Caprice

營業中

休息中

Caprice is one of Hong Kong's three Michelin-starred restaurants serving European food, along with Joël Robuchon and Otto E Mezzo. They have been maintaining Three Star under Chef Guillaume since 2019. The service was relatively stable, and the basic course for 5 courses costs around HKD1000, but an additional fee of +5-600HKD is easily charged for the signature dish. However, since Caprice is constantly mentioned French in the Hong Kong and Asian gourmet scene, it was a satisfying experience in

久沒來「Caprice」吃飯，一直回味它的不止是食味，還有 Total Experience。如要說「Caprice」，最為人津津樂道的莫過於它那米芝蓮三星的評級，由港版米芝蓮盤古初開，到現在也一直未輸過。踏入餐廳環境，裝修高貴典雅，亮麗大水晶吊燈，落地玻璃盡覽維港景色，眼睛先享受，整體貴氣得來又不會令人感覺拘緊：餐廳採取開放式㕑房設計，這個令環境氣氛有加分。今天招待我的侍應們亦很有禮，非常熟悉餐牌上每個環節，面帶微笑地解釋；上菜時亦會細心地闡述每道菜的名字及用料，就算聽不清楚或我記不下來，要他們重複解釋也絲毫沒有不耐煩。由踏入門口開始到結帳，服務方面，我是會給予滿分。坐下 settle down，先點一支水解解涼：店員遞上一籃 Welcome Bread，食客可揀選自己想吃的，全部新鮮焗製。今天共有五款選擇，分別是小法包，橄欖包，芝麻卷、麥包、牛油酥卷，配平頂的海鹽牛油及尖頂的無鹽牛油，我每款要了一個：麵包還帶溫暖，塗上牛油後慢慢融化，令麵包帶著牛油香昧的氛圍 (我個人喜歡海鹽牛油)：五款麵包都好吃，當中我最愛牛油酥卷，包身酥脆鬆軟，可不用塗任何東西就已帶有濃郁的牛油香。慢慢吃完五個

tried many michelin restaurants in HK and probably Four seasons dinner was the most expensive one. but feeling disappointed. cold onion soup was thick and couldn't finish it. tomato appetizer had lack of taste, absolutely dull and boring, didn't even finish it. why even serve such dish? chefs could probably choose different sort of tomatoes, with richer taste. service was good but in general feels overpriced for such quality.

一直都想試下多年米芝蓮三星嘅Caprice一位難求 但幾個月前終於試到Lunch Set 5 courses $1,098 per person(Appetiser + Soup + Fish + Meat + Dessert) 而晚餐7道菜$2,980 per person所以lunch呢個價錢食到3星法國菜都好抵下以下係2023年4月時嘅menu點菜後店員會遞上一籃麵包 等你揀選自己想食嘅包 全部新鮮焗製 仲係暖暖地 塗上牛油即刻融化 令麵包有著香濃牛油味Amuse-Bouche【紅菜頭帶子】餐前小點係兩片薄薄嘅紅菜頭皮包裹住帶子 手工精細 味道清新 好開胃Appetiser 【龍蝦伴蘑菇奶凍及八角】賣相非常吸引 將龍蝦切成片再擺成花狀蘑菇八角奶凍味道非常濃郁【澳洲和牛他他拌法國生蠔配特級魚子醬 +$550】呢個係意想不到將生蠔拌入他他 鮮味十足Soup【鴨肉清湯配鴨肝雲吞】呢個湯好特別 唔係一般濃稠嘅西式湯但佢味道鴨香味好重 加埋鴨肝雲吞 味道好濃【芹菜頭濃湯伴蘑菇配帕馬森芝士】呢個就真係濃稠嘅湯 濃濃嘅芝士 Fish【法式魚肉慕絲伴海鮮配香檳汁】魚肉慕絲整成橢圓形 質感柔滑即席

Amuse Bouche: A delicate cucumber and mint gazpacho served in a miniature crystal glass was placed before me. The flavors were a symphony of freshness, with the crispness of the cucumber beautifully complemented by the subtle aroma of mint. This bite-sized starter was a delightful prelude to the gastronomic adventure that awaited.Petit Fours:These bite-sized sweet treats were nothing short of art pieces. From the rich, velvety chocolate truffles that melted on the tongue to the dainty fruit tart

米芝蓮三星法國餐廳Caprice 華麗的裝潢、維港的海景、創意和美味融合的美食、配上優質的服務，帶來100分的用餐體驗。隨年紀漸長，學會適時善待自己。今年選了米芝蓮三星法國餐廳Caprice慶祝生日。果然沒有讓人失望。Caprice的服務真的一絲不苟，盡善盡美。餐廳每一位服務員都笑面迎人，完全不迴避與你眼神接觸。每當四目交投，他們都微笑點頭回應，印象深刻。每次到華麗氣派的地方用餐，都會有種環境壓力，怕說話的聲浪太大，餐桌禮儀怕失禮，外籍服務員話說太快聽不懂等，當天完全沒有這種感覺。值桌服務員Sammy親切有禮，生動且清晰的食物介紹，話語間滲透出豐富的食物知識，對答輕鬆自然。當天選了一個4道菜及5道菜的午餐，嘗了以下菜式：餐前麵包及小吃前菜：龍蝦伴印度咖哩及椰奶湯：蘭度豆濃湯伴法國藍蝦泡沫主菜：時令鮮魚伴藏紅花汁法國乳鴿伴紅菜頭配車厘子汁法國牛仔柳伴薑及甘荀甜品：香蕉巧克力伴榛子杏仁脆餅伴可可雪葩時令梳孚厘Caprice 的食物在創意中融入不少亞洲特色。前菜的龍蝦肉配椰香咖喱，湯品加入印度的蘭度豆，主菜法國乳鴿配車厘子汁一試難忘。由前菜到甜品每一道的味道都恰到好處，使用不同食材豐富層次，

適逢朋友生日🎂嚟到四季酒店的caprice慶祝。進入餐廳，看到氣派非凡的裝修，並配上華麗的水晶燈，安排我們坐在看到維多利亞港景色的位置，讓一整天的心情也變得好好的。🥰🥰前菜：以小盒子裝着鵝肝蘑菇撻，三文魚批，以及咖喱餅乾。味道濃郁，擺盤讓我有驚喜🌟侍應會拿出不同的麵包，讓客人自行選擇。包括牛角酥，餅乾條等，全部也很好吃！喜歡的話可以不斷refill。澳洲牛肉他他生蠔配魚子醬很多餐廳也可以吃到牛肉他他，但是這間餐廳把生蠔牛肉Tata混合在一起，並配上新鮮的魚子醬。把整個味道的層次昇華，味道亦更加突出。絕對有驚喜，驚艷我了，一邊吃一邊讚不絕口🌟鮮蝦黑松露蝦肉味道不錯，鮮甜爽口。洋蔥雪糕，配上洋蔥濃湯洋蔥雪糕，真係第一次聽！以為會奇奇怪怪唔好食啦。點知忍唔住係咁食😵😵雪糕混合洋蔥湯，冷熱的口感實在太特別了，也可配上脆片，讓洋蔥湯的層次更為豐富。🥰主菜：特製清湯配上魚塊魚肉味道腥，配上湯汁也沒有，讓他更好吃。由於湯汁太鹹了，魚肉也很腥，只好馬上大口大口地把它吃完，然後喝了一杯水😵‍💫⋯⋯羊肉配上南瓜蓉羊肉味道濃郁，肉咁軟熟，唔會有「蘇」味。令我頗有驚喜🥰法國芝士拼盤侍應會拿出木板，上面放着幾十

之前都試過好幾間米芝蓮二星，初嚐三星選擇咗去Caprice慶祝生日。提前個幾月預訂去食lunch，想要window seat，但餐廳回覆window seat無晒喇，只能夠盡量安排，最後就安排咗距離窗邊最遠的位置。兩人都係order咗four course menu。(Appetiser + Soup + Fish or Meat + Dessert) ~988$ per person, +10% service charge先上麵包，每款都試過，個人比較推薦以下呢款，口感鬆軟，滿滿牛油香。{Appetiser}兩款都十分推薦。{Soup}鴨肉清湯配鴨肝雲吞 - 鴨湯非常之咸，可以想像係豉油溝水，基本上係夾硬飲，唯一係影相打卡一流。芹菜頭濃湯伴蘑菇配帕馬森芝士 - 望落普通，飲落非常creamy濃郁，有驚喜，亦有可能對比鴨湯好飲太多。{Fish}法式魚肉慕絲伴海鮮配香檳汁（另加特級魚子醬350$）- 非常唔建議加魚子醬，本身魚肉慕絲軟滑鮮甜，加魚子醬後太多太咸，只食到咸味。{Meat}牛臉頰伴蘑菇及香脆薯塊

米芝蓮3星的餐廳真的是實至名歸💓💓無論在服務方面，嘢食嘅質素，環境真的非常好!! What’s an unforgettable experience in Caprice!!!🥰🥰

米之蓮三星餐廳 weekend一位難求較早前想book 可惜full了🥲2-3月前book定weekend先有位咋是次係慶祝紀念日💞我哋分別叫咗2個5-courses lunch 一開始餐包 都好出色😬我果款 texture有啲似牛角包之後有個紅菜頭前菜🦞龍蝦磨菇奶凍法式醃魚伴青蘋果🍏配煙燻鳗魚忌廉芹菜頭濃湯配磨菇🍄鴨肉清湯配雲吞🦆鮮魚千層大蔥馬鈴薯🐟法式魚肉慕絲伴海鮮慢煮黃油雞🐥牛面頰🐮伴磨菇🍄法式栗子蛋糕伴橘子🌰好豐富 好滿足☺️ 視覺同味覺享受🥰絕對值得encoreI will be back！

This Michelin 3-star restaurant is located in Four Seasons Hotel Hong Kong, offering exquisite French cuisine under the helm of Chef Guillaume Galliot. My last visit was almost five years ago, and it is with great anticipation we arrived on the night, to enjoy a nice meal before I have to head to Sumatra on the next day.We were seated at the window side overlooking the gorgeous view of Victoria Harbour, and the familiar ambience, with the soft lighting, white tablecloth, comfortable chairs and s

又嚟一間好多好評，但其實名過其實嘅餐廳。點講好呢， Standard嘢一定有，例如海景、有人同你介紹食物、有懶特別嘅食材（相入邊蕃茄嗰碟個蕃茄，係主廚嘅媽媽喺法國嘅花園種嘅🙄）～但問題係成件事好冇heart. 成個大堂，好似人手好不足咁，啲侍應係要急急腳咁傳菜；一碟菜未食完，竟然有個侍應打斷，突然之間上菜（ what!? 米芝蓮三星？）；每一碟菜都有介紹，但個背書速度係快到聽到聽唔切，背完就走（真係standard procedure喎) 食物就不過不失啦，有一個女侍應叫Anna，佢好有heart嘅，但全場得佢一個人係咁，人均消費三千幾～未試過可以試吓，但我就唔會再有下一次囉🫠

今年既生日飯選擇係四季酒店既Caprice慶祝🥳 提早一個月就訂好位。無論係環境﹑服務﹑食物質素都係水準之上，不愧為連續多年獲米芝蓮星級既餐廳，仲要係3星⭐️⭐️⭐️ 令人回味悠長！Caprice門面設計相當低調，穿過走廊會見到無盡既落地玻璃窗，空間感十足，將維港對岸景色盡收眼簾😍 餐廳內樓底高挑，歐陸風裝潢﹑水晶吊燈，流露出非凡氣派。Set lunch價錢頗親民，人均$1,098已經食到5-courses，比起4-courses $988多一道魚，抵食好多✅！當中有d特別菜式或加魚子醬需要額外收費，豐儉由人。🥖𝑩𝒓𝒆𝒂𝒅點好菜後，店員端上一籃子每日新鮮焗製既麵包，可以根據自己喜好揀口感偏軟或硬既麵包。值得一讚既係麵包都係暖暖地既，保持溫熱口感。我試左兩款軟身麵包都覺得好鬆軟，真係唔錯！另外店員會送上兩款牛油，原味同鹹味，搽落麵包到更加滋味。🍽𝑨𝒎𝒖𝒔𝒆-𝑩𝒐𝒖𝒄𝒉𝒆法國菜精髓，開始用餐前先試一道由廚師發辦既餐前點心。今次係一道紅菜頭帶子莎莎，加以魚子醬點綴。大廚用紅菜頭整成兩片好薄既皮，中間夾住帶子莎莎，口感豐富，頗為醒胃既一道餐前小食。𝑨𝒑𝒑𝒆𝒕𝒊𝒛𝒆𝒓♢ 🦞𝑳𝒐𝒃𝒔𝒕𝒆𝒓 𝒘𝒊𝒕𝒉 𝑴

An amazing lunch experience at Caprice Four Seasons Hotel. It’s highly recommended for celebration and friend’s gathering as the environment is very nice allowing you to have a long chat without time condition, as we stayed from 12-4pm😆apart from this, the food are fabulous that I definitely wanna try another time. #1 Lobster with Mushroom Bararois and Anise Flavor 龍蝦伴磨菇奶涷及八角 - I like this the most 💓 #3 Drick Consomme with Foie Gras Ravioli 鴨肉清湯配鸭肝雲吞 - this is very yummy as well but a bit heavy

幾個月前book 定終於可以一試Lunch 4 course $988 / 5 course $1098麵包有五款有軟有硬唔同口感左邊無鹽牛油，右邊有鹽牛油我比較喜歡軟麵包配有鹽牛油前菜紅菜頭配上旁邊酸酸的jam . 很開胃頭盤 法式醃魚伴青蘋果配煙燻鰻魚忌廉很特別的一度菜, 感覺似鰻魚他他. 超級推薦湯芹荣頭濃湯伴蘑菇配帕馬森芝士頭幾口的味道很挾, 很CREAMY, 但芹菜味愈飲愈重.   不太喜歡主菜時令鮮魚伴千層大蔥馬鈴薯配香草汁用了魔鬼魚, 肉身很厚很滑,配上馬鈴薯和西洋菜汁,口感味道很好, 但大蔥有點多....甜品提子乾布甸伴香橙焦糖汁配雲呢拿雪糕外面朱古力脆皮, 裡面提子乾布甸(蛋糕?!). 配上面的香橙焦糖CREAM 加自家制雲呢拿雪糕這個組合有驚喜!超過讚! 4度菜都已經很飽.  可能個湯太CREAMY 有點濟. 最後再加上餐後小甜品, 十分滿足!!