裁，招牌ᴀꜰꜰᴏɢᴀᴛᴏ由侍应推车即场制作，从雪糕、奶油到小配料全在食客面前即席准备；最后一车满载朱古力及多款精致小甜点，随客人喜好挑选，再配咖啡或茶，诚意与细节兼备，这个价钱来说绝对喜出望外。.菜式之中多款可算亮点。ɢᴀᴍʙᴇʀɪ ᴅɪ ᴍᴀᴢᴀʀᴀ ᴇ ʀɪᴄᴄɪᴏʟᴀ以西西里红虾、油甘鱼、香桃、鱼子酱。海鲜鲜味与香桃清甜交融，鱼子酱增添咸香层次。ʀɪꜱᴏᴛᴛᴏ “ᴀᴄQᴜᴇʀᴇʟʟᴏ” ᴡɪᴛʜ ꜱᴀꜰꜰʀᴏɴ, ᴍᴜꜱʜʀᴏᴏᴍꜱ, ᴛᴀʟᴇɢɢɪᴏ 芝士米粒饱满烟韧，藏红花香气与芝士柔滑浓郁相辅相成，蘑菇提升口感深度。另一款主菜鹌鹑味道上相对会稍浓郁。甜品ᴀꜰꜰᴏɢᴀᴛᴏ除即场制作的趣味外，咖啡与云尼拿雪糕的香气浓郁又平衡。另一款甜品是相对清爽的选择，酸酸雪葩配柑橘及柚子。最尾已热茶及很多款美味的小甜点，完美作结。.ᴇʟɪᴛᴇ ꜱɪɢɴᴀᴛᴜʀᴇ ᴅɪɴɴᴇʀ 💲988 ᴘ.ᴘ.ᴄᴏᴜʀꜱᴇ 1✿ ꜰɪᴠᴇ ꜱᴘɪᴄᴇꜱ ʙᴀᴋᴇᴅ ʀɪᴄᴏᴛᴛᴀ ᴡɪᴛʜ ᴏʀɢᴀɴɪᴄ ᴛʀᴜᴍᴘᴇᴛ ᴢᴜᴄᴄʜɪɴɪ ᴀɴᴅ ᴀɢᴇᴅ ʙᴀʟꜱᴀᴍɪᴄ ᴠɪɴᴇɢᴀʀ.✿ ᴍᴀᴢᴀʀᴀ ʀᴇᴅ ꜱʜʀɪᴍᴘꜱ ᴀɴᴅ ʜᴀᴍᴀᴄʜɪ ᴡɪᴛʜ ᴘᴇᴀᴄʜ ᴄᴏᴜʟɪꜱ, ᴋᴀʟᴜɢᴀ ᴄᴀᴠɪᴀʀ.ᴄᴏᴜʀꜱᴇ 2✿ ʀɪꜱᴏᴛᴛᴏ “ᴀᴄQᴜᴇʀᴇʟʟᴏ” ᴡɪᴛʜ ꜱᴀꜰꜰʀᴏɴ, ꜱᴇᴀꜱᴏɴᴀʟ ᴍᴜꜱʜʀᴏᴏᴍꜱ ᴀɴᴅ ᴛᴀʟᴇɢɢɪᴏ ꜰᴏɴᴅᴜᴇ .✿ “ʙʀᴇꜱꜱᴇ” Qᴜᴀɪʟ ᴡɪᴛʜ ᴇɴᴅɪᴠᴇ ᴀɴᴅ ᴄᴀʀʀᴏᴛꜱ, ᴘᴏʀᴛ ᴡɪɴᴇ ꜱᴀᴜᴄᴇ.ᴄᴏᴜʀꜱᴇ 3✿ ᴏʟɪᴠᴇ ᴏɪʟ ꜱᴏʀʙᴇᴛ ᴡɪᴛʜ ʀᴀɢᴏÛᴛ ᴏꜰ ᴄɪᴛʀᴜꜱ ᴀɴᴅ ᴘᴏᴍᴇʟᴏ ᴄᴀᴠɪᴀʀ.✿ ᴀꜰꜰᴏɢᴀᴛᴏ ᴡɪᴛʜ 100% ᴀʀᴀʙɪᴄᴀ ᴄᴏꜰꜰᴇᴇ, ᴠᴀɴɪʟʟᴀ ɪᴄᴇ-ᴄʀᴇᴀᴍ ᴀɴᴅ ᴘᴀʀᴛʏ ꜰʟᴀᴠᴏᴜʀꜱ.✿ ɪɴᴄʟᴜᴅɪɴɢ ᴏɴᴇ ᴄᴜᴘ ᴏꜰ ᴄᴏꜰꜰᴇᴇ ᴏʀ ᴛᴇᴀ…查看更多

过生日绝对不能随便，寿星要开心、气氛要浪漫、美景还要够杀！✨ 这次我就带著我的龟毛朋友，冲去丽斯卡尔顿的Tosca di Angelo，来一场维港海景下的奢华下午茶。谁说庆生只能在蜡烛前尴尬唱歌？这里直接美到让你忘了吹蜡烛！一进门，服务生的微笑就像金钟罩一样，把我所有小尴尬通通挡住。还没坐下，寿星已经被连番问候，差点怀疑自己是不是走错棚，贵妇即视感满分。😎餐点部分，每一道甜点都精致到像艺术品，拍照先，吃再说！（手机先饱，肚子再饱没在开玩笑）最强推松饼，混合忌廉和果酱，连不爱甜食的朋友都疯狂点头。茶的选择也超多，连我这种咖啡控都被征服。最重要是——窗外的维港夕阳直接炸裂，连最会挑剔的朋友都闭嘴享受，直接升级人生体验。如果你也想找个能让寿星感动、朋友尖叫、手机容量爆表的庆生地点，Tosca di Angelo真的有够可以。下次还想带爸妈来装贵族，毕竟人生值得多点仪式感嘛！…查看更多

🇮🇹 Tosca di Angelo 香港Ritz-Carlton 102楼嘅米芝莲一星意大利菜🌟主打西西里风味🤏主厨 Angelo Aglianó将家乡嘅海鲜同手工意粉融入精致料理🍝连续10年摘星✨餐厅设计走现代典雅风⚜️高空对住维港海景🌃巨型天花灯💡确实几有情调✨🍽️餐厅硬件确实唔错🥹可惜食物平凡无惊喜🫳部分菜式失望😅食材质素合格但烹调同配搭欠缺心思🥲尤其加钱升级嘅菜式性价比低1. 水牛芝士‧番茄‧鳀鱼罗勒酱🧀一道超级普通既菜式🥹芝士奶香偏淡🥲番茄蓉味道都唔出🥲鳀鱼嘅咸鲜几乎食唔出🥹普通到似超市拼盘👎冇星级餐厅既层次2.地中海乌贼‧青豆蓉‧墨鱼汁🦑乌贼口感煮得过腍😅完全冇弹牙感🫠 👉酱汁: 青豆蓉同墨汁各自分离😢3. 西西里扭纹粉‧乌鱼子‧地中海吞拿鱼🍝意粉：手工制嘅扭纹粉咬口唔错😊算系全餐最正常既一碟🫠不过就系正常唔系惊艳4.手工宽管粉‧西西里红虾‧罗勒香草汁 (加$188)🦐红虾：肉质完全唔爽亦唔鲜甜🥲煎得过熟😅同普通餐厅嘅虾冇分别🍝意粉：宽管粉煮得 al dente👌可惜被平凡嘅红虾拖垮👎🏻 绝对唔值加钱！5. 软芝士脆卷‧果干‧朱古力雪葩✨脆卷正常发挥🫠雪葩朱古力味浓但同芝士卷唔夹👉🏻 反而甜点车嘅 Petit Fours（例如朱古力橙条）反而更有惊喜6. Tiramisu‧咖啡沙冰‧艾美朱古力✨创新地将咖啡元素变成旁边一嚿沙冰❄️但沙冰溶得快🥹搞到成碟水汪汪🤣饼干吸唔到咖啡酒😭‼️用膳期间亦都有蚊支飞下飞下…查看更多

Perched high on 102/floor of the ICC, we booked lunch one weekday hoping to enjoy the view of the harbour from ICC. The decor of the restaurant was stylish and tables were spaciously laid out. We were being seated at the quiet corner of the restaurant near the big windows. Unfortunately for us, it was a rather cloudy and misty day and views of the harbour had been blocked by the clouds from where we were being seated😬. Their 3 course set lunch under dining city was $498 with tea or coffee included + 10% service charge. I selected the following from their lunch menu: Burrata Cheese with Trio of Organic Sicilian Tomatoes, Anchovies and Fresh Italian Pesto as Appetisers; Sustainably Grown Mezzi Paccheri "Mancini" with Sicilian Red Prawns and Organic Basil Pesto Sauce as Main (Supplement HK$188); and Traditional Tiramisu with Coffee Granita and Amedei Chocolate as Dessert. Here are my tasting notes: Sourdough bread and Italian tomato bread- my preference was the sourdough bread which was really crusty on the outside and soft and moist within. This was hard to do and having tried many Michelin starred restaurants in the past, this was the best version I found so far. One further commendation was that they provided a selection of olive oil that one could choose from, ranging from the mild to the more grassy notes. It’s was great for health conscious people like me 😅. Amuse Bouche- since I didn’t like raw prawns, they provided me with a vegetarian Amuse Bouche. It was some kind of celery mousse. Burrata Fresca | Trio di Pomodori Isolani | Acciughe e Pesto - atop the thin layer of tomato flavoured jelly, there sat some fresh tomatoes and a cut opened burrata. Apart from the tomato flavour, this dish was rather monotone since the burrata only had mild flavour, and there weren’t enough fresh pesto to lift the dish to give it a different dimension. Rather minimalistic. Mezzi Paccheri "Mancini"| Gamberi Rossi | Pesto di Basilico Fresco - mezzi paccheri is type of pasta in Italy in the shape of a tube. Here, they were done al dentel though the Sicilian red prawn was overcooked. What a shame. Tiramisu Tradizionale | Granita al Caffé | Cioccolato Amedei - when the dessert arrived, I was struggling to reconcile my concept of “traditional” tiramisu with what was laid before me. It looked more like a de-constructed version of Tiramisu with the coffee element on the side in the form of a granita instead of being infused with the ladyfingers which, to my understanding, should form the base of a traditional tiramisu made with eggs and mascarpone. Here, under the creamy mascarpone was a layer of biscuits in little cube form, and the overall dessert gave a more chocolatey flavour than the familiar “tiramisu” flavour. Petit Fours: they had a sweet trolley and I selected a few sweet items. My favourite would be the chocolate orange finger; the sweetness of the chocolate coating marry so well with the bright and tangy orange pieces. That’s delicious. Service here was up to standard expected of a five star hotel. In terms of the quality of food, some dishes fared better than others. …查看更多

享受了一场精彩的晚餐，这里的菜式不仅精致，还展现了意大利料理的真谛。Tosca 的环境优雅而舒适，设计现代而不失典雅。宽敞的用餐区配合窗外壮观的维多利亚港景色，让人感受到一种奢华的氛围。柔和的灯光和精心挑选的音乐更是为用餐体验增添了几分浪漫。服务方面，餐厅的服务人员专业而热情，对每道菜的介绍都非常详尽，让我们能更好地理解每道菜的背景和特色。他们总是保持著适当的距离，却又随时准备满足我们的需求，让人感到宾至如归。我拣咗五道菜Astice del Mediterraneo | Puntarelle | Bagna Cauda e BottargaMediterranean Lobster with Bagna Canda and Bottarga Sance地中海龙虾•冬季菊苣 •无鱼子 Astice del Mediterraneo | Puntarelle | Bagna首先上桌的是地中海龙虾配冬季菊苣及无鱼子。鲜嫩的龙虾肉搭配浓郁的酱汁，口感丰富，完美衬托出海味与香气。Gnocchetti Sardi | Granchio Reale | Purea di Broccolini Sardinian Homemade "Malloreddus" with King Crah and Brocoli Purée丁岛意大利粉 •阿拉斯加皇帝蟹 •西兰花接下来是丁岛意大利粉，搭配阿拉斯加皇帝蟹和西兰花泥。这道菜的意大利粉外脆内软，蟹肉新鲜又甜美，搭配细腻的西兰花泥，让人回味惊喜。Scampi | Sedano Rapa | Zuppetta allo ChampagneLungoustine with Celery Roots and Champagne Soup海螯虾•芹菜•香槟海螯虾搭配芹菜和香槟汤，这道菜的调味恰到好处，海味十足，汤底清新而不腻，令人回味无穷。Kiwami Wagyu | Funghi di Stagione | Purea di AglioSirloin of Kiwami Wagn Beef with Seasonal Musbroms and Garli Purée和牛西冷•蘑菇•小豆蔻和牛西冷配季节性蘑菇和小豆蔻，牛肉的质感极为细腻，肉汁丰盈，太美味，而且口感丰富，味道浓郁。Tartelletta alla Nocciola | Spuma di Gianduia | Cioccolato ModicaHazelut Tart with Giandaja Foam and Modia Chocolate榛子挞•榛果朱古力•莫迪卡巧克力最后一道甜品是榛子挞，搭配榛果朱古力与莫迪卡巧克力。这道甜品巧妙地将榛子的香气与朱古力的浓郁结合，口感层次分明，令人陶醉。最后仲有甜品车，给我们选择更多嘅甜品，真系大满足好开心。整体而言，Tosca 提供的晚餐，无论是菜品的创意、食材的新鲜，还是服务的专业度，都让人感到愉快。每位食客都能享受到如此高水准的晚餐，而若选择 "Accordi" 或 "Metodo Classico" 的酒配，这样的搭配无疑是对美食的完美升华。强烈推荐给所有喜爱意大利料理的食客！…查看更多