A limited-time culinary collaboration between a Michelin-starred Italian restaurant and a renowned jewellery house, featuring exclusive lunch and dinner menus at The Ritz-Carlton, Hong Kong
This spring, Tosca di Angelo at The Ritz-Carlton, Hong Kong, presents a collaboration that brings together two expressions of Italian craftsmanship. From March 6 to April 3, the Michelin-starred restaurant partners with renowned jewellery house Damiani to introduce exclusive lunch and dinner menus that translate the elegance of Italian design into a refined culinary experience.
Both names are rooted in a tradition where precision and artistry are inseparable. Founded in Valenza, Damiani has built its reputation on jewellery that balances technical mastery with timeless beauty. Tosca di Angelo approaches Italian cuisine with a similar sensibility, where technique, seasonality and presentation are treated with quiet care, creating dishes that feel both elegant and expressive.
The dining experience begins with a small moment of theatre: an amuse-bouche presented inside a Damiani jewellery box, a playful nod to the brand’s craftsmanship before the meal unfolds. From there, the collaboration continues through two specially curated menus available for lunch and dinner.
Lunch menu
The four-course lunch menu offers a refined introduction to Chef Angelo Aglianó’s contemporary Italian cuisine. It begins with wild hamachi with celtuce, seaweed and Kaluga caviar, followed by mezzi paccheri “Mancini” with Sicilian red prawns and organic basil pesto sauce. For the main course, diners may choose between red star grouper in matalotta soup with olives, tomatoes and capers from Salina or Australian Black Angus (M5+) ribeye with parsnip, pearl onions and cardamom sauce. The meal concludes with a traditional tiramisù paired with coffee granita and Amedei chocolate.
Dinner menu
In the evening, the experience expands into a six-course journey highlighting richer flavours and seasonal ingredients. Mediterranean lobster with celtuce, coral sauce and Oscietra caviar sets the tone, followed by Sicilian artisanal busiate with Hokkaido sea urchin and Sardinian artichoke. Risotto “Acquerello” with black truffle introduces a deep, earthy richness before the menu continues with langoustine accompanied by Tuscan black cabbage velouté and black truffle. The main course features Australian “Pardoo Wagyu” striploin served with pumpkin purée and truffle sauce, before the evening concludes with a gianduja cake layered with hazelnut praline and vanilla cream.
The experience beyond the table
However, the experience does not end with the final course. Guests reserving either menu will receive a complimentary bottle of Ca’del Bosco Franciacorta per reservation, along with a personalised invitation to an exclusive preview at Damiani’s ELEMENTS boutique, where they can explore the house’s jewellery collections and enjoy a special gift-with-purchase privilege.
Available for a limited time, the collaboration offers diners the chance to experience two forms of Italian artistry side by side, one expressed through cuisine and the other through design, high above Victoria Harbour.
Tap here to learn more and experience the collaboration for yourself.
