Caprice

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E先生生日，特別安排了到Caprice食個Birthday Lunch。Window seat對著怡人海景，眺望對面的ICC，要不是陽光太猛烈，倒是十分寫意。APPETISER： Roma Tomato Soup with Mozzarella Cannelloni and Basil Aroma蕃茄湯香濃，羅勒芝士肉卷很香、很好味，但一切就會散開。 Duck Foie Gras Panna Cotta with Fresh Bean Salad and Guariguette Strawberry我一向是鵝肝、鴨肝的愛好者，把鴨肝做成Panna Cotta別有一番風味，感覺很清新、特別，入口幼滑又不失香濃的鴨肝味道，很喜歡這一道前菜。MAIN COURSE：Veal Piccata with Vegetable Panaché, Almonds, Polenta and Natural Jus牛仔柳較為靭，醬汁亦不特別，一點都不好吃。 Atlantic Scallops à l’Unilatéral, Venere Rice and Coconut Emulsion帶子香嫩鮮甜，意

星期日一早起身就去Caprice食個Long Lunch落左少少雨 好快個天就好清It's wonderful window seat, lovely harbour view加埋甜品食左3個course, 老公食和牛柳 好滑 無渣, beans soup我就磨姑湯, 法國珍珠雞伴蟹腳炒飯, 好滑Dessert tray, Chocolate cake, cheese nut, redberry cake, macaron 我唔小心打潟左d炒飯 跌左好多落個身度我去toilet整理 用有限既英文同個法國人講 I am so sorry, I split some rice on the table...我反到黎 已經有人'kum'住我個碟 幫我換左餐巾 貼心既6星級服務$500 for 3 courses, $440 for 2 courses, complimentary glass of red wine or champagne, so nice!

雖然呢篇食評比較耐, 但我都覺得值得一寫.服務的確很好, 很有耐心地介紹食物, 等我地兩個大鄉里唔會盲中中咁亂叫野食. 也不會叫得太多, 亦不會叫得太小.點完菜之後, 就慢慢地享受食物.呢度環境很好, 很有氣氛, 所以我覺得唔適合一大班人黎食, 因為人一多就會高談濶論, 影響成個環境, 最好2個人, 或者三五知己就最好了.仲有佢地係 open kitchen 設計, 我原本坐係自己個位度影下週圍環境, d waiters 見到(仲有個高級d 既), 都主動同好歡迎咁叫行出去影. 可惜我只可以 upload 到 8 幅相, 唯有剩係登食物相啦!首先食的就係麵包, 真係好好味, 款式又多... 如果唔係要食主菜, 真係要試哂所有款式.仲有叫左兩杯飲品, 唔... 飲品我唔識比評語, 因為好小機會飲呢類飲品.d 食物名稱真係好長, 好彩有影低 menu , 如果唔係, 邊會記得. 而每樣食物水準都有返咁上下, 所以如果你問我有邊樣特別好食, 我真係答唔出, 如果真係要揀的話, 就係"螯龍蝦牛核雲吞伴黃菌配龍蝦汁", 其他的都是水準之上. 最後係食甜品, 記住個肚留返小小空位, 因為甜品都好多

一些特別既日子, 當然配特別地方, 悉心安排, 先有驚喜.時間所限, 經老友用心安排 一張枱雖然不是WINDOW SIDE, 但已經 FANTASTIC, 看見美麗裝潢, 令人有點氣宇軒昂.我們沒有看MENU, 只點了一支Sparkling water, 食物由老友為我打點麵包之前食評已提及不多談, 先說頭盤吧這個小形磨菇漢堡伴磨菇湯, 味道幾特別, 最好味是頂端的CHEESE, 好味]煎鵝肝伴朱古力脆脆, 簡直好味到唔捨得吞下, 呢種味道好想停留在口腔耐一點, 朱古力脆脆加上汁的配親不會帶給人膩的感覺.主菜出場分別是牛仔核大蝦雲吞, 煎牛柳 和羊架, 雲吞皮好薄, 吸埋D 汁令味道完全提升, 蝦肉爽脆彈牙, 牛仔核非常幼娕羊架是我太太食, 佢一入口竟然話好食過我煎......牛柳好軟綿綿, 6成熟的口感恰度好處, 呷一口Sparkling water, 過一過口, 品賞女士最愛的DESSERT"我明天要減肥"呢句相信作為男朋友既你唔會陌生, 但眼前既誘惑相信對女士難以抵擋甜品我個人普通, 不太好, 但愛人總是吃完每一款總是說: 好好味.....食飽左, 做下運動, 要既不劇烈, 又

To celebrate my hubby's birthday, we went to Caprice for lunch on that day. We ordered the weeked lunch set (3 courses for around $550):Appetiser~1. Green pea soup (my hubby said it's quite creamy)2. Foie gras panna with strawberry & salad (highly recommend it to foie gras' lovers)Main Dish~1. Pork shoulder with veggie (the pork shoulder is pretty tender)2. Veal (unexpectedly, the side dish was better than the veal. the veal was a bit tough)Dessert~Dessert tray (6 styles) - Among the 6 desserts

We ate at Caprice when it first opened years ago. We were not impressed then but after 6 years or so, we thought we'd go back and give it another try. We had a very disappointing night in terms of food. We cannot understand why this restaurant has 3 Michelin stars (is it 2 or 3, I'm not sure) The food is nothing great - poor texture and bland taste. The wine list selection is very limited, nothing compared to Robuchon. Prawn Ceviche was a thin roll of raw prawn (the prawn ceviche I have had are

因為去年在Caprice慶祝生日的經驗實在太難忘了，所以今年生日毫不猶豫，便決定要再來encore一次；於是預早兩星期前便訂好位子，安排了window seating兩個人sweet sweet撐檯腳。望著維港的海景，確實令人心矌神怡…甫坐下，又是問飲咩的時候；現在見識多了，便懂得答：‘要暖水吖唔該。’除了可節省一筆‘水費’外，我實在不太懂得欣賞那些名牌礦泉水，Sparkling water更會飲到一肚氣，還是飲杯暖水感覺更舒服，暖和一下胃部亦會更加開胃，大大增強之後的戰鬥能力。Welcome food是和去年差不多的香草麵包條，味道是不錯的，質感亦很鬆軟，只是沒有了橄欖油的點綴，確實失色不少；加上純粹麵包條似乎沒有特色亦沒有驚喜，感覺上也和之後的麵包重覆了。相隔一整年，麵包依舊是那四款，牛油仍是尖的無鹽，矮的有鹽；我的至愛始終是香脆的芝麻卷，以及咸咸香香的橄欖包；不過今次開始懂得欣賞圓圓的麥包，口感雖粗糙但帶濃濃的小麥香氣，令人回味；至於硬硬尖尖的baguette，我始終未有足夠的牙力去征服它，唯有宣告放棄。開始進入頭盤階段，因為去年的‘火腿洋薊炒蛋’實在是令我‘驚為天人’，所以今年

朋友有分不同類別,我其中有兩個好友同我飲飲,食食,到處留下我們的足印,給我機會在你/妳跟前分享我們的食誌.今日友好一早安排了訂座,一行三人抱著無限期望,步入酒店大堂已被海岸線上的籃天白雲吸引.再到餐廳所在樓層,那雕花的一扇高門後,由服務員引領到座上,已覺室內陳設,冇論是水晶吊燈,鏡面都因外面陽光折射,而變得生輝.有相信是法國裔服務員,感覺冷漠,相信是因不甚英語,及我們又不甚法語關係變成了他的障礙.....送上餐前小食,但冇特別,亦不覺驚喜前菜分別挑選了:青豆凍湯 - 沒有了豆的一般豆青粉味,反而多了份清新感蕃茄濃湯配水牛芝士卷蕃茄味濃跟水牛芝士配合得宜今次我選另類一點野菌炒蛋 - 內有辣肉腸野味,其他伴墨魚汁及魷魚,well.....恕我不識抬舉,味覺一般.Main Courses 有:香煎鱸魚 - 非常失望,一間設在這麼有名望的大酒店內的法式餐廳,竟然有如此敗筆的菜肴,不可以想像,厨司完全沒有了靈魂一樣,肉質粗糙,冇香煎味嫰煎帶子伴意大利飯 - 意大利飯用上黑米,但未藏"芝"香,Creamy感欠奉,帶子雖是嫰煎,烹調過程中像欠決了passion...反而甜品及服務生的態度令人舒服,精

2道菜的份量加起上來不少，但never give up甜品。餐牌上的是named "Strawberry Fraisier with Light Tonka Cream, Almond Biscuit and Berry Sorbet"，雖說是Fraisier，但做出來就好像是cheese cake tart的。Le Fraisier， 即法式草莓蛋糕, 一粒一粒大而飽滿的士多啤梨整齊地排列於almond joconde蛋糕片上，塗上由Butter Cream和Custard Cream混合而成的慕思，再鋪上one more layer of almond joconde蛋糕片，稍作sugary的裝飾or egg white meringue就是這個鼎鼎大名的法式士多啤梨蛋糕。法國classic蛋糕整齊地將士多啤梨排好並用朱古力裝飾, 整個過程不太複雜, 清晰的可見士多啤梨橫切面looks so lovely,However, this one in Caprice was extremely different with what was sold usually in patiss

The restaurant has great ambience and gorgeous seaview. The service was fine. Everything is up to 3 Michelin star standards - until we got to the food. We haven't had such horrible food even at a no star restaurant. Although we always get the tasting menu when we go to a nice restaurant, we decided to just have the Chef du Menu because we were not so sure about the food when we saw the menu. The pre-appertizer snacks were nothing special, mini hamburgers with spinach/ cauliflower that are bl

六點鐘到達餐廳, 天清氣朗, 我們欣賞一下越來越窄的維多利亞港.我們點了Taste of Caprice= 8道菜 = $1580 + 10%:先來一碟小點心: 我很喜歡那個菠菜麵包仔服務員遞上一籃麵包, 我倆運動過後, 十分肚餓, 不知不覺的, 吃完一件又一件Duck Foie Gras, Crapaudine Beetroot and Smoked Eel in Hazelnut Dressing 紅菜頭啫喱鴨肝入口即溶, 加上鰻魚粒和榛子汁, 做得精緻而又好味的一道菜.Morel Mushroom , Alaskan King Crab and Chateau Chalon Wine : 亞拉斯加蟹肉新鮮，青豆很鮮甜, 羊肚菌湯非常濃郁，少許黃酒味令菜式更吸引Vaucluse Green Asparagus, Black Truffle Tapenade, Burrata Cream and Balsamic Vinegar 兩條籚筍對喜歡吃蔬菜的我有點意猶未盡, 我寧願少一點黑松露菌醬/ 芝士忌廉/意大利黑醋去換多些籚筍Lagnoustine Tail a la Planch

What I had in there wasn't as good as what my hubby had. My main course was good but not excellent. The fish wasn't tender enough. Hubby's lamb was nice but not the best he had. My dessert was lovely. It was mango cheesecake. I enjoyed it very much. And hubby loved his cheese too. The special birthday dessert was yummy. It was chilli chocolate ice cream and salted caramel ice cream with some fresh fruit. They did it well and hubby was very chuffed with that. Overall, the service was better t

早幾日同老婆慶祝 anniversary, 左揀右揀, 終於揀左尼間, 總想試下 special d ....book 位時同姐姐講要 window seats, 佢話無啦, second row , ok 啦準時去到, 我地第一張枱入坐, 正, 靚靚窗口位, good 原來姐姐係唔係都話未必有window seat ??老外哥哥過來招呼"開茶", warm water ok 啦 之前因為先上網睇左 menu, 好快就揀定 order先黎面包+牛油, 面包好新鮮, 好好味, 食完 waiter 哥哥問仲要唔要, 老婆點多兩件 ^ ^在下英文法文菜名真係記唔到了...sorry 先老婆既咩咩清雞湯good looking, and 好好味喎我既咩咩象拔蚌&咩咩魚子醬好甜, 清新香煎咩咩魚柳 & 意大利飯乎 ?魚好滑好滑, 飯真係好彈牙, 真係feel 到整粒煙韌分明, 簡簡單單既一粒米, 就見真章乎 !!咩咩牛面頰 & 牛尾 with saladgood looking too, but 味道中規中矩, 酸酸甜甜 salad 中和了稍咸既牛無得揀, 自動奉上既 chocolate &

老友們相約了很久才能成事, 見到門牌, 未食先興奮, 影了很多照片呢 !經過貴氣的長廊, 正式展開老友們其待以久的二星之旅 !選了以下 weekend lunch set 這個伴脆 toast 吃, 很滋味呢 很 fresh 的 appetiserscurry 很野味, 要趁熱吃略鹹overcooked, 略乾這個好淋呀精緻, 除了 homemade caramel candy, 其它的不外如是, 失望 !最期待的, 最令老友門興奮尖叫的終於出場了, 但 ......... 再一次令人失望 !!個人最愛鮮什梅撻, 很 fresh , 其餘的一貫水準 !總括而言, 是擇錯良辰, 還是老友們對二星有所要求 ?下次, 老友們決定先看 menu, 後 book 位才是明志 !不過, 不得不讚就是這裏的服務, 超五星級, 要比十個讚 在這瑰麗的環境, 超棒的服務, 縱使食物未能對胃, 能與老友們歡聚暢談, 不知不覺過了三小時, 很開懷 !

以前我去Caprice，一定是滿足的。Service好，環境靚，食物水準穩定。兩個月前去一次，感覺食物水準差了。食物擺設還是很好，但吃入口，就是沒有以前的magic。以為是廚師偶一失手，今次再去，再吃一次tasting menu，感覺是一樣，很可惜，水準真是下降了。Duck Foie Gras hazelnut dressing，不是太夾。Mushroom consommé, 這個味道是不錯，roast suckling pig black sausage burger，weird combination, I don’t like it at all。Wagyu is ok, 但係因為全世界都用 wagyu，所以無驚喜。況且，wagyu真是太肥了，我寧願吃dry aged的 glass fed beef。還好，芝士依然全城最好。甜品，比以前差遠了。我想問，是不是轉了廚師？因為太有感情，很快會試下次，希望有改善。