A New Season of Italian Fine Dining

Tosca di Angelo, the Michelin-starred Italian restaurant at The Ritz-Carlton, Hong Kong, has introduced its latest Autumn–Winter menus, available until 15 January 2026. Led by Chef Angelo Aglianó, the new offerings draw inspiration from the flavours of autumn, the atmosphere of winter and the chef’s deep Sicilian heritage. Two tasting menus—Ricordi and Minuetto—headline the seasonal experience, supported by new à la carte creations that highlight premium seafood, meats and produce from Sicily, Japan and beyond.

Chef Angelo Aglianó

Ricordi: A Culinary Journey Through Chef Angelo’s Memories

Ricordi, meaning “recalling,” presents five courses inspired by the foundations of Chef Angelo’s upbringing and early culinary influences.

The experience opens with Mediterranean Lobster paired with puntarelle, anchovies and Oscietra caviar. The Brittany Blue Lobster is gently poached and layered with Italian greens, Hokkaido seaweed and two accompanying sauces—a traditional Bagna càuda and a rich lobster coral béarnaise.

Another signature course features langoustine served with celery root and Champagne soup. Teppanyaki-seared New Zealand langoustine, finished with parsley breading, is complemented by a ragout of celery root and leek, with a warm Champagne-based broth poured tableside.

The main course spotlights Pardoo Wagyu Striploin, cooked over stone and fire for a smoky finish. It is paired with Tonda Bianca onion purée from Puglia, seasonal mushrooms tossed with fregola and a green pepper–cardamom sauce.

The menu concludes with a Modica chocolate fondant tart filled with bergamot chocolate cream, finished with chocolate sauce, mandarin coulis and mandarin sorbet.

Minuetto: A Light and Graceful Seasonal Menu

Minuetto offers a four-course progression designed to feel elegant and uplifting.

The starter showcases Hokkaido Scallop carpaccio seasoned with Sicilian salmoriglio, served with cauliflower in multiple textures—crisp chips, smooth purée and coral sauce—finished with Kaluga caviar.

The first course highlights Sardinian lorighittas, a hand-braided pasta paired with squid, artichokes and mullet bottarga for an umami-rich combination.

Guests may then choose a main featuring Mediterranean Sea Bass seared on the teppan and finished in the oven. The fish rests on a bell pepper purée and is complemented by a stew of Carmagnola peppers and classic pesto.

À La Carte Additions

The updated seasonal à la carte menu features indulgent new dishes, including a linguine for two served with 50 grams of Oscietra caviar from Kaviari. Handmade linguine is coated with a light chive-butter sauce, a dish inspired by Chef Angelo’s mentor, Joël Robuchon, who championed refined simplicity and mastery of ingredients.

Menu Details and Availability

The Autumn–Winter menus are offered from 1 October 2025 to 15 January 2026.

Ricordi is priced at HK$2,288 per person, while Minuetto is HK$1,888 per person. Wine and non-alcoholic pairing options are available.
Reservations may be made via +852 2263 2270 or restaurantreservation.hk@ritzcarlton.com. Prices are subject to a 10% service charge.

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Images: Ritz Carlton Hong Kong