Tosca di Angelo

Review

There’s a new chef in town at The Ritz-Carlton’s Italian restaurant—leading to a slight name change to Tosca di Angelo, and a revamped menu focused on fresh seafood and traditional recipes from chef Angelo Agliano’s hometown of Sicily. Whilst there’s no faulting the quality and flavour of ingredients, as showcased in a decadent dish such as gloriously fatty hamachi carpaccio with Oscietra caviar, a little more generosity in portion size and creative flair would be appreciated, given the steep price tag of each dish. The wine list, too, tends towards the expensive, but is impressive in its extensiveness, with plenty of surprises up its sleeve—including a full page of biodynamic and organic choices. Service is uniformly excellent, with attentive staff on hand to guide you knowledgeably through the menu, right down to selecting an olive oil for your bread. One thing that hasn’t changed is the sweeping views over Victoria Harbour; they’re as show-stopping as ever, and continue to make this restaurant a sparkling choice for wowing both locals and out-of-towners, especially at sunset.

What to order

• Hamachi carpaccio with Sicilian condiment and Oscietra caviar is a triumph of flavour, with the gloriously fatty fish and umami-laden caviar working in perfect harmony.
• Homemade tagliolini with scampi, pachino tomatoes and chive is a classic flavour combination, and the scampi is delightfully fresh, sweet and tender.
• The ricotta cream cannoli with candied fruit and white cheese ice-cream are expertly made, boasting a light crisp pastry and silky-smooth filling.

Tatler Tip

Tosca di Angelo’s weekend lunch is a great deal, comprising four courses (including many of the a la carte menu’s greatest hits) and free-flow champagne for only HK$938.