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2022-02-03
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⭐️⭐️⭐️⭐️⭐️📍Caprice (Central) ~ Five course lunch menu ($1098 per person)🍴咁啱爸爸媽媽生日好近所以就揀咗呢間米芝連3星嘅法國餐廳同兩老慶祝🪅 首先餐廳好開揚，座位間距好足夠唔會逼逼夾夾，店員都好親切同attentive，唔會催你落單，而且每次放低一道菜都會介紹☺️揀好菜單之後店員就捧住一大籃熱辣辣新鮮餐前麵包到每位客人旁邊介紹，麵包有四款：芝麻包、法包、橄欖黑麥包同牛角包，最有驚喜最好食係芝麻包，麵包熱辣辣超鬆軟又香芝麻味，我哋三個每人食完兩款麵包都忍唔到每人再encore咗一個😍，牛油係法國AOP產區認證牛油，兩款分別只係有鹽同無鹽，兩款都好香滑重牛奶味> Amuse bouche 🍴餐前小食本身得一款，係生蠔帶子粒配生蠔慕絲泡沫，但係因為為食妹唔食生野所以廚師好好咁幫我轉咗做artichoke salad，阿枝竹有一種特別嘅草青味，為食妹麻麻不過作為一個新嘗試係okay嘅🙈，爸爸媽媽覺得生蠔同帶子都好鮮甜，加埋mousse foam 食更加滑溜好特別👍🏻> Appetizer• pan fried foie
📍Caprice (Central)
~ Five course lunch menu ($1098 per person)
🍴咁啱爸爸媽媽生日好近所以就揀咗呢間米芝連3星嘅法國餐廳同兩老慶祝🪅 首先餐廳好開揚，座位間距好足夠唔會逼逼夾夾，店員都好親切同attentive，唔會催你落單，而且每次放低一道菜都會介紹☺️
揀好菜單之後店員就捧住一大籃熱辣辣新鮮餐前麵包到每位客人旁邊介紹，麵包有四款：芝麻包、法包、橄欖黑麥包同牛角包，最有驚喜最好食係芝麻包，麵包熱辣辣超鬆軟又香芝麻味，我哋三個每人食完兩款麵包都忍唔到每人再encore咗一個😍，牛油係法國AOP產區認證牛油，兩款分別只係有鹽同無鹽，兩款都好香滑重牛奶味
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> Amuse bouche
🍴餐前小食本身得一款，係生蠔帶子粒配生蠔慕絲泡沫，但係因為為食妹唔食生野所以廚師好好咁幫我轉咗做artichoke salad，阿枝竹有一種特別嘅草青味，為食妹麻麻不過作為一個新嘗試係okay嘅🙈，爸爸媽媽覺得生蠔同帶子都好鮮甜，加埋mousse foam 食更加滑溜好特別👍🏻
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> Appetizer
• pan fried foie gras with pear puree, roquefort sauce
(香煎法國鴨肝伴香梨蓉配藍芝士汁)
🍴鴨肝充滿油香，好滑唔會羶，鴨肝加藍芝士汁原來都幾夾，加咗香梨蓉、梨粒同合桃就可以中和番油膩感😋
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• oyster < Fine de Claire > celeriac puree and green apple jelly
(法國生蠔伴芹菜頭蓉配青蘋果啫喱)
🍴爸爸媽媽鍾意食生蠔就叫咗呢道前菜，生蠔有兩大粒，兩老話好鮮甜，加埋青蘋果啫喱增加酸甜味味道更好👍🏻
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> Soup
• crustacean bisque, crab loyal and fresh coriander
(海鮮濃湯伴蟹肉燉蛋配香草)
🍴店員首先放低一個已經有一層蟹肉燉蛋嘅碗，再喺我哋面前倒入海鮮濃湯🤩，濃湯喺非常濃郁嘅龍蝦湯，仲有大大粒龍蝦肉，加埋燉蛋一齊飲令濃湯更加滑溜非常順口，超級好味😋😋
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> Fish
• daily wild caught fish with mushroom farce, black truffle and chardonnay sauce
(時令鮮魚釀蘑菇配黑松露白酒汁)
🍴爸爸叫咗呢道時令鮮魚一試，無聽清楚店員講係咩魚🙈，不過爸爸話魚肉爽口彈牙，加埋中間釀入嘅蘑菇同黑松露白酒汁，充滿菇香好好食
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• fish quenelles with shellfish and champagne sauce
(法式魚肉慕絲伴海鮮配香檳汁)
🍴為食妹未食過魚肉慕絲所以好奇叫咗嚟試，哇😍 超有驚喜，魚肉慕絲好順滑好濃魚味，旁邊係小椰菜葉包住蜆肉，加埋香濃嘅香檳汁，成道菜好得意又好好味😍😍
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> Meat
• pigeon cooked with foie gras rougie, blackberries and celeriac etuve, light whiskey sauce
(法國乳鴿伴鴨肝芹菜頭及黑莓配威士忌汁)
🍴薄薄嘅雲吞皮包住滑嫩嘅乳鴿、鴨肝同芹菜頭，口感豐富😋，有少少油膩感但係廚師好細心咁加入新鮮黑莓，黑莓嘅酸甜味正好中和咗鴨肝嘅油膩
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• roasted beef tenderloin with olive gnocchi, barigoule artichoke, natural jus
(香烤牛柳伴橄欖小麵糰及洋薊配燒汁)
🍴牛柳唔係入口即溶但係好有牛味又幾嫩，分量亦唔算少，為食妹幾欣賞旁邊嘅gnocchi，比起曾經食過其他餐廳嘅gnocchi 更加煙韌，唔會一舊粉團黏住個口😌
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> Dessert
• mont blanc, cassis confit with vanilla ice cream
(栗子慕絲伴黑醋栗配雲呢拿雪糕)
🍴栗子慕絲好香濃同幼滑，自家製雲呢拿雪糕見到落咗好多雲呢拿籽夠哂濃，加埋一齊食都幾夾，不過為食妹唔係太鍾意栗子所以覺得普普通通🙈
• earl grey mousse, milk chocolate cream, pear sorbet
(伯爵茶慕絲伴牛奶朱古力忌廉配香梨雪葩)
🍴比較有驚喜係呢道甜品，白朱古力杯入面係超級濃郁嘅伯爵茶慕絲，香味突岀，香梨雪葩有淡淡嘅梨味幾清新，成個甜品唔會太甜好好味👍🏻👍🏻
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• almond souffle, vanilla ice cream (+ $150)
(杏仁梳乎厘配雲呢拿雪糕)
🍴Caprice 嘅招牌甜品梳乎厘點可以唔試，非常大杯又焗到挺高哂嘅梳乎厘勁吸睛😍，好香杏仁味，加入自家製雲呢拿雪糕喺梳乎厘中間，刮一大羹一齊食，一冰一熱好過癮😆，為食妹知道要整完美升起嘅梳乎厘係加糖喺杯邊所以食嘅時候會食到一粒粒砂糖，為梳乎厘增加左脆脆嘅口感，唯一唔好處就係會偏甜🙈
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• petit four
🍴餐後甜點有三款，有檸檬撻、自家製朱古力、榛子泡芙，檸檬撻酸酸甜甜好清新，四季酒店自家製朱古力質素有保證，好香滑唔會太甜，榛子泡芙有好濃嘅榛子忌廉，泡芙唔係脆身不過都無腍啤啤都唔錯嘅，配埋四季酒店特式招牌茶解膩，為呢餐畫上完美句號☺️☺️
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整體來講係一餐非常滿足嘅午餐，店員服務態度好好，每次放低菜餚都會介紹菜式，食物質素非常之好，每道菜都好精緻，為食妹同屋企人都食得非常滿足，大推大家去試呀！👍🏻
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⭐️⭐️⭐️⭐️⭐️
💲💲💲💲💲
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