201
37
14
港铁香港站 E2 出口, 步行约5分钟 继续阅读
电话号码
31968860
31968888
开饭介绍
Caprice提供上乘的法国菜,大厨以正宗法式煮法烹饪菜肴,适合配搭入口法国红酒。餐厅内环境高雅舒适,客人更可观赏维港景色。 继续阅读
奖项殊荣
最优秀开饭法国菜 (2012-13, 2015), 米芝莲二星餐厅 (2009,2014-2018), 米芝莲三星餐厅 (2010-2013,2019), 亚洲50最佳餐厅 (2018)
特色
浪漫情调
同客食饭
庆祝纪念日
营业时间
今日营业
12:00 - 22:30
星期一至日
12:00 - 22:30
付款方式
Visa Master 现金 美国运通 银联 JCB
座位数目
110
其他资料
Wi-Fi
酒精饮料
自带酒水 详细介绍
泊车
电话订座
加一服务费
招牌菜
和牛伴野菌 香煎龙脷柳 海蟹虾卡帕西欧腌黄瓜,芥末果冻和Osetra鱼子酱 暖鸭肝伴茴香草莓甜香料酱 煎海鲈鱼伴大蒜
食记 (275)
等级4 2019-09-22
3449 浏览
昨天是五周年纪念,由於要加班工作的关系,未能到caprice 庆祝。所以honey 选择今日公假和我到访。还记得三年前还未开始体验fine dining之旅,而caprice 就正正是我们嚐星级法国菜的第一间餐厅。那时候,她仍然是米芝莲二星,而最近她已经是三星餐厅了。餐厅位於四季酒店内,带有古典而高雅的感觉。而且落地玻璃窗透视着维港景致,海景相伴,格外加分。午餐分别有Three courses $645, four courses $790,Five courses $895或可以单点。当然set lunch 性价比较高,所以我们都点了three course lunch.先送上Amuse broche这一道amuse broche 十分雅致。冰冻的龙虾汤造成汤冻,入口的沙冰感觉,随之而来的是带清甜蔬菜甜香, 和幼滑的鲜甜的龙虾慕丝,味道清爽又轻盈,令味蕾苏醒一下,为前菜作准备。法式鸭肝配野菌啫喱伴开心果Foie Gras and mushroom jelly with pistachio 这法式鸭肝菜式真的美仑美奂,在圆形薄脆下是鸭肝茸和野菌啫喱。鸭肝质地幼滑,然而味道未有预期的浓郁丰腴,或许这就是清爽的野菌啫喱把鸭肝的味道淡化,当中的开心果令幼滑的口感中带出点点果仁脆香 。整体味道浓中带清爽,完全没有太腻口的感觉。蕃茄浓汤伴牛面颊肉意大利云吞伴杏仁泡沫Tomato soup with beef cheek ravioli, almond espuma这蕃茄浓汤蕃茄味极之浓郁,味道鲜甜酸香,质地稠厚而幼滑,和平日饮的蕃茄汤很不一样。意大利云吞一口一颗,牛肉味十足,加埋浓郁的蕃茄汤和轻巧的杏仁泡沫,是平易近人的意式风味,真叫人满足。香烤龙虾伴时令蔬菜配罗勒油Roasted lobster , summer confit vegetable and basil oil龙虾煮得刚刚好,龙虾鲜甜爽口,还有弹牙的口感,罗勒油令龙虾肉更为油亮,又没盖过龙虾的鲜味,味道不错。可惜份量太少了,作为main course 不太足够,或许作为middle course 更加恰当。法国鸭胸伴香梨及鸡油菌Roasted duck breast with mirabelle and gorillas mushroom, plum sauce鸭胸切成小件,入口的大小刚好。鸭胸煎得外皮甘香,鸭肉极为油润软嫩,应该是先由慢煮处理再煎香表面,所以造到半熟幼滑。一口鸭肉油香,再配上淸甜多汁的香梨,减少了油腻感觉,加埋咸香的鸡油菌,味道丰腴而平衡,超正!水蜜桃慕丝伴乳酪及红桑子Peach espuma, yogurt cream and fresh raspberries 水蜜桃慕丝放在透亮的高身玻璃瓶𥚃,造形很美。先嚐一口,水蜜桃慕丝冰感幼滑,水蜜桃的清甜幽香在口中缓缓透出来,再伴上滑滑的甜香乳酪,酸爽的红桑子和夹在当中的曲奇碎粒,真好吃!味道十分清甜轻盈,吃罢也没有太多罪恶感。焦糖慕丝伴花生鸟结及朱古力忌廉Caramel mousses, peanut nougat and grand cru chocolate cremeux这道朱古力甜品真不错!朱古力忌廉柔滑浓香,完全没有过甜的问题,加埋香甜的焦糖慕丝,伴以脆脆花生鸟结,是Classic 的朱古力皇牌组合,而且朱古力味无咁单一,应该没有人可以拒绝吧!Cappuccino 这泡沫咖啡十分甘香,泡沫丰盈,咖啡味道颇有层次。Flat white奶白咖啡口感幼滑顺喉,而且咖啡和奶的比例刚好,甘香之余又有丰盈奶香,及後还带有after taste, 正!Petite fours小甜点分别有三款,造型十分精致,而且每一款都有惊喜。那柚子一口挞柚子味浓郁又带淸新气息。一口泡芙皮透薄,一咬忌廉慕丝一涌而出,而那朱古力口感幼滑,是牛奶朱古力风味。呷一口咖啡,再吃一口甜品,真叫人满足。这一天的周年纪念倒叫人难忘,尤其那无敌海景、典雅精致的装潢气派,和那贴心的服务,唯餐点的份量偏少,或许点四道菜更为满足。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级4 2019-07-11
4003 浏览
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. 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级2 2019-12-03
0 浏览
永远不会令人失望,近乎每年都会去一次的庆祝餐厅。set dinner以fine dining来说很抵食。前菜都已经可以食到调味好富层次,层层涌上味蕾的香料,提味之余很清新很高级,每碟食到最少五六款调味。当然食得fine dining器具都很精致。唯独可改善就是以冬天来説口味清新得有点像夏天,早几日食另一fine dine已经转了南瓜磨菇这些fall/winter调味,这次就缺乏了一些winter feast的幸福感。 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级2 2019-11-10
324 浏览
好开心先生同我嚟Four Season 食饭!呢餐应该系我哋食过最贵嘅一餐饭,但系我想讲真系一分钱一分货,因为依餐晚餐真系我食过最最最好食嘅一餐!我哋叫咗个set dinner 然後upgrade咗个main course做鹿儿岛和牛。中间最值得一提系阿拉斯加蟹肉冷盘配鱼子酱,虽然好似好夸张,但系我感觉到我食咗成个海洋入口! 我形容唔到有几好味😅其他食物质素已经唔使讲, 一句讲完,正! 整晚Service很好而且气氛好浪漫💕坐喺窗前面望住维港食饭系再高一层次嘅享受。最後我哋食咗成三个几钟,感觉好完满🥰 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
等级2 2019-10-31
542 浏览
三星餐厅,无论地点、景观、食物质素、服务各方面都系冇得挑剔👍🏻👍🏻👍🏻当日我哋拣左3道菜单,再另外加餐酒。餐前小食好精致,睇见都好开心🥳面包除左个样靓之外,味道亦非常好😋前菜:蕃茄伴水牛芝士😋主菜:香烤龙虾伴时令蔬菜配罗勒油😍香烤法国鸭胸伴甘笋配八角汁甜品:焦糖慕丝伴花生了结及朱古力忌廉🥰香烤黄梅伴杏仁炊饼及云呢拿配热情果胡椒汁😅值得一提😄朋友喺OpenRice 订位,注明左庆㊗️生日(我唔知)。当天到达後,未有见佢哋D同事与我地确认,就喺上甜品时,喺碟上放左蜡烛同埋写咗啲字句,真系有D惊喜😆感觉又真系好有心🥰 继续阅读
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)