Caprice

營業中

休息中

【Michelin 2 starred capricehk 】Celebrating 4 Years anniversary | — Five Courses (Appetiser +Soup+Fish+Meat+ Dessert) at Michelin 2 starred Caprice 🍽 Foie Gras Terrine with Figs and Walnut 🍽 Obsiblue prawn tartare with jelly and mango 🍽 Mushroom Cappuccino with Parmensan Cheese Emulsion🍽 Pumpkin Variation with Truffle Cream 🍽Roasted Lobster, Beetroot and Lobster Sauce 🍽 John Dory, Potato Gnocchi and Dolce Forte Sauce 🍽 Chicken, Sweet Corn and Chicken Leg Ragoût, Foie Gras Sauce 🍽 Roasted Pigeon B

是日慶祝男朋友生日，選擇了岀名食到齊款芝士的Caprice慶祝。因為遲了訂枱所以坐不到窗邊位置，店內樓底較高，所以用了很多水晶燈做佈置，坐位闊落，適合情侶或朋友聊天。我們點了個tasting menu, 頭盤有三個小食，味道不錯，特別是中間那個😂😂(題外話,岀頭盤是剛好是放煙花的時候，我們岀去看了大概十五分鐘煙花才回來吃的🤣🤣)到了湯，前菜及主菜的部分，龍蝦湯味道很濃但學多了略嫌太鹹。蛋殼入邊裝嘅除咗蛋之外仲有松露另外個底係有蛋黃組成食落有驚喜味道不錯。另外魚子嗰個都好食感覺好refreshing。至於個韓牛略嫌肥肉多咗啲但牛味燶，overall口感都OK。到左男朋友最愛的芝士時間，服務員會搬出成枱芝士俾我哋揀。因為個人唔係好鍾意食芝士，所以揀嘅味道都係偏向淡味。而我男朋友係十分喜愛芝士，佢每樣都試啲，因為有某幾種款嘅芝士出邊係好難買到。最後甜品有焦糖vanilla 乜乜乜同一個甜品盒，入邊嘅甜品就比較甜。

自上次到訪已經有好一段時間。猶記得第一次到訪，當然caprice 仍然是米芝蓮二星餐廳，我就被他們的美饌和服務所吸引，然後開始了fine dining 之旅。在一年多之間，嚐過不少米芝蓮、酒店法國菜或平民法國菜，唔知現在獲得三星的caprice 有沒有驚喜呢。餐廳位於中環四季酒店6樓，裝修由白色為主導，配以深木色餐椅及大型水晶燈，一貫的高貴而帶一點經典感覺，格調高雅。而靠窗的一邊有落地玻璃，維港景緻盡入眼簾。今天就order set lunch 試試看。這兒的set lunch 有3 courses/ 4 courses 和5 courses 的選擇，價格分別為$645，$790及$895。Amuse broche抹茶泡沫十分幼滑，味道鮮美，而當中夾有煙鴨胸碎，增添一些口感和鹹香，不錯。麵包：芝麻酥及法式brochie. 這芝麻酥口感酥化，內裡軟熟又有牛油香，而且一層層的，層次分明，十分鬆軟。而那法式brochie, 質地香軟，帶一點點的甜味和奶酥香味，還有少量胡椒點綴，味道甘香帶辛口風味。再配上自家有鹽牛油，口感更為油潤，味道唔錯。Foie Gras terrine with Coc

今天閨蜜之夜、自從很多年前本身三星米之蓮的大廚走了後、轉了一個從法國南部來的廚師、食物非常難吃有沒有再來、在IG見到朋友看這裏的食物他說換了個廚師這個可以試試！就和女友一起來了、頭盤嗰三個小吃不錯、那個蛋入邊是松露下面是蛋黃都OK、帶子煮得有點熟、那個魚子都不錯、個龍蝦湯都唔錯！反而龍蝦主菜有幾快瓜包住正常吧、和牛那個主菜一啲都唔好食、食到成口油好肥膩！吃了一口吃不下、送的小甜點也不錯因為不太甜如果你唔鍾意食咁甜嘅其實佢都OK嘅！總括嚟講、食完唔會特別想好想返返去食囉、以前最少book兩個星期、依家即日book都有！係有原因的！我覺得三星米之蓮係服務質素真係幾好嘅、食物就正常吧⋯⋯

Chef Galliot definitely made Caprice a 3-star again! After being so disappointed with the previous visit about 2-3 years ago, I finally decided to come back again. A good friend of mine convinced me with the “bloody” pigeon and king crab - some serious yet innovative french cooking. Same as before, the Caprice is, as always , elegant and romantic. With the warm welcome by the skilled staffs, we got seated at the lower section facing the harbour.Dinner started with two rounds of amuse bouche. The

Caprice, located in Four Seasons, has a luxurious setting, but the food does not reach the top quality that one would expect from a three-Michelin-star restaurant. I had a three-course lunch at Caprice. The first course is beetroot. The presentation is cute, like a kid’s drawing of the sun, but the taste is so-so.The second course is sea bass with salmon roe and sea urchin risotto. The sea bass is slightly dry. The risotto is tasty, but the portion of sea urchin is tiny.The third course is vanil

Caprice has recently regained its 3 Michelin stars. Maybe it's about time to go back for a visit. Our first visit was over 5 years ago. 5 years had passed and the restaurant itself looked the same with not much changes while the visitors had aged with pretty significant changes in life.A table for two had been reserved a few weeks ago but window seats couldn't be guaranteed. Fortunately they still managed to give us a nice table overlooking the Kowloon side across the Victoria Harbour.Service wa

12月底節日眾多，臨時預約居然有座，四年前吃過覺得一般，但今年新晉三星，還是小有期待。上來推薦的香檳非常好喝，值得贊揚！amuse bouche三小道，中間的醃三文魚配魚籽醬好吃。第一道阿拉斯加蟹肉黑松露配木梨醬汁。蟹肉完全沒有蟹味，滿滿調味的味道，連黑松露的味道都掩蓋了。味道還可以，可是兩種主要食材的特徵完全被遮蓋。第二道生和牛tartare拌法國鮮蠔配特級魚籽醬。這倒魚籽醬好吃，和牛tartare完全沒有味道。朋友不吃生牛肉轉成帶子配蘑菇，帶子肉質有一點點老，醬汁味道特別棒，蘑菇做的也好很入味，口感鮮嫩。三文魚、青口、魚籽醬配藏紅花汁。青口放在這裡很雞肋，既不好看也獨立於整個菜的味道。三文魚外面是溫的，裡面是冷的，不知道是沒做好還是本該如此。藏紅花醬汁確實味道不錯。海鱸魚、馬鈴薯、野菌配黃酒汁。這道非常好吃。原菜單是火雞，但因為我不愛吃火雞換成了鵝肝，略微有一點點油膩，但是整體味道很棒。鵝肝上脆脆的東西增加了整體的口感，這道很喜歡 原菜單的野鹿肉被我換成了牛肉，牛肉肉質恰到好處，有嚼勁又很爛，不肥不拆，味道也完美。唯一的問題就是牛肉裡面很溫，跟之前三文魚的感覺一樣，像是提前做好加熱

好開心😍❤️今年可以一試Caprice嘅聖誕餐😍幾年前曾經食過一次lunch已經覺得超高質素，今次呢個8個course嘅聖誕餐更加令我難忘～🤤😍一開始任選擇嘅麵包揀咗兩款都好好味！麵包鬆軟，配上佢哋自家製嘅有鹽牛油更加好味🤤一開始送上一個細細份嘅三款starter,每樣都細細件但係味道好出～👍🏻然後就輪到正式嘅course la😍 🍽法國帶子他他拌黑松露北海道海膽配木梨汁：第一道菜已經好正😍帶子他他極鮮味，上面嘅北海道海膽鮮甜，配埋個木梨汁一齊食成件事帶出晒啲鮮同甜味🤤正～～👍🏻👍🏻 🍽慢煮法國農場蛋伴馬鈴薯慕絲配蒔羅沙律:呢個一擺落口味道真係好驚人地好味！😵充滿鹹香嘅魚子醬，配上流心蛋黃，加上滑到好似忌廉咁嘅馬鈴薯慕絲，根本完全食唔出係馬鈴薯非常滑！配埋dill salad一齊食成個dish感覺好味好特別同埋好有層次！🤤高質👍🏻 🍽香烤法國藍龍蝦伴芹菜頭配黑松露意大利飯配黃酒汁：呢個又係超高質素😵法國藍龍蝦好鮮肉質爽甜，底下嘅黑松露意大利飯勁濃嘅黑松露味，最特別係個黃酒汁完全帶出咗龍蝦嘅鮮味同甜味！有層次嘅美味！🤤👍🏻👍🏻 🍽海鱸魚拌莧菜薯麵糰配香草汁：呢個seabass 味道好新鮮啲

生日+七夕餐还是蛮开心的！不过从餐厅和食物的角度来讲，整体略失望，应该不会再专门来了（相比较robuchon真的是流连忘返，预约了下周再去吃一次～）适逢七夕晚餐，大概只有一半上桌率，略微冷清，更为冷清的是服务生，坐下半天没有人来提供菜单。。。点餐也是有点奇怪，晚餐两种套餐，6道菜1700，8道菜2000，我们想一种来一份，可以尝尝多种菜式，然而被告知同行者必须点同一种套餐，不知为何，我又不是来吃放题，居然被限制点什么，遇到不对胃口的菜，你还要我们都尝一遍？点餐过后点酒更是清奇，其实我们没有特殊要求，我就随口问了句，menu上两种香槟哪种浓郁点，服务生居然说我们餐厅和bar是分开的，我帮你从吧台叫人来推荐，？？？是你给我的酒单啊...然后来了个夜店风小哥，说了半天最后说给我们选一款适合我们的香槟，菜单上没有的，我们还挺开心。结果端上来，我说这不是menu上第二款么，小哥立马蔫了，说对啊想了想还是这款适合你们，当我不识字吗？接下来说说菜，我个人极其喜欢吃面包，饭量又大，所以总要吃很多餐前面包（所以robuchon简直是天堂啊），上餐小哥端了一筐面包过来，就问我们要不要面包，我说你不介绍一下

今年同朋友認識20週年,去咗四季酒店caprice嗰度晚飯慶祝。去到餐廳侍應非常有禮貌帶我哋去到座位，係一張圓枱傾計好方便，環境都好清靜。我哋選咗八度菜套餐同埋香檳。首先係一啲小食以一個好似化妝鏡盒咁樣擺上枱好精美。餐包可以配淡牛油同鹹牛油，我就覺得淡牛油好香好滑。我主要覺得加配喺乳鴿同牛扒嘅松露好香，另外就係個芝士臺好有特色。平時我都唔係好食芝士，不過侍應推介幾款比較大眾化嘅芝士俾我地試，都可以接受到喎。 總結呢間餐廳係一個好適合傾計嘅地方。

This French restaurant is located in Four Seasons Hotel, awarded Michelin 2-star status and headed by Chef Guillaume Galliot, who came from Loire Valley. Spacious with classic decor showing both elegance and chic, there are many tables with a majestic Victoria Harbour view which further adds to the wonders for the dining experience. We ordered the Menu Carte Blanche ($2080), which changes daily depending on the availability of the best in-season produce, with my wife requesting adjustments as sh

我們是衝著主廚而來的，希望他能填補我們在他上一家工作的餐廳用餐後的失望。歡迎小食有煙三文魚配酸忌廉，很經典的配搭。呑拿魚他他配芝士脆餅，同樣不會出錯的配搭。最後令我小鹿亂撞了一下的咖哩泡芙，香料味道層次多變，很不錯。麵包籃我選了辣椒牛油麵包，芝麻卷。牛油不玩花款，只有無鹽和有鹽。芝麻卷是像牛角包般的油酥麵皮卷成，香酥軟糯，牛油香，芝麻味突出。辣椒牛油麵包更為我所愛，暫時是唯一記得的麵包。很微薄的辣味刺激著舌頭，辣椒的香椒味，軟中帶𡁻勁的包體，很出色。鮮蝦他他鮮甜黏口，伴有切得非常細的青瓜粒增加口感。海膽甘鮮綿滑，魚子醬咸鮮但比平常的咸度低一半，碟子上更鋪有柚子香的啫喱，所有搭配更突顯整體的鮮美。鴨肝伴櫻桃啫喱醬配香甜鬆軟烤過的紙包麵包。厚重綿滑的慕絲，濃郁香醇的鴨肝香，面頭鋪有一層鴨湯啫喱，鴨香更見突出。 接著這一道菜，卷得美輪美奐的龍脷魚，以牛油煎煮，魚子醬墊很好吃的半軟脆薯仔切片，酸甜清新的蕃茄蓉，還有那個上癮的蕃紅花醬汁。當這些在口腔混合，那個味道是天上有的，真的感動到幾乎哭出來。東南亞風味的喇沙蟹肉，溫和的椰漿、香草和喇沙配鮮甜多汁皇帝蟹肉，但前一道的光芒太厲害，這道變相好吃

第一次試fine dinning，獻給caprice 未叫野食之前，先叫左酒水先，貼心既職員隨後送上餐前小吃他們的服務真的很好，caprice雖然很高雅但他們的服務給人一種平易近人的感覺。有幸在window seat 坐下喝香檳看海景我們兩人叫了 MENU CONNAISSEUR(因為吃得太多麵包⋯很快飽了）左手邊這個麵包非常好吃第一道 青瓜啫喱生蠔： 味道頗fresh，但生蠔味可以更好第二道Alaskan King Crab -Prawn Jelly, Caviar Baerii from “La Maison Nordique：至愛，很鮮味，搭配得很好Green Pea Soup and Wild Garlic Custard -Snails, Aged Ham Emulsion, Snail Caviar Toast：對於青豆不太有好感，但味道還不錯Brittany Blue Lobster -Fava Bean Fricassée and Wild Garlic Sauce, Bresaola：至愛之一，龍蝦十分鲜美中場休息，職員安排我們參觀了kitchen和大廚合照,接下來上

Located in the Four Seasons Hotel. Elegantly decorated. Had this special moment to have a dinner in this 2-starred restaurant in the hotel. I was sitting next to the window, watching the sky from sunset to night, with a habour view. I'm not an expert in French cuisine, but it amazed me with great food and tasty white wine. I ordered the seasonal menu, with a Kagoshima wagyu A4 beef. The evening was just perfect, food, habour view, staff service, decent dressed customers talking in low volume.