多次選擇Caprice，原因除了食物質素外，其服務是最主要原因。店內上上下下，唔會因為你冇著西装，又或者冇靚車而有對你"白鴿眼"的感覺。這是令人吃得愉快的第一步。
當然要開心最重要都係食物，一般如非太重覆食物，我都會食Testing，唔使諗又多野食。
首先要讚既係麵包用牛油，麵包香軟鬆化，而牛油分有鹽冇鹽兩種，皆軟滑而帶有豐富牛油香味，而我偏好有鹽牛油，感覺多了一分食味，加上麵包可說是絕配，每次不自覺會多吃幾件，停不了ロ。
前菜一般，可以不講。羊肚菌湯香濃而清新，鲜甜而有香味，加上鮮蟹肉，是不錯的配合。要留意，好多餐廳由鵝肝轉用鴨肝，原因係質感上不同(或價錢)，而鴨肝輕實，有ロ感些，但少了一點鵝肝香。就我個人兩種都喜歡，因各有好處。而今次的鴨肝煎得恰到好處，香脆
而內軟，和熱情果甘荀汁的味好夾。
野生銀鳕魚不錯，尚算嫩滑，但和我吃過最好的，還差太遠。未食過牛仔核，問經理是什麼，經理說是小牛的胰臟。外表是一顆肉，吃下發覺極香軟，不帶有內臟蘇味之餘，添有點鵝肝的油香，如未試過而又不的吃內臟的人，可以一試。
尾聲法國芝士，一大枱任揀任食，可惜我不太懂，只叫經理選些不太濃的，淺嚐便算。如題，要吃得愉快，最後好的甜品是不可或缺的，當然CAPRICE的甜品必能做好這一步。

I know it sounds a little cliched, ok a lot, but time really flies when you are enjoying yourself especially when you are spending the time with someone who is dear to you and very soon it had reached the one month mark

Knowing that I had always wanted to have dinner at this restaurant, Mr. C very sweetly reserved a table at Caprice to mark our special occasion~

Last time I was here for lunch, I was seated by the window and I was happy to find that we were once again allocated a window table offering peaceful night views of the ocean. In the daytime, the natural daylight illuminates the restaurant offering a bright, cheerful environment for a business or special lunch occasion, while in the evening it is dimly lit with a yellowish toned lighting enhancing the elegance of the dining room.

When perusing the a la carte menu, I discovered a lot of the dishes I had wanted to order was on the degustation so I was quite happy to agree with Mr. C's suggestion of ordering the 'Taste of Caprice'.

The amuse bouche of the evening came as three bite-sized items. From L-R, smoked salmon on a flaky biscuit, daikon puree atop thinly toasted bread and the spoon held a cylinder of fresh prawn wrapped in thin slices of daikon with a citrusy dressing.A server then came around with a bread basket with a selection of four different types of bread. I remember thoroughly enjoying the breads they offered at lunch last time and the croissant-like sesame scroll and baguette I picked this time was just as good. The scroll had a slightly firmer texture than a typical croissant, but its crust was slightly flaky with the fragrance of sesame seeds, while the baguette was nicely crunchy with a thin crust and pillowy insides.

The first course of the evening was a langoustine cannelloni, wrapped in thin slices of marinated salmon dotted with Sologne caviar lain on a bed of lobster jelly. The individual ingredients were definitely fresh, but I found the langoustine to be quite hard to cut through which alerted us to its slightly too chewy texture. The jelly was bland on its own with a faint whisper of lobster flavour, but coupled with the more salty cannelloni it helped balance out the saltiness.Our soup course was next, presented very simply with a bowl of chestnut veloute with an accompanying truffled Iberico ham tartine. The flavour of the veloute was quite good, sweet and nutty, punctuated by the smokey, saltiness of the diced ham cubes hidden inside. I would have liked this even more if the texture was thicker as I found it too thin for my liking. The tartine was pleasant, a crunchy toasted base topped with thickly sliced truffles with shaved slices of fatty Iberico ham. The combination of earthy truffles and the oils released from the melting fat really made a gorgeous mouthful.I was really looking forward to the coming dish of foie gras as I am quite fond of this delicacy and the way they served it here was steamed (like the one in Spoon) enveloped in slices of pink lady apple with dots of coriander puree. By steaming the foie gras, the texture is a lot firmer with a creamier finish and the subtle sweetness of the apple was a perfect complement to it.The last course before our mains showcased Mr. C's favourite itemf scallops. This was served gueridon style, with the scallops wrapped in a plastic bag to absorb the truffle smoke for four minutes before being plated on top of a bed of buttered Savory cabbage and crosnes. There was nothing wrong with this dish, good simple flavours, but nothing too special. The scallops were cooked thoroughly, but I would have preferred them to be a little more raw inside to maintain the buttery softeness.And then to our mains. There was a choice between lamb and suckling pig, since I had expressed my want to eat lamb that night, Mr. C chose the suckling pig so we could try both. My lamb arrived as a sum of three parts, lamb cutlet, lamb shoulder pastille and a roulade of lamb with a side of artichokes. All of the lamb was gorgeously tender, but the overall dish had no wow-factor.Mr. C's so-called suckling pig did not resemble the suckling pig that I had envisioned. Lacking a crunchy skin, it was presented in a style akin to roast pork accompanied with curried green lentils, a small slice of boudin noir and drizzled with sausage sauce. From the slice I had, it did have a pleasant pork flavour, but was slightly too tough making it quite chewy. I think Mr. C was quite non-committal to this dish.Normally the end of the main course would signify desserts, but before that we had a selection of cheeses to look forward too~ Caprice is renowned for their cheese room and we were fortunate enough to be allowed to have a little peek inside. The manager of Caprice is a cheese aficiando and from the manner he was describing the cheeses to us you could feel his passion in this field. He asked us for our preference in textures and flavour and then cut a selection for us to try. I tend to favour cheese that are oozy and soft, while Mr. C asked to try some firmer textured cheese. They were all gorgeous~ and surprisingly I quite liked the mimolette (the two orange cheeses), both pasterurised and unpasteruised, he cut for Mr. C to try.After the cheese course, it signaled the time for dessert~ First to arrive were the petit fours, I quite liked the mini strawberry macaron even though it reminded me a little of my lip balm and the caramel apple tart-like chocolate was enjoyable too, but the green item of lime and pea mousse was a little too interesting for my taste buds.The first dessert was light and fruity, a pomegranate and raspberry cremeux tart, accompanied with a peach sorbet. I am a big fan of pastry and the tart base was crisp and buttery, perfect with the sweet creamy filling, but the sorbert seemed a bit too sour for something that was labelled as peach. The second dessert was definitely a contrast as it was richer and stronger in flavour than the previous one. A piped line of malt mousse and accompanying sorbet with a scattering of caramelised peanuts. Sadly I was not partial to this dessert as I found the malt alcohol flavour too strong and bitter for me, but I did like the crunchy sweetness of the peanuts.And to end, a decent latte with assorted fudge.Although the food that evening was good, it was not extraordinary, but the service was friendly and attentive and the ambience and surroundings were perfect for a romantic evening. Happy one month Anniversary~

The Caprice Bar (adjoining the restaurant of the same name) now has a menu of cheese and pate and other snacks to go with a wonderful selection of wines. I went to try it out with a friend, and both of us -- experienced expat global travellers -- came away absolutely thrilled by the experience.

We had not made a booking, but we were fortunately able to get a table on arrival about 6:30 pm. (The bar is not very large, so an advance booking would be recommended.) After a brief consultation of the menu, we decided to put ourselves into the hands of the sommelier, and we just ordered the cheese tasting platter and a wine tasting selection to go with.

Wow, was that the right choice! We spent a couple of hours lingering over an astonishing selection of cheeses. We had 2 goat cheeses, 3 cow cheeses and 1 sheep cheese from Corsica. Only one (the standard Fourme d'Ambert blue cheese) had I ever seen previously in in HK. It was a mixure of hard, soft and semi-soft of various flavors and ages. And three glasses of white and red wine to go with different cheeses. Spendid combinations and unique tastes -- for example the highly aged Comte cheese was so nutty and dry it began to taste a bit like an Italian hard cheese (think Parmigiano Reggiano), but with more unique flavors. And the combination with the Vin Jaune from the Jura region (where the cheese comes from) was excellent. The languedoc red was a superb combination with the Corsican sheep cheese, etc. etc. etc.

But the best part was the care and evident love of the staff for their products. The sommelier explained to us the origins and particularities of each cheese, and which wine was recommended to go with it. Of course, having an experienced navigator made the experience even more wonderful. One can find wonderful cheese platters in France, of course, but I really think that even in that country one would be hard-pressed to find a guided tasting that would be so comprehensive, so delicious and so well-thought out.

This was, frankly, an almost unique experience. If I lived in a neighboring Asian country on a visit to HK, I would make this a "must-do" for my holiday.

要說「Caprice」，最為人津津樂道的莫過於它那米芝蓮三星的評級，由數年前港版米芝蓮盤古初開，到現在也一直未輸過。記得有位外國廚師說過，奪得米芝蓮一星，可以令全城市的人來你餐廳吃飯；奪得兩星，可以令全國家的人來你餐廳吃飯。奪得三星呢？這則足以吸引全世界的人踏進你餐廳。沒錯，踏入「Caprice」，環境裝修是非常豪華，亮麗的大水晶吊燈，落地玻璃盡覽維港景色，高貴得來卻又不會令人感覺拘緊。我覺得這是因為它採取了開放式㕑房的設計，而且侍應們通通都醒目有禮，上菜時會細心地解釋每度菜的名字及用料，就算要他們重複解釋也絲毫沒有不耐煩或給人「串」的感覺，環境與服務我是給予滿分。

坐下不久，侍應先送上「Amuse Bouche」，即是法國料理中的一小口 off menu 免費小吃，讓客先人感受一下廚師的功駕。這天的「Amuse Bouche」是「芝麻鯷魚小蛋糕」，用銀簽插著放在玻璃杯中。蛋糕本身弄得鬆軟可口，鯷魚味很鹹香，作為餐前小吃的確令人很開胃，為食 turbo 被開動了！

Welcome bread 有四款選擇，分別是小法包，橄欖包，芝麻卷及麥包，配平頂的海鹽牛油及尖頂的無鹽牛油，貪心的朕當然每樣試了一個啦。四款麵包都好吃，當中我最愛芝麻卷，包身鬆軟酥脆，不用塗任何東西就已帶有濃郁的牛油香氣，推薦。

「Scrambled Egg, Petit Gris Snail Fricassee, Poivrade Artichokes and Iberico Emulsion」先上四款頭盤。第一款「法式炒蛋伴田螺，洋薊配西班牙甘腿泡沫」，我覺得它取勝在食材的配搭。厚厚的法式炒蛋炒得軟滑嬌嫩，咬下去蛋汁豐盈，混和彈牙惹味的田螺，鹹香的火腿及酸甜的洋薊，混在一起吃是味覺豐富又開胃。說真，除非你不吃蛋，否則是誰也沒法抗拒如此軟綿的炒蛋！

「Rock Fish Soup, Rouille Condiment, Shredded Cheese and Croutons」「法式海龍皇湯伴蒜香薯茸醬配芝士片脆包粒」，湯是濃郁的龍蝦湯味，另外配有蒜香薯茸、芝士片及麵包粒，吃時拌勻以增強口感層次，愛龍蝦湯人士可選這個。

「Chicken and Duck Foie Gras Terrine, Salsify and Aromatic Jelly」「法國雞肉鴨肝凍批伴婆羅門參配雞清湯啫喱」，無得傾，亮麗的造型已令人很喜愛它！雞肝與鴨肝互相相間，襯托著花園般的造型，整體味道沒有想象中如鵝肝醬般濃烈，是很清新鮮甜的感覺，相信清雞湯在調味中起了很關鍵的作用。

「Green Lentil Velouté, Smoked Salmon Tarama Cappuccino」「蘭吐豆濃湯伴煙三文魚泡沫」，濃稠的湯中帶有很濃重煙薫味，像在吃煙三文魚的分子料理，泡沫很細滑，我覺得它比海龍皇湯做得更出色。

頭盤過後，再上精彩的主菜：

「Japanese Scallop and Crayfish, Tarragon Risotto in Nantua Sauce」「日本帶子伴淡水龍蝦，香草意大利飯配海鮮忌廉汁」，帶子是超級新鮮，有預期的鮮甜爽彈，意大利飯煮得有水準，有咬口之餘亦不會太硬，香草味清新討好，外圍一圈淺橙色的泡沫是海鮮忌廉汁，混和一起吃，更能嚐出淡淡的龍蝦鮮甜。

「Garoupa in Red Wine Sauce, Pearl Onions and Mushroom, Marine Crushed Potato」「煎石斑柳伴紅酒汁，洋蔥野菌配海苔鮮蠔碎薯」，石斑柳魚皮煎封得香脆金黃，輕輕一切，雪白的魚肉入口嫩滑細緻，火候拿揑準承。不得不讚配菜那一圈「海苔鮮蠔碎薯」，完全不腥，而且味道蠻鮮，蘑菇與小洋蔥亦甜美可口。

「Smoked Barbarie Duck Breast, Consommé and Root Vegetable」「法式煙鴨胸伴紅菜頭清湯」，點之前是沒有甚麼期望，嚐一口後發覺肉質很嫰滑， 完全估不到鴨胸肉可做到如此細緻的效果！而且不得不承認，它的擺盤是如油畫一般美麗，托底的紅菜頭湯，可愛的小紅甘荀，還有碟邊抹上紅色菜頭醬，我對它整體評價很高。

「Australian Lamb Fillet, Zucchini Flower, Date Purée and Sweet Spice Jus」「澳洲羊柳伴意大利青瓜花，蜜棗茸配香料燒汁」，三圈的羊仔柳煎得恰到好處，肉質呈現令人歡樂的嫩紅色，很嫩滑，而且羊柳味濃亦不會過騷。

甜品之前，就是法國料理「Petit Four」的間場時間。有香蕉朱古力、士多啤梨馬其龍及金萡蘋果朱古力餅。三款小甜點中我最喜愛圓嘟嘟的金萡蘋果朱古力餅，上層香甜啫喱配下層香脆的朱古力餅底，將兩種不同的口感揉合。士多啤梨 Macaroon 粉紅嬌艷不太甜，外層鬆脆，也值得一試。

另一款「Petit Four」是拖肥、牛奶及咖啡杏仁糖，由於要留肚吃甜品，所以決定包走慢慢吃。

「Blackcurrant and Chestnut Saint Honore, Cassis Sorbet」甜品時間出場！「黑加侖子伴栗子甜點配黑加侖子雪葩」，栗子造型很神似，黑加侖子雪葩是酸酸咪咪，伴甜栗蓉吃味道平衡得剛好。

「Pineapple and Passion Cremeux, Coconut Texture and Bounty Ice Cream 」「鳳梨熱情果慕絲配椰香巧克力雪糕」，很「夏日麼麼茶」的擺盤，一見已令人很 refreshing，事實味道也是如此。菠蘿、熱情果味道很清酸怡人，再搭配椰子雪糕，透心涼。

「Caprice Cheese Cellar」

最後侍應因應我們的要求，從十多款芝士中選了一系列不太重口味的給我們品嚐。可惜是日沒有喝紅酒，否則真想大叫一聲：「Life is so beautiful！」

最後懶洋洋地享受咖啡 / 茶，整頓午餐味道令人很滿意，環境服務也是城中之最，加一後人均六百多元，貴是貴了一點，但人生必要來一次這悠閒的三星體驗，你才會知道甚麼叫做「Total Experience」。這就是體驗米芝蓮頂級餐廳的原因！

Top dining in HK. The service was impeccable but not snobby. The restaurant is luxe but you don't feel like you're in one of those typical pretentious French restaurants ! We decided to forgo the degustation and go for entree, main and dessert. We chose the chicken (for 2) and I definitely recommend this for couples! It takes 1hr and 15mins to cook but that flies by as you have your canapés, amuse bouche and entree. The main is carved at your table and creates 2 main courses. The chicken tasted succulent and juicy. Caprice is surprisingly reasonably priced compared to similar restaurants of this quality around the world. Highly recommended for a special night out.

當日是我的生日, 想必男友一早就向CAPRICE 訂位食LUNCH, 真是感謝他為我準備的種種

他為了給我SURPRISED, 請我先到香港站等, 我以為他是叫我去食飯, 原來是他帶我去APPLE, 因為他想買IPHONE5, 但見條隊好長, 所以就說不如我們去青衣, 一早就決定當日的節目是去那裡的。我有點失望, 不過心想既然是他為我安排的, 就一切聽他的, 難得他為我安排一切, 我願意隨他。之後他一直和我逛, 邊說邊走, 我都不知他帶我去那裡, 直到入LIFT, 我才知, 好開心AR, WAHAAAAAAAAA

好, 現在講講這餐廳的FOOD, SERVICES, ENVIRONMENT

FOOD, 真是好味, 而且有D 特別, 如果我們細心一起食他們的配菜和主菜, 你會發現他們的食物是 WIN 在細節上, 當然FOOD 要新鮮, 調味得宜是重要但都是基本, 在大酒店出名餐廳來說。 這裡我覺得是個配搭有新鮮感, 而不會嘩眾取寵, 而且做法一絲不苟, 你可以看得出他們的心思, 如何盡心令客人滿意!! 服務方面: 不用說, 真是比我覺得我自己是公主, 一入來, 好多人有禮而輕聲歡迎, 比一大班人SERVE, 而又不會覺得比人監視, 比人阻住, 好不自然的感覺, 總的一句, 你需要的他可以比到你, 你可需要可不需要的, 他都滿足你, 你不需要出聲。每杯酒, 每個食物都有不同部門的人講解, 每個細節都有不同部門的人來負責, 你覺得是一TEAM 人做野, 合作得天衣無縫。環境方面, 更加不用說了, 第一: 是靜, 無人大聲講野, 你會被環境影響到, 不會大聲講, 地方寬廣, 台和台之間有距離, 不需要擔心自己講的野比人聽到, 所以你有靜的感覺。而且男友訂了窗邊位, 整個維港都見到, OH, 真是正!!表面是薯片和火腿, 下面是魚, 好SUPER 滑, 好香魚油, 最下面是"野"菜, 配個汁, 真是勁正!!外面的心形好似COOKIES, 又似酥, 真是好鬆化, 好味這個CAKE, 每屠的酥做得真是好, 好多層酥夾為一層, 好鬆脆, 男友喜歡到不得了, 而我覺得如果是吉士醬更好 中間的乳酪味最特別!!

其實還有一個甜品, 一粒BANANA CHOCOLATE, MACAROON, 凍CHOCOLATE 加兩支試管熱的果酒, 這個果酒好正!!

好好滿意的一餐, 好開心好感謝他為我準備的生日飯, SURPRISED & 甜蜜浪漫~~

連續兩年都在Caprice慶祝生日，可惜今年始終逃不過‘三年之癢’，決定要試試其他餐廳，只是‘變心’的結果卻換來連串的失望，於是在相隔幾個月的結婚週年紀念日，我還是乖乖地重投舊愛Caprice的懷抱吧！

又如往年一樣我們在一個月前訂位，想不到在一個平常星期五的中午，居然都訂不到窗邊的位置，確實令人難以置信；初時我們還有少許懷疑，因為十二點準時到達時只有兩，三檯客人，但去到一時左右真的是全場滿座，可見Caprice實在是越來越旺場了。雖說未能近距離欣賞到維港的景色，但落地的玻璃窗透進充沛的陽光，加上室內柔和的光線，也能夠令人感覺十分舒適又愜意。坐定定後不久，侍應先送上Amuse Bouche – 芝麻咸魚小蛋糕，以銀簽插著放在玻璃小杯中送上，十分可愛；這比過往兩年的簡單麵包條較有特色，小蛋糕本身亦鬆軟可口，不過鯷魚味道略為咸了一點，作為餐前小吃似乎是太過濃味了。事不宜遲，立即爭取時間點菜！每次望著Caprice的Set Lunch Menu都非常苦惱，因為實在有太多的選擇了，而且款款菜式看來都相當特別和吸引，只是前菜，主菜和甜品各項最多也只能五選二，揀了一樣便又要放棄另一款，簡直是好不容易衡量取捨思索良久才成功點好菜。又到麵包時間！也是如往年一般，四款麵包－－芝麻卷，小法包，麥包以及橄欖包，配尖頂的無鹽牛油和平頂的鹽味牛油；我的至愛仍是圓筒形的芝麻卷，不但酥脆鬆軟可口，而且不用塗任何牛油，已帶濃濃的芝麻和牛油香氣；不過今次我非常節制，因為知道要保留實力品嚐隨後精彩的菜式，所以只是忍不住再添了一件芝麻卷，其他的都只是各淺嚐一件便已醒目地收手了。吃過麵包後，兩款前菜隨即送上。‘法式炒蛋伴田螺，洋薊配西班牙甘腿泡沫’(Scrambled Egg, Petit Gris Snail Fricassee, Poivrade Artichokes and Iberico Emulsion)，這是我連續第三年點炒蛋了！雞蛋實在是一種奇妙的食物，本身已是美味非常亦變化多端，也能完美地配搭各類的食材；而Caprice的法式炒蛋更是尤其出色，厚厚的一大塊炒得嫩滑綿軟，咬下去滿口都是豐富的蛋汁，再配上火腿的咸香，田螺的惹味彈牙，以及洋薊的爽脆酸甜，整體味道十分可口又開胃。另一道前菜‘法式海龍皇湯伴蒜香薯茸醬配芝士片脆包粒’(Rock Fish Soup, Rouille Condiment, Shredded Cheese and Croutons)，感覺上是普通了一點，海龍皇湯是預期中帶濃郁的海鮮味道，可惜內裡找不到任何的湯料，而作配的芝士片，蒜香薯茸以及Croutons麵包粒，亦未能令這湯增添特別的味道或層次，實在令人有些失望。我們寄以厚望的主菜‘日本帶子伴淡水龍蝦，香草意大利飯配海鮮忌廉汁’(Japanese Scallop and Crayfish, Tarragon Risotto in Nantua Sauce)卻令人大跌眼鏡，帶子和龍蝦應是新鮮的，不過竟然完全沒有我們期待中的鮮甜味道，還好意大利飯煮得頗有水準，軟硬度適中，有咬口之餘亦不會太黏糊糊，淡淡的香草味也十分討好，至於外圍那一圈淺橙色的泡沫‘海鮮忌廉汁’，只帶微量的龍蝦味，我覺得那是作為裝飾的成份居多。至於另一道主菜‘煎石斑柳伴紅酒汁，洋蔥野菌配海苔鮮蠔碎薯’(Garoupa in Red Wine Sauce, Pearl Onions and Mushroom, Marine Crushed Potato)絕對是出色之作，石斑柳煎得火候剛剛好，輕輕一切魚肉已成雪白的薄片狀，入口肉質更是幼滑細緻，不過最使人驚喜的是那層魚皮，煎得金黃香脆，夾著嫩滑的魚肉，點蘸著酸酸甜甜的紅酒醬汁同吃，實在是美味非常。配菜方面，小洋蔥和蘑菇都鮮甜可口，不過那一圈‘海苔鮮蠔碎薯’確實有點踩鋼線危危乎的感覺，因為薯仔本身並沒有任何僻腥的作用，而只要海苔和鮮蠔的味道再濃烈一點，便會淪為腥臭味，幸好現在細嚐之下，仍算是令人可以接受到的海水鮮味。食飽飽又到petit fours的間場時侯，由上至下分別為香蕉朱古力，士多啤梨macaroon以及金蘋果朱古力餅；三款小甜點的美味程度也是由上至下遞增，香蕉朱古力無甚特別，香蕉的味道若有若無；士多啤梨macaroon則以嬌艷可愛的粉紅‘伸脷’造型取勝，外層是酥脆的餅皮夾著幼滑的忌廉，而餅皮，忌廉和那塊‘脷’，都是不同酸甜程度的士多啤梨味，十分過癮；但最精彩的卻是最後的金蘋果朱古力餅，圓鼓鼓的上層是可口又滑溜的金蘋果味啫喱，下層則是香濃鬆脆的朱古力餅底，不同口感和味道配合一起相當出色。終於到達甜品環節，根據我有限的經驗，甜品應算是Caprice 較弱的部份，今次‘失足’的是‘焦糖巧克力疏乎厘撻伴榛子配青檸雪糕’(Caramel Chocolate Souffle Tart, Hazelnut and Kafir Lime Ice Cream)，朱古力絕對是我最愛的甜點之一，可惜這疏乎厘撻不但朱古力味不夠香濃，而且硬邦邦的一點都沒有Souffle的感覺，唯一較可取的是那些焦糖粒，焦糖味香濃又爽脆可口。另一款甜品‘鳳梨熱情果慕絲配椰香巧克力雪糕’(Pineapple and Passion Cremeux, Coconut Texture and Bounty Ice Cream)較有特色，菠蘿，熱情果和椰子三種熱帶水果，想不到配搭在一起竟是相當的合拍，雖各自都擁有獨特的香氣和味道，但誰也搶不到誰的風頭，十分美味。懶洋洋地享受最後的咖啡或茶，以及三款小茶點－－焦糖朱古力，草莓了結糖和咖啡朱古力，能夠用幾小時悠閒地享用一頓豐富的午宴，實在是人生一大樂事；不枉我平日努力辛勤上班工作，有時候真要好好慰勞自己一下。這餐整體來說是滿意的，環境服務絕對是一流，食物亦不錯，不過作為一個‘老主顧’，這三年來感覺上Caprice一直都只是停滯不前，尤其在麵包和甜品環節，應該尚有很大的進步空間，希望明年Caprice能夠有更多的新創意，吸引我繼續再來幫襯吧！

11月1日，今天是結婚週年紀念，所以和老婆來這間米芝蓮三星級餐廳食lunch.
之前一日，餐廳打來confirm booking時我要求在甜品碟上寫上 Happy Anniversary. 但沒有提醒佢地保持神秘。差些由於他們專業的款待而露出馬腳。情況就是招待我們的服務員一見到我們就對我和老婆說：『歡迎，陳生，陳太！』老婆坐下後對我說：『為什麼他知道我是陳太？』我當時都唔知點回答！不過值得一讚是他們的專業招待，感到非常受重視，每張枱都有一個專人負責招待，當你抬頭，他便會立即過來幫你，但他又會和我們保持住一段距離，絕對不會有打擾的感覺，每上一樣食物小至牛油，大至主菜，他們也會一一詳細介紹！老婆起身去洗手間時不小心弄掉了餐巾，連我和老婆都不知道，那個服務員突然拿左一條新餐巾來後再拾起地上那餐巾時我才發覺，老婆回來他又跟在後面替老婆拉櫈，招呼實在一流水準！
訂枱時預留了window side，雖然樓層不算高，但倒是可以望見船在海上行駛呢！
坐下後我先來了一杯熱水，而老婆就要了一杯凍水，是一枝樽裝水，但這樽水是不用另外收費的！
點了菜後，先來一客welcome snack ， 再拿了一籃麵包來給我們選擇，內有四款麵包，我選了硬豬仔包和芝麻卷！硬豬皮脆內軟，芝麻卷有很香的芝麻味，而且絕不油膩，老婆說她的麥包也非常出色！加上有salted and unsalted butter 兩款選擇，我較喜歡salted butter.今天咁高興，一於叫番杯紅酒來慶祝慶祝！House Glass $170-$190一杯，唔算平，但來到這裡，就豪一次吧！
頭盤來了！老婆的香醃日本帶子薄片伴紅菜頭，青蘋果配鮮蠔忌廉 (Japanese Scallop Carpaccio, Beetroof and Green Apple in Oyster Cream) 我試了一口帶子，完全沒有腥味，只有海水味，真的超級新鮮！我的是香醃蘇格蘭三文魚撻伴嫰菜沙律配茴香油醋汁(Warm Tart of Marinated Scottish Salmon and Mache Salad in Cumin Vinaigreet)三文魚味道濃郁，配上嫰菜和一塊類似pancake的撻底，口感非常夾！老婆的主菜是法國生牛肉韃靼配香煎薯條(Charolais Beef Tartare and Pommes Pont Neuf) 牛肉非常新鮮，又有非常濃烈的牛肉味，但一些血腥味也沒有，薯條香脆肥大，老婆一路食一路大讚好味！我的是西班牙豬柳伴田園雜菜配青咖哩汁(Iberrico Pork Rack and Jardiniere Vegetables in Green Curry Sauce) 豬柳肉質很爽，豬味濃，仿似剛燒起的燒豬一樣！上甜品前，先有小甜品送上，第一盤有金蘋果肉朱古力、Mini Strawberry Macaron 和香蕉朱古力。最美味是 Mini Strawberry Macaron！第二盤全是朱古力，有咖啡味、榛子味和焦糖味，由於留肚食甜品，所以只試了榛子味朱古力，但覺得太甜了！甜品終於出場了，上甜品時，兩個服務員齊聲對我和老婆說：『Happy Anniversary』當時真的很開心！加上碟寫上了『Happy Anniversary』老婆便說：『終於知道為何他們知道我是陳太了！』老婆的甜品是焦糖巧克力疏乎厘撻伴榛子配青檸雪榚(Caramel Chocolate Souffie Tart, Hazelnut and Kafir Lime Ice Cream)，巧克力疏乎厘撻非常美味，但青檸雪榚令我想起洗手液！ 而我的是鳳梨熱情果慕絲配椰香巧克力雪榚 (Pineapple and Passion Cremeux , Coconut Texture and Bounty Ice Cream)，菠蘿很青甜，椰香雪榚香甜美味，榚底很鬆脆！餐廳無論環境，氣氛，服務，食物都係五星級，難怪可以連續三年成為米芝蓮三星餐廳吧！六百元一個午餐是超價，一定會再來！

Caprice是我在香港吃過的法國餐廳中是排第一的, 比起L'atelier de Joël Robuchon及Amber更好, 而Amigo就屬於經典但帶少許港式的, 有另一番風味, 所以不能與以上三間相提並論。當然這全是個人口味與意見。

環境滿分, 高貴但不令人感覺拘緊。

服務滿分, 侍應生很醒目細心, 非常留意客人但又不太冒犯客人的私人空間。

Welcome bread有多款選擇, 由侍應生端過來給客人選擇, 整體不錯, 只是那兩個牛油有點難以處理,圓椎形的不好塗。

吃法國餐的前菜及湯類是很令人期待的, 好的前菜有時比主菜更吸引。Caprice的前菜及湯是頂級的, 味道好,賣相好,及變化多端。

海鮮清湯配海鮮春卷，清湯非常鮮甜。西湯中有兩類我是尤其喜愛的, 一是打至起泡幼滑的湯, 另一個則是清湯。別看少一個做得好的清湯, 雖清得見底, 但味道卻是非常濃香的。Caprice這個海鮮清湯比起很多餐廳的海鮮湯不知甜上多少倍, 但仍保留清淯見底的模樣, 讚!鴨肝牛舌凍批，有些食物是天作之合, 如蕃茄與羅勒, 牛油與蒜蓉, 甚至餐肉與丁麵....etc 這天我發現了一對新拍檔, 就是鴨肝與牛舌, 它們不但沒有互相排斥或掩蓋, 而是相互配合帶出大家的香味, 真精采!油甘魚他他, 用乾冰出場, 美觀之餘味道也很好。主菜選了牛和羊, 牛做得穩妥, 很好味, 羊就做得更好, 帶一點羊應有的羶味。牛和羊均做到嫩,有肉味,有肉汁,讚! 伴碟的薯仔也很好味,不容錯過。Petit four出場甜品, 據說友人的朱古力甜點很好味, 但我沒試。而我這個忘了是什麼名字的紅白色甜點, 賣相與味道均一絕。輕輕敲碎白色的外層後, 徐徐流出動人的莓味雪芭質感般的紅色內涵, 為此餐畫上完美的句號。咖啡沒什麼令我留下印象, 不突出但不差的。

侍應生再為我們添加的小甜點, 第二輪Petit four? 有的嗎?食物,環境和服務均＋分滿意的一餐, 不愧為香港第一間摘下三星的法國餐廳。米之蓮評西餐是頗可靠的, 中餐就.......

Caprice是香港第一間摘下三星的餐廳, 多年前的米之蓮香港版中, 只有Caprice一間摘下三星, 往後幾年, 三星餐廳在香港才逐漸增多。

三星，所以有期望。
最終，有點失望。
我以為一家高級餐廳，會寧靜有情調，但原來嘈吵得可比午市的茶樓。
我以為tasting menu 是店方最拿手的菜式，原來也不過爾爾。 (1）前菜：生牛肉薄片+牛肉tartar+魚子醬+蔬菜
牛肉是鬆軟而味道是淡淡的和tartar比較乾身，沒有混和任何醬汁，配魚子醬，發揮不出魚子醬的鮮味。但新鮮的蔬菜就遠超預期，爽脆，鮮甜，好看。（2）前菜：龍蝦
龍蝦新鮮色澤美麗，配上藏底的幼滑慕絲，完美組合，每一啖都充滿龍蝦鮮味。但啫喱部份口感略為結實，假如做得軟身點，效果會更佳。（3）前菜：田雞+湯
新鮮肉嫩的田雞，配上洋蔥和多士。這道菜味道是好。但就是沒有驚喜。反而旁邊的西洋菜濃湯就令人印象難忘。味道濃郁，顏色鮮綠，做得非常幼滑，好creamy。（4）主菜：魚
煎野生鯛魚配海膽，最令人失望的一道菜。煎香厚切的魚塊，烹調上是沒有特式。最弊處是肉質本身粗糙，口感不佳。也不知是否過熟，肉質結實，不似高價貨。 （5）主菜：羊
香煎羊架配忌廉黃箘。幸好羊肉煎得恰到好處，肉味亦濃烈。不失好味，不然，這樣烹調處理，也太過平凡(
(6）芝士:因為不是很會吃芝士，所以不知好不好。但試了大概十款，都容易入口，奶味重。但鄰卓幾位女仕點了一大盤，相信質素應該很高。（7）甜品：mango mousses +sorbet
（8）甜品: chocolate + apricot sorbet
兩款甜品都非常行貨，而味道亦稍微太酸，甜酸平衡做得不好，酸味太搶，一面食一面咪眼。
總括來說，服務是一流，態度好，但菜式的擺設就很普通，不覺有心思，食物的味道單一，欠缺層次感。既然收費這樣貴，我相信有其他令我更滿意的選擇。