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2010-01-08
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There was no way in hell we'd be able to afford dinner at Caprice, so we went for their set lunch. For a 3-star Michelin restaurant (the highest number of stars that can be awarded, so i expected a mind-blowing experience), it's a steal! 2 courses: $3803 courses: $420 see photos for menu. Now...I'm no food connoisseur (one of my fave foods is soft-serve from those ice cream trucks) but the meal was full of problems, and we left feeling robbed. BreadI LOVE BREAD, and the few times I go to nice re
2 courses: $380
3 courses: $420
see photos for menu.
Now...I'm no food connoisseur (one of my fave foods is soft-serve from those ice cream trucks) but the meal was full of problems, and we left feeling robbed.
Bread
I LOVE BREAD, and the few times I go to nice restaurants the highlight is often the bread basket.
Here we had a choice between 4 types of buns: a baguette, a sesame roll, a chewy slice with olives, and another baguette-like thing. I tried them all. But nothing special. They weren't even warm and crusty....all tasted like they'd been sitting in the waiter's basket for hours.
Butter was good though. Or more accurately, the shape of the butters, which were served in 2 small domes, one with the tip cut off. 1 dome represented unsalted butter and the other salted, can't remember which was which. I mean, when was the last time you were given the choice of un/salted butters? Very cool.
The "bread service" was impressive too. The second we finished a piece a waiter appeared at our elbows to offer another. Excellente.
Appetizers:
Alaskan crab cake with carrot foam'
5/5
That's not really what it was called, but it's what I ate: 5 bites worth of crab cake surrounded by an orange foam (I think the fancy term was 'carrot and cumin emulsion') And it was delicious. The crab cake was flavourful and full of fleshy lumps.
My fellow chowhounds tried and raved over the Irish Oysters with Shallot Cream and Duck Foie Gras with Chicken Terrine. The food tasted extremely fresh and whatever methods they used really brought out a fresh flavour.
Main:
Line-caught whiting (fish), young spinach and roasted almonds in meuniere sauce.
1/5
Whiting is a very delicate fish that is apparently quite difficult to cook (cook it too long and it turns to watery mush). My dish held 3 generous slabs. Unfortunately, I didn't like it enough to finish. The fish was chewy, very salty, and slightly fishy smelling. It was made worse by the coating of thickly-slivered almonds on top. I think whiting was a bad choice....perhaps it impresses a certain type of food lover, but even when it's cooked right, it doesn't taste that good
Crispy Capelin Pork Belly, Garbure Vegetables in Sichuan Pepper Sauce
3/5
On first bite, this tasted incredible. The pork was even more moist than usual bellies, and very tasty. Not spicy. But after a few more bites we concluded it was far too salty...in the vein of Chinese-american takeout.
Guinea Fowl Breast, Caramelised Endives and Cranberry in Natural Jus
Another disappointment. The fowl breast was very thick and meaty, but tasted like...chicken. It was a big portion, but again too salty. Nothing else special enough to say about it.
For dessert we split a Fressinette Banana and Passion Fruit Millefeuille, which is just a few layers of crispy pastry with some fruity mousse in between. Comme ci comme ca. Nothing spectacular about it at all but we finished it anyway. The complimentary petit fours at the end were all orange themed...chocolate-covered orange sticks, orange-soaked cookie, orange jelly cubes, and truffles. Meh. Whoever said orange and chocolate went well together must've been high.
Overall, the best parts of this expensive lunch were the appetizers and service. The main courses were ALL too salty, though beautifully presented, and dessert/petit fours too plain.
张贴
