5-min walk from Exit E2, Hong Kong MTR Station continue reading
With two Michelin stars, Caprice is a fine-dining restaurant. Other than having amazing French food, Caprice also has an incredible view of Victoria Harbour. Some of the 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 (2010-2013,2019), Asia's 50 Best Restaurants (2018)
Good For
Romantic Dining
Business Dining
Special Occasion Dining
Opening Hours
12:00 - 22:30
Mon - Sun
12:00 - 22:30
Payment Methods
Visa Master Cash AE UnionPay JCB
Number of Seats
Other Info
Wi-Fi Details
Alcoholic Drinks
May Bring Your Own Wine Details
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 (271)
Level4 2019-09-22
昨天是五週年紀念,由於要加班工作的關係,未能到caprice 慶祝。所以honey 選擇今日公假和我到訪。還記得三年前還未開始體驗fine dining之旅,而caprice 就正正是我們嚐星級法國菜的第一間餐廳。那時候,她仍然是米芝蓮二星,而最近她已經是三星餐廳了。餐廳位於四季酒店內,帶有古典而高雅的感覺。而且落地玻璃窗透視著維港景緻,海景相伴,格外加分。午餐分別有Three courses $645, four courses $790,Five courses $895或可以單點。當然set lunch 性價比較高,所以我們都點了three course lunch.先送上Amuse broche這一道amuse broche 十分雅緻。冰凍的龍蝦湯造成湯凍,入口的沙冰感覺,隨之而來的是帶清甜蔬菜甜香, 和幼滑的鮮甜的龍蝦慕絲,味道清爽又輕盈,令味蕾甦醒一下,為前菜作準備。法式鴨肝配野菌啫喱伴開心果Foie Gras and mushroom jelly with pistachio 這法式鴨肝菜式真的美侖美奐,在圓形薄脆下是鴨肝茸和野菌啫喱。鴨肝質地幼滑,然而味道未有預期的濃郁豐腴,或許這就是清爽的野菌啫喱把鴨肝的味道淡化,當中的開心果令幼滑的口感中帶出點點果仁脆香 。整體味道濃中帶清爽,完全沒有太膩口的感覺。蕃茄濃湯伴牛面頰肉意大利雲吞伴杏仁泡沫Tomato soup with beef cheek ravioli, almond espuma這蕃茄濃湯蕃茄味極之濃郁,味道鮮甜酸香,質地稠厚而幼滑,和平日飲的蕃茄湯很不一樣。意大利雲吞一口一顆,牛肉味十足,加埋濃郁的蕃茄湯和輕巧的杏仁泡沫,是平易近人的意式風味,真叫人滿足。香烤龍蝦伴時令蔬菜配羅勒油Roasted lobster , summer confit vegetable and basil oil龍蝦煮得剛剛好,龍蝦鮮甜爽口,還有彈牙的口感,羅勒油令龍蝦肉更為油亮,又沒蓋過龍蝦的鮮味,味道不錯。可惜份量太少了,作為main course 不太足夠,或許作為middle course 更加恰當。法國鴨胸伴香梨及雞油菌Roasted duck breast with mirabelle and gorillas mushroom, plum sauce鴨胸切成小件,入口的大小剛好。鴨胸煎得外皮甘香,鴨肉極為油潤軟嫩,應該是先由慢煮處理再煎香表面,所以造到半熟幼滑。一口鴨肉油香,再配上淸甜多汁的香梨,減少了油膩感覺,加埋咸香的雞油菌,味道豐腴而平衡,超正!水蜜桃慕絲伴乳酪及紅桑子Peach espuma, yogurt cream and fresh raspberries 水蜜桃慕絲放在透亮的高身玻璃瓶𥚃,造形很美。先嚐一口,水蜜桃慕絲冰感幼滑,水蜜桃的清甜幽香在口中緩緩透出來,再伴上滑滑的甜香乳酪,酸爽的紅桑子和夾在當中的曲奇碎粒,真好吃!味道十分清甜輕盈,吃罷也沒有太多罪惡感。焦糖慕絲伴花生鳥結及朱古力忌廉Caramel mousses, peanut nougat and grand cru chocolate cremeux這道朱古力甜品真不錯!朱古力忌廉柔滑濃香,完全沒有過甜的問題,加埋香甜的焦糖慕絲,伴以脆脆花生鳥結,是Classic 的朱古力皇牌組合,而且朱古力味無咁單一,應該沒有人可以拒絕吧!Cappuccino 這泡沫咖啡十分甘香,泡沫豐盈,咖啡味道頗有層次。Flat white奶白咖啡口感幼滑順喉,而且咖啡和奶的比例剛好,甘香之餘又有豐盈奶香,及後還帶有after taste, 正!Petite fours小甜點分別有三款,造型十分精緻,而且每一款都有驚喜。那柚子一口撻柚子味濃郁又帶淸新氣息。一口泡芙皮透薄,一咬忌廉慕絲一湧而出,而那朱古力口感幼滑,是牛奶朱古力風味。呷一口咖啡,再吃一口甜品,真叫人滿足。這一天的週年紀念倒叫人難忘,尤其那無敵海景、典雅精緻的裝潢氣派,和那貼心的服務,唯餐點的份量偏少,或許點四道菜更為滿足。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
It's been exactly two years since Executive Chef Guillaume Galliot took over the kitchen of Caprice and he has finally done it. The French chef from Loire Valley has finally guided Caprice back to its three-Michelin starred status (announced late last year).On a personal note, I have not been back to Caprice as much as I would like since the departure of opening chef Vincent Thierry. But now that they have re-captured the third star, I thought I should come back and check things out myself (at least once within this year).The weather has been pretty poor all day (so is my mood) but luckily, I was able to arrive at Caprice largely unscathed.Caprice is open for lunch and dinner from Monday to Sunday. For lunch, the restaurant offers a set menu varying by the number of courses (3-course $645, 4-course $790 and 5-course $895). There's also a 5-course omasake tasting menu priced at $1288 and of course the a la carte menu. I was a little hungry so I went with the 5-course set lunch menu this afternoon.Some homemade bread including my favorite brioche to kick off the meal.Lunch started off brightly with a small amuse bouche, silky green pea mousse topped with crispy croutons (Chef Guillaume Galliot in the background!).The clean flavors of the green pea was nicely matched with the saltiness of the cured bacon on the bottom while the croutons added a satisfying crunch to this otherwise soft and smooth dish.The first dish from the set menu was Aji fish carpaccio served on a tower of fennel and pomelo salad. This was a pretty "safe" dish to start the meal as one could never go wrong with the combination of refreshing raw fish and fruity salad. I thought the saltiness of the Aji fish really caught me by surprise while both the fennel and pomelo did very little to neutralize that saltiness. Decent start.The carpaccio was immediately followed by a heartwarming green pea soup, served with mint perfumed green pea tartare and bacon foam (same combo as the amuse bouche).The soup was accompanied by a green pea tartlet on the side.Following the starter and soup, my fish course was next and I went with their hake fish which was beautifully decorated with cauliflower crumbs and smoked pike caviar.The soft-textured hake was lightly coated with seaweed giving it wonderful texture and flavor. It was finished off brilliantly with a rich-flavored champagne sauce. A well-executed dish with a symphony of umami-rich flavors yet without going over the top. Without a question, the best dish of the afternoon.My final savory dish was roasted French duck breast with variation of carrots. There's really nothing more appealing to me than a gorgeous piece of French duck (Too bad they thin-sliced it!).A star anise sauce with ginger provided some extra heat to the dish (Interesting that the sauce actually tasted a bit like those in Chinese cuisine). If there's an area to improve upon, it's definitely the dessert department. I was looking for something rich and perhaps a bit cheesy so I went with the lemon cheesecake.This came with cédrat confit and a scoop of white sesame ice-cream. At this point, I was really missing Chef Nicolas Lambert (former executive pastry chef here!).I couldn't exactly remember when was the last time I enjoyed a slow day like this. I think I need more of this in the future.Petite fours are always something to look forward to at Caprice. Today's no exception.This is certainly one of my most enjoyable lunch at Caprice since the days when Chef Thierry was still at the helm. I'm not entirely sure about the three stars but one thing for sure, it's moving in the right direction. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2019-10-06
之前寫過一篇Caprice嘅食評,當時覺得某啲材料唔啱我口味所以並唔覺得好好食。事隔左咁耐再嚟試吓,但係口味嘅嘢真係好個人,人哋覺得好食我未必覺得好食。呢餐飯係同好朋友兩個一齊食,所以係食得好開心嘅。環境服務都一百分。食物方面質素當然都係好高,只係我覺得佢哋嘅菜式略嫌花巧,加入左好多不必要嘅元素,唔係個個都會鍾意,例如當日嘅甜品,真係好靚亦都好啱我口味㗎,但偏偏就加入咗西芹! Why??? Is that even necessary? 我本身係一啲都唔抗拒食西芹,我仲係好鍾意生山西芹嘅人,但唔代表我鍾意甜品裏面有西芹囉! 最後我係冇食晒。所以口味嘅嘢好個人,我相信會有人覺得好清新好特別好鍾意。Fine dining來講我都係鍾意食Petrus多啲。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level2 2019-09-25
一直很期待來這間米芝連三星的餐廳進膳,經朋友推介,平日的午餐最抵食,但因為都幾難book 的關係,我預早了三個月在網上留枱,並request 了window seat, 可以欣賞到維港的風景。Budget 所限,我們選了3 course set (with soup), 本身都擔心唔飽,但最後都挺住個肚走。Staff 先serve 了一個餐前小食,一個龍蝦湯啫喱上面有蕃茄湯mousse (可能調轉左😅)再加一些蜜瓜哈蜜瓜的,幾refreshing.食完麵包,就來湯。我們都選了蕃茄湯伴意大利雲呑。打得好香濃軟滑。Main 選了魔鬼魚及鴨胸。魔鬼魚就不過不失,我個人不太喜歡這個汁。鴨胸好juicy, 雞油菌的汁好香濃,再配上香李唔會太漏。dessert 揀左peach espuma, 擺盤超靚,一來到是一個玻璃球,好夢幻,食落好summer 的感覺但我更喜歡這個Caramel Mousse tart, 外層的朱古力脆片超好食,入面的caramel mousse 不太甜,底還有鳥結糖tart 底,口感非常豐富,值得推介,好想再食多次😋食完三個course 除了有餐飲還有朱古力送🤩整體來說,soup and main 就不過不失,反而甜品令人有驚喜。服務一流,好多細微位都做得好好。食物得精美,令人賞心悅目。但值得一提的是,不知道是否因為法國菜的關係,上盤時間都比較慢,我們3 course 足足食左兩個鐘,如果想食多些course 可能要預更多的時間了 🤪 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-09-23
慶祝和女朋友的x個月紀念日, 除了是一悃小浪漫外, 也是一個給自己吃好東西的籍口. 今次來到一直想去, 但又常常找不到Right Timing的Caprice, 去品嚐大廚Guillaume Galliot的手藝, 原來他只比我大幾歲, 就已經為澳門的Tasting Room和這裡分別拿下米芝連二星, 再想起找的年齡, 感覺有點慚愧呢! 在菜式設計在食材擺設上, 或多或少也有Tasting Room的影子. 今次吃的Lunch Set以Amuse Bouche—蕃茄龍蝦湯羮作頭陣, 其蕃茄膏之清新和龍蝦湯的濃烈作對比, 感覺比之後的蕃茄Cream Cheese湯更有衝擊力. 頭盤點了鴨肝醬, 以其作布甸狀配上Wild Mushroom果然是濃郁頭盤的代表, 上面的開心黑醬是神來之筆, 除了令其褐色色調多了點鮮綠, 其甜味也提點了其重厚的味道. 主菜分為Sea及Land, Sea就是海鲜, 其中一款, 又是燒龍蝦配龍蝦汁, 龍蝦十分彈牙, 味道也夠鮮, 只是味覺對龍蝦汁有點疲態就是. 另一道魔鬼魚蠻有趣的, 上面起沙的外皮配上香草口感獨特, 只是因為深海魚的關係, 肉質相對較韌, 女朋友就覺得有點吃力. Land點了地上的燒鴨胸, 鴨胸肉也可以Medium Rare的, 而且鴨皮厚而彈牙, 中間的脂肪燒得一乾二淨, 吃上去比較健康之餘, 其溶化了的鴨油更令鴨肉香氣四溢, 是最得我歡心的Main.甜品盛上水蜜桃Mousse的容器正正是很Tasting Room的風格, 還以為內𥚃有出煙的乾冰呢! (笑) 酸甜兩味調味得剛剛好, 而覆在Mousse上面的果凍皮又是另一個神來之筆. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)