My wife booked this restaurant to celebrate my birthday, which surprised me as we don't usually dine at Michelin starred restaurants 'cause we thought they are over priced. However, Caprice has proved to us why it has gained Michelin 3 stars when putting the food quality, services, ambience and the other stuff altogether. I am not saying it is cheap but at least it is worth the money spent.
We ordered the tasting menu as this is the first time we are here so we want to know which dishes are particularly good. Since Openrice only allows at most 8 photos to be uploaded, I have only attached those dishes we find tasty here.
Oyster is very fresh and not too salty. I don't eat raw oyster so the restaurant has prepared this cream like dish with dry ice effect, which is really good.
The escargot soup is a must try. Although it is a bit salty for my taste, it can really bring out the smell of escargot.
Foie gras and scallop dish is also good, especially the foie gras which is simply out of this world.
The sea urchin flan and black truffle is good too and we found that the amount of black truffle is more than normal, probably because this is a birthday dinner.
Pork knuckle andouillette is a bit less memorable but still okay.
For the main course, I have ordered lamb rack while my wife chose the hare which she found the sauce too thick and salty.
As cheese is not my cup of tea, the restaurant prepared sorbet which is really nice after taking in so much food.
Roasted pineapple with ice cream okay.
Dark chocolate marquise with sorbet is the last course and the presentation is very nice, perhaps because of the birthday touch on the plate.
We were very happy with the high level of services provided by the staff there. They demonstrated professionalism and good attention to details, yet leaving the guests alone whenever it is appropriate. This should be the right way to run a fine dining restaurant, not like many other restaurants in town which have snobbish waiters who provide different levels of services to locals and foreigners.
頭盤我點了Duck foie gras and chicken terrine with salsify in hazelnut dressing.以鴨肝,雞肉,露筍等做出來的凍批.再配搭婆羅門參榛子汁,在批內的鴨肝,雞肉,露荀,三種材料層次分明,不是三樣打成一片.鴨肝味道甘香,質感豐滿,露荀爽口鮮甜.連雞肉亦入口差不多即化,一個凍批,結合著三種感覺,複雜嗎?不過有時做人,太過單調便沒有意思呢.
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: $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.
We went to Caprice for the tasting menu not because it has got Michelin’s 3 stars. It was because my last tasting menu was wonderful. However, this time, it is very disappointing!
First of all, all the breads were bad. There were 4 types of bread, 3 of them have very hard crust and the middle part was not soft or warm. I could not even finish one piece because they were awful. The basket of bread was left on a serving table so that they can be served any time. No wonder the breads were not fresh. You can find better bread from any average bakery.
The first course was 2 pieces of oyster. There was nothing special about it. The second course was escargot cream soup. I could not taste anything.
I started thinking that the dinner would not be very good and I was proved correct.
The third course was scallop and duck foie gras. This dish was Okay.
The fourth course was smoked potato mousse with sea urchin and black truffle. I looked very carefully for the sea urchin but could not find or taste it. I tried to taste the black truffle but could not taste any. The dish was just like steamed egg. Very disappointing!
The next course was pork knuckle sausage and a piece of lobster meat. The taste was good but nothing special.
The seventh course was lamb rack. The lamb rack was very succulent and tender, but not amazingly good.
Then there was a cheese platter. We have to share between us.
The desserts were simple and not delicious.
The petit four were awful.
We were very disappointed with the dinner although the service was excellent. Nothing was particularly delicious. Caprice served really delicious food before it gets the 3 stars, but their food is simple and plain now. Maybe the stars have resulted in slackness. Therefore, you cannot trust Michelin’s recommendations.
少少題外話,唔好話景靚,橫裝靚le d. 我覺得最得意既係,佢地上主菜個時.全部一齊上主菜. 上主菜時,全部用金屬蓋蓋住,上哂枱之後,幾個staff一齊放對手係個蓋到, 然後個captain make sure ready,然後示意大家一齊攞開個蓋. 跟著向大家一一介紹前面個主菜,個感覺真係好得意,好grand, service真後好得.
Original Blog with Pictures: http://jason-bonvivant.blogspot.com/2009/10/caprice-cooking-demo-w-michelin-2-star.html
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I am very honored to be invited by WOM Guide (www.womguide.com) to attend a cooking demonstration (followed by lunch) by visiting Chef Philippe Jourdin who heads the Michelin 2-star Faventia at the Four Seasons Resort Provence at Terre Blanche. The cooking demonstration was hosted by Caprice @ Four Seasons Hong Kong. The lunch that followed the demonstration was wonderful as well and I got to finally meet with the editors behind the WOM Guide and another food blogger Peech who was also invited to this event. The event started early on a Saturday morning when the kitchen @ Caprice was still under preparation for their lunch session.
After a short introduction by Chef Vincent Thierry of Caprice who was acting as translator throughout the demonstration, Chef Philippe Jourdin and his sous-chef Stéphanie Le Quellec quickly started to prepare the dish of Line-Caught Sea Bass Fennel Aroma with Green Asparagus Panache and Olive Oil Emulsion.
Cooking is really an art! Chef Philippe Jourdin went into details about how one can turn a simple ingredient of asparagus into something of such refined delicacies as well as the many steps it takes to perfect it.
For details of the cooking demonstration and pictures, check out > http://jason-bonvivant.blogspot.com/2009/10/caprice-cooking-demo-w-michelin-2-star.html
By the end of the cooking demonstration, the kitchen area was starting to get crowded so so was the dining area.
We were lucky enough to have our lunch at the Chef Table inside the wine cellar / cheese room behind the kitchen.
If I recalled correctly the bread I picked was a variation of Brioche. (I have so much more to learn about bread, cheese and more others, and the thought of learning about them excites me!) In any case, the bread was warm and delicious especially with a bit of butter. Apparently, the two butters provided were of different kinds, one was salted and one was plain and they were distinguished by the tip of the butter pyramid.
(1) Chilled Eggplant with Tomato Sorbet We started of the meal with this wonderful soup. The tomato sorbet actually went really went with the chilled eggplant to my surprised, an extremely refreshing item to start off the meal! I guess I don't have to mention about the presentation right? It was wow and WOW!
(2) Warm Duck Foie Gras des Landes Lemon Macaroon, Candied Citrus Peel and Badian Anise Definitely not a common combination to have macaroon with foie gras but never pre-judge anything by its look because the citrus flavors matched the foie gras very well! The contrasting texture was another interesting combination which stimulated my taste bud along with the flavors!
(3) Corvina Fillet Fennel Aroma, Green Asparagus Panache and Olive Oil Emulsion Instead of sea bass, corvina fillet was used. The corvina fillet was not as flaky as sea bass but equally delicious and cooked just right. But I personally preferred the sea bass. The asparagus was great as expected, sweet but also carried traces of lemon flavors.
(4) Cheese Platter I am a big fan of cheese but I have much to learn about it. The cheese was handled by restaurant manager Jeremy and he described each cheese in details of which I am still digesting. In clockwise, it was Race Rove and Olive Oil, Selle sur Cher, Comte 4 Years Old and Fourme d'Ambert. This is as far as I can go in describing the cheese with my limited knowledge, for a more informative review on the cheese (and the wine we had), check out Peech's entry on this. But one thing for sure, I may soon be addicted to cheese from now on!
(5) Tropical Coconut Express Sable Breton and Coriander Jelly, Granny Smith Apple Sorbet The presentation was again very impressive once again! This dessert was actually very light and the coconut mousse was not too sweet as well. Did I mention I really love its presentation?
(6) Something strawberry I did not have the chance to take down the name of this dessert because I was in awe when it was being served. Benny who served us tried to explain this strawberry dessert but apparently it was a complicated dessert with over 10 different ingredients and multiple steps involved. I just know that if I weren't dining at Caprice (ie: fine dining establishment), I might attempt to clean out the sauce which was just right in terms of flavors, not too sour and not too sweet. The various layers of the dessert gave it contrasting texture which made you wanting more!
(7) Concentrated Orange Jelly The flavors of the orange jelly was very intense but delightful and refreshing as the same time. sometimes I find it hard to come up with words to describe the reaction to great flavors, I guess maybe a simple YUM, WOW or YUMMMMMY would do the trick?
Likes:
* A wonderful experience! Really made me want to give culinary school a try! (or start with more home cooking ...) * Tropical Coconut Express Sable Breton and Coriander Jelly, Granny Smith Apple Sorbet - a light but refreshing dessert! * Chilled Eggplant with Tomato Sorbet - presentation, presentation, refreshing and interesting use of tomato sorbet.
Dislikes:
* More dishes for demonstration would be great (am I being too greedy?)
Avg Spending: Thanks to WOM Guide's invitation, it was a complimentary meal.
Original Blog with Pictures: http://jason-bonvivant.blogspot.com/2009/10/caprice-cooking-demo-w-michelin-2-star.html
ii) aust lamb rack, green asparagus & quinoa in net brown jus -分好後,每人1條羊肋條 -切落去好腍,唔多洗用力,好嫩滑,肉質不遜,但羊"so"味唔喺好濃 -除咗有燒肉汁外,仲有南瓜蓉 -最後為好特別嘅蔾麥,上網check過佢喺殼物類,不過就較其他種類低saturated fat同碳水化合物,都幾健康吓喎 -喺呢個菜度,佢嘅質感有點似節瓜內嘅籽,爽爽哋,好得意
Food (♥♥♥♥): Interestingly, food got much much better AFTER they received the two Michelin stars (well... talking about the unreliability of the Michelin Guide in Hong Kong, a disgrace to Hong Kong restaurants... sigh). Guess they have a reputation to lose. The cooking style is generally healthy as I never feel that stuffed after eating in the restaurant. One thing good about the menu is that it changes all the time (Wagyu beef becomes yucky when having it for a whole month!) and is creative (you can get scramble egg for an entrée). Excellent pastries (love the olive bread) and dessert.
Service (♥♥): They have this freaky style where the waiters will open all the covers of the main courses for everyone at the table at the same time. Blah. It is actually a bit annoying and overdone. They manage one special art which is just jaw dropping: they can consistently mix sparkle water with still water!!! So by the end of one menu, all glasses on the table are a mixture of still and sparkle water. This is amazing as I have seen nothing like that in any restaurant in the world. Also, they fail to remember my name after I have been there for over 10 times using the same name for reservation. That would never happen in restaurants in Mandarin Oriental. Anyway, waiters there are still nice people so I still give a 2-heart rating.
Ambiance (♥♥♥): Chandeliers, prototype French restaurant setting... It not bad. Remember to request a table by the window which is more comfortable. But don't expect so much about the so-called Victoria Harbor view - it is generally an open view of the Western part of the harbor which overlooks some crappy residential buildings in Kowloon. Generally spacious for a party of 4 or less. The restaurant, however, is not for a party more than 6 people. They simply don't have a decent large table in the main dining room (in fact it was terrible and claustrophobic as they are just trying to put together 4 small tables). As for their 2 private rooms, one (on the left hand side) is ok and can accommodate more than 10 people, the other sucks as it has no freaking window - it is like being trapped in a haunted house in France.
Value (♥♥♥♥): HK$500 per head for lunch, HK$1400 per head for dinner, all excluding wine. I think it is reasonable as long as you don't touch the wine list. Only the last page has wine that is in 3-digit range.
For details you can see my blog at http://5pointsorless.wordpress.com/2009/08/05/the-5-point-guide-to-restaurants-caprice-hong-kong/
Wanted to have a leisurely lunch with my boyfriend, and it was no disappointment.
When we arrived, we were being seated at the far end of the restaurant at a table facing the enormous sea view. I like it that their tables are not set in a very packed way, so that I can enjoy some peace in my own little corner
Right when we were seated, we were offered drinks and some olive bread with olive oil. The bread was superb. It was warm enough and very bready, my favourite.
After the waiter had taken our orders, we were immediately served with some bread and 2 blocks of butter, 1 with salt and the other without. The one with salt tasted really special and great.
For starter, I ordered the scottish salmon carpaccio with granny smith apple and wasabi potato jelly. The salmon was very fresh, and it went well with the apple crisps.
My boyfriend ordered the green pea soup with fresh mint cream and limousin pork belly. I tried the pork belly and yummy yummy! He said the soup was very good too.
For maincourse, we ordered the roasted rack of lamb with eggplant moussaka and aromatic herbs and the charolais beef tartare with pommes pont-neuf and mixed green salad. The lamb was very tender and not too cooked, which was really good. The moussaka was made with lamb and eggplant, very special and I would say it's better than the rack of lamb itself. Very interesting presentation. My beef tartare was very nice. Normally if you have to eat such a big pile of raw meat, you would get stuffed really quickly, but they marinated the beef tartare with appropriate amount of vinegar, which really brought out the taste of the beef and it just made you want more with every bite!
For desserts, we could choose 3 types from a total of 6 choices from the dessert cart. Their macaroon was indeed the best in town! Other desserts were very well done as well. You just can't decide what to have as all of them looked so delicious!
The weekend set lunch comes with a glass of house wine and coffee and tea and petit fours at the end.
Their services were superb, one felt like he/she was being treated like a king/princess! Definitely worth a visit and more visits!
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cksaurus
共2篇食評
Unforgettable evening
We ordered the tasting menu as this is the first time we are here so we want to know which dishes are particularly good. Since Openrice only allows at most 8 photos to be uploaded, I have only attached those dishes we find tasty here.
Oyster is very fresh and not too salty. I don't eat raw oyster so the restaurant has prepared this cream like dish with dry ice effect, which is really good.
The escargot soup is a must try. Although it is a bit salty for my taste, it can really bring out the smell of escargot.
Foie gras and scallop dish is also good, especially the foie gras which is simply out of this world.
The sea urchin flan and black truffle is good too and we found that the amount of black truffle is more than normal, probably because this is a birthday dinner.
Pork knuckle andouillette is a bit less memorable but still okay.
For the main course, I have ordered lamb rack while my wife chose the hare which she found the sauce too thick and salty.
As cheese is not my cup of tea, the restaurant prepared sorbet which is really nice after taking in so much food.
Roasted pineapple with ice cream okay.
Dark chocolate marquise with sorbet is the last course and the presentation is very nice, perhaps because of the birthday touch on the plate.
We were very happy with the high level of services provided by the staff there. They demonstrated professionalism and good attention to details, yet leaving the guests alone whenever it is appropriate. This should be the right way to run a fine dining restaurant, not like many other restaurants in town which have snobbish waiters who provide different levels of services to locals and foreigners.
評分: 味道 5 環境 5 服務 5 衛生 5 抵食 4
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littlelovelybb
共3篇食評
Nice food ~ nice view
Excellent food~
Excellent view~
我地一行三人Sunday 去左試Caprice個weedend lunch~
由於weekend每人都送o左一杯welcome wine, 不過本人就唔多鍾意飲wine!
由於無免費水供應, 我地order o左枝sparking water $95
食物, 環境全部都好出色~~
3 courses lunch set $4xx 真係好抵...only 食 Wagyu Beef 都值回!
非常滿足!!!
評分: 味道 5 環境 5 服務 5 衛生 5 抵食 4
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SMASHING PUMPKINS
共2412篇食評
新的開始
踏入二零一零的第一個周六,我們便來到這間新晉三星餐廳,來個"開年"午餐,希望以一餐美滿的午餐,來作這一年的開端.現今不同以前,不再只顧自己,同時也要為身邊人去想一想.
餐廳環境豪華而不浮跨,水晶吊燈有如水銀瀉地,樓底極高,以空間感來營造出豪華氣派,雖然已貴為三星,但是這個周六下午,餐廳並未坐滿,衣著要求也是smart causal,沒有一定要身穿有領衫的要求.當然如果你一身背心加短褲,那就另作別論.事先要求坐窗邊位,維港景色盡收眼廉,不過外面的天氣陰沉,有點剎風景.任由外面天氣不做美,也不損我們的興緻.
正所謂看音樂劇,座位也分等級,好像Caprice最低的入場門檻,是三百多塊錢的二道菜午餐,假如晚飯就沒有一千一個人也不能走,更甚者,付二千銀坐廚房,我暫時付不起了,三道菜午餐的價錢,總算應付得來.
三道菜的午餐,頭盤五揀一,主菜就七揀一.周六光顧還包一杯餐酒,紅酒是來自智利,入口果味甚重,是user-friendly之級別.
未上主菜之前,先奉上香草麵包條伴橄欖油.包條入口軟稔,帶點清幽的香草味.接著侍應再奉上各式餐前包.再配以外表如小時候,吃過的忌廉筒的法國牛油,檯上的牛油有分鹹與不鹹,兩者同樣帶有濃香的奶油味道,入口極為香滑,既然有人說魚露可當湯喝,那麼這兩款牛油,一樣可以齋吃.你吃罷這等牛油之後,包你日後不會再碰植物油.
頭盤我點了Duck foie gras and chicken terrine with salsify in hazelnut dressing.以鴨肝,雞肉,露筍等做出來的凍批.再配搭婆羅門參榛子汁,在批內的鴨肝,雞肉,露荀,三種材料層次分明,不是三樣打成一片.鴨肝味道甘香,質感豐滿,露荀爽口鮮甜.連雞肉亦入口差不多即化,一個凍批,結合著三種感覺,複雜嗎?不過有時做人,太過單調便沒有意思呢.
女友的阿拉斯加蟹餅,做得很出色,甘荀汁打成泡,入口香滑.好像喝著龍蝦湯差不多.味道濃甜.蟹餅本身外面帶點微脆,內裏的蟹肉拆得不規則,並不同外面的,蟹肉拆到條條一樣.一吃之下,蟹肉鬆化又彈牙,帶點來自海洋的鮮味.一步一步地湧出.這個阿拉斯加蟹餅,實在找不出有什麼批評之處.
主菜是燒豬腩肉伴川椒汁,近年吃過幾間餐廳的西洋燒豬,各有各不同的特色,身為三星級的Caprice,將法式燒豬配川椒汁,來個中法友好關係.燒豬外表層次分明,表層的豬皮薄如紙,入口香脆如無物,中間的肥膏位非常甘香,一口咬下,油香即刻爆發.最下層的瘦肉,帶有香濃肉香,雖然是用川椒來做醬汁,但不算十分辣,只覺得像紅酒汁的香,伴碟的配菜如蘿蔔,荵粒,索了汁之後也很美味.
她不吃紅肉,便要一道脆煎金梭魚柳伴莧菜烤杏仁牛油汁,魚肉外表煎得帶脆,皮下的魚肉輕柔嫩滑,面頭的杏仁,一剛一柔擦出了火花.碟上的薯茸打得香滑如忌廉,令我又想起澳門盧布松的神奇薯茸.
餐後甜品六選三,我倆全部都要下.有Hazelnut crunch cake, Caramel tart, Chocolate tart, Blueberry napolean, Lemon macaron,焦糖布甸.拿破崙餅酥皮香脆酥化,中間的雲呢拿吉士細滑,藍莓很新鮮.我倆也讚不絕口.朱古力撻香濃且滑,Lemon macaron則甜味大過檸檬味,Hazelnut crunch cake女友說感覺好像出自Tony Wong之手呢.
雖然只是在三星餐廳吃一餐午餐,並不足以去說是三星.不過在這個下午吃到的菜式,無論是頭盤,主菜,甜品,也是令人吃到拍手掌.這一餐之後,希望在這一年,我倆也身體健康,事事順利,沒有健康的身體,沒有工作沒有收入,自然沒有美好的心情,怎樣一起去四圍尋找美食?
評分: 味道 5 環境 5 服務 5 衛生 5 抵食 5
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micearoni
共1篇食評
one-third star is more like it..
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.
評分: 味道 3 環境 5 服務 5 衛生 5 抵食 2
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共2篇食評
not delicious any more
First of all, all the breads were bad. There were 4 types of bread, 3 of them have very hard crust and the middle part was not soft or warm. I could not even finish one piece because they were awful. The basket of bread was left on a serving table so that they can be served any time. No wonder the breads were not fresh. You can find better bread from any average bakery.
The first course was 2 pieces of oyster. There was nothing special about it. The second course was escargot cream soup. I could not taste anything.
I started thinking that the dinner would not be very good and I was proved correct.
The third course was scallop and duck foie gras. This dish was Okay.
The fourth course was smoked potato mousse with sea urchin and black truffle. I looked very carefully for the sea urchin but could not find or taste it. I tried to taste the black truffle but could not taste any. The dish was just like steamed egg. Very disappointing!
The next course was pork knuckle sausage and a piece of lobster meat. The taste was good but nothing special.
The seventh course was lamb rack. The lamb rack was very succulent and tender, but not amazingly good.
Then there was a cheese platter. We have to share between us.
The desserts were simple and not delicious.
The petit four were awful.
We were very disappointed with the dinner although the service was excellent. Nothing was particularly delicious. Caprice served really delicious food before it gets the 3 stars, but their food is simple and plain now. Maybe the stars have resulted in slackness. Therefore, you cannot trust Michelin’s recommendations.
評分: 味道 3 環境 5 服務 5 衛生 5 抵食 2
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pandamen
共336篇食評
Caprice
芝士條
Brittany,Sesame roll&Baugette
小食
帶子韃靼伴香矛椰菜花忌廉汁配特級魚子醬
耶路撒冷洋薊濃湯伴水煮蛋配黑松露
烤野鴨胸
特選法國芝士
暖焗蘋果撻伴巧克力碎配青蘋果雪葩
來之前也問了一些食友意見,得知這裡的水準甚飄忽.
星期一晚八時來到也坐滿了八成客人,看來大厨也真有一點號召力!
坐在靠窗位置邊看餐牌邊吃小食!
芝士條----咸咸車打芝士味的層層叠酥.
小食----三款都是以素食為主,外形似足Pizza的餅,磨菇味道最為濃烈,中間打成泡沬型態的茄子有點驚喜,最後是一個白菌清湯,味道較清減輕了之前口腔中剩餘的磨菇味道.
最終選了當日的晚餐,自知食量不大,再叫多也是浪費.
麵包挑了Sesame roll及Baugette,兩款也熱得燙手,Sesame roll內裡一層層酥軟得像Croissant!Baugette外皮極脆!內裡軟熟帶淡淡的酸味,牛油分為有盬或無盬,兩款的味道也不錯,唯一的缺點是牛油雪得硬了一點,放了十五分鐘後依然是硬硬的.
帶子韃靼伴香矛椰菜花忌廉汁配特級魚子醬----帶子有新鮮的甜味,混和了淡淡的香芧味道,但這個魚子醬的味道偏淡,咬開並沒有預期的咸鮮味!個人認為吃這類生的食物,食物的温度應該比室温略低,入口感覺略帶點冰涼最為理想.這頭盤的處理手法並不出色!
耶路撒冷洋薊濃湯伴水煮蛋配黑松露----打成泡沬的湯正常應該是會令人感到輕怡一點的,但喝這個湯時質感是幼滑,味道卻感到非常濃厚!加上那隻波蛋濃味的蛋黃及黑松露霸道的味道,這湯給我的感覺是很"漏"及飽肚.
烤野鴨胸----法國人給我的感覺是煮家禽類比禽畜類出色,(這是在當地吃飯得出的結論)
鴨胸做得到要求的生孰程度,外皮有橙香的味道,中間薄薄的脂肪層有鴨油的羶香.肉質保持不到嫩滑,偏向乾身較少肉汁.
特選法國芝士----Arobis Vin Jaune Dom.Rolet 2000 and Maury Mas Amiel 2006對芝士無甚認識,接受程度是比較淡味一點的.第一款刨成薄片的據說世界上只有12間餐有得供應,味道是咸而不羶,在口中慢慢溶化時會感到有一粒粒的結晶體,感覺很特別.第二款味道太濃烈,個人接受不來.
甜品----macaron的杏桃味道不錯,跟著只吃多了一粒熱情菓軟糖便停手!因為已經甜得牙關發軟.
暖焗蘋果撻伴巧克力碎配青蘋果雪葩----這個甜品在碟邊寫上了祝福字句.才知原來是一餐提早的生日飯!青蘋果雪葩原汁原味,酸到打冷震!蘋果撻底的酥皮已完全淋晒!用义大力壓也切不開,蘋果片也是酸味過重.但心裡還是很高興!
因感覺太滯的關係,餐茶已喝不下.
可能受米芝蓮的評分影響,自不免將要求提高至與外地同級的餐廳相比.廚房的出品有很多細節上的問題兼顧不來,令到水準不太穩定.我所選擇的晚餐菜式其實應該不難處理,更何况友人所點選的招牌菜?其實出來的水準也只是一般.
倒是值得一讚是經理和侍應的服務水準非常貼心,維持在極高水平!
題外話:友人意見是侍應的法文說得很差!(看來友人對細節的要求比我高得多!)
對比在法國的四季酒店,這裡以此收費換來高質素的服務及用餐環境,可算合理!
評分: 味道 3 環境 5 服務 5 衛生 5 抵食 4
3個
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出人一丁面
共1篇食評
幾好味!!!
佢d麵包幾好味.引唔住食左2件.
我地全部都係叫佢set lunch.
頭盤我簡左佢既法式南瓜湯.湯好濃,好滑.唔錯唔錯.
我試左同事簡既亞拉斯加蟹餅,好好味,very good.
主菜,我簡左食鱈魚柳伴炒西蘭花,有紅蘿白粒同海鮮碎粒,好好味,鹹左dd,不過,我鐘意.
我又試左佢既燒和牛蔭柳,好味到爆燈.好滑,好嫩,好野味,令我想起一句:好食到想吞舌頭.
dessert,我簡左佢法式榛子脆餅伴香檸慕絲配焦糖雪糕,榛子脆餅甜左少少 (其實我唔鐘意甜食),不過加左香檸慕絲則arm arm好.清新既香檸酸味加甜甜既榛子脆餅,very good.
我又再試同事既黑加侖子忌廉拿破崙酥餅,唔太甜,好清,好味.
而佢特濃巧克力脆餅,則甜左d.朱古力味真係幾濃,如果鐘意食朱古力既人,應該會幾鐘意le 款甜品.
少少題外話,唔好話景靚,橫裝靚le d.
我覺得最得意既係,佢地上主菜個時.全部一齊上主菜.
上主菜時,全部用金屬蓋蓋住,上哂枱之後,幾個staff一齊放對手係個蓋到,
然後個captain make sure ready,然後示意大家一齊攞開個蓋.
跟著向大家一一介紹前面個主菜,個感覺真係好得意,好grand, service真後好得.
問我有幾多個得.我會比9個得.
評分: 味道 4 環境 5 服務 5 衛生 5 抵食 4
1個
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Toebe
共162篇食評
＊＊＊Anniversary
其實不需每樣寫，因每樣都好正
魚子醬 + oyster 美味很容易想像
蝸牛湯很正，加埋裡面煎過的蝸牛同外面炸過的蝸牛波變超正
煎帶子是這裡名物，超正是應份的
呢個set無出名的花瓜terrine，只有pan fried duck 花瓜，但都外脆內軟火候一流
Smoked Potato Mousse + Urchin Flan w Black Truffle - - 感覺濃yuk幾飽吓
脆豬皮包雞肉有Ｄ中菜feel
我影得樣衰的羊是全餐最好食的，肉嫩少少so無得頂
跟住泥cheese platter, 一於同佢博命
最尾兩個dessert都又靚又正又唔漏, 非常satisfied
連酒水兩位約$3500,,無論food, service 或decor 都是best of the best,, 值得
評分: 味道 5 環境 5 服務 5 衛生 5 抵食 5
1個
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jason.bonvivant
共128篇食評
Caprice & Michelin 2-star Chef Philippe Jourdin
======
I am very honored to be invited by WOM Guide (www.womguide.com) to attend a cooking demonstration (followed by lunch) by visiting Chef Philippe Jourdin who heads the Michelin 2-star Faventia at the Four Seasons Resort Provence at Terre Blanche. The cooking demonstration was hosted by Caprice @ Four Seasons Hong Kong. The lunch that followed the demonstration was wonderful as well and I got to finally meet with the editors behind the WOM Guide and another food blogger Peech who was also invited to this event. The event started early on a Saturday morning when the kitchen @ Caprice was still under preparation for their lunch session.
After a short introduction by Chef Vincent Thierry of Caprice who was acting as translator throughout the demonstration, Chef Philippe Jourdin and his sous-chef Stéphanie Le Quellec quickly started to prepare the dish of Line-Caught Sea Bass Fennel Aroma with Green Asparagus Panache and Olive Oil Emulsion.
Cooking is really an art! Chef Philippe Jourdin went into details about how one can turn a simple ingredient of asparagus into something of such refined delicacies as well as the many steps it takes to perfect it.
For details of the cooking demonstration and pictures, check out > http://jason-bonvivant.blogspot.com/2009/10/caprice-cooking-demo-w-michelin-2-star.html
By the end of the cooking demonstration, the kitchen area was starting to get crowded so so was the dining area.
We were lucky enough to have our lunch at the Chef Table inside the wine cellar / cheese room behind the kitchen.
If I recalled correctly the bread I picked was a variation of Brioche. (I have so much more to learn about bread, cheese and more others, and the thought of learning about them excites me!) In any case, the bread was warm and delicious especially with a bit of butter. Apparently, the two butters provided were of different kinds, one was salted and one was plain and they were distinguished by the tip of the butter pyramid.
(1) Chilled Eggplant with Tomato Sorbet
We started of the meal with this wonderful soup. The tomato sorbet actually went really went with the chilled eggplant to my surprised, an extremely refreshing item to start off the meal! I guess I don't have to mention about the presentation right? It was wow and WOW!
(2) Warm Duck Foie Gras des Landes Lemon Macaroon, Candied Citrus Peel and Badian Anise
Definitely not a common combination to have macaroon with foie gras but never pre-judge anything by its look because the citrus flavors matched the foie gras very well! The contrasting texture was another interesting combination which stimulated my taste bud along with the flavors!
(3) Corvina Fillet Fennel Aroma, Green Asparagus Panache and Olive Oil Emulsion
Instead of sea bass, corvina fillet was used. The corvina fillet was not as flaky as sea bass but equally delicious and cooked just right. But I personally preferred the sea bass. The asparagus was great as expected, sweet but also carried traces of lemon flavors.
(4) Cheese Platter
I am a big fan of cheese but I have much to learn about it. The cheese was handled by restaurant manager Jeremy and he described each cheese in details of which I am still digesting. In clockwise, it was Race Rove and Olive Oil, Selle sur Cher, Comte 4 Years Old and Fourme d'Ambert. This is as far as I can go in describing the cheese with my limited knowledge, for a more informative review on the cheese (and the wine we had), check out Peech's entry on this. But one thing for sure, I may soon be addicted to cheese from now on!
(5) Tropical Coconut Express Sable Breton and Coriander Jelly, Granny Smith Apple Sorbet
The presentation was again very impressive once again! This dessert was actually very light and the coconut mousse was not too sweet as well. Did I mention I really love its presentation?
(6) Something strawberry
I did not have the chance to take down the name of this dessert because I was in awe when it was being served. Benny who served us tried to explain this strawberry dessert but apparently it was a complicated dessert with over 10 different ingredients and multiple steps involved. I just know that if I weren't dining at Caprice (ie: fine dining establishment), I might attempt to clean out the sauce which was just right in terms of flavors, not too sour and not too sweet. The various layers of the dessert gave it contrasting texture which made you wanting more!
(7) Concentrated Orange Jelly
The flavors of the orange jelly was very intense but delightful and refreshing as the same time. sometimes I find it hard to come up with words to describe the reaction to great flavors, I guess maybe a simple YUM, WOW or YUMMMMMY would do the trick?
Likes:
* A wonderful experience! Really made me want to give culinary school a try! (or start with more home cooking ...)
* Tropical Coconut Express Sable Breton and Coriander Jelly, Granny Smith Apple Sorbet - a light but refreshing dessert!
* Chilled Eggplant with Tomato Sorbet - presentation, presentation, refreshing and interesting use of tomato sorbet.
Dislikes:
* More dishes for demonstration would be great
Avg Spending: Thanks to WOM Guide's invitation, it was a complimentary meal.
Original Blog with Pictures: http://jason-bonvivant.blogspot.com/2009/10/caprice-cooking-demo-w-michelin-2-star.html
評分: 味道 5 環境 5 服務 5 衛生 5 抵食 4
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麵包超人
共810篇食評
結婚週年慶祝 - 午飯
之前已知道這裡的牛油幾特別(有兩種)、所以麵包就每樣叫一個(好好試一試)；牛油外貌幾特別、但味道只是好一般、沒有想象中出色(沒有靚牛油的香味)、麵包細細件、外皮比較硬、味道就不過不失吧！
辣椒女看過食評後、最後選擇了這間食午飯、看過餐牌後、我們選擇了以下的食物。
前菜
雞湯味很香濃、味道也很新鮮、但就食唔出有煙鰻魚味、川椒很爽口、慕絲就增加了香滑的感覺。
一碟三件、幾靚仔；三文魚大大件、但就沒有什麼鮮味、加上忌廉和底餅一起食、都算幾特別、作為飯前小食、也總算合格吧！
主菜
煎石班有點點過熟、令肉質變韌、有點可惜；哈蜜瓜幾爽口、加上陣陣的檸汁味、增加了不少食欲。
羊排燒得剛剛好(大約四成熟)、肉質剛剛熟又唔會有血水、羊肉味道唔會太羶、對唔大喜歡羶味的我們、就最適合不過；青露筍麥米、出奇地好味、麥米口感煙韌有咬口、加上特別的燒汁、實在非常配合。
甜味有六種、每人可以選擇三種、我們當然選擇每樣一種啦(剛剛好)！不多介紹了、因沒有一種出色、不是太甜就是太淡、只有拿破崙比較出色、可惜用上唔多出色的芒果、令味道變得唔配合。
一向對飲咖啡有一定的要求、來到這種比較高級的地方、當然也想試試這裡的口味、我們叫了一杯cappuccino和一杯expresso；cappuccino就只是好一般、沒有應有的香味、expresso就更加差、可以說是難飲(沒有香味又苦)、飲了一口便放棄了。實在想不到、這裡的咖啡會是這樣差、很失望！
總括來說、環境一流、服務一流、食物只可說是中上(部份很差)、價錢偏貴！
如只想來這裡響受一下環境的、也是一個不錯的選擇。
評分: 味道 4 環境 5 服務 5 衛生 5 抵食 2
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small jj
共937篇食評
leisure weekend lunch
1) herbs focaccia (免費)
-好香的香草味
-蘸上旁邊的橄欖油,也可口
-不過無即刻食到,所以個包唔再暖熱
-也讚同其他食家所講,這個麵包小食,同等陣嘅麵包籃款式太相近,有點重覆,多了點澱粉質
2) bread basket (免費)
-1共有4款
-先揀咗2款試 : sesame roll + baugette
-最喜歡個sesame roll因好似牛角包質感,有牛油香,每層好薄
-個baugette好似帶d酸味,不知是否酵母問題
-侍應見你食完,又會攞埋成籃麵包比你揀過,呢個喺whole wheat
-外脆內軟
-呢個喺whole wheat /olive
-呢個見食友介紹喺好高質素,全手造牛油,尖頂嗰碟喺無+鹽,平頂嗰碟就+咗
-所以我都用嚟搽麵包,2款都試晒,好幼滑
-友人就好大刀大刀咁塗在麵包上,我都輕手咁搽
-我試晒4款麵包,可以收手了........侍應見我哋食咗咁多包,都知我哋會幾飽吓,問過我哋唔趕時,佢建議之後每道每道菜慢慢上........很細心
3) still water (~$85)
-今次check咗無filter water供提,所以要叫1枝呢
4) weekend complimentary drinks (免費)
-我要咗白酒,但酸性比較重,個人唔多鍾意........所以只喺飲咗1/2杯
-友人要咗紅酒
5) appetiser
i) alaskan crab salad, vegetable macedoine in tarragon sauce
-侍應知道我哋每道菜都share嚟食,所以呢個相已經喺分好咗嘅份量,很週到
-頂層有不同嘅蔬菜粒,好似有菇,青瓜,番茄等
-底層全是蟹肉,結實之餘,亦有鮮味
-但個人覺得個sauce比較清得滯,令道菜嘅味道單調咗d,未夠豐富
ii) paimpol white bean veloute, braised vegetables & chorizo
-呢個廚房就沒有幫我哋分喇,估計個理由喺蔬菜包只有1個,所以唔想破壞佢嘅完整性
-白豆湯底已打到好幼滑,不用懷疑
-而個肉腸估唔到用打碎晒咁上,所以飲飲吓就會飲到肉腸部份嘅鹹意,但口感上不會特別粗鞋
-而個蔬菜包外皮由椰菜包住,裡面就有豆同雜菜粒
6) main
i) garoupa fillet, citrus emulsion w/watermelon & honeydew melon
-又分好圥上枱
-石斑肉結實同異常彈口,好少見石斑肉咁有彈性
-而且搭上水果配菜 - 西瓜+蜜瓜,伴以酸酸哋嘅汁
-呢個做法令我諗起中菜夏天時喜歡用上生果嚟炒,貪佢-少點飽膩感
-第1次見識到法餐將海鮮純+入時果,令到道菜帶點甜意
-不過個人覺得,創意/揉合中式嘅做法喺有,但講到合襯,還是鹹味才可提升海鮮嘅鮮味
ii) aust lamb rack, green asparagus & quinoa in net brown jus
-分好後,每人1條羊肋條
-切落去好腍,唔多洗用力,好嫩滑,肉質不遜,但羊"so"味唔喺好濃
-除咗有燒肉汁外,仲有南瓜蓉
-最後為好特別嘅蔾麥,上網check過佢喺殼物類,不過就較其他種類低saturated fat同碳水化合物,都幾健康吓喎
-喺呢個菜度,佢嘅質感有點似節瓜內嘅籽,爽爽哋,好得意
7) dessert
-每人可以揀3款,鍾意掃餐牌嘅我,好自然每樣1款
i) caramel tart, raspberry macaron, chocolate mousse
-個焦糖撻唔多甜,又有焦糖嘅焦香味,不過要獨力食晒佢因友人已好飽
-個桑莓macaron外皮好脆,裡面嘅桑莓jam好夠桑莓味,亦有少少桑莓嘅籽。當然都甜啦,但我鍾意,不過友人無嘜點食過macaron,形容佢似中式嫁女餅,hahaha
-個朱古力mousse我喺留到最尾先食,友人完全放棄,嗰時我已經飽到上頂,只喺覺得佢嘅mousse部份嘅朱古力味可以更濃
ii) passion fruit tart, hazelnut crunch cake, apricot napolean
-好液態嘅熱情果醬,不太酸,也不甜,個皮既鬆且薄
-當日我最鍾意個棒子餅因頂有檸檬+朱古力mousse,又好夠棒子味,餅底又+有脆脆,有幾款質感,好好味
-個apricot拿破侖就唔夠apricot嘅果甜,不過佢嘅1層層鬆皮幫佢攞番唔少分
8) drinks
i) decaf latte
-本來都喺慣性叫熱檸水,但好快醒起問佢有無decaf咖啡,所以即刻變節叫decaf latte
-因唔喺好多地方有decaf咖啡豆,又可以1嚐咖啡嘅韻味
-雖然佢無1般咖啡咁香濃,但對我哋呢d有反應嘅人士,都未嘗不可嘅選擇,可以直接飲到咖啡香
-個泡好幼滑,其實好好飲,但可惜我太飽了,只可以飲咗1/2杯
ii) 凍檸茶
9) petit "threes"
-個啫喱狀物體好軟,入口就溶,好似有點柚子味,不過我就唔多喜歡,友人直頭接受唔到
-曲奇餅就無食到
-朱古力中間嘅ganache有點微微嘅香草味,不過好易溶
* 好多謝友人請食呢餐
* 當日安排我哋坐嘅window seat
* 當日無嘜客,我哋坐嗰邊直頭可以獨霸.............所以好似包咗場咁,其他客就被安排坐喺裡面1點
* 服務當然好好啦
* 如果你問我,還是喜歡robuxxxx...........
評分: 味道 4 環境 5 服務 5 衛生 4 抵食 2
1個
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Five Points
共1篇食評
My Five Point Guide to Caprice
Service (♥♥): They have this freaky style where the waiters will open all the covers of the main courses for everyone at the table at the same time. Blah. It is actually a bit annoying and overdone. They manage one special art which is just jaw dropping: they can consistently mix sparkle water with still water!!! So by the end of one menu, all glasses on the table are a mixture of still and sparkle water. This is amazing as I have seen nothing like that in any restaurant in the world. Also, they fail to remember my name after I have been there for over 10 times using the same name for reservation. That would never happen in restaurants in Mandarin Oriental. Anyway, waiters there are still nice people so I still give a 2-heart rating.
Ambiance (♥♥♥): Chandeliers, prototype French restaurant setting... It not bad. Remember to request a table by the window which is more comfortable. But don't expect so much about the so-called Victoria Harbor view - it is generally an open view of the Western part of the harbor which overlooks some crappy residential buildings in Kowloon. Generally spacious for a party of 4 or less. The restaurant, however, is not for a party more than 6 people. They simply don't have a decent large table in the main dining room (in fact it was terrible and claustrophobic as they are just trying to put together 4 small tables). As for their 2 private rooms, one (on the left hand side) is ok and can accommodate more than 10 people, the other sucks as it has no freaking window - it is like being trapped in a haunted house in France.
Value (♥♥♥♥): HK$500 per head for lunch, HK$1400 per head for dinner, all excluding wine. I think it is reasonable as long as you don't touch the wine list. Only the last page has wine that is in 3-digit range.
For details you can see my blog at http://5pointsorless.wordpress.com/2009/08/05/the-5-point-guide-to-restaurants-caprice-hong-kong/
評分: 味道 4 環境 3 服務 2 衛生 5 抵食 4
0個
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my_potato
共53篇食評
sunday brunch 感覺真好
今次再黎, 唔多唔少帶期待心情, 去到時輕鬆感覺加上親切招待, 心情亦越黎越好 !! 被安排係餐廳較前靠窗位置, 而當日餐廳亦只有半滿, 所以絕無壓迫感, 而且侍應們亦能不急不趕地慢慢介紹及上菜!!
Blue Fin Tuna Tartare with Oyster and Seaweed
Barbarie Duck Leg Parmentier with Green Salad
oyster 已先打碎再 mix 在tuna tartare內, 而 tartare 上係seaweed jelly , 賣相佳, 睇到已食慾大增 ! 因為 oyster 已同tuna tartare 混和, 入口時蠔既鮮味未有減退, 而且與 tuna 亦非常配合, 令整個 tuna tartare 鮮味提升不少 , 而seaweed jelly 帶少鹹, 富seaweed 味, 整體簡單但非常突出既一個 appetiser !!
鴨亦係一個我非常愛既肉類, 尤其法國菜 , 如果見到menu 有鴨揀, 通常都不會錯過的 !! 當日既鴨係已經拆晒骨, 面係 mashed potato, 第一個比我既感覺, 好似 cottage pie !! 鴨肉好入味帶少少甜, 連 mashed potato 一齊食, 口感係滑既薯蓉加上濃味鴨肉, 好對胃口, 但這個我不能獨自解決, 因為頗漏, 對女士黎講哩個份量頗多, 所以要搵另一半幫忙 !!
dessert 6款選3, 還以為只係揀2添, 而 waiter 亦再多給我地 macaroon & dark chocolate 試試, 真係窩心 !!
這次 weekend 比對上次平日黎, 感覺更好, 服務更窩心, 更緊貼客人, 係需要時會出現, 而且 weekend 黎既, 無左平日急速急趕感覺 !!!
評分: 味道 5 環境 5 服務 5 衛生 5 抵食 4
3個
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(非會員)
obviously far better than Amber!
When we arrived, we were being seated at the far end of the restaurant at a table facing the enormous sea view. I like it that their tables are not set in a very packed way, so that I can enjoy some peace in my own little corner
Right when we were seated, we were offered drinks and some olive bread with olive oil. The bread was superb. It was warm enough and very bready, my favourite.
After the waiter had taken our orders, we were immediately served with some bread and 2 blocks of butter, 1 with salt and the other without. The one with salt tasted really special and great.
For starter, I ordered the scottish salmon carpaccio with granny smith apple and wasabi potato jelly. The salmon was very fresh, and it went well with the apple crisps.
My boyfriend ordered the green pea soup with fresh mint cream and limousin pork belly. I tried the pork belly and yummy yummy!
For maincourse, we ordered the roasted rack of lamb with eggplant moussaka and aromatic herbs and the charolais beef tartare with pommes pont-neuf and mixed green salad. The lamb was very tender and not too cooked, which was really good. The moussaka was made with lamb and eggplant, very special and I would say it's better than the rack of lamb itself. Very interesting presentation. My beef tartare was very nice. Normally if you have to eat such a big pile of raw meat, you would get stuffed really quickly, but they marinated the beef tartare with appropriate amount of vinegar, which really brought out the taste of the beef and it just made you want more with every bite!
For desserts, we could choose 3 types from a total of 6 choices from the dessert cart. Their macaroon was indeed the best in town! Other desserts were very well done as well. You just can't decide what to have as all of them looked so delicious!
The weekend set lunch comes with a glass of house wine and coffee and tea and petit fours at the end.
Their services were superb, one felt like he/she was being treated like a king/princess! Definitely worth a visit and more visits!
評分: 味道 5 環境 5 服務 5 衛生 5 抵食 4
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西門町大惡男
共1488篇食評
五星的Tasting Menu．上
悠閒維港美景，是二星米芝蓮Amber所欠奉的。
Vicent率領的廚師團隊一直在忙個不停。
零九年過了一半，這年認識了不少志同道合的好食友，各人背後都有些小故事，就在開心的日子出篇食評，寫下由一位神奇小子安排的周末迷你版Tasting Menu，由原身法國四季酒店Le Cinq班底演譯味道。
Caprice已非新鮮事，好吃的Challen鴨胸及Pyrenee羊架在這裡，龍蝦湯亦做得好，食具是頂級Staub，招呼與Amber同樣的好，但新鮮感欠奉，難有再來的動力，再次踏進Caprice的長廊，在海景位靜靜品嚐四道菜午餐，純因這裡有位熱愛烹飪與分享的年輕廚師。
晴朗周六的下午，沒有商務客，只得小貓三四隻，與平常工作天不一樣，八位侍應，由總廚Vincent Thierry率領的十一位廚師卻沒因此悠閒下來，樂見於此，心情亦愉快起來。
年輕廚師已早訂下菜式，獨個兒坐在大梳化椅，看著熟識的維港、東方色彩的油畫，未幾已送來一客餐前小吃，不在是從前黑水欖醬了，是長身的麵包條，撕開氣孔細密包條，內裡軟熟表面煙韌，伴的橄欖油清新秀麗，淡淡純橄欖香，味道簡單直接，兩者皆好吃。
侍應續送一籃自家製的餐包，要了酥皮麵包，配上兩款頂級的Brittany農場牛油，輕滑的油性脂肪，配起軟熟微暖的酥皮麵包，吃了，會令人回心微笑。是日腸胃炎初瘉，該戒口的，最後鹹、純味共吃了四件，只有二星餐廳才會這裡慷慨任添任吃吧！
基本的配套做得好，之後是鴨肝金蘋果者喱凍伴慢煮金蘋果，以兩條垂直線構成濃潤與甜美的平衡組合，鴨肝味道較鵝肝更為霸道，欣賞其強烈油甘與良久不散的回韻，味道上不玩花巧簡單的鹽及胡椒提起味道已經好好了，依附著鴨肝的金蘋果者喱清香卻不著多餘甜味，味道配搭很認真。
伴邊的脆皮看來無甚特別，但獨特的楓葉糖香，令濃郁鴨肝凍味道有趣起來，而慢煮金蘋果亦很精彩，甜美清新，聽說產自法國與西班牙交界地區。吃至尾，腦海出現辛口不平衡感覺，該是鴨肝凍底層胡椒粒分佈不均出現問題。
評分: 味道 5 環境 5 服務 5 衛生 5 抵食 5
3個
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