Tosca di Angelo

今次揀選了一家超人氣、102樓維港靚景米芝蓮一星意大利餐廳 - ᴛᴏꜱᴄᴀ ᴅɪ ᴀɴɢᴇʟᴏ用餐。餐廳周震撼價 - 每位ʜᴋ$988享用三道菜及一杯飲品，另加ʜᴋ$650還可升級至三杯酒配餐，價格可謂極具吸引力，令餐廳週成為高質餐飲的入門門票。.位於ɪᴄᴄ 102樓的ᴛᴏꜱᴄᴀ ᴅɪ ᴀɴɢᴇʟᴏ屬ᴛʜᴇ ʀɪᴛᴢ-ᴄᴀʀʟᴛᴏɴ, ʜᴏɴɢ ᴋᴏɴɢ旗下米芝蓮一星意大利餐廳。餐廳樓底極高，設有開放式廚房、巨型吊燈與無邊維港景觀，氣派十足。總廚ᴀɴɢᴇʟᴏ ᴀɢʟɪᴀɴÓ來自意大利西西里，自小於地中海沿岸長大，擅長海鮮料理，曾於意大利各處歷練，並與ᴊᴏËʟ ʀᴏʙᴜᴄʜᴏɴ合作，將傳統意式風味糅合高級餐飲手法。餐廳以南意風格菜式，配合細緻服務，體現五星酒店級數。.餐廳周餐單雖列三道菜，但安排細節極見心思。開餐前送上麵包籃，配有四款橄欖油可選擇、由淡至濃，由侍應逐一講解風味差異，讓食客可試味配搭。正式頭盤前先奉上帶魚子醬的前菜小食，份量絕不馬虎。甜品環節更是別出心裁，招牌ᴀꜰꜰᴏɢᴀᴛᴏ由侍應推車即場製作，從雪糕、奶油到小配料全在食客面前即席準備；最後一車滿載朱古力及多款精緻小甜點，隨客人喜好挑選，再配咖啡或茶，誠意與細節兼備，這個價錢來說絕對喜出望外。.菜式之中多款可算亮點。ɢᴀᴍʙᴇʀɪ ᴅɪ ᴍᴀᴢᴀʀᴀ ᴇ ʀɪᴄᴄɪᴏʟᴀ以西西里紅蝦、油甘魚、香桃、魚子醬。海鮮鮮味與香桃清甜交融，魚子醬增添鹹香層次。ʀɪꜱᴏᴛᴛᴏ “ᴀᴄQᴜᴇʀᴇʟʟᴏ” ᴡɪᴛʜ ꜱᴀꜰꜰʀᴏɴ, ᴍᴜꜱʜʀᴏᴏᴍꜱ, ᴛᴀʟᴇɢɢɪᴏ 芝士米粒飽滿煙韌，藏紅花香氣與芝士柔滑濃郁相輔相成，蘑菇提升口感深度。另一款主菜鵪鶉味道上相對會稍濃郁。甜品ᴀꜰꜰᴏɢᴀᴛᴏ除即場製作的趣味外，咖啡與雲尼拿雪糕的香氣濃郁又平衡。另一款甜品是相對清爽的選擇，酸酸雪葩配柑橘及柚子。最尾已熱茶及很多款美味的小甜點，完美作結。.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

過生日絕對不能隨便，壽星要開心、氣氛要浪漫、美景還要夠殺！✨ 這次我就帶著我的龜毛朋友，衝去麗斯卡爾頓的Tosca di Angelo，來一場維港海景下的奢華下午茶。誰說慶生只能在蠟燭前尷尬唱歌？這裡直接美到讓你忘了吹蠟燭！一進門，服務生的微笑就像金鐘罩一樣，把我所有小尷尬通通擋住。還沒坐下，壽星已經被連番問候，差點懷疑自己是不是走錯棚，貴婦即視感滿分。😎餐點部分，每一道甜點都精緻到像藝術品，拍照先，吃再說！（手機先飽，肚子再飽沒在開玩笑）最強推鬆餅，混合忌廉和果醬，連不愛甜食的朋友都瘋狂點頭。茶的選擇也超多，連我這種咖啡控都被征服。最重要是——窗外的維港夕陽直接炸裂，連最會挑剔的朋友都閉嘴享受，直接升級人生體驗。如果你也想找個能讓壽星感動、朋友尖叫、手機容量爆表的慶生地點，Tosca di Angelo真的有夠可以。下次還想帶爸媽來裝貴族，畢竟人生值得多點儀式感嘛！…查看更多

🇮🇹 Tosca di Angelo 香港Ritz-Carlton 102樓嘅米芝蓮一星意大利菜🌟主打西西里風味🤏主廚 Angelo Aglianó將家鄉嘅海鮮同手工意粉融入精緻料理🍝連續10年摘星✨餐廳設計走現代典雅風⚜️高空對住維港海景🌃巨型天花燈💡確實幾有情調✨🍽️餐廳硬件確實唔錯🥹可惜食物平凡無驚喜🫳部分菜式失望😅食材質素合格但烹調同配搭欠缺心思🥲尤其加錢升級嘅菜式性價比低1. 水牛芝士‧番茄‧鯷魚羅勒醬🧀一道超級普通既菜式🥹芝士奶香偏淡🥲番茄蓉味道都唔出🥲鯷魚嘅鹹鮮幾乎食唔出🥹普通到似超市拼盤👎冇星級餐廳既層次2.地中海烏賊‧青豆蓉‧墨魚汁🦑烏賊口感煮得過腍😅完全冇彈牙感🫠 👉醬汁: 青豆蓉同墨汁各自分離😢3. 西西里扭紋粉‧烏魚子‧地中海吞拿魚🍝意粉：手工製嘅扭紋粉咬口唔錯😊算係全餐最正常既一碟🫠不過就係正常唔係驚艷4.手工寬管粉‧西西里紅蝦‧羅勒香草汁 (加$188)🦐紅蝦：肉質完全唔爽亦唔鮮甜🥲煎得過熟😅同普通餐廳嘅蝦冇分別🍝意粉：寬管粉煮得 al dente👌可惜被平凡嘅紅蝦拖垮👎🏻 絕對唔值加錢！5. 軟芝士脆卷‧果乾‧朱古力雪葩✨脆卷正常發揮🫠雪葩朱古力味濃但同芝士卷唔夾👉🏻 反而甜點車嘅 Petit Fours（例如朱古力橙條）反而更有驚喜6. Tiramisu‧咖啡沙冰‧艾美朱古力✨創新地將咖啡元素變成旁邊一嚿沙冰❄️但沙冰溶得快🥹搞到成碟水汪汪🤣餅乾吸唔到咖啡酒😭‼️用膳期間亦都有蚊支飛下飛下…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

享受了一場精彩的晚餐，這裡的菜式不僅精緻，還展現了意大利料理的真諦。Tosca 的環境優雅而舒適，設計現代而不失典雅。寬敞的用餐區配合窗外壯觀的維多利亞港景色，讓人感受到一種奢華的氛圍。柔和的燈光和精心挑選的音樂更是為用餐體驗增添了幾分浪漫。服務方面，餐廳的服務人員專業而熱情，對每道菜的介紹都非常詳盡，讓我們能更好地理解每道菜的背景和特色。他們總是保持著適當的距離，卻又隨時準備滿足我們的需求，讓人感到賓至如歸。我揀咗五道菜Astice del Mediterraneo | Puntarelle | Bagna Cauda e BottargaMediterranean Lobster with Bagna Canda and Bottarga Sance地中海龍蝦•冬季菊苣 •無魚子 Astice del Mediterraneo | Puntarelle | Bagna首先上桌的是地中海龍蝦配冬季菊苣及無魚子。鮮嫩的龍蝦肉搭配濃郁的醬汁，口感豐富，完美襯托出海味與香氣。Gnocchetti Sardi | Granchio Reale | Purea di Broccolini Sardinian Homemade "Malloreddus" with King Crah and Brocoli Purée丁島意大利粉 •阿拉斯加皇帝蟹 •西蘭花接下來是丁島意大利粉，搭配阿拉斯加皇帝蟹和西蘭花泥。這道菜的意大利粉外脆內軟，蟹肉新鮮又甜美，搭配細膩的西蘭花泥，讓人回味驚喜。Scampi | Sedano Rapa | Zuppetta allo ChampagneLungoustine with Celery Roots and Champagne Soup海螯蝦•芹菜•香檳海螯蝦搭配芹菜和香檳湯，這道菜的調味恰到好處，海味十足，湯底清新而不膩，令人回味無窮。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節性蘑菇和小豆蔻，牛肉的質感極為細膩，肉汁豐盈，太美味，而且口感豐富，味道濃郁。Tartelletta alla Nocciola | Spuma di Gianduia | Cioccolato ModicaHazelut Tart with Giandaja Foam and Modia Chocolate榛子撻•榛果朱古力•莫迪卡巧克力最後一道甜品是榛子撻，搭配榛果朱古力與莫迪卡巧克力。這道甜品巧妙地將榛子的香氣與朱古力的濃郁結合，口感層次分明，令人陶醉。最後仲有甜品車，給我們選擇更多嘅甜品，真係大滿足好開心。整體而言，Tosca 提供的晚餐，無論是菜品的創意、食材的新鮮，還是服務的專業度，都讓人感到愉快。每位食客都能享受到如此高水準的晚餐，而若選擇 "Accordi" 或 "Metodo Classico" 的酒配，這樣的搭配無疑是對美食的完美升華。強烈推薦給所有喜愛意大利料理的食客！…查看更多