Tosca di Angelo

营业中

休息中

Tonno🐟 Maguro blue fin tuna, lettuce, tropea red onion, eggplantThe tuna was so meaty it almost felt like a slightly seared beef steak.Because it’s not frowned upon when I ordered two mains for lunchFavourite dish- Spaghetti alla chitarra 🍝Al Dante hand-made black ink spaghetti soaked in rich, creamy seafood sauce and topped with fresh shrimps, mussels and clamsBranzino in crosta- Sea bass in celeriac crust, “cacciucco”sauce, sea lettuceThe opulent and modern interior with an ultra high ceiling,

This Italian restaurant is located in The Ritz-Carlton, at the staggering 102th floor of the stately ICC building in TST. With a fantastic view overlooking the Victoria Harbour and the buildings on the two fronts, the restaurant, which has been managed by Chef Angelo Agliano, has been awarded Michelin 1-star status.Arriving early in the evening the restaurant was not yet open, and the staff showed us to the nearby bar to wait out. After a short wait we were seated at the window seat, at a nice

呢間餐廳樓底好高 裝修好靚 望到成個海景 環境上真係無得挑剔前菜試左佢既生牛肉 配上芝士片同火箭菜非常夾 完全無腥味 反而非常清新我地試左幾個Main黑松露意大利飯 佢係serve到檯 即刨黑松露片俾你 非常香濃 好creamy 黑松露味好出 飯粒軟硬到恰到好處魚都整得好好食 非常軟滑 好鮮呢個好似係豬 呢個係勁香勁好食 滿滿油香 佢既甜品我覺得好有誠意 佢係即刻新鮮整俾你 佢地都話tiramisu 最正呢個chocolate cake都好好 配上紅莓好refresh 唔會太甜Tiramisu 係好light食落好輕身 岩岩好 樣樣野都夾得好好 大推呢個甜品都幾特別但會比較推介上面個兩款

為慶祝接近認識20年同時步入18歲朋友的生日，揀左Tosca di Angelo 既weekend Lunch。4 course with 無限暢飲香檳 $938起。由於朋友不能飲酒，侍酒師除左提供一些無酒精飲品選擇之外，亦非常主動地介紹佢地有一款無酒精香檳，好讓朋友與我可以cheers 下。送上香檳後，先來的是一盤暖熱香脆的麵包盤。然後侍應推左一set 唔同口味的橄欖油比我地選擇。接著送上的是餐前小食(Amuse-Bouche)無記錯的話上面係蕃茄打成的汁醬 配上一點basil 醬 ，下面是芝士奶酪。頭盤 是藍鰭金槍魚‧西西里海鮮汁‧魚子醬眾所周知，意大利菜有時口味都比較重這道菜你吃下去的時候，絕對不會因為海鮮汁或魚子醬的味道而掩蓋主角的鮮味。汁醬味道恰到好處，與金槍魚相得益彰。第二道菜是 短寬管麵‧紅蝦‧羅勒香草汁知道大廚Angelo來自於西西里島，當然要order 呢個dish !如果你喜歡吃Al dente ，這 是 必 吃 的！第三道 和牛西冷‧馬鈴薯‧朝鮮薊西冷是來自澳洲M9 和牛，牛味濃郁，肉質鮮嫩。Tosca 除左有令人流口水的餐單之餘，其實佢地個Cheese trol

Weekend 既lunch ,香檳任飲，亦都可以加錢轉wine pairing ,環境一流，當日視野好清。食物方面，我地三個人，每人都叫唔同野 。麵包好食，有二款油可選。前菜推介牛油果龍蝦沙律，龍蝦整得好爽口，好彈牙，配埋個汁好醒胃，食得出好新鮮既龍蝦，青露筍湯好一般，不推介。麵食方面三個都好味，意大利麵配海蝦，隻蝦超級鮮甜，勁新鮮，意大利粉同意大利飯都比較正宗，略有少少硬。主菜推介和牛，人口即溶，醬汁又好match ,唔會蓋過和牛味 ，另外二款魚比較普通，煎得香口但有少少過熟。甜品絕對有驚喜，榛子蛋糕配開心果雪糕，蛋糕食得出有唔同果仁、蛋糕，mousse 既口感，賣相都係滿分，圍邊既朱古力亦唔會太甜，每樣配搭都勁之好 ，開心果雪糕一入口既香濃開心果味，好似一口食十幾粒開心果咁，香濃，幼滑♡香檳都唔錯，見你飲完都會斟。

I picked Tosca for celebrating my own birthday with my family on a Saturday afternoon. Luckily the weather is not too bad for Hong Kong standard, so we can enjoy the view on the top of ICC Tower. It's my first time dinning at Ritz-Carlton, so I was pretty excited to be here. We left the car with the valet parking guy, and off we go to the top of Hong Kong.Don't miss out the toilet, the view is amazing in the ladies room!We ordred a 3 course meal. The mushroom risotto is a starter. At first we th

We started off with a glass of champagne. There are two types of bread on the table and two different olive oils to choose. I picked the heavy olive tasting one and couldn’t stop eating the bread with it. The scallop is cooked just right with the right amount of flavored in it. I love the urchin pasta as I enjoy every single mouthful of urchin taste in my mouth! For the main course, my fiancé ordered the lamb shoulder with parsley and it is perfectly cooked and it matches with the sauce! I order

香港人在加油同時，也要好好放鬆一下；快到週末，分享香港麗思卡爾頓酒店112樓坐擁無敵高層美景、米芝蓮一星 Tosca di Angelo，新推出的香檳任飲 Weekend Lunch。   可以兼得龍蝦、白露筍、魚子醬、紅蝦、和牛西冷等矜貴食材的四道菜 Weekend Lunch 逢週末及假日供應，視乎不同品種的香檳，每位成人定價如下：$938位 - 任飲 Veuve Clicquot Yellow Label Brut $1,388位 - 任飲 Ruinart Blanc de Blancs or Rosé             $2,888位 - 任飲 Louis Roederer Cristal 2009        為了讓家庭客好好歡渡週末，餐廳也歡迎家長帶同小童到訪， 3-12歲的小客人每位收費$398，可享四道菜兼任飲果汁及汽水。難怪當日也有一家四口到訪慶祝生日！離開的心已起，真不知還會留守多久... 難得盡興，這天兩口子決定選點任飲 Ruinart 香檳，老公要清爽可人的 Blanc de Blancs，而我則要酸甜迷人的 Rosé，一起舉杯暢飲！ 繼香檳後，

To: Ritz Carlton Hong KongFrom: LEEDate: 12 June 2019Compared to other Ritz Carlton globally, my friend and I had a very unique experience at Tosca on 11 June 2019 evening:-1. The receptionist bought us to the very first table near the entrance / fountain area when the restaurant was more than half empty. When we request a change, the receptionist told us other tables were reserved and put us at the third table in the front fountain. When we left the restaurant at 22:15, the “reserved” tables