Step into Caprice and be taken to a whole new fine dining arena with its classic French cuisine. The chef, Guillaume Galliot brings a myriad of flavours to your table from his many years of experience. He has worked in esteemed kitchens around the globe such as Jardin des Sens and many more. Located in Central, Hong Kong, Caprice overlooks Hong Kong’s iconic harbour from inside the uber luxe Four Seasons Hotel. Mere steps from the city’s premier shopping and corporate headquarters, Caprice delightfully welcomes adults and children aged three and above.

The Tartare Terre et Mer – A beautiful combination of land and sea tartare with premium wagyu beef imported from Australia and famed Gillardeau oyster from France topped with exquisite kristal caviar, complete with edible gold leaf. The prestige is established the moment diners enters Caprice, awarded not one, not two but three Michelin stars, the restaurant offers an extensive selection of beverages with Chef Guillaume Galliot’s amazing dishes. Certain menu items have been selected as healthful choices by Certified Nutritionist and Functional Medicine Specialist Miles Price of LIFE clinic, Hong Kong. Set lunches, starting from 3 course up to 5 course meals are available daily with an appetiser, soup, fish or meat and dessert included.

Offering a wide range of appetizers to start you off, including sought after caviar and original recipes, one has to begin the meal with an absolutely must try, Crabe Royal d’ Alaska. Alaskan king crab is elevated to new heights with flavourful crustacean jelly, Oscietre prestige caviar from La Maison Kaviari served in a gorgeous shell shaped bowl. Despite the bold produce and ingredients, this dish is well balanced and very subtle on the palate. The dish is further accentuate by the precious black pearls packed with sublime saltiness of the ocean. One of the most valued crustaceans around, the crabs are received fresh twice a day and require little embellishment to coax out their natural sweet flavour. Starting this good, you cannot wait to see what the remainder of the degustation would be like.

The seasonal dish changes frequently to the delight of regulars. If dining during black truffle season, enjoy the Comté cheese foam with generous amount of the freshly shaven fungi, lobster and chunks of melt in your mouth foie gras. Various layers of delectable textures will envelop your tastebuds, from the creamy liver to the airy foam. Have no fear if you are a vegetarian, Caprice also offers mains that cater to you, those who enjoy a good steak and meat or if you’re in a mood for fish and shellfish, Caprice will guarantee a wide range of choices that will delight your tummy and your mouth. Though offering a extensive range of main courses, each dish is individually prepared to perfection. Using only the best ingredients around that allows Caprice to enchant you with their wide range of tantalising cuisine.

Highly sought after is Turbot de Guilvinee, Pomme de Terre et Caviar Oscietre, Sauce Safranee – Turbot from deep sea around Brittany, France with chef’s special saffron cream sauce finish with orange wedge and decadent caviar. Try their Faux Filet de Bœuf de Kagoshima Pastèque Grillée, Tomate Séchée et Sauce au Raisin. Well known for its tenderness and full-bodied flavour, the beef sirloin comes with grilled watermelon, sun dried tomatoes and grape sauce. The finest wagyu from the Kagoshima prefecture in Japan, the meat is superbly grilled to perfection. The slight chew, tenderness and juiciness will likely take your breath away.

For meat lovers, Pigeon de Racan de la Maison Bellorr is a must order. The bird from Maison Bellorr is carefully cooked in cocao pod and place on a bed of strawberry sauce with a drizzle of cocoa jus and side of puffed potatoes. Caprice offers 5 types of desserts as the final touch to your meal. Delight your senses with a mixture of sweet and sour where pure heaven can be found in the Soufflé Amande, Glace Vanille. Whipped on the spot, the almond soufflé rises perfectly each time and gives a distinctive taste to one’s palate. Topped off with vanilla ice cream, it is hard to find fault with this delicious dessert.

Banana chocolate millefeuille and home made cocoa sorbet is the dessert of choice that will please even those without a sweet tooth. If you are a fan of cheese, you have to take delight in Caprice’s special fromage on the Cheese Trolley. Only one type of fromage is available but the soft, unaged, creamy fresh cheese is exquisite to those who love fromage. This dining establishment has a very impressive wine list of around 900 labels in all sorts of formats and an extensive list by the glass. The friendly and well trained sommelier is at hand to recommend parings with much precision and enthusiasm.

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ADDRESS:
8 Finance St, Central, Hong Kong
PHONE: +852 3196 8888
WEBSITE: https://www.fourseasons.com/hongkong/dining/restaurants/caprice/?seo=google_local_hkg6_apac