Tosca, famous for fine, creative Italian cooking, was honored with one Michelin star only eight months after two-star Michelin chef, Pino Lavarra, took over as director.  To continue challenging his innovation and creating culinary adventures for his guests, Chef Pino has crafted an inspiring four-course “First Class” menu, which will take the gastronomic experience yet again to a whole new level, for the months of May to July 2014.  

“In the sky, there are no limits to your imagination,” said Chef Pino while sitting inside Tosca at the highest hotel in the world.  He is much inspired by his recent collaboration with Cathay Pacific, a Hong Kong-based airline that offers flights and cargo services to more than 190 destinations around the world.  “When working with the Cathay Pacific team, I was particularly intrigued by the approach to the idea of concentrated flavors and flavor pairings at high altitude and its impact on the sensitivity of our taste buds.  I think it is extremely interesting to play around the culinary composition and flavor compatibility here at Tosca as well, since we are also up in the sky on Level 102, though not as high as 30,000 feet,” Chef Pino added, laughing.  “I have therefore crafted a special menu inspired by the key ingredients I have used for the first and business class inflight menu and composed a set of interesting dishes and flavors which I hope will enliven all gustatory senses, making diners feel that everything is so uniquely delicious in the open skies!”

Giving the traditional Italian antipasto an exciting twist, Chef Pino created the most tender and juiciest thick Beef Carpaccio with Cream Ricotta Cheese, Spring Sprouts, Rice Crackers and Homemade Tomato Jam as a starter.  He chose summer delights, zucchini and tomberry tomato, which match best with sweet and freshLangoustine and Ditalini.  The Roasted Rack of Sea Bass is a showcase of all the different textures of and cooking techniques used on line-caught sea bass.  The rich flavors, wonderful moist and soft texture of a Traditional Tiramisu perfectly completes the meal in the sky. 

The “First Class” is priced at HK$1,680+10% per guest. The menu (see appendix for full menu) is available from 6pm to 10:30pm (Monday to Sunday) from May 1 to July 31, 2014.

For reservations and inquiries, please contact Restaurant Reservations at +852 2263-2270 or email restaurantreservation.hk@ritzcarlton.com.

Chef Pino Lavarra

Hailing from Italy to helm Tosca at The Ritz-Carlton, Hong Kong, two-star Michelin Chef Pino Lavarra has a wealth of experience working in renowned hotels and restaurants around the globe.  His gastronomic talents have earned him prestigious recognition including “One of the Best Chefs in the World” by the American Academy of Hospitality Sciences.  Chef Pino, Cucina d'autore extraordinaire, presents Italian cuisine in an innovative style, creating a gastronomic memory at Tosca that will last a lifetime.

About The Ritz-Carlton, Hong Kong

Occupying floors 102 to 118 of the International Commerce Centre in Kowloon,

The Ritz-Carlton, Hong Kong is the highest hotel in the world. The 312 guest rooms all providing spectacular city and harbour views. With six dining venues including state-of-the-art designer Italian restaurant Tosca, Michelin-starred Chinese Restaurant Tin Lung Heen and The Lounge and Bar that serves a signature afternoon tea. The rooftop bar Ozone is a truly stunning venue at 490 meters above sea level. For those wishing to relax and indulge, The Ritz-Carlton Spa by ESPA located on 116th floor features nine deluxe treatment rooms and two couple's suites, re-defining the urban spa experience in the city and across Asia. The hotel features a fully-equipped fitness centre and an indoor pool on the 118th floor with a 28m x 7m LED screen on the ceiling.  The hotel also boasts one of the largest ballrooms in the city at 870sqm. Complemented by an additional four meeting rooms, it has fast become the new social centre for Hong Kong and has set the benchmark for events in the region.  For more information, please visit www.ritzcarlton.com/hongkong. 

The Ritz-Carlton Hotel Company, L.L.C. of Chevy Chase, Md., currently operates 85 hotels in the Americas, Europe, Asia, the Middle East, Africa, and the Caribbean. More than 30 hotel and residential projects are under development around the globe. The Ritz-Carlton is the only service company to have twice earned the prestigious Malcolm Baldrige National Quality Award which recognizes outstanding customer service. For more information, or reservations, contact a travel professional, call toll free in the U.S. 1-800-241-3333, or visit the company website at www.ritzcarlton.com. The Ritz-Carlton Hotel Company, L.L.C. is a wholly owned subsidiary of Marriott International, Inc. (NASDAQ: MAR)

Appendix

Amuse-bouche

Starter

餐前小食 

*Beef carpaccio with creamed ricotta cheese, spring sprouts, rice crackers & homemade tomato jam

生牛片配軟芝士、菜芽、紅花米餅及自製蕃茄醬 

•  •  •  •  ♦  •  ♦  •  •  •  • 

Pasta

意粉 

*Ditalini with zucchini stew, tomberry tomato and fresh langoustine

燉意大利青瓜配短意粉、羊奶芝士、番茄及小龍蝦

•  •  •  •  ♦  •  ♦  •  •  •  • 

Main Course

主菜 

Roasted rack of sea bass with cheek stew, yellow tomato spaghetti and spinach cream sauce

烤鱸魚配黃蕃茄麵條及菠菜忌廉汁 

•  •  •  •  ♦  •  ♦  •  •  •  •

Dessert

甜品

*Traditional Tiramisu

提拉米蘇 

 •  •  •  •  ♦  •  ♦  •  •  •  •

*Inspiring dishes for Cathay Pacific First Class menu.