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September

Michelin Degustation Menu featuring exclusive Penfolds Wines

Date: September 1 - October 31, 2016

Chef de Cuisine Paul Lau and Wine Sommelier Benson Yan of two-star Michelin Tin Lung Heen join hands to present an exquisite six-course dinner menu featuring the finest selection of wines from Penfolds, one of the oldest and most iconic wineries in Australia.

Lunch

Monday to Friday
Time: 12 p.m. – 2:30 p.m.

Saturday to Sunday and Public Holidays
Time: 11:30 a.m. – 3 p.m.

Dinner

Time: 6 p.m. – 10:30 p.m.

Price:HK$2,850 per guest (a minimum order for two guests or above)

*Theabove price is subject to 10% service charge.

* To enhance enjoyment, additional HK$700 per guest with selected wines pairing or HK$1,300 per guest with premium selected wines pairing. 

Ozone brings the ever-popular Duck & Waffle back to Hong Kong for a week-long pop-up

September 26 - October 2, 2016

From the highest restaurant in the UK to the highest restaurant in the world, Duck & Waffle is heading East this September for an exclusive, week-long pop-up at Ozone in The Ritz-Carlton, Hong Kong.

Bringing the restaurant’s playful twist on traditional British and European cuisine to Hong Kong, award-winning Group Executive Chef Dan Doherty and Executive Chef Tom Cenci will take over Ozone’s kitchen with acclaimed Head of Cocktail & Spirit Development Richard Woods behind the bar, delivering the inventive menu for which Duck & Waffle is known and loved. Britain’s favourite 24/7 restaurant will be in Hong Kong from Monday, September 26 to Sunday, October 2, serving dinner daily, weekend brunch and late night menus.

From sunset to sunrise and every hour in between, guests will enjoy Duck & Waffle’s acclaimed cuisine. Gourmets, foodies, and eaters in general will get a truly unforgettable experience.

September 26 – 30

Dinner: 6 p.m. to 11 p.m.

October 1 (Saturday)

24-hr experience (Brunch, Dinner and Overnight Service)

Brunch: 11 a.m. to 4:30 p.m.
Dinner: 6 p.m. to 11 p.m.
Late night: 12 a.m. to 6 a.m.

October 2 (Sunday)

Breakfast: 7 a.m. to 10:30 a.m.
Brunch: 11 a.m. to 5 p.m.

Small plates start at HK$125 with icon Large Plate Duck & Waffle at HK$220

*The above prices are subject to 10% service charge.

L’Éclair de Génie French Summer Tea Set

In hopes of bringing to Hong Kong the essence of Paris, L’Éclair de Génie and The Ritz-Carlton, Hong Kong will jointly launch a tea set called the “French Summer Tea Set” starting this August. Being the initial collaboration between two top-tier brands, a limited series of classic L’Éclair and savory items will be presented to customers to enjoy a leisurely yet romantic French afternoon while basking in the beauty of the Victoria Harbour’s unrivalled view up on the 103rd Floor of The Ritz-Carlton, Hong Kong.

Date:  August 1 – September 30, 2016 
Time: 3:30 p.m. to 5:30 p.m.

Monday to Friday
Price: HK$378 for one/ HK$608 for two

Saturday to Sunday, Public Holidays 
Price: HK$398 for one/ HK$628 for two

*The above prices are subject to 10% service charge.

For reservations or enquiries, please call (852) 2263 2270 or email restaurantreservation.hk@ritzcarlton.com.

Bulgari DIVAS’ DREAM Afternoon Tea crafted by Celebrity Pastry Chef Rafael Charquero

A tribute to the beauty and magnificence of Rome, Michelin-starred Tosca presents an exclusively crafted afternoon tea in collaboration with Bulgari, inspired by Bulgari’s latest additions to the 2016 DIVAS’ DREAM collection to reflect the highly coveted brand’s aesthetic quest. Especially created by celebrity Pastry Chef Rafael Charquero, this afternoon tea features an exquisite array of savory and sweet delights to tempt even the most discerning gourmet, bringing the essence of DIVAS’ DREAM from exclusive showcases to the dining tables of Tosca.

About Pastry Chef Rafael Charquero

Back in his native Spain since September 2015, Chef Charquero spent the five previous years at the Bulgari restaurants in Japan, as Head Pastry Chef. During this time, their Tokyo fine dining restaurant received its first Michelin Star.  Having worked around the world in some of the finest restaurants and trained with the most prestigious chefs, Chef Charquero will show case his talent and passion at the Bulgari DIVAS’ DREAM Afternoon Tea at Tosca.

Date: September 24, October 1, 8, 15, 22 & 29, 2016 (Every Saturday)

Time: 3:30 pm – 5:30 pm

Price: HK$390 for one / HK$750 for two

*The above prices are subject to 10% service charge

 For reservations and enquiries, please call at (852) 2263 2270 or email restaurantreservation.hk@ritzcarlton.com

Tosca Estate Menu

A perfect opportunity to taste unique Southern Italian cuisine with a summer twist, Tosca launches its seasonal menu of succulent yet delicate dishes to refresh all from sophisticated gourmets’ to food-lovers’ palates this summer. Michelin-starred Chef Pino Lavarra has concocted an array of mouth-watering courses to regale his stately restaurant’s patrons. Amongst these delicacies, octopus salad, goes nicely with new summer creations that will tantalize every diner’s senses.

Date: From now until September 20, 2016
Time: 6 p.m. – 10:30 p.m.
Price: HK$1,198 per guest for a four-course dinner menu           
           HK$1,598 per guest for a full signature menu

*The above prices are subject to 10% service charge; À la carte menu and set lunch menu also available from Monday to Friday.

A Place to Beef

This summer, The Lounge & Bar brings guests special and unique delicious and tender cuts of beef from around the world. Every evening, guests can choose from a selection of five delicious and juicy meats with savory side dishes on an unlimited basis. This is the perfect occasion to taste an array of succulent and specially handpicked meats from the best beef producing countries worldwide. What better way to unwind after a day at work and catch up with friends! Book a table for four people and secure a window table with the most spectacular views of the Victoria Harbour.

Date: Every Monday to Friday from July 1, 2016 onwards 
Time: 6 p.m. – 11 p.m.
Price: HK$480 per set

*The above price is subject to 10% service charge.

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