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Friday, 13 September 2013

Caviar Night With Pino Lavarra At Tosca The Ritz-Carlton, Hong Kong


image002Caviar is known as the “Black Gold” of the ocean and the ultimate symbol of culinary decadence. Michelin-star Chef Pino Lavarra is pleased to present a six-course degustation menu at Tosca featuring sustainable premium caviar to elevate the modern Southern Italian gastronomic experience to new heights.

The menu will showcase a selection of the four “Kings” of caviar: White sturgeon caviar, the longest living sturgeons from the Pacific coast of North America will top the potatoes focaccia with mimosa egg. Da Vinci Adriatic sturgeon caviar, Italian species from Adriatic Sea, will complete the symphony of fresh and intense taste of Tosca’s signature dish Sea Tiramisu. Caviar de Venise will give its aroma and shine to spaghetti with chives and seaweed.   Oscietra Royale sturgeon aka Russian sturgeon caviar, considered the most refined caviar will add the distinctive buttery and nutty flavors to the sauce of the poached lobster tail.
All caviar served in Tosca are “Friends of the Sea”, meaning that they are all farmed under purely natural, ecologically compatible conditions, and follow the principles of sustainable farming practices to prevent the wild sturgeon from going extinct.

The six-course Caviar Night with Pino Lavarra menu is priced at HK$3,000 + 10% per guest, available from 6:00pm to 10:30pm (Monday to Sunday) from September 16 - October 6 and November 14 – December 23, 2013.

Tosca Caviar 1
For reservations and enquiries, please contact Restaurant Reservations on (852) 2263 2270 or email restaurantreservation.hk@ritzcarlton.com.

Caviar Night with Pino Lavarra
Potatoes focaccia with mimosa egg,
White Sturgeon caviar, gold leaves and lemon sour cream
Tradition - White Sturgeon
large size, crispy film, medium grey to black color, dry 
***
Sea tiramisu: Mediterranean red prawns Carpaccio with rice crackers
Da Vinci Adriatic caviar and sea foam
Da Vinci - Adriatic Sturgeon
medium size, iodate flavor, grey color
***
Warm spaghetti with caviar de Venise, chives and sea weed
Caviar de Venise - Siberian Sturgeon
medium size, aromatic flavor, not too dry, grey color
***
Poached lobster tail with chervil root puree
baby salad leaves and Royal Oscietra caviar sauce
Oscietra Royal - Russian Sturgeon
medium to large size, buttery, nutty, different colors
***
Cherrie cake with raspberry coulis and pistachio cream sauce*
***
Tosca chocolate box with West Australian Truffle*
*Desserts will subject to seasonal change.

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 Southern Italian cuisine in an innovative style, creating a gastronomic memory at Tosca that will last a lifetime.


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