End Your Evening on Top of The World

Loftily perched on the 118th floor, OZONE enjoys the singular status of being the highest bar in the world. The chic design and ultramodern layout create an almost surreal ambiance, enhanced by an innovative cocktail program and an exotic Asian tapas menu. Enjoy your libations on the outdoor terrace as you take in stunning views of Victoria Harbour in one of Hong Kong’s most elite nightlife destinations.

LOCATION INFO:

Hotel Website Map & Directions

HOURS

MONDAY - WEDNESDAY
5 p.m. to 1 a.m. (Dinner 5 p.m. to 11 p.m.)

THURSDAY - SATURDAY
5 p.m. to 2 a.m. (Dinner 5 p.m. to 11 p.m.)

SUNDAY
12 p.m. to 12 a.m. (Brunch 12 p.m. to 4 p.m.)

Dress Code: No beach sandals, open toe shoes, sleeveless shirts and shorts for gentlemen
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A La Carte

    • Caviar

    • Iranian Caviar

      Black Beluga

      Golden Gray Oscietra

    • Chinese Caviar

      Oscietra Gueldenstaedti

      Hybrid

    • French Caviar

      En-k de Caviar Oscietra Prestige

    • Omakase

    • (Chef’s choice selection of sushi and sashimi)


      5 sushi selections

      7 sashimi selections

      3 sushi selections and 3 sashimi selections

    • Oysters - United States

    • Barron Point

      Barron Point Oysters originate from the Pacific Northwest, in Washington State’s South Puget Sound. The water in Puget Sound is high in nutrients and not too salty which creates a soft-textured, sweet, musky and mildly salty oyster.

    • Eagle Rock

      Eagle Rock Oysters are grown in the Pacific Northwest’s South Puget Sound. Farmed in a beach environment, they have a stronger, less brittle shell. Eagle Rock Oysters are briny with a creamy meat, sweet flavor and a distinctive seaweed finish. They are more salty than many other South Puget Sound oysters.

    • Kumamoto

      These oysters are originally from the Kumamoto area of Kyushu, Japan. Kumamoto oysters are rich in flavor, almost buttery, and slightly salty. The finish is sweet, mildly fruity with a light metallic flavor.

    • Shigoku

      Shigoku oysters are raised along the coast of Willapa Bay and Northern Puget Sound’s Samish Bay and have smooth shells with deep cups and firm meat. A clean, sweet flavor with a hint of cucumber and melon finish.

    • Ozone Sushi

    • Tuna and foie gras

    • Sweet shrimp with sharp cheddar

    • Seared salmon with mango

    • Sushi and Sashimi

    • Maguro Tuna

    • O toro Fatty tuna

    • Hamachi Yellowtail

    • Sake Salmon

    • Tako Octopus

    • Hotate Scallop

    • Uni Sea urchin

    • Ama ebi Sweet shrimp

    • Ikura Salmon roe

    • Ika Squid

    • Madai Snapper

    • Maki and Temaki Rolls

    • Salmon

    • Tuna

    • California

    • Soft shell crab

    • Marinated Kanpyo melon

    • Avocado

    • Cucumber

    • Oysters - Europe

    • Huitre Fine de Claire

      Fine de Claire oysters originate in France and are harvested by Europe’s largest oyster producer. They are firm in texture, sweet in flavour and clean in aftertaste.

    • Belon

      Belons are another one of France’s top oysters, and have earned a world-class reputation. They are a European flat species, and grow in France’s Belon River in the Brittany province. They are firm in texture and have a slightly salty taste with a hint of sweetness.

    • Ozone Snacks (available from opening till late)

    • Crispy basil calamari

      basil crumbs, spicy pepper aioli

    • Beef samosa

      cumin, chili and cilantro

    • Crispy duck roll

      leek, pink pepper, kinome soy-foam

    • Chicken tandoori

      ginger, cucumber raitas

    • Mini Wagyu beef burger

      marinated Kalbi style

    • Mini prawn burger

      chili-coriander, aioli

    • Soup

    • Spicy prawn bisque

      with pistachio cream

    • Seafood miso

      shrimp, scallops, and wakame seaweed

    • Tempura

    • Bamboo Shrimp

    • Pumpkin

    • Asparagus

    • Shiitake mushroom

    • Japanese eggplant

asian tapas

    • Cold

    • Hamachi sashimi

      lettuce, Japanese pepper, ocean cress, yuzu vinaigrette

    • Pan seared foie gras

      yuzu sorbet, apple chip, brioche

    • Cucumber fettuccine

      pomelo, dry shrimp cracker, white balsamic vinaigrette

    • Yari ika squid

      pickle baby root, mizuna, coconut foam

    • A4 Kobe beef tataki

      cucumber, onion, garlic soy

    • Homemade smoked Scottish salmon (60 gm)

      rice puree, salmon roe, garlic nougatine

    • Hot - Taste of Land

    • Wagyu beef roll

      enoki mushroom, foie gras, teriyaki sauce

    • Crispy duck roll

      leek, pink pepper, kinome soy-foam

    • Pork gyoza

      cabbage, black truffle, sesame soy sauce

    • Chicken tandoori

      ginger, cucumber raitas

    • Mini Wagyu beef burger

      marinated Kalbi style

    • Beef samosa

      cumin, chili and cilantro

    • Roasted lamb kofta style

      chili, coriander seed, mint yoghurt

    • Sesame Cones

    • Tuna tartare

      chickpea, oscietra caviar, basil snow

    • Salmon tartare

      cauliflower mousse, salmon roe

    • Hot - Taste of Farm

    • Deep-fried green asparagus

      maitake, rice flakes, eggless pepper mayonnaise

    • Vegetable samosa

      mango chutney

    • Vegetable gyoza

      cabbage, black fungus, sesame soy sauce

    • Hot - Taste of Ocean

    • Ozone grilled prawns

      coriander, peanut vinaigrette

    • Crispy basil calamari

      basil crumbs, spicy pepper aioli

    • Dungeness crab fritters

      cilantro, roquette, coconut foam, curry-lemon aioli

    • Diver scallops

      mango chutney, macadamia nuts, coconut-lemongrass foam

    • Seared yellow fin tuna belly

      braised daikon, jalapeno, ponzu

    • Mini prawn burger

      chili-coriander aioli

Cocktails

    • Champagne Cocktails

    • Pom’ Royale

      Fresh Pomegranate Juice, Pom Liqueur, Champagne

    • Lychee Royale

      Lychee Juice, Lychee Liqueur, Rcse Syrup, Lemon Juice, Champagne

    • Edel

      St. Germain, Lemon Juice, Champagne

    • Ozone Cocktails

    • Aria 118

      Orange Vodka, Sake, Coconut Rum, Passion Fruit, Lychee

    • Piccante

      Vodka, Fresh Mango, Lemongrass and Chili Foam

    • Senses

      Cognac, Cranberry Juice, Fresh Blackberries, Vanilla Sugar

    • Sweet Life

      Tequila, Aperol, Passion Fruit, Lime Juice, Pineapple Juice, Bitters

    • Dragontini

      Vodka, Raspberry Liqueur, Fresh Raspberry, Yuzu and Basil Foam

    • Element X

      Rum, Peach, Apple, Red Wine

    • Blackberry Mojito

      Rum, Blackberries, Lime, Mint, Sugar, Soda

    • Champagne Mojito

      Vodka, Lime, Mint, Sugar, Rosé Champagne

Dessert

    • “Churros”, warm chocolate mousse, coconut sorbet

    • Warm chocolate tartlets

    • Ozone berry tartlets

      lemon and chocolate filling

    • Trio of lychee

      gelee, mousse, foam

    • Creamy mango pudding

      mango salsa

    • Shizuoka melon

    • Artisan cheese platter

      nuts, fruits, poilane bread

Skyline Sunday Brunch

    • Appetizer & Salad

    • Seasonal oyster with plum wine granite (1/2 dozen)

    • Sashimi platter (6 pieces)

    • Cauliflower salad, crispy bacon, shimeji mushrooms, curry

    • Poached dungeness crab, citrus cream, oscietra caviar, herb salad

    • Duck foie gras mousse, Champagne mousse, griottines cherries

    • Champagne and Wines

    • Moët & Chandon, Dom Pérignon

    • Veuve Clicquot, Yellow Label

    • Sauvignon Blanc, Tahuna, New Zealand

    • Cabernet Sauvignon, Viña Haras de Pirque, Chile

    • Dessert

    • Trio of lychee

    • Creamy mango pudding

    • Warm chocolate tartlets

    • Shizuoka melon

    • Artisan cheese platter

    • Soft Drinks and Juices

    • Spirits

    • Tanquery Gin

    • Stolichnaya Vodka

    • Bacardi Rum

    • Olmeca Blanco Tequila

    • Breakfast

    • Egg Benedict, spinach, shaved truffle, English muffin

    • Japanese style steamed egg with lobster, truffle foam, tomato bread stick

    • Scrambled egg with chive and hybrid caviar, crispy almond crumbs

    • Cocktails

    • Bloody Mary

      Vodka, Tomato Juice, Lemon Juice, Salt, Black pepper, Tabasco, Worcestershire Sauce

    • Aria 118

      Vodka, Sake, Malibu, Lychee Juice, Passion Fruit, Lime, Syrup

    • Gin Fizz

      Gin, Lemon Juice, Syrup, Soda

    • Mimosa

      Champagne, Orange

    • Main Course

    • Poached Maine lobster, maitake mushroom, pearl onion, foie gras

    • Roasted black cod with Saikyo miso, shiitake pearl rice

    • Indian butter chicken with roasted seasonal vegetables, prantha

    • Prawn masala with roasted seasonal vegetables, pilau rice, nuts and raisins

    • Wagyu beef udon noodle, mizuna, rice cake shiitake mushrooms

    • Roasted Wagyu beef rib with tamarind, shimeji, asparagus

    • Soup

    • Asparagus soup with morel mushrooms

    • Sweet corn soup, chorizo, cilantro, jalapeno

Ozone

The Ritz-Carlton, Hong Kong
Level 118, International Commerce Ctr.
1 Austin Road West
Kowloon, Hong Kong
Phone: 852 2263 2270

Restaurant Manager

hkgkw.ozonemgr@ritzcarlton.com

Email the Chef

hkgkw.ozonemgr@ritzcarlton.com

Discover with You Package

Discover With You Package


Enjoy deluxe accommodations, daily American breakfast for two, daily hotel credit and welcome cocktail for two at Ozone.
Learn More »

Reservations at OZONE

The chic, trendy setting, incredible view and progressive menu at OZONE make it the perfect destination for casual drinks, dinner or special celebrations.

We gladly accept reservations for dining at OZONE via email or through our reservations line. For more intimate occasions, explore our private dining experiences.

Make your reservations:

•  By Phone: (852) 2263 2270
•  By Email: mailto:restaurantreservation.hk@ritzcarlton.com?subject=Ozone Reservations Inquiry

Call to Make a Dining Reservation: 852 2263 2270

Map & Directions

Airports


Twenty minutes from Hong Kong International Airport by Airport Express Line.

Airports


The Ritz-Carlton, Hong Kong is located right above Kowloon Station and the bus terminus.

Directions Access to and from the Kowloon Station to The Ritz-Carlton, Hong Kong.

If you are transiting from the Central Station of the Hong Kong MTR, interchange from Island Line to Tung Chung Line. Take one stop to Kowloon Station then use Exit C1/D1 to access to The Ritz-Carlton, Hong Kong.

Directions Access to and from the Kowloon Station to The Ritz-Carlton, Hong Kong.


If you are traveling by China coach, the China Coach Terminus is located in the Elements Shopping Mall, which is situated at the podium level of the International Commerce Centre. The Ritz-Carlton, Hong Kong is just 5 minutes away.

Private Dining

For intimate occasions, special celebrations or entertaining corporate clients, we offer extraordinary private dining experiences in the unique ambience of the world’s highest restaurant.

O2 Room:

Boasting a magnificent view of Kowloon, the O2 private dining experience can accommodate up to 10 guests.

O3 Room:

Take in a sweeping 270-degree panorama of Victoria Harbor in the 03 room, currently able to accommodate up to 30 guests for cocktail events.

To book either private dining room, please contact Restaurant Reservations:

•  By Phone: (852) 2263 2270
•  By Email: restaurantreservation.hk@ritzcarlton.com

Restaurant Team

Bryan Chin, Chef de Cuisine

Born in Malaysia, Bryan Chin has cooked in a number of reputable restaurants in leading hotel chains across Southeast Asia. His 12 years of experience and extensive culinary knowledge have provided the foundation for his innovative seasonal Asian tapas menu.

Emiel Andre Olga Vandewiele, Restaurant Manager

Our dynamic restaurant manager is a South African-born Belgian fluent in six foreign languages. He has worked actively in the food and beverage industry at various Marriott properties across Asia, including Shanghai, Bali and Jakarta.

LOCATION INFO:

Hotel Website Map & Directions

HOURS

MONDAY - WEDNESDAY
5 p.m. to 1 a.m. (Dinner 5 p.m. to 11 p.m.)

THURSDAY - SATURDAY
5 p.m. to 2 a.m. (Dinner 5 p.m. to 11 p.m.)

SUNDAY
12 p.m. to 12 a.m. (Brunch 12 p.m. to 4 p.m.)

Dress Code: No beach sandals, open toe shoes, sleeveless shirts and shorts for gentlemen