168
32
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6-min walk from Exit E1, Hong Kong MTR Station continue reading
Telephone
31968860
31968888
Introduction
With Two Michelin Stars, Caprice is an amazing fine dining restaurant. Other than having amazing French food, Caprice also has an incredible view of Victoria Harbour. Some of their signature dishes are beef-oyster tartare and carviar, brittany lobster and confit sole with champagne sauce. continue reading
Awards and Titles
Best French Restaurant (2012-13, 2015), Michelin 2 Starred Restaurant (2009,2014-2018), Michelin 3 Starred Restaurant (2010-2013)
Good For
Romantic Dining
Business Dining
Special Occasion Dining
Opening Hours
Today
12:00-22:30
Mon-Sun
12:00-22:30
Payment Method
Visa Master AE Cash UnionPay JCB
Number of Seats
110
Other Info
Wi-Fi Details
Alcoholic Drinks
May Bring Your Own Wine Details
Parking
Phone Reservation
10% Service Charge
Signature Dishes
Japanese cattle with mushroom Pan Fried Sole Fillet Langoustine Carpaccio, Marinated Cucumber, Wasabi Jelly and Osetra Caviar Warm Duck Foie Gras, Fennel Confit and Strawberries in Sweet Spices Sauce Pan-fried sea bass with garlic
Review (233)
The swapping of chef de cuisine at Caprice and The Tasting Room has officially completed last month with chef Fabrice Vulin, formerly of Caprice, taking over the reign at The Tasting Room in Macau while chef Guillaume Galliot going the other way. This is something that is extremely rare and unusual in the fine dining business but as someone who is less curious about what has happened behind the scene, all I care about is how it would translate to the new menus on both sides.Amid much anticipation, chef Galliot finally launched his new menu in mid June, his first since arriving at Caprice (And good to know that the prices remain unchanged).Like most foodies in Hong Kong, I was really looking forward to this but before we got into the thick of things, a small amuse bouche helped to set the tone. The foie gras crème brûlée came with some crushed hazelnut on top. Not bad.Lunch officially started with a seafood tartare that was served with lobster jelly and flying fish roe. When I got the first glimpse of this, I couldn't help but think of another similar dish - the lovely starter of lobster jelly, creamy avocado and prawns that I grew to like so much at Seasons by Olivier E.Funny how this is also reminiscent of our traditional Chinese steamed meat pie (蒸肉餅). Sitting on top were diced lobster and crystal prawn mixed with little cucumber cubes while topped with dabs of flying fish roes and avocado cream. This whole thing was placed on top of a thin layer of lobster jelly which was surprisingly light and mild in flavor. Pretty good start but it could have been even better if they made the jelly a little stronger (Grade: 3.5/5).Second course was an exuberant pairing of poached lobster, green pea fricassé and oyster emulsion.This was very delicious. I never like lobster with heavy seasoning so this was just perfect. The oyster emulsion was obviously the catalyst here providing a nice finishing touch to the elegant dish (Grade: 4.5/5).My meat course was Racan pigeon served with shallot purée, popcorn, stuffed confit legs and jus.The pigeon was really nicely done while the shallot and popcorn provided different textures to the mix (Grade: 4/5).Ever since the arrival of pastry chef Nicholas Lambert, desserts have become a very memorable part of our meals at Caprice. While chef Lambert's signature Fraisier Gariguette was not on the menu today, there were 3 pretty exciting options for us to choose from.The first was a combination of almond sablé, cherry cream, roasted cherry and Kirsch chantilly which I thought was pretty refreshing. Never hurt to have a bit of wine there to spice things up too (Grade: 3.5/5).But I was even more impressed with the second dessert, crispy hazelnut, chocolate biscuit, Macae cream and hazelnut praline (Grade: 4/5).My love affair with hazelnut praline goes way back and this was a good-looking dessert that used hazelnut praline brilliantly along with chocolate and Macae cream. A very nice exclamation point to this wonderful meal.Mignardises were the usual suspects of profiteroles (coffee flavor?), macaron (raspberry) and dark chocolate.Despite just hitting the ground running, chef Galliot showed us a glimpse of what we could expect from his kitchen which is a very elegant interpretation of modern French cuisine. I will definitely come back in a few months to check on their progress once again. continue reading
Level1 2017-12-16
1534 views
距離我地嘅big day仲有2個幾月,已經懷到一頭煙,好多謝未婚夫為我安排左今晚嘅驚喜原來佢靜靜雞book左Caprice同我慶祝一去到,餐廳方面已經立即揾人送上未婚夫一早為我安排定嘅花(五星級酒店真係有五星級嘅service)可能因為知我地係慶祝5th Anniversary, 所以幫我地安排左window seat,算我地可以望住維港浪漫下,真係好細心呀!當晚我地order左兩個set dinner未上appetiser之前,除左有新鮮嘅麵包外,仲有幾件好精緻嘅tart味道談不上十分出色,但賣相挽回不少分數!食完tart仲有個好似係蕃茄凍湯配應該係水牛芝士?(唔係好記得lu!)用餐前先飲一個酸酸甜甜嘅凍湯,係幾開胃嘅終於等到menu上嘅第一個course!Caviar真係好好食再黎就真係一個熱湯!Creamy又濃郁嘅cheese再加埋陣陣嘅truffle香氣,正呀!Main course有兩個,第一個係魚多寶魚呢,我始終都係中意中國人嘅清蒸第二個main course係Pigeon最初一聽到佢地另一個main course係Pigeon,心入面覺得怪怪的,因為由細到大都只係食過燒羽鴿,無諗過佢會係西餐出現估唔到口感係咁幼嫩,仲脾位仲要外皮脆脆地,好香口!食完main course之後,就黎個cheese platter 好巨型!好有氣勢!係waiter嘅介紹下,我地每人揀左3款負責serve我地喱台嘅人會了解左我地嘅口味先推介,所以揀出黎每款都好啱的地食最後就緊係dessert啦!梳乎厘好鬆軟!同熱情果味好夾!不過可能喱排為左源肥食得清左,所以食到尾有少少太甜原來甜品都未係最後仲有幾款好精緻嘅小甜點,喱餐真係好滿足! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-12-07
1453 views
現場睇更加靚, 唔一定要坐window seat其實已經有海景睇包有3-4款, 另外有原味同咸味牛油. 上面同款一種細法包, 而變為餐前小食, 酸酸地好清新Appetizer: Duck Foie Gras 伴香梨汁 蟹肉凍湯Main Course: Canadian Lobster, King Prawn... 好多海鮮配湯汁意粉'粒' , 係''粒''. 好特別的意粉'粒' Grill Smoked Ham, 咸o左少少. 生日Dessert: 又係好特別的''火箭菜'' 雪葩配無花果, 榛子creamChocolate Brownie and Banana ice-cream 另送Dessert  / Coffee or tea continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2017-11-18
2200 views
多謝Mr 🐻今天我們來到Caprice 享用了一頓美味的午餐。我選了3 courses lunch set, Mr 🐻就選了 4 courses。點菜後,服務生會端上牛油和新鮮的麵包牛油加上微熱的麵包,真是perfect match🤗是日的開胃小菜 - Beetroot我的前菜 - Classic Beef Tartare芝士,蛋黃和生牛肉混在一起吃,味道實在太捧了😍 一點騷味也沒有Mr 🐻 的前菜 - Canadian Lobster with Pumpkin意想不到爽脆的龍蝦肉和清甜的南瓜是如此相襯👍🏻龍蝦湯😋我的主菜 - 香煎鱸魚 with Coconut sauce魚煎得剛剛好,仍然充滿肉汁😋海膽三文魚子Risotto 海膽和三文魚子很新鮮,配上用紫米做的risotto, 很特別👍🏻Mr 🐻的主菜 - 燉牛面頰若是光看外表,好像跟牛面頰扯不上關係,哈哈!味道不錯,但略嫌太膩我的甜品 - Pear & Maple Sponge Cake太好味了😛 甜甜酸酸的,不會太濟 Mr 🐻的甜品 - Vanilla Creme Brulee賣相與味道是成正比的😋 很不錯Petite Fours以咖啡配上朱古力作今天午餐的尾聲,實在太完美了🤗 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)