Suspended 102 floors above Victoria Harbour and peering directly down into Central, Tosca at the Ritz-Carlton serves innovative interpretations of Italy’s cuisine like “Cappuccino di mare” or “L’anatra migrante”.

PROFILE
A Romanesque setting amongst the clouds, Tosca offers a fine dining Italian menu that both features and reinterprets Roman cuisine.

MUST TRY: Cappuccino di mare, a Seafood “cappuccino” and the Ficatum chicken with seasonal garden vegetables.

AMBIENCE
A high-ceilinged glass, metal and marble room suspended 102 floors above Victoria Harbour and peering directly down into Central, Tosca is softened by grape-purple and chianti-red colours and subdued glowing lights. The open kitchen is busy with toque-topped chefs, a stage setting that is appropriately operatic and, further, aromatic.

SERVICE
Black suits for the staff, silver salvers for the food, and an air of formality that adds an odd but charming counterpoint to the informal buzz of the kitchen.

FOOD
Chef Nicola Russo is showcasing top quality Italian cuisines with local, innovative touches; “Spaghetti alla chitarra”, hand-made black ink spaghetti, seafood sauce and Sicilian mollicata, “L’anatra migrante”, duck breast with autumn roots, steamed raviolo with confit duck leg or the “Manzo” Wagyu beef sirloin, smoked eggplant and caper leaf.

Fixed-price tasting menus are available for both lunch and dinner, with the option of wine pairings, and the a la carte is brief and very focused. The names of the dishes might seem familiar, but the preparation and the rethinking of both style and ingredients are novel and exciting.

PRICING
HK$438 to HK$1,680

SUMMARY
A dramatic dining destination in every way, Tosca is as suitable for couples as it is for high spenders on expenses, and in fact the fixed-price options are reasonably priced, given the location and the rating of the restaurant.