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2021-06-13
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With three Michelin⭐️⭐️⭐️, Caprice has outstanding dishes, excellent service, and spectacular harbour views.It cost HKD 995 per person (with 100 supplement for the cheese course) - pretty good value for a three Michelin starred restaurant😆 Starting the meal with some beautiful bread and butter.Amuse bouche was Jerusalem artichoke with cauliflower mousse. It was a perfect start for this meal!! 🌽 Foie gras terrine, topped with sweetcorn custard, caramel popcorn, grilled sweetcorn, rhubarb purée and p
With three Michelin⭐️⭐️⭐️, Caprice has outstanding dishes, excellent service, and spectacular harbour views.
It cost HKD 995 per person (with 100 supplement for the cheese course) - pretty good value for a three Michelin starred restaurant😆
Starting the meal with some beautiful bread and butter.
Amuse bouche was Jerusalem artichoke with cauliflower mousse. It was a perfect start for this meal!!
🌽 Foie gras terrine, topped with sweetcorn custard, caramel popcorn, grilled sweetcorn, rhubarb purée and poached rhubarb. 🤩 Probably one of the most beautiful dish I have had in a while!
The sweetness from the sweetcorn went really well with the salty foie gras, while the popcorn gave this creamy dish an extra crunch 😋 The acidity from the rhubarb cut through the richness of the foie gras and balanced out the sweetness from the corn - what an ingenious combination!!!!😍❤️
Foie Gras with Corn Custard and Rhubarb 鴨肝伴粟米燉蛋及大黃根
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Caprice Bouillabaisse with Fresh Seafood, Classic Rouille and Lemon Condiment (特式海龍皇湯伴海鮮及檸檬配甜椒醬). It’s so rich and flavourful!! 😋This soup was served with a tasty piece of red mullet, potato and fennel jelly.
🌱 oh yes, I ordered a pea soup from a Michelin⭐️⭐️⭐️ restaurant!!! It’s probably poshest pea soup I had in my life😆 It was served with “Brin-d'Amour” (a sheep milk cheese) ravioli, almond emulsion and fresh mint (青豆湯伴羊奶芝士意大利雲吞、杏仁泡沫及薄荷). The light peas soup and the slightly sweet almond emulsion went very well with the richer taste from the cheese ravioli! 🤩
Fish Quenelles (法式魚肉慕絲伴海鮮配香檳汁) was fish mousse with scallop and lobster oil , served with shellfish and lettuce parcels, and finally topped with Champagne sauce.
Definitely an unique fish course!!!🤩 The fish mousse was smooth and light, while champagne sauce was rich and creamy😋The lettuce parcels were stuffed with bacon and mushroom.
Fish Quenelles with Shellfish and Champagne Sauce
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Poached chicken stuffed with mushroom, topped with lemongrass sauce and crispy chicken skin🤩 The chicken was incredibly tender and flavourful!!😍 If you see this dish on the menu, definitely don’t miss it! It’s served with calamari, white asparagus and chicken thigh with crispy skin😋
Poached Chicken with Lemongrass, Calamari and White Asparagus 水煮法國走地雞伴香茅及魷魚配白蘆筍
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Slow cooked Wagyu beef cheek with carrot and celeriac. The beef cheek was tender with a rich flavour🐮
Slow Cooked Wagyu Beef Cheek with Carrot and Celeriac, Natural Jus
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🍎Apple Tarte Tatin (蘋果撻配雲呢拿雪糕) was a modern take on tarte tatin, and possibly the best I have had😍 The pastry was everything a good puff pastry supposed to be- it’s airy, flaky, crispy and delicate. It was then topped with soft and buttery sweet thinly slices caramelised apple ; rich and silky vanilla custard cream; and finally a thin layer of crispy caramelised sugar brittle.🤩 It’s such a well-thought-out dessert with a perfect balance of texture💗
Apple Tarte Tatin with Vanilla Ice Cream 蘋果撻配雲呢拿雪糕
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Finishing off the meal with some cute petite four : pear choux topped with custard.
hazelnut chocolate
lemon tart
As always, I have attached the menu here.
📍 Caprice, 6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central, Hong Kong
🚇Nearest Station: 🇭🇰 Hong Kong Station 香港站.
💸 Weekend lunch 5-course $995
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