174
32
13
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 (240)
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
Level4 2018-01-28
2563 views
I've been having a lot of fun latelyOf course, there has been the regular dining at amazing restaurants....  Always funBut there's something special about helping someone discover the joys of international cuisine and Fine Dining.One of our gym buddies, let's call him Matty, is relatively late to the exquisite joys of ultra-fine-dining; but boy is he making up for lost time!Our latest escapade saw a bunch of Aussie buddies dining at the Two Michelin Starred Caprice at the Four Seasons; including one of the girl's good mates who was in Honkers for the weekend, and regular dining buds Alex and Aaron.Now, the girl and I have been showing off Caprice to friends for years, it's a go-to place to impress people (especially because of their renowned cheese board), but it was the first time we'd been since the changeover of chefs.  In a strange twist of fate, Caprice's new chef Guillaume Galliot had a 'sliding doors' moment with former executive chef Fabrice Vulin.That's right, Chef Vulin took over Chef Galliot's the Tasting Room in Macau and vice versa, with Galliot taking over Caprice.  Kind of a net neutral position given both restaurants were recipients of Two Michelin Stars.Anyway, little had changed in the interior of Caprice; fantastic views of the harbour, plush interior and open kitchen, which actually seemed to be carrying an even larger brigade of chefs than usual.Like any group of diners coming together, we all arrived at different times.  But once we were all together and introductions completed, it was straight down to business...Which menu were we going to partake of in our mission to share our Fine Dining experiences with our friends.With quite a few options, including (quite frankly) some ridiculously expensive options; we settled on the Menu Carte Blanche - Chef Galliot's super-star highlights menu...  Although, for the fisho-phobia at the table, Fi, we had to get the kitchen to come up with some fish-less replacements - a task the kitchen was well up for.Kickin off the tasting menu was a trio of amuse-bouche designed to tantalise the taste buds and get us well prepared for the delights ahead.  With tastes that built from the savoury salmon mashed into a firm puree to a liquid centred puff with slight Indian curry flavours and finally the contrasting hints of lemon and uni, it was fair to say we were revved for the meal to start.One of my fond memories of Caprice is the plentiful fresh bread and 'cones' of salted butter (replaced regularly throughout the meal).  You don't mess with the classics, and I was super stoked to see that Chef Galliot had not altered the formula.  My choice throughout the night was the mini baguettes, but the rest of the table seemed enamoured with the chilli bread....Our first formal course started with oysters; a very common way to commence tasting menus nowadays.  As common as the start was, there was nothing common about the flavour combinations of the Gillardeau Oyster with Champagne Sauce and Kristal Caviar!   I loved the medium salinity flavoured oysters contrast to the salty caviar and the sweet sauce.  My main problem was not with the flavour combinations, but the size of the oyster, which was quite punny.  Most of the oysters I've been enjoying lately have been 'mouth filling', but the Gillardeau oyster was very small...The simplicity of message and crispness of flavour would be my takeaway from the Foie Gras Terrine from Vendée with Duck Jelly and Medjoul Date.  The sweet notes of the foie gras were delectable, especially with a richness of flavour coming from the duck jelly.  As good as the foie gras was, the combination of the sweet brioche buns and even sweeter Medjoul Date, really made the dish.  Each component good, but together, some alchemy at work, the flavour combinations were delicious.Quite possibly the best dish of the night was the Brittany Scallop with Carbonara Sauce and Black Truffle.  Get this; the large scallops were hollowed out, with the flesh combined with a truffle puree, then stuffed back inside the outer casing of the scallop, then topped with shaved truffle and shaved ham.  Finishing the dish was a foamy carbonara sauce, adding a slight creaminess to the earthy truffle and sweet scallop.  It was simply as good as it sounded and we all loved it.Well, apart from Fi, who had some other dish......I was conflicted about our next dish of Sea Bream with New Caledonia Shrim Consommé and Ginger. With a bit of theatre, the consommé was poured at the table and without a doubt was both crisp and clear, the hints of ginger tantalising the palate.  No, there was nothing wrong with the flavours; it was the texture of the fish that bothered me....  Instead of being light and flaky, I found it to be just a bit heavy and dense, even a little pasty on the tongue.  It was a little off-putting and detracted from the overall enjoyment of the flavours.Any doubts about the fish course were dispelled with arguably the highlight of the meal!  I mean, Bresse Chicken with Saffron Carrot Variation.....  What's not to like?  Bresse is regarded as the best chicken in the world for good reason; the incredible flavour coming from the moist breast was superb, the skin adding a salty and fatty highlight.  Mopping up the chicken with the sticky jus was delightful, as was adding some of the saffron-infused sweet corn puree and ever-so-perfectly-cooked carrots.  Yeah, this was a total winner and we were all gobsmacked about the flavour.Now it would be fair to say that a table full of Aussies is going to know good beef; I mean, we really do have some of the best beef in the world back in Australia.  So we were all a little disappointed with our main course of Smoked Australian Wagyu Beef Tenderloin with Pumpkin Purée served with Pickled Cucumber and Foie Gras Sauce.  Let me be clear though, the beef was perhaps the most tender I've had since my last visit to Caprice where I selected the USD$300 Wagyu.  But what was missing was flavour!  It was like all of the fatty sweet beef flavours had been leeched out....  Even the addition of a healthy supply of shaved truffle couldn't help I wondered if it was a simple matter of missing seasoning; either way, it was a strong topic of discussion at the table.For Fi, the highlight of the evening was about to unfold.  Unbeknownst to Fi, I'd asked if we could get a tour of the Cheese Fridge out the back of the kitchen...  I was so happy to see the look of unadulterated joy as Fi was shown into the (quite large) cheese fridge.After we dragged her away, it was time for the cheese board to come by for our cheese course.  Now, for most of our group, this was as impressive as a cheese board gets.  For the girl and I, we were a little shocked to see that the board had halved in size under the new regime....I guess it's all about perspectives and experience.... But at least the guys really enjoyed the cheese that was on offer, and that's the most important thing to consider.Dessert should have been a highlight....  I mean, the soufflé is my most favourite of desserts and the Lemon Soufflé with Orange Sorbet and Marinated Exotic Fruit sounded divine...  But as luck would have it, the soufflé that had collapsed and not cooked perfectly was given to the guy with the most experience eating soufflés.  As I watched the table wax lyrical about how great the dessert was, I couldn't help feeling a little jealous; my soufflé was in parts soft and gooey, in parts expertly cooked and in parts a bit crumbly....  Well, at least the sorbet was delicious...We'd been enjoying the hospitality of Caprice for nearly four hours, it was getting late and we all decided to forgo the offered coffee, and struggled through the ample supply of petite-four.  It had been quite the experience for us all, for different reasons.  We all loved the wonderful and professional service;  Matty, Fi and the Girl had relished discussions with the sommelier and marvelled the perfect selection of wines offered throughout the meal.Fi had been awestruck by the cheese room and cheese board and Matty had been inspired by another round of delicious food that had tested and pushed, then ultimately rewarded his palate.The only bummer for most of us was the lack of flavour in the beef and I personally was disappointed in the soufflé.Now, this presents an interesting dilemma when talking about and sharing experiences with a meal.  On one hand, it was a very decent meal, and for some at the table who experience this sort of thing less often, it was a super memorable experience....  However, for a Two Star restaurant that's listed as #93 on the Elite Travellers list of the worlds Top 100 restaurants - it was just a little disappointing, especially given the price.As I said before, it's all about expectations and experience; both of which are high for me.  That said, we all had a sensational time, and that should count for a lot.... Right?@FoodMeUpScotty continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Artisanal French Cuisine Featured Review
Level4 2018-01-24
3536 views
一年一度生日大餐絕不馬虎,選了幾間酒店的餐廳,而最後決定先試Four Seasons Hotel的,當然係因為佢米芝蓮有2星,而且食物賣相非常吸引!中午到場,環境不錯,無敵海景,加上天氣晴朗,心情已經十分ready去品嚐法國大餐。Open kitchen designLunch set 有幾個options,揀左four courses $790,appetiser、soup、fish or meat、dessert + coffee or tea。先上手工牛油,salted (矮) or unsalted (高) 。Bread basket 的質素好高,軟包微辣,超級soft,很美味。另一硬包很香脆,有嚼勁,而且十分新鮮。芝麻卷也很鬆脆,白芝麻夠香,外層夠crispy。Chestnut bread 脆卜卜的外層,配大顆的栗子肉,係香港少有,絕對不可以錯過!Surprisingly,餐廳送上第一道前菜,(not on the menu),又可以試多個dish。服務生先上菜,再為你放湯。Ravioli 好的式,材料係豬肉+芝士mix,加少許黑松露味道做成的,鴨肉湯唔會太濃,意大利雲吞底墊左D甘荀粒粒,增加口感,味道balance得好好。Appetiser: roasted canadian lobster, confit onion in sweet wine, bisque emulsion成個dish都係由lobster組成,大隻又爽口的龍蝦肉on top加上脆脆的薄片,底墊的洋蔥本身已經烹調過,再吸收龍蝦汁的精華,龍蝦味道濃郁,高度讚賞。Appetiser: scallop carpaccio with golden turnip, Thai grapefruit, oyster espuma精緻的layout,帶子薄片佈滿碟面,加了柚子肉,配上矜貴的魚子,整個味道很清新。好欣賞佢個前菜list,每樣都非常考功夫。Soup: lentil and bacon cream, lentil salad蘭度豆湯係分開上的,先上設計感十足的set up,湯蓋都咁有格調。服務員再為你加湯。Lentil soup熱哄哄的,味道很rich。Soup: button mushroom soup, foie gras and black truffle toast, corn risotto磨菇湯內的粟米有烤過,比較香口,湯味道唔錯。附上的多士很有特色,鵝肝粒上有小小的黑松露片,成為一個art piece。Meat: beef cheek parmentier with potato espuma and parmesan cheese棉棉的薯蓉上有長方形的芝士片、圓形的爽甜的白蘿蔔片,蓋住滑嫩的燉肉,肉質十分tender,味道豐富,仲有D蘿蔔粒粒,增加色彩。Fish: octopus, zucchini ravioli and potato with bouillabalise sauce粗壯的八爪魚腳配橙色的魚湯、綠色的意大利青瓜雲吞和黃色的薯仔,美得像幅畫,味道不用說,好好的感受一下。Dessert: mont blanc chestnut and rum cream, tahitian vanilla cream, meringue, chestnut ice cream漂亮的decoration,已能加好多分。蛋白脆脆枝係面加上銀箔,栗子cream mountain覆蓋塊狀的蛋白脆脆,食起黎栗子味道濃郁,有脆又軟的口感很夾。Dessert: crispy coffee and walnut biscuit, caramel and coffee chantilly Coffee cream上插上焦糖和咖啡味的脆脆,包住流質的心,味道相當coffee,好適合 coffee lover。Coffee latteChamomile teaPetit four有pistacho puff,有驚喜,入面係流心的開心果醬。果仁朱古力方塊,nuts好crunchy 配幼滑的chocolate,味道一流。朱古力mini sandwich面有金萡,內有爆炸糖,concept唔錯,真係好creative。Caprice Chef 好犀利,每一個dish都講究色彩比例、擺盤平衡、食材味道配搭,加上excellent的服務水準,得到2 Stars Michelin 真係實至名歸。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level4 2017-10-03
3926 views
今夏,澳門Tasting Room by Galliot的Chef Guillaume Galliot到香港四季Caprice履新,替代Chef Fabrice Vulin位置成為Chef de Cuisine;而Chef Fabrice Vulin側轉戰Tasting Room.我們四月中下旬踫巧嘗到朝代更替前美饌,算是一個美好回憶和記念.幾個月過去,佳餚味道記憶依在,儼如昨天經歷,思前想後還是想把該次美食記錄下來.當日中午,跟友人預訂了桌子用膳,雖然安排不了臨窗位置,可是景觀依然開揚,空間感十足;踏進華麗用餐區,左右夾道餐廳經理,服務生們均以優雅專業態度微笑迎賓,一開首印象已經十分良好.室內滿佈Art Noveau風格畫作,敞亮水晶燈飾,真皮餐椅,華麗得來沒帶俗艷,格調氣派兼倶.我們同選了3 course Set Lunch,包括頭盤,主菜和甜品;侍者先端來礦泉水及我們揀選好的麵包和牛油,麵包質地口感各有特色,麥味飄香,手工牛油幼滑.同上是餐廳贈送的開胃小食.頭盤Starter,我們分別點了以下兩款,{Poached Gilarbeau Oyster,Watermelon & Bell Pepper Gazpacho法國𧐢伴西瓜彩椒西班牙凍湯},侍者端來食物後,先略作介紹,然後把紅色Gazpacho倒在材料上面,三數枚略給滾水燙過的法國生蠔質感很好,口感細緻幼滑,味道滿載海洋氣息,而清新的西瓜及彩椒帶來果香提昇了鮮味,不過品嘗湯汁當時,發現偶有咸味過濃現象,像是調味用鹽沒有拌勻,我向侍者查詢及反映情況,只想弄清楚部分湯汁濃重咸味的由來是否poached oysters滲出的天然咸味?我沒能完成整個菜式,侍者提議重做一個新的,畢竟只是小事一樁,也嘗過味道就作罷了.{Beef Capaccio,Burrata,Capers,Yuzu生牛肉薄片伴芝士水瓜柳和日本柚子},菜餚份量挺充實,生牛肉出乎意料不是很透薄,肉味嚼感豐郁,夾雜軟滑芝士,微酸的柚子及味道強烈的水瓜柳,巧妙平衡了生肉濃膩,而孌得輕盈,層次更趨多姿.主菜Main course同選了{Canadian Lobster Risotto加拿大龍蝦意大利飯},端上這道菜當下,我倆禁不住輕呼~~!Risotto上端硯大的龍蝦蚶儼如奪空而出,氣勢無両!意大利飯以龍蝦汁熬煑,內𥚃加入切成丁方的大量龍蝦肉,上面再添上龍蝦汁泡沫,米飯al dente口感完美,蝦蚶熟度剛好細緻嫰滑又不失嚼感,加上濃稠而毫不顕腥的湯汁,完全呈現初夏的海洋滋味~真的,很美味!!!甜點Dessert{Vanilla Mille-Feuille,White Chocolaté,Vanilla Ice Cream雲呢拿千層酥餅配雲呢拿雪糕},甜點以數枚千層酥餅間格白巧克力雲呢拿忌廉,再伴以香草雪糕而成;酥餅香脆可口,忌廉軟滑細緻,雖然沒有奪目造型或驚世味道,不過恰如其份已是讓人滿意非常.{Chocolaté Panna Cotta,Chocolaté Sablé,Tanariva & Guanaja Chantilly 巧克力奶凍伴脆餅配特濃朱古力慕絲},這個巧克力甜點造型手工很見用心,相信餅師花了不少時間裝飾,不過說到底奶凍仍該是主角,於我而言首嘗流質奶凍,近乎液態令我有點意外,彷彿來不及冷凍成形;個人還是喜歡Panna Cotta適度軟硬的傳統口感多些.至於以層次深度不同的巧克力慕絲去搭建成一個完完全全的巧克力甜點,呈現出一種意智堅定的決心,巧克力控想必沒有挑剔餘地.最後小巧精緻的Petit Four跟餐飲同上,呷一啖香醇咖啡,再嘗小口甜點,甘苦餘韻遇上精甜,微妙滋味味蕾間遊蕩,為艷陽高照初夏的一頓午膳畫上完美句號.到結賬時,侍者告之其中一個甜點為餐廳經理免費送贈,以償剛才頭盤的失誤,餐廳的細心和慷慨教我們十分意外而有些不好意思..就是這項小節讓人再三感受到歐陸餐飲文化的的人性化,期待再度光顧的時刻..兩名法國大廚交換主塲,拼出的火花可會更見耀目?! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)