Winning creation at F&B Masters Pastry Cup

IMG_2916_eMango Calamansi Mousse with Chocolate Bavarois, Chocolate Ice Cream, Hazelnut Coconut Dacquoise and Berry Compote

This dessert created by Kimberly Yeap, is a delicate balance of flavours between the tangy citrus of the mango and calamansi with the richness of chocolate and dacquoise. The result is a delicate dessert that is both refreshing and elegant.

RM34 nett


IMG_2958-copyCrepe of Caramelized Banana with Carrot Orange Ice Cream

This dessert created by Kimberly Yeap, appeals to guests with a sweet tooth who like heartier desserts. The delicate crepe is filled with banana and pastry cream topped with fresh citrus fruits, berries and drizzled with caramel sauce. Lastly, a scoop of carrot and orange ice cream tops the dish ensuring every mouthful is a tropical adventure!

RM33 nett



IMG_2896-copyCrusted Lamb Loin served with Horseradish Mashed Potatoes, Sautéed Market Vegetables and Lamb Jus

Slow roasted to perfection, this tender and flavourful lamb loin dish is created by Chef Abdul Halim Jahari and is Tosca’s very own signature dish that has influences from the micro regions of Italy.

RM118 nett



IMG_2196Café Au Nephelium Lappaceum

This uniquely named coffee is created by Danial Shadizar Bin Mohd Nor Adman Francis as he was inspired to inject local flavours into coffee and take it as an avenue to promote the best of Malaysian ingredients. The roasted bitterness of coffee is balanced with the sweetness from gula Melaka and rambutan fruit.

RM20 nett


IMG_2204Fragrance de Gin

Created by Manimaran A/L Muniandy, this refreshing cocktail is a creative mixture of gin, Sambuca, cranberry juice, lemon juice and ginger ale.

RM39 nett








Prices are inclusive of 6% GST and 10% service charge