Caprice

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要早3個月book位先book到窗口位（不過個窗好污糟）米芝連3星 Caprice 冇錢食晚餐嚟試吓個lunch我地揀左3 course 一開始有四款包可以揀 每款我都有試 最普通係嗰塊好似用麵包機整嘅麵包 特別啲就係螺旋形chilli bread送嘅小食 蝦他他 上面有幾塊蝦餅 好濃蝦味 好好食 頭盤 :鴨肝凍 賣相夠哂靚 口感好似mousee咁 海龍王湯 上面嗰舊好似紅衫魚 我唔鍾意佢咸左d太濃太杰 濃到苦苦地嘅感覺 主菜:慢煮和牛面頰 舊肉好林 切開入面有啲啫喱嘅嘢 感覺食落好漏 時令鮮魚 唔記得咗係條魚叫咩名 但係個肉質好有咬口 啖啖肉 幾有驚喜甜品 ：朱古力軟心蛋糕 甜中帶苦 配開心果雪糕 蘋果撻 佢好似拿破崙咁 頂層係一片焦糖 中間有蘋果 加埋有幾種唔同嘅質感 好味最尾 coffee or tea 同埋petit four 有3款甜點 右手邊個檸檬味嘅最好食 好fresh 5星級服務 一起身郁一郁 都即刻有waiter會行過嚟 每道菜上枱前都會詳細介紹 不過佢開放式廚房有d嘈 聽到d大廚好大聲講野出菜 仲有個無戴口罩 Overall 嚟講 我能同佢期望太高 感覺又唔好真係講

excellent!excellent!excellent!excellent!Must try if you are a foodie....from complementary appetizers to petit fours! The pigeon was very impressive and photo omitted don't want to spoil it.Their Four Seasons Tea is highly recommended.The staffs were friendly and willing to ask chef to adjust to dietary needs.

来🇭🇰一年多了还没有正儿八经试过一次fine dining朋友认识caprice的chef就帮忙定了周日晚餐 6点半先到了bar喝一杯 当然要选seasonal的cockatail啦 菜单很有趣（图11）但是我的guava比较甜 没有很喜欢 但是cold cuts很好吃（图13）还一人送了一小杯nuts跟olive 服务也是有在水准的dinner time来了（凭记忆随便写写）：因为有chef特别安排所以上来就送了一瓶香槟 starter1有标配的鹅肝 salmon 前菜（图1):牛蒡 海胆 鱼子酱 （图2):蟹肉色拉加金箔配鱼子酱 （图3):土豆泥配鱼子酱 简直是实现鱼子酱自由的一晚 三款鱼子酱是不一样产地的 如果没记错第三个是国产的 吃到这里已经撑了其实 主食：（图4):白松露多宝鱼 我问：为什么这个多宝鱼这么厚实 经理答：这个多宝鱼有半个你那么大 （图5):烤乳鸽 这个是放在越南的cocoa里考出来的 可可味很香 上菜前经理端上了整个放在cocoa里的鸽子给我们闻 太赞 甜品：（图7-9）：massive dessert...每人两道还有petit最后打包了 而且还有各种Fre

This Michelin three stars restaurant didn’t disappoint me. It was quite an amazing dining experience from the start till the end. Enjoyed a 3 courses lunch menu ($745pp) this time. It was so filling and contented. Really like the harbour view and interior decoration. I love their bread selection so much. You can choose from 4 types of bread: chestnut sourdough, brioche feuilletee, chilli bread, and baguette. I like the brioche feuilletee the most! Love their unsalted and salted butter as well🧈 t

Four Seasons Hotel裹面有三間米芝蓮餐廳 今次終於去左試連續好幾年都榮獲三星既Caprice💁🏻‍♀️身為Asia’s 50 best restaurants 既常客 Caprice既質素當然有番咁上下保證而且Caprice 實在係一位難求 我地book窗邊位幾乎預要早三個月 但景觀絕對係最好黎到都會suggest大家叫番個lunch menu 由appetiser 到 dessert 咁full experience 下💁🏻‍♀️Set lunch 有三款選擇3 Courses $745 4 Courses $890 5 Courses $995.🎈Bread 一坐低冇耐waitress就即刻上咗麵包俾我哋 👉 Baguette 👉 Sourdough👉 Butter Roll👉 Chilli Bread除咗四款麵包之外仲提供左有鹽同無鹽牛油任君選擇因為怕太飽嘅關係我哋都冇試晒所有麵包但作為米芝蓮三星餐廳 麵包都非常之高質首先所有嘅麵包都做得非常之鬆脆 麥香味非常之重我會比較推介Baguette 外面做得鬆脆之餘內裏亦都非常之柔軟煙韌評分: 8.5/10.🎈Amuse b

ℂ𝕖𝕟𝕥𝕣𝕒𝕝 中環 • ℂ𝕒𝕡𝕣𝕚𝕔𝕖 🇫🇷 📍中環金融街𝟠號香港四季酒店𝟞樓⭐️⭐️⭐️𝕄𝕚𝕔𝕙𝕖𝕝𝕚𝕟 𝔾𝕦𝕚𝕕𝕖 ℍ𝕠𝕟𝕘 𝕂𝕠𝕟𝕘 𝟚𝟘𝟚𝟘➰四季酒店八星中的三星米芝蓮餐廳Cᴀᴘʀɪᴄᴇ，甫步進華麗而典雅的大廳，映入眼䈴的水晶吊燈及落地玻璃，坐向維港海景的閒情逸緻，服務亦達五星級水平，值得到訪。➰🇫🇷 𝟹-𝚌𝚘𝚞𝚛𝚜𝚎 𝙻𝚞𝚗𝚌𝚑 $𝟽𝟺𝟻▪𝙱𝚛𝚎𝚊𝚍 𝙱𝚊𝚜𝚔𝚎𝚝 & 𝙰𝚖𝚞𝚜𝚎 𝙱𝚘𝚞𝚌𝚑𝚎 🥐餐包有四款，分前是Cʜᴇsᴛɴᴜᴛ Sᴏᴜʀᴅᴏᴜɢʜ, Sᴇsᴀᴍᴇ Cʀᴏssɪᴀɴᴛ, Cʜɪʟɪ Sᴏғᴛ Bʀᴇᴀᴅ, Bᴀɢᴜᴇᴛᴛᴇ, 配法國手造Bᴏʀᴅɪᴇʀ有鹽/無鹽牛油各一。芝麻牛角酥，辣椒軟麵包和栗子酸種麵包都各有特色，而法包則較普通，搽有鹽牛油更佳，建議Sʜᴀʀᴇ試勻四款先添加自己喜好的餐包。🔸澳洲和牛他他拌法國生蠔配特級魚子醬 +$𝟻𝟻𝟶🥩🔸法式鴨肝凍批伴合桃配香梨醬🦆澳洲和牛、法國Gɪʟʟᴀʀᴅᴇᴀᴜ生蠔及Kʀɪsᴛᴀʟ魚子醬的配搭拌勻，鮮味濃郁富嚼勁，皆是頂級食材，再以金箔略略點綴；鴨肝配上餐包和香梨醬，味道平衡得清新不膩，加入合桃口感豐富。🔹慢煮和牛臉頰伴

復活節長假喺香港，想食好東西，去咗四季嘅caprice 食lunch，佢個lunch都出晒名，$900價錢算係合理，所以有時都book早一兩個月先有位。餐廳裝修好堂皇，服務依舊好到位，果然係三星餐廳，所有杯杯碟碟細節位都做得非常好。佢哋嘅麵包真係非常出色，牛油都係手工法國牛油。前菜係一個鵝肝蓉配粟米，上枱顏色已經好驚艶，有粟米粒，有粒炮谷，似子薑嘅配茶在面，粟米同埋鵝肝慕絲配搭非常新鮮。朋友的前薄荷菜配生蠔，入口非常清新，中間好似有少少蘋果粒配上薄荷香草檸檬嘅點綴。法式海鮮濃湯，法國菜的海鮮湯永遠係最濃最香，用上大量蝦蟹殼熬制數小時，香味濃郁，覺得有少少咖啡嘅香氣，湯裏面仲有一條似紅衫魚塊，加上蜆肉及青紅椒，感覺整個海洋的味道都加添進來。亞洲風味雞胸燒春雞及魷魚，雞胸肉中間讓了一啲配菜，外層的汁帶亞洲風味，有香茅及咖喱香料味道，雞上面仲有一點炸嗰啲雞皮碎增添口感，旁邊的魷魚上枱十分漂亮，蘆筍上面有少少椰子碎，整體風味十分突出，法式得來有點亞洲風味。慢煮牛面珠肉，配菜非常之好味，最緊要最後熬出來的牛肉汁，應該有少少酒嘅配搭，所以非常濃郁又滑口，慢煮牛非常之軟又滑。最後甜品加上茶都非常出色

🌟三星米芝蓮🌟 四季酒店 Caprice 的Caviar 之旅🇫🇷全新既Spring Menu🌱好多道菜都加左我最愛既Caviar~ 好滿足丫🥰𝓐𝓟𝓟𝓔𝓣𝓘𝓢𝓔𝓡𝓢AUSTRALIAN WAGYU BEEF AND TARBOURIECH OYSTER*ADD KRISTAL CAVIAR一上菜已經見到滿滿既Caviar 超級興奮丫，同埋和牛他他一齊食，好鮮味丫🥰ALASKAN KING CRABCrustacean Jelly*ADD LA MAISON KAVIARI OSCIÈTRE PRESTIGE CAVIAR好多蟹肉好鮮甜～又有caviar 真係好match 丫🥰𝓢𝓸𝓾𝓹Vichyssoise soup with baconMushroom soup with smoked egg yolk, wild mushroom and Parmesan cheese toast兩個湯都好好味，不過我比較中意mushroom with egg yolk 嗰款🥚好香同mushroom好match🍄𝓢𝓮𝓪𝓯𝓸𝓸𝓭🥇FISH QUENELLES *ADD KRISTAL CAVIARwi

Caprice對上一次去都係19年8月 仲記得嗰日打大風個天灰曚曚但係以往嘅食物同酒都唔會令我失望到今次帶埋屋企人嚟 諗住大家依排咁攰一齊好好咁休息享受下點知... (睇埋下面先話你聽我諗caprice都唔洗我多介紹 香港4大傳統法國菜之一有人話佢係四小龍之首 咁我會話佢要小心唔好墮馬先得去過嘅朋友都知道caprice服務一流 咁今次就主要講食物質素同酒啦今次個cocktail menu好有趣 係一塊木板上面裝住一條條嘅木條同amuse boche一樣唔係到講太多 俾咁多位自己去發掘下我就嗌咗佢地推介嘅Chestnut 一杯好有玩味嘅old fashion酒體比較厚身 飲落冇酒精感 但係入喉嗰下就知道依杯足料女士嗌咗Fig Leaf飲落有檸檬香茅係入邊 garnish係無花果葉如果去過LPM嘅你應該唔會對依個配搭唔會陌生 但係飲落就知個功架分別之後再嗌咗佢地嘅Caprice Martini冇咗個鏡台做presentation 個wow factor細咗但係入口都仍然係香港最佳Martini 沒有之一Amuse boche係Jerusalem artichoke普普通通 唔係好amusi

Perhaps it’s lunch that I find it’s just mediocre. The best course for me today was the yellow chicken with beetroot variations and pomegranate, the chicken is tender and blends well with sweetness and sourness from the sauce. Other dishes are primarily with cream/heavy sauces which is very filling, I prefer a more thoughtful menu with alternation between lighter and heavier dishes. The warm water also taste like 水喉水，worse than some of the茶餐廳s. But this is a top Michelin restaurants, so I’m more

早有聽聞caprice既午餐好抵食，既然有幸卜到，當然要去會一會呢間米芝蓮3星既餐廳。caprice位於四季酒店既6樓，一開𨋢門，長長走廊連接caprice既reception，由於我地早左少少到，侍應姐姐安排左我地座係酒吧位置等待。一走進餐廳，環境好grand，採光度好足夠，攪到我成個人立即精神左😂😂😂。每枱都會有專業既侍應哥哥姐姐黎招待，佢地會續一推介每一道菜，又會問大家有無食物敏感，真係好貼心。最後我地決定叫5 courses既set menu，點完餐後侍應哥哥就會捧個麵包籃黎續一介紹每個麵包，麵包微暖，用黎夾牛油食真係好一流👍🏻👍🏻👍🏻。前菜我地叫左帶子同鴨肝凍，帶子好新鮮芹菜味道好突出，兩樣加埋一齊食好fresh。鴨肝凍味道好濃厚，加埋香梨醬成件事又無咁膩，兩道前菜都好出色。湯就試左磨菇湯，磨菇味道好濃，但就無咩驚喜，中規中矩。魚既主菜就叫左時令鮮魚同法式魚肉慕絲，時令鮮魚好實淨，食得出係海魚。而法式魚肉慕絲真係好有驚喜，個慕絲魚味濃得黎又好清新，配埋青口同香檳汁，真係好衝擊味蕾，食完好想再食🤣🤣🤣。肉類主菜叫左黃油雞同乳鴿，黃油雞好滑好有雞味，加埋紅菜頭食岩岩好唔濃唔淡。乳

From the start until the end, it was absolutely amazing. I paid extra attention to the finer details - as expectations were high especially for a three Michelin stars restaurant, but they were met. The bread selection was amazing but bordier butter was my highlight - the last time I had this butter was in Paris at L’Avant du Comptoir. There were four types of bread but I decided to try their baguette, brioche and chestnut sourdough, my favourites were the baguette and brioche which match perfect

Michelin ⭐️⭐️⭐️.Amuse bouche 嘅portion大到好似appetiser 咁，係魚湯啫喱🥣加上雅枝竹，都唔錯.之後嘅appetiser嘅scallop味道比較flat一啲，反而係食佢嘅四層口感，一層軟一層硬嘅口感.Mushroom soup 🍄中規中矩，特別在配上日本嘅半熟煙燻蛋，另外配上ham and cheese toast🥪，望落好吸引，不過食落就上到一般，咬咗一啖都冇再食落去.First main係魚🐟，都唔知原來法國菜有咁多ham and cheese 嘅ingredient🤔，與上邊嘅sauce又係用咗ham and cheese🧀，我就覺得唔係幾襯，反而隔離嘅蘑菇闊條麵roll🍝就幾好食，係手工pasta嘅口感，另一個魚嘅dish就做咗mousse，口感有啲似蒸蛋，呢個dish比較上我覺得好食啲.Second main係beef cheek🐮，口質有啲梅，我唔係好鍾意，所以只係食咗一半.之後甜品係黑朱古力mousse🍫，我鍾意佢有caramel sauce，朱古力唔太甜，係我鍾意食嘅甜品.最後petite four 有粒好酸嘅檸檬🍋pastry，酸到

Summary:View from restaurant: 7/10Renovation/Design: 8/10 (Personal preference, am a classy retro, fond of classics. One thing to pick on, the lights are too yellowish) Atmosphere: 7/10 (Quite and comfy)Service: 7/10 Food (Taste 8/10 Plating 8/10 Ingredient 9/10)Overall comments:You can feel the heart, passion and effort the chef put in the dishes. The preparation work is highly appreciated and you will be moved. If you are a tourist, highly recommend you to go to Caprice, it worths a journey to

Another long leave to satisfy human resources demand for minimum leave. The good thing is weekdays are so much easier to reserve a table at these popular restaurants. It is quite natural to compare Caprice with L'atelier as both have 3 stars. I got a window seat and was able to enjoy the stunning view while having this lunch. The interior decor was also really lovely. This I have to give points to Caprice over L'atelier.As any Michelin restaurant, their bread was superb and they will kindly ask