Get ready for the Tasting Menu prepared by Roberto Riveros, the young Chilean Chef de Cuisine of OZONE. Roberto’s menu draws on his experience from around the world to create four or six-course dinner full of surprise, fusing various ingredients from South America, Spain and Asia in an innovative vein. Paired with speciality cocktails formulated by the Bar Manager Oscar Mena from Mexico, the heavenly boozy satisfaction is surely unparalleled. Make your reservation through our website and enjoy a glass of Champagne. Don’t miss the chance!
(Book Now: http://www.feedmeguru.com/en/gourmet/booknow/62448/）
餐單背後：跨國滋味
Behind the Menu: Cross-Border Flavours
大廚Roberto Riveros今次特別設計的《非常餐單》，注入個人味覺經驗， 南美故鄉的尋常食材一粟米蓉與藜麥，西班牙的多彩香料一藏紅花與烤甜椒，以至他在亞洲的最新發現一自家 製的日本味噌，看似不可能結合的食材，主廚都以嶄新料理技法，使之在食桌上跨國相遇。
Our Tasting Menu specially prepared by Chef Roberto Riveros is a treasure box of private food memories. Everyday ingredients found in his homeland of South America, such as corn puree and quinoa, are put together with myriad Spanish spices like saffron and grilled piquillos, even adding some homemade Japanese miso to the mix – his latest discovery in Asia. These ingredients may seem incompatible at first glance, but when combined with the chef’s originality and culinary brilliance — voilà!
OZONE, the highest bar in the world on the 118th floor of ICC, 490 metres above sea level, has been synonymous with inventive cocktails and scenery. The bar is designed to be the Garden of Eden in a hustling city, with its contemporary look and divine ambience.
*Make your reservation of Weekend Weekly Tasting Menu through our website starting from 25 October 2018 to 27 November 2018 and enjoy a complimentary glass of Champagne (VEUVE CLICQUOT, YELLOW LABEL) at OZONE per guest.
1. 開胃小點 SNACK
藏紅花脆片配醃青辣椒|Saffron, Piquillos and Guindillas
Rice crackers golden with saffron, garnished with Spanish piquillos sauce mixed and served with Guindillas. This crispy bite tastes sour-sweet with a tinge of heat, provoking your taste buds in the best way.
2. 前菜 Starter
香煎生蠔配魚子醬及香檳泡沫|Oyster, Caviar and Champagne
Grilled oysters, savoury caviar and light Champagne foam. The Chef presents this luxury delight along with a Spanish Vichyssoise, whetting your appetite for the night.
3. 主菜 Main Course
烤鱸魚配和風茄子及茴香泡沫|Roasted Sea Bass with Aubergine, Miso and Fennel
Firm and flavourful sea bass are slow cooked with Sous-vide method to preserve the tenderness, then the skin fried to crisps right before serving. Inspired by his life in Asia, the Chef chooses to use homemade miso as seasoning to bring out the fish’s flavour, which also gives the dish a mellow roundup.
Cocktail Pairing
1st Floor Gin, Strawberry-infused Cocci Americano, Avocado Oil
The roasted Sea Bass paired with a martini style cocktail, its bitter-sweet taste helps complement the fat from the fish. The herbal note from the gin mixed well with the fruitiness from strawberry-infused Cocci Americano. This cocktail will be served with a chilled avocado seed and garnished with drops of avocado oil. These features resonant well with the South American flavours from the menu.
4. 主菜 Main Course
燒肉眼牛扒配粟米蓉及脆藜麥|Ribeye Beef, Corn, Quinoa and Basil
Grilled ribeye beef, a classic main course. The Chef infuses inspirations from his homeland into the side dish. The layered flavour and smoothness of the “Humita” corn puree topped with the South American staple crispy quinoa is a surprising delight.
5. 甜品 Dessert
朱古力蛋糕配義大利芝士雪糕 | Chocolate Cake and Mascarpone Ice Cream
The Chef believes that a perfect dinner cannot end without a chocolate dessert. Rich and moist chocolate cake, tense and silky Mascarpone Ice Cream, sprinkled with frozen raspberry & popping candy. What can be more gratifying?
完整四道菜餐單 Full 4-Course Menu
（Book Now：www.feedmeguru.com/en/gourmet/booknow/62448/）
6 道菜菜單 Full 6-Course Menu
四位或以上客人，可選擇另一個6道菜長菜單，屆時可獨享景色一流的 VIP廂房享用美饌。6道菜菜單特別在主菜方面，增加了特色松露意粉 ，牛扒則換上一道更具份量的牛小排。配酒方面，雞尾酒亦由1杯增至 3杯，酒過三巡，美景當前，體驗將更完美難忘。
Guests of four or above may choose a six-course menu and enjoy it in a VIP cabanas commanding unrivalled views. In addition to the four courses, there are an additional main courses, special truffle carbonara, as well as more voluminous short ribs in place of the ribeye beef. The cocktails will also be three glasses. The fantastic drinks and scenery will definitely make the perfect experience even more unforgettable.
專Private Room
OZONE
地址:尖沙咀柯士甸道西1號 環球貿易廣場(ICC) 香港麗思卡爾頓酒店118樓
Address:118/F, The Ritz-Carlton Hong Kong, International Commerce Centre, 1 Austin Road West, Tsim Sha Tsui
電話 Tel:2263 2270
新假期《非常餐單》X OZONE Sky-high Gourmet Journey: 星期一至六 Mon-Sat 6pm-10pm (Last Order)
（Book Now：www.feedmeguru.com/en/gourmet/booknow/62448/）
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