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2013-12-15 11802 瀏覽
I made a reservation for Caprice about a month in advance (I was really excited!) and I have to say, even the phone reservation service was top notch. They were very polite and called me a day before to confirm as well.When I arrived, it was pretty empty but the atmosphere and ambience were perfect. The decor was beautiful, which is expected for a top quality hotel restaurant. We were seated by the window, with a view of TST. I ordered from the vegetarian menu: mushroom soup and a dish with swee
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I made a reservation for Caprice about a month in advance (I was really excited!) and I have to say, even the phone reservation service was top notch. They were very polite and called me a day before to confirm as well.

When I arrived, it was pretty empty but the atmosphere and ambience were perfect. The decor was beautiful, which is expected for a top quality hotel restaurant. We were seated by the window, with a view of TST. 

I ordered from the vegetarian menu: mushroom soup and a dish with sweet potato and pumpkin gnocchi (unfortunately, I can't remember the exact name). 

The mushroom soup was more like a broth, so it was clear rather than creamy. It was extremely aromatic, with strong scents of mushroom which I love. However it was quite salty and I couldnt finish it all. 
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This was really flavourful, each gnocchi had a perfectly crunchy and slightly crispy exterior but delightfully soft interior. 

My sister ordered the white truffle linguine which is not on the menu because they do not always stock the truffle; they only have it when they think the quality is good enough. You can definitely try asking for it! It was really delicious, so creamy and definitely the best mushroom pasta I've ever had. 
White Truffle Linguine
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At the end, I ordered a chocolatey dessert - it was really sweet and I definitely think its best shared but it was really amazing! So dense and rich, not even close to anything I've ever had before. I was particularly happy/surprised about the 'happy birthday' written on the dessert as I did not mention it was my birthday to them but they must have overheard. 
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Another dessert that we ordered (Lime sorbet I think): 
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Platter of desserts - really delicious and I particularly liked the tangerine one! 

Finally, I would like to say the service here is really the best I've ever experienced (well you are paying quite a lot of $$ for a meal here) and they are really attentive to your needs. When I reached behind me to put on my jacket the waiter immediately came over and offered me a scarf/shrug from a rack! They are very friendly and willing to talk to you about anything on the menu and cater to your needs. This was definitely a great experience and worth it for a really special occasion. 
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-11-08
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2013-12-09 5020 瀏覽
男朋友生日, 一早book咗呢間餐廳, 之前自己都未試過, 希望男朋友鍾意啦~入到餐廳已經覺得好grand好有氣氛, 好彩無揀錯地方。我哋睇完menu之後, 選擇叫a la carte。男朋友生日, 等佢拍板。一開始食咗個燉蛋之類嘅appetizer, 好滑好好味!!之後食咗兩個我哋點嘅appetizer, 唔係好記得係咩, 不過都好好味!!之後上主菜, 係豬嘅面珠登。服務十分周到, 連我係左撇子都留意到!! 讚!!! 最後上朱古力, 不過已經好飽lu...最後,  梗係最重要嘅一part, 上咗我一早order咗嘅birthdat dessert~~總括來講, 服務十分好, 又有免費泊車。係開心又滿足嘅一餐生日飯!!
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男朋友生日, 一早book咗呢間餐廳, 之前自己都未試過, 希望男朋友鍾意啦~
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入到餐廳已經覺得好grand好有氣氛, 好彩無揀錯地方。

我哋睇完menu之後, 選擇叫a la carte。男朋友生日, 等佢拍板。

一開始食咗個燉蛋之類嘅appetizer, 好滑好好味!!
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之後食咗兩個我哋點嘅appetizer, 唔係好記得係咩, 不過都好好味!!
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之後上主菜, 係豬嘅面珠登。
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服務十分周到, 連我係左撇子都留意到!! 讚!!! 
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最後上朱古力, 不過已經好飽lu...
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最後,  梗係最重要嘅一part, 上咗我一早order咗嘅birthdat dessert~~
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總括來講, 服務十分好, 又有免費泊車。係開心又滿足嘅一餐生日飯!!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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用餐日期
2013-09-21
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$2000 (晚餐)
慶祝紀念
生日
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2013-11-24 4444 瀏覽
Caprice - 字面可解作「任性」。本來好像與食物亳無關係,但卻是這三星米芝蓮餐廳的名稱。今天特意來試試秋季的特色晚餐 ﹣ Taste of Caprice。餐廳環境最迷人之處,是那寛敞的空間感。高而簡約的天花,掛了多套吊鐘形的巨型水晶燈飾,像在噴灑著星光;牆上是素色,描繪著一位女仕拿著鮮花的圖案,高貴而優雅;清晰透亮的落地玻璃直看到對岸的光纖走馬燈,與水晶燈光相映成醉人畫面。Taste of Caprice 共有八道菜,其中兩個是甜品。當中最特色的是Cheese Cellar,聽說Caprice是香港唯一擁有自己Cheese Cellar的餐廳。第一道菜,是一個醃龍蝦的冷盤。龍蝦尾是生醃的,味道鮮甜,比日式甜蝦味濃而更爽口。加上特級魚子的咸香,把鮮味帶到更高層次。如吃不慣太生,可配椰菜花香檸蛋黃汁一起吃,特別開胃。旁邊還有一粿龍蝦膠,略加了配料,也很鮮。魚生和蝦刺身吃得多,這樣啖啖肉的龍蝦「刺身」是第一次。以前吃過日式伊勢龍蝦刺身,但只有幾小片,沒這樣有嚼頭。第二道,是香草田螺湯伴雞肝燉蛋。香草田螺湯喝不出田螺味,可能是被咸味蓋過了。但雞肝燉蛋造得出色,有點像鵝肝的味道,但較淡,
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Caprice - 字面可解作「任性」。本來好像與食物亳無關係,但卻是這三星米芝蓮餐廳的名稱。

今天特意來試試秋季的特色晚餐 ﹣ Taste of Caprice。餐廳環境最迷人之處,是那寛敞的空間感。高而簡約的天花,掛了多套吊鐘形的巨型水晶燈飾,像在噴灑著星光;牆上是素色,描繪著一位女仕拿著鮮花的圖案,高貴而優雅;清晰透亮的落地玻璃直看到對岸的光纖走馬燈,與水晶燈光相映成醉人畫面。
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Taste of Caprice 共有八道菜,其中兩個是甜品。當中最特色的是Cheese Cellar,聽說Caprice是香港唯一擁有自己Cheese Cellar的餐廳。
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第一道菜,是一個醃龍蝦的冷盤。龍蝦尾是生醃的,味道鮮甜,比日式甜蝦味濃而更爽口。加上特級魚子的咸香,把鮮味帶到更高層次。如吃不慣太生,可配椰菜花香檸蛋黃汁一起吃,特別開胃。旁邊還有一粿龍蝦膠,略加了配料,也很鮮。魚生和蝦刺身吃得多,這樣啖啖肉的龍蝦「刺身」是第一次。以前吃過日式伊勢龍蝦刺身,但只有幾小片,沒這樣有嚼頭。

第二道,是香草田螺湯伴雞肝燉蛋。香草田螺湯喝不出田螺味,可能是被咸味蓋過了。但雞肝燉蛋造得出色,有點像鵝肝的味道,但較淡,質感細滑。旁邊還配了田螺脆多士,田螺太乾太咸,和湯一起吃味道會較平衝。

第三道,是帶子伴乳豬腳肉。帶子外微微煎香,入面是軟滑鮮甜的溏心,我喜歡 !豬腳肉雖嫩滑,但太碎,只像配菜。白酒燴雜菜味道有點像醃酸蘿蔔。雖然侍應上菜時已有禮地說了雜菜味道會有點酸,但我還是覺得味道跟主菜不太協調。
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接著是第四道,香煎鱸魚柳。魚柳沒有加調味,能吃到魚本身的鮮味。感覺不是一搬的煎法,好像是蒸過。汁料是甘筍造的,帶點咖喱味,味道普通。

終於到主菜了。可選鵪鶉鴨肝或燴野兔肉。兩人各點了一款。

(不忍兔子被吃的人請跳過這段)
野兔肉的煮法,聽法藉侍應說是採用法國傳統的方式。以前法國人打獵捉到野兔,就會先把兔皮脫掉,然後將兔切開,再加入其他肉,紅酒及兔血攪拌,最後壓成卷狀。這道菜雖要三天前準備。雖說是傳統烹調方法,但因為味道太濃,還是把口味調淡了。

因為是野味及拌了兔血,所以味道較腥,像豬潤的味道。質感太粉,口味太重。但如果是法國傳統烹調也值得試試。有時這也是飲食體驗有趣的地方啊


鵪鶉鴨肝不錯。鵪鶉腿嫩滑且香,和鴨肝是絕配。再嘗包了蔬菜的肉卷,蔬菜的爽甜中和了油膩感
。但個人比較喜歡在Petrus類似菜式的經驗。
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主菜後是第六道菜 ﹣ 特選法國芝士。曾經到過法國深度遊,也吃過一些地道的芝士。法國人當寶一樣的芝士,我還是接受不了那種口味。因此我便跟法藉侍應說要他選些客人較受落的口味。想不到他竟請我們到Cheese Cellar講解。

侍應彬彬有禮地帶著我們走進了廚房。廚房本來就是開放式的,但我們須要在旁邊進入。廚房內裡光猛整潔,廚師們都活力十足地在準備食物。一進廚房門的左邊,是另一個以玻璃隔開的房間,這裡就是Cheese Cellar! 進去以後有一張十多尺長的大枱,在暖色的燈光映照下展示著各式各樣的芝士,芝士濃香散落在空氣之中,像去了《查理與巧克力工廠》的芝士版。在房間的另一端是芝士的冷藏庫。侍應帶我們進去後以法國口音介紹了來自法國各地區的芝士。芝士的造法也是傳統而講究,例如其中一種就是以一層一層早上及晚上採集的牛奶交替所造成的。侍應說得投入,像每一種芝士都是一個童話故事。

最後他選了五種不同質感及濃淡的芝士給我們。雖然我還未有足夠的味覺修為好好欣賞這法國的至寶,但的確是一個難忘的經歷。
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最後是兩個甜品,一個是蜜梨茴香甜點,一個是巧克力伴薰草豆配紅香蕉。兩道甜品都貫徹其主題。前者除了蜜梨外,sorbet及汁料都是梨味。後者除了紅香蕉,旁邊的果凍內也是香蕉的甜漿。充滿心思。

Caprice無論是環境及食物都是十分高的水準!更值得大讚的是侍應們服務的專業及細心。無論是對食物的知識及服務態度都令人十二分滿意!廚師們為了讓客人賞到創新而法式的味覺刺激,堅持從法國送來當地新鮮食材及以各式方法烹調,果然是Caprice!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-11-16
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頭盤and甜品好正,main course不過不失!因為所有食物都係單點,價錢相對較高而且駕車關係,男友就冇開酒飲~ 而我order左杯cocktail 好好飲,果味好濃有d似fruit punch 但比它更refreshing!!圖中間係test tube warm wine我覺得一般la~~有少少覺得係cheap drink , 都幾酸下生蠔都幾新鮮,算係肥美juicy, 比buffet restaurant 的質素好一點main course有fois gras & scallops...好吃但冇驚喜Fois gras同我自己在屋企煎差不多,但係賣相really無得輸lolscallops有d over cook, 可能係我本身鍾意食滑d...佢就有啲鞋鞋地最重要想講就係個個兔肉,我掙扎左好耐究竟叫唔叫好,因為侍應姐姐warn 我好多次,話兔肉一定會有好大陣野味ge味,其實好多客人都頂唔順陣味,要我考慮清楚但我見到餐牌話係配紅莓士多啤梨醬,我又覺得配搭幾好,所以就叫咗啦因為我地坐嘅枱係好近廚房,我哋望住廚師煮兔肉!果然!全間餐廳都散發著好大陣的野味ge味!個時候我有啲後悔最後上菜
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頭盤and甜品好正,main course不過不失!

因為所有食物都係單點,價錢相對較高

而且駕車關係,男友就冇開酒飲~ 

而我order左杯cocktail 好好飲,果味好濃
有d似fruit punch 但比它更refreshing!!

圖中間係test tube warm wine我覺得一般la~~
有少少覺得係cheap drink , 都幾酸下

生蠔都幾新鮮,算係肥美juicy, 比buffet restaurant 的質素好一點

main course有fois gras & scallops...好吃但冇驚喜

Fois gras同我自己在屋企煎差不多,但係賣相really無得輸lol

scallops有d over cook, 可能係我本身鍾意食滑d...佢就有啲鞋鞋地

最重要想講就係個個兔肉,我掙扎左好耐究竟叫唔叫好,因為侍應姐姐warn 我好多次,
話兔肉一定會有好大陣野味ge味,其實好多客人都頂唔順陣味,要我考慮清楚

但我見到餐牌話係配紅莓士多啤梨醬,我又覺得配搭幾好,所以就叫咗啦

因為我地坐嘅枱係好近廚房,我哋望住廚師煮兔肉!
果然!全間餐廳都散發著好大陣的野味ge味!個時候我有啲後悔

最後上菜嘅時候,我有覺得呢道菜十分特別~ 
一來系冇乜機會試,二來又估唔到個兔肉同果醬好match!
兔肉有少少so味...但係個presentation真係好得!

最好味嘅就係甜品啦!係榛子waffle同埋雪糕
榛子好香濃,勁過金莎100倍,waffle脆卜卜,配埋一齊成件事好完美!

同埋覺得個chef 用朱古力寫d字 好靚!

Overall I love the presentation of the food and the service!

i would come again for sure if I save enough money haha! 

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
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味道
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2013-10-21 3091 瀏覽
雖然生活於南半球,平素最喜歡搜集世界各地吃喝玩樂情報,以備日後到當地旅行時可以大派用場,《2013米芝蓮香港澳門指南》今年已經昂然進入第五個年頭,冠以「三星」的星級餐廳,被形容為 【出類拔萃的菜餚,值得專程到訪】!香港四間三星餐廳計有: 法國菜「Caprice」與及「L’Atelier de Joel Robuchon」粵菜「龍景軒」和 意大利菜「8 1/2 Otto e Mezzo BOMBANA」而 Four Seasons 四季酒店,竟然可以獨佔兩間三星餐廳,簡直是令人難以置信,既然「龍景軒」的滋味已經嘗過,對他們的法國餐廳「Caprice」興趣甚濃,顧名思義餐廳以廚師別開生面的創意作賣點,一於以舌尖吃個究竟,希望可以揭開《她》憑什麼可以壓倒老牌餐廳「半島酒店的 Gaddi's 吉地士」?電梯門打開,一路上沒有太顯眼的招牌燈箱,窄長的玄關帶點神秘感、兩旁樹立着一排金光璀璨氣勢磅礡的巨形酒櫃,較「龍景軒」樓高兩層,所以景觀更開敞,落地向海的玻璃窗用餐時一邊細心欣賞維港美景、高聳樓底、精美吊燈、法式椅桌、氣氛浪漫迷人。三道菜午餐 $540 + 10%服務費(週末午餐、還有餐酒一杯)與
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雖然生活於南半球,平素最喜歡搜集世界各地吃喝玩樂情報,以備日後到當地旅行時可以大派用場,《2013米芝蓮香港澳門指南》今年已經昂然進入第五個年頭,冠以「三星」的星級餐廳,被形容為 【出類拔萃的菜餚,值得專程到訪】!
香港四間三星餐廳計有: 法國菜「Caprice」與及「L’Atelier de Joel Robuchon」粵菜「龍景軒」和 意大利菜「8 1/2 Otto e Mezzo BOMBANA」
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而 Four Seasons 四季酒店,竟然可以獨佔兩間三星餐廳,簡直是令人難以置信,既然「龍景軒」的滋味已經嘗過,對他們的法國餐廳「Caprice」興趣甚濃,顧名思義餐廳以廚師別開生面的創意作賣點,一於以舌尖吃個究竟,希望可以揭開《她》憑什麼可以壓倒老牌餐廳「半島酒店的 Gaddi's 吉地士」?
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電梯門打開,一路上沒有太顯眼的招牌燈箱,窄長的玄關帶點神秘感、兩旁樹立着一排金光璀璨氣勢磅礡的巨形酒櫃,較「龍景軒」樓高兩層,所以景觀更開敞,落地向海的玻璃窗用餐時一邊細心欣賞維港美景、高聳樓底、精美吊燈、法式椅桌、氣氛浪漫迷人。
三道菜午餐 $540 + 10%服務費(週末午餐、還有餐酒一杯)與海外其他星級餐廳相比,定價尚算便宜。
這一頓尋味之旅,就由殷勤的服務開始 。。。
New Zealand White, Mount Riley Marlborough Sauvignon Blanc 2012
貫徹新西蘭白酒的風格,色澤明亮、 鼻子上總是滿載果香、舌底飄過百香果和葡萄柚的芳香、純淨的質感不難駕馭。
France red, Belleruche , M. Chapoutier
法國紅酒、果味濃郁、口感圓潤、清爽宜人,以附送餐酒來說,要給個讚!
廚師心意小品
《 Amuse-bouche 》一般會帶點酸酸甜甜增加食慾,這裡卻為我們預備了味道濃厚的芝士棒! 將棒棒條、芝士醬、鹹香火腿蓉、芝士脆脆加在一起,口感好不在話下,香馥馥的「芝」味把週末的睡意也喚醒了。
芝麻酥卷
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在小法包、芝麻酥卷、橄欖包及多穀物麵包,四款當中,最出色的要算是芝麻酥卷、芝麻被酥皮包裹著層層疊疊一起、香酥鬆軟、完全不用塗抹牛油,每一啖也嚐到芝麻香氣,不顧儀態地連盡兩個。
平頂的海鹽牛油、香濃的尖頂無鹽牛油與小法包最匹配,看到快被他殲滅的證據嗎?
前菜
法國哈蜜瓜伴豬柳肉薄片配砵酒啫喱
法國哈蜜瓜伴豬柳肉薄片配砵酒啫喱
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《 Cavaillon Melon and Pork Tenderloin Carpaccio, Red Port Jelly 》
所謂不時不食,選用最當造、爽脆甜美、法國南部的 Cavaillon 哈蜜瓜,與嫩滑的豬裡脊拼湊成一幅美麗畫面,伴隨著嬌豔醉人的砵酒啫喱圓圈、賣相精緻美麗、真的不願把它們吃掉,底下埋藏著廚師醬汁也是一絕,尼泊爾黑胡椒香而不辣、既能突顯食味又不過份。
法國特級生蠔伴酸青瓜配蘋果與西芹
法國特級生蠔伴酸青瓜配蘋果與西芹
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《 Fine de Claire Qyster, Sour Cucumber, Fondant Apple and Celery 》
貫徹法國菜特色,利用酸甜蘋果醬汁、芹菜慕絲 與 醃漬青瓜的酸脆度,把質地結實、鮮甜中帶堅果味道的 Fine de Claire 生蠔,襯托得更出色。
特別加了一份 ........ (澳洲星級餐廳收取約 AUD150+)
香醃三文魚卷釀螯龍蝦、香茅啫喱配特級魚子醬 HKD630
香醃三文魚卷釀螯龍蝦、香茅啫喱配特級魚子醬
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《 Langoustine Cannelloni, Marinated Salmon, Chilled Lemon Grass and Sologne Caviar 》
選用與澳洲熱賣的 Scampi 是近親,甜美非凡的海螯龍蝦,配醃漬三文魚卷、浸泡於香茅啫喱凍之上、面上灑滿觸感柔軟脆弱的 Sologne 魚子醬、爽口清新、淡淡金屬味道令人印象深刻,廚師今日以香茅啫喱凍代替醬汁、既能把食物提鮮,同時亦可以將生魚片溫度保持著,配上一片香脆麵包,感覺更上一層樓。
主菜
香煎牛柳伴法式碎薯與甜洋蔥醬配黑椒汁
香煎牛柳伴法式碎薯與甜洋蔥醬配黑椒汁
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《 Prime Rib Beef, Paysanne Crushed Potatoes and Sweet Onion Chutney in Black Pepper Sauce 》
牛胸肋扒油脂非常豐腴、肉質鬆軟、酥嫩肥美、入口滿載油脂甘香,甜洋蔥酸辣醬大大降低了油膩感,軟滑的香草薯蓉與脆得咔咔響的薯片互相輝映,配合大路的黑胡椒醬汁,中規中矩但沒有太多驚喜。
法國鵪鶉釀鴨肝伴時令雜菜配燒汁
法國鵪鶉釀鴨肝伴時令雜菜配燒汁
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《 Free Range Quail Stuffed with Duck Foie Gras, Seasonal Vegetables and Brown Nut Jus 》
兩款口感各有千秋的鵪鶉:
首先起用細嫩有肉味的鵪鶉肉跟鴨肝醬、卷心菜做成中式春卷的模樣,中和了鴨肝醬的黏稠度、一剛一柔產生了微妙的化學作用。
伴碟的鵪鶉肉連皮一起香煎配以時蔬,帶有粵菜的影子、將整體食味推至高峰。
除了眼睛目不睱合之外,果味濃郁的堅果醬汁、也能令蔬菜有提味作用。
甜點
蛋白脆糖餅伴咖啡芝士忌廉與白咖啡雪糕
蛋白脆糖餅伴咖啡芝士忌廉與白咖啡雪糕
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《 Dome of Coffee Tiramisu, Crispy Meringue and Cappuccino Ice cream 》
半圓型咖啡味蛋殻,餡料是香噴噴的 Cappuccino 雪糕和 Mascarpone 忌廉;
另一半是甜絲絲又脆口的蛋白脆糖餅、最要命的是灑滿了,含 Marsala 酒味的咖啡脆脆,令人無法抗拒!
石榴無花果撻伴蜜糖雪糕
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《 Pomegranate and Fig Tart, Manuka Honey Ice Cream 》
新鮮的石榴和無花果,無論賣相與食味也相當吸引,澳紐出產的 Manuka 蜂蜜,芳香中略帶苦澀、獨特味道的雪糕,代替了粘稠糖漿,口感更淸新。
咖啡、茶時刻,免不了送來一盒子 《 Petit four 》
Petit four
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覆盆子荔枝小漢堡、黑加侖子混合椰子味道的馬卡龍、橘子朱古力,還要加上煙韌細膩的鳥結糖,肚皮實在撐不了!
咖啡與茶應該是今天最弱的一環,但奉上燙手的鮮奶瓶,倒是十分貼心表現。
喜歡法國菜賣相精緻之外、更愛廚師對每道菜醬汁的用心演譯、一絲不苟的心思!

 
題外話/補充資料: 精緻可口的佳餚、輔以殷勤服務態度、浪漫法國情調、醉人維港美景 ............《 Caprice 》就好比一位豆蔻年華、容顏俏麗的年輕女郎; 相比之下風華絕代的《 Gaddi's 》卻顯得有點美人遲暮了!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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人均消費
$910 (午餐)
推介美食
芝麻酥卷
法國哈蜜瓜伴豬柳肉薄片配砵酒啫喱
法國特級生蠔伴酸青瓜配蘋果與西芹
香醃三文魚卷釀螯龍蝦、香茅啫喱配特級魚子醬
蛋白脆糖餅伴咖啡芝士忌廉與白咖啡雪糕
石榴無花果撻伴蜜糖雪糕
Petit four
等級4
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2013-10-04 2281 瀏覽
對, 沒有看錯, 系底食。100蚊買倒100蚊價值既貨品, 叫值得, 如一萬元買得到三萬元的東西, 不就很底嗎?今天以$1740的價錢我吃到$3000的食物, 我很滿足。是我生日, 老婆帶我到CAPRICE, 這裡的裝修跟服務竟然不是想象中的好, 不過單單說食物質素夠值回票價; 是繼H ONE上次吃過PAUL BOCUSE之後最好吃的法國菜。 如還未來過, 趁早訂台。先來一個頭盆, 好有心思但除了中間的其他都 over herbed. 我很喜歡香草都覺得太多了。第一道菜就贏左一半: 本身很喜歡吃Asparagus的我, 這個egg mimosa+caviar很容易討好得我; 我跟太太都不是特別喜歡caviar, 但這個簡單的配搭commercial到不得了, 很難說不。Lobster consommé, 這個湯是我第二次見我老婆喝到碟底的, 我們都很喜歡, 因為有種很中式的感覺。 Marine club toast皮脆內軟棉, 滿分。Frog leg provencale, 其實田雞同garlic+olive oil+tomato我都極喜歡, 但法國人的田雞我覺得跟我們的田雞差太遠,
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對, 沒有看錯, 系底食。
100蚊買倒100蚊價值既貨品, 叫值得, 如一萬元買得到三萬元的東西, 不就很底嗎?
今天以$1740的價錢我吃到$3000的食物, 我很滿足。
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是我生日, 老婆帶我到CAPRICE, 這裡的裝修跟服務竟然不是想象中的好, 不過單單說食物質素夠值回票價; 是繼H ONE上次吃過PAUL BOCUSE之後最好吃的法國菜。 如還未來過, 趁早訂台。
先來一個頭盆,
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好有心思但除了中間的其他都 over herbed. 我很喜歡香草都覺得太多了。
第一道菜就贏左一半:
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本身很喜歡吃Asparagus的我, 這個egg mimosa+caviar很容易討好得我; 我跟太太都不是特別喜歡caviar, 但這個簡單的配搭commercial到不得了, 很難說不。
Lobster consommé,
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這個湯是我第二次見我老婆喝到碟底的, 我們都很喜歡, 因為有種很中式的感覺。
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Marine club toast皮脆內軟棉, 滿分。
Frog leg provencale,
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其實田雞同garlic+olive oil+tomato我都極喜歡, 但法國人的田雞我覺得跟我們的田雞差太遠, 我們的彈牙同如雞泡魚般鮮味, 完全找不到, 失望; Basil ratatouille 卻不錯。
三文confit配royale cabanon蠔,
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la royale cabanon一如既往的爽口加咸咸海水味, 同滑到流得入口既salmon confit絕配呢! 野生的三文魚咬下去跟養魚差得遠, 滑得來有種紮實的質感, 一爽一滑, 卻一樣的鮮, 檸檬西蘭花少酸襯托得三文更完美, seaweed broccoli既可減膩又可增加畫碟色水, 不能挑剔的一件傑作。
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Lamp chop普通, 批才搶鏡。
原來老婆知我喜歡重口味所以先尼CAPRICE, 芝士車才是主角!
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過20款芝士食到我無晒味覺, 呢個時候waiter先生好有禮貌地介紹每一款味道, 歷史, 以什麼酒去pairing等等資訊, 一時三刻很難入腦, 反正什麼都試一試!
petit fours幾有心思, 不過味道麻麻。
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到dessert了, 澳洲的Granny Smith可以更酸
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, 不過這蘋果是非常抗氧化的一種, 對皮膚很好要吃多點, presentation如art piece一樣, 整體味道不甚突出。
Panama咖啡好似好多人唔太鐘意, 但殿後的這個dessert無論味道, 賣相同portion都很贊,
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就是它太好吃了, 之前那個dessert比下去得厲害。
今年生日很簡單很開心, 多謝老婆。
 
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-09-13 2223 瀏覽
乘姐姐轉工升職之機,選了四季酒店的Caprice慶祝一下,也讓自己多長見識!環境地點Caprice位於中環四季酒店之內,沿IFC商場指示可通到酒店,再換乘酒店電梯即可到達;Caprice餐廳裝潢呈古典佈置,格調高雅;大遍落地玻璃提供十足的空間感,並能挑望維港景色;使用的椅桌、餐具皆屬五星酒店水準,侍應生的服務水準也相當到位,貼心又友善,上菜、換餐具時也一絲不苟食物品評 Weekend 3 Courses Lunch ($540 + 10%)三道菜的午餐可在頭盤、主菜及甜品中各選一項,並包餐茶及紅白酒一杯;每道菜皆有5-6項選擇,不愁選不到心水菜!(2 courses lunch則每位$480加一) 手指餡餅棉軟的手指麵包,內裡抹上輕忌廉並夾入風乾火腿碎,再於面上撒上Caprice自家芝士,外型小巧可愛,味道咸香可口,是不錯的餐前小吃! 各式小麵包是日餐廳有四款小麵包可供添食:芝麻酥卷、小法包、全麥包及橄欖包,同時提供了淡味和咸味兩種牛油;四款小麵包都相當有水準,夾到碟上時還是微暖的(如果是燙手的當然更好)!芝麻酥卷鬆脆酥軟,芝麻香味四溢;小法包堅脆可口,抹上咸牛油後更添美味!全麥
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乘姐姐轉工升職之機,選了四季酒店的Caprice慶祝一下,也讓自己多長見識!

環境地點
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Caprice位於中環四季酒店之內,沿IFC商場指示可通到酒店,再換乘酒店電梯即可到達;Caprice餐廳裝潢呈古典佈置,格調高雅;大遍落地玻璃提供十足的空間感,並能挑望維港景色;使用的椅桌、餐具皆屬五星酒店水準,侍應生的服務水準也相當到位,貼心又友善,上菜、換餐具時也一絲不苟

食物品評

Weekend 3 Courses Lunch ($540 + 10%)
三道菜的午餐可在頭盤、主菜及甜品中各選一項,並包餐茶及紅白酒一杯;每道菜皆有5-6項選擇,不愁選不到心水菜!(2 courses lunch則每位$480加一)

手指餡餅
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棉軟的手指麵包,內裡抹上輕忌廉並夾入風乾火腿碎,再於面上撒上Caprice自家芝士,外型小巧可愛,味道咸香可口,是不錯的餐前小吃!

各式小麵包
各式小麵包
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是日餐廳有四款小麵包可供添食:芝麻酥卷、小法包、全麥包及橄欖包,同時提供了淡味和咸味兩種牛油;四款小麵包都相當有水準,夾到碟上時還是微暖的(如果是燙手的當然更好)!芝麻酥卷鬆脆酥軟,芝麻香味四溢;小法包堅脆可口,抹上咸牛油後更添美味!全麥包則較為硬身,但充滿濃郁麥香;橄欖包切片包則屬不過不失!

頭盤 - 鮮番茄凍湯伴香煎日本帶子配西蘭花茸 (Tomato Gazpacho, Japanese Scallops a la Plancha and Broccoli Puree)
鮮番茄凍湯伴香煎日本帶子配西蘭花茸
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上桌時令人忍不住讚嘆驚艷的凍湯!以別出心栽的餐具盛載,並以乾冰鎮著,一邊欣賞著鮮紅艷麗如藝術品的湯,一邊看著它飄散出緲緲輕煙,真的令人超級excited! 不止賣相精巧,湯的味道也是一流!番茄凍湯鋪著西蘭花茸,拌勻後細意品賞,凍湯質感濃稠棉軟,帶有番茄酸甜及西蘭花的香味,非常好喝!

頭盤 - 法式黃鰭吞拿魚沙律伴四季豆、鵪鶉蛋黑水欖醬 (Nicoise Salad, Yellow Fin Tuna, French Beans, Quail Eggs and Confit Black Olives)
法式黃鰭吞拿魚沙律伴四季豆、鵪鶉蛋黑水欖醬
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色彩繽紛,用料豐富的沙律,以多種鮮嫩時蔬配搭而成!新鮮的食材本身已經甜香可口,略加調味再伴入橄欖油,令沙律更加美味,不感清淡!

主菜 - 阿拉斯加蟹肉與雞肉雲吞伴莧菜配牛油果醬 (Ravioli of Alaskan King Crab and Chicken, Young Spinach Leaves in Avocado Coulis)
阿拉斯加蟹肉與雞肉雲吞伴莧菜配牛油果醬
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所謂的雲吞,只是以兩片雲吞片上下蓋著內料,有點取巧;掀起蓋皮,
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內餡頗為豐富澎湃,當中雞肉軟嫩入味,最為好吃,蟹肉味道則較弱,鮮甜味不顯令人有點失望,莧菜則也炒得軟嫩;唯外皮、雞肉、蟹肉、莧菜感覺都是各自為政,不管是吃時還是味道都是各自各的,合不起來… @@

主菜 - 法國鵪鶉釀鴨肝配時令雜菜 (Free Range Quail, Duck Foie Grad and Seasonal Vegetables)
法國鵪鶉釀鴨肝配時令雜菜
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鵪鶉兩食的主菜,一是帶皮的鵪鶉小件香煎後與時令雜菜同炒,以醬油調味,鵪鶉外皮香口,肉質軟棉有彈性,時令雜菜也是一貫的鮮嫩好吃;
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二是鵪鶉起肉夾以鴨肝,外裹一層白菜成卷:白菜葉片卷得貼實好看,觀賞分數大升,卷內的鵪鶉肉大大片的,肉質結實彈牙,能吃出濃濃的鵪鶉肉味!鴨肝的肝味雖然不及鵝肝濃郁,但也不錯了,鴨肝品質上佳,軟嫩無筋,口感幼滑無比,好讚!

甜品 - 香芒鳳朵撻伴青檸脆蛋白配椰香雪糕 (Pineapple and Pabana Tart, Lime Meringue and Coconut Ice Cream)
香芒鳳朵撻伴青檸脆蛋白配椰香雪糕
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兩款甜品的份量都頗多,盛碟擺放賞心悅目,香芒鳳朵撻果香十足,甜度適中,特別欣賞餐廳把椰子雪糕球挖成中空,外邊鍍上巧克力薄層,真的成了像真度十足的小椰子!

甜品 - 特濃巧克力甜點伴焦糖與咸香花生 (Texture of Madagascar Manjari Chocolate, Carmel and Salted peanuts)
特濃巧克力甜點伴焦糖與咸香花生
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也是如藝術品般賞心悅目的甜品,巧克力葉子造得栩栩如生,但甜品味道比較公式化,吃後不感深刻,再加上雪糕不夠冰感這個致命傷,甜品整體感覺一般

Petit Fours、咖啡
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反倒是法式廚房小甜品的Petit Fours味道更讓人驚喜,荔枝口味的小甜點夾以棉花糖層,口感有趣,口味清新,令人讚賞不而!黑加倫子口味的馬卡龍棉軟的質感做得不錯,甜度也不至過份;然後三款不同口味的鳥結糖味道也不錯!餐茶選了咖啡,是illy的,咖啡味道較酸,加入奶糖調味後感覺較佳,牛奶上桌時已經打成燙熱奶泡,再次體現五星級酒店的一絲不苟!

六百多元一頓的午餐,絕不便宜,但花在Caprice見識一次,個人感覺是值得的!
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-09-01
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推介美食
各式小麵包
鮮番茄凍湯伴香煎日本帶子配西蘭花茸
法國鵪鶉釀鴨肝配時令雜菜
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2013-09-10 5135 瀏覽
I made the reservations a few weeks in advance to celebrate J's birthday on a Saturday evening. Even then, the restaurant informed me that the tables by the windows were all booked out. I didn't have my heart set on it initially, but now I'm curious why everyone is trying to book the tables by the windows. As we got off the elevators, a wait staff proceeded to open a set of tall black doors which leads to the actual restaurant. At first glance, the decor was grand and elegant with high ceilings
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I made the reservations a few weeks in advance to celebrate J's birthday on a Saturday evening. Even then, the restaurant informed me that the tables by the windows were all booked out. I didn't have my heart set on it initially, but now I'm curious why everyone is trying to book the tables by the windows. 

As we got off the elevators, a wait staff proceeded to open a set of tall black doors which leads to the actual restaurant. At first glance, the decor was grand and elegant with high ceilings and huge chandeliers. The space was long and open, and our table was just right next to the tables by the windows. It's no wonder why those tables are popular as you can the beautiful view of TST across the harbor. 

After looking through the menu, we decided to opt for the chef's menu which offers a 4 course dinner for $1160 as well as wine pairing for $500. I thought that the tasting menu would have been too much - oh well maybe another night. 


First our amuse bouche came which was poached duck eggs with truffle jelly contained in an egg shell with a focaccia sticking out. It was cute to look at and the taste was rich and creamy as well as aromatic. A great way to start off the dinner.
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The first course was raw shrimp with lemon jam and citrus sauce, which I had forgotten to take a picture of because it looked rather...ugly. The shrimp was mashed into one circle while the lemon sauce was formed into another identically sized circle. Unfortunately the two colors (grey and yellow) were not the most appetizing for presentation and when put together, it looked like something puked. The flavor of the dish redeemed itself thankfully with the shrimps tasting fresh while citrus sauce complimenting the freshness of the seafood.

Next up was the halibut with mushroom ravioli surrounded by pea soup. The presentation here was slightly better (well compared to the first course I guess - still not impressive though). The fish was cooked nicely as it was flaky in texture and slightly sweet in flavor. The raviolio was alright but the pea soup went very well with the fish. 
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The third course was the lobster sauteed with vegetables. The lobster meat were removed from the lobster shell first and put back together afterwards with one of the claws off to the side. Hmm yea they need to work on their presentation. The flavor was okay at first but got saltier as I progressed, which covered the freshness of the lobster. Only dish of the night that was disappointing in flavor. 
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Moving on from the savory courses, the first of the desserts was a sorbet to cleanse our palate. The presentation of the desserts were much better as I feel that it is pretty important to delights your diners through all senses. The citrus taste was a nice way to refresh our appetite to make room for the next desserts. 
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Next to arrive were the petite fours with little pieces of confectionery like macaroons and chocolates on a black box. It was colorful to look at and tasted good in general but I was getting stuffed and we had one more dessert yet to arrive. 

I had told them on the phone that we were celebrating a birthday so J's dessert arrived with a candle and with happy birthday written in chocolate on the plate. The dessert was chocolate based with honey comb and ice cream. I could tell that they put a lot more thought into the dessert's presentation as it looked like coral reefs on the ocean floor.

For the amount of money Caprice charges, they need to improve their food presentation especially compared to other French restaurants in HK like Robuchon where the presentation is amazing. The food in general do taste good and I would be interested in trying their vast cheese selection as well as lunch which seems to be more recommended by the majority.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-09-05 1206 瀏覽
於 2010 年躍升為米芝蓮三星級餐廳的 Caprice,甜品是精采的一環,以精緻獨到見稱,款式會隨著季節轉換,更會隨著不同的節日製作「變奏版」甜點,例如復活節期間的甜品均以白兔、復活蛋等造型出現,可謂相當挑皮。要一次過品嚐多款甜品,又怕自己的甜胃不夠空間的話,建議選擇午餐時段到訪,來一個 Set Lunch 便可。甜品環節有六款甜品選擇,通常都是 Macaroon、Mille-feuille、Éclair、Crumble、Tart、Cake的配搭,只定期轉換口味,每人最多可選擇三款,兩人到來的話便可一次過試盡全部。六款甜品中以 Mille-feuille 最佳,是日的口味是藍莓味,果味新鮮突出,餅層香脆。Mille-feuille的質素更可媲美 Amigo、Hugo’s等出品。 
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於 2010 年躍升為米芝蓮三星級餐廳的 Caprice甜品是精采的一環,以精緻獨到見稱,款式會隨著季節轉換,更會隨著不同的節日製作「變奏版」甜點,例如復活節期間的甜品均以白兔、復活蛋等造型出現,可謂相當挑皮。
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要一次過品嚐多款甜品,又怕自己的甜胃不夠空間的話,建議選擇午餐時段到訪,來一個 Set Lunch 便可。甜品環節有六款甜品選擇,通常都是 Macaroon、Mille-feuille、Éclair、Crumble、Tart、Cake的配搭,只定期轉換口味,每人最多可選擇三款,兩人到來的話便可一次過試盡全部。
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六款甜品中以 Mille-feuille 最佳,是日的口味是藍莓味,果味新鮮突出,餅層香脆。Mille-feuille的質素更可媲美 Amigo、Hugo’s等出品。 
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-09-02 1101 瀏覽
朋友為我慶祝生日,預訂了一個月,剛好在我生日月份結束前趕上了。相信不用多介紹,這間餐廳特色在哪。徹頭徹尾星級食府,由店面設計、擺設、服務水平、食物質素,以至景觀,一絲不苟。從飯前小甜品(今次是elcair),麵包、前菜、主菜、甜品、petite four,以至小糖果及餐飲,令人嘗盡視覺與味覺的興奮。食物的味道不用多說,實在非筆墨可以容易,上桌的造型亦非常講究,實在是一件藝術品。儘管也粗略介紹一下。Eclair 是 bite size,中間的 cream 有濃香的芝士味,一開始就已經刺激起味蕾,準備「迎接」其餘更精采的美食。麵包有無鹽和有鹽牛油可供選擇,非常貼心。我們都點了不同款式的前菜,有薄切煙豬肉配哈密瓜及多士和蕃茄凍湯。值得一提是凍湯用乾冰上桌,視覺與味覺都令你嚐得保持冰凍的味道。主菜呢,日本蛋 beef tartar、椰菜卷鵪鶉鵝肝和香煎石斑柳配火箭菜沙律,有多美味也不用說了。甜品是我的「主菜」。這次點了芒果菠蘿撻配椰子雪糕,朋友則點了一份焦糖花生朱古力慕絲配花生醬雪糕,每道菜的精緻程度,猶如一幅畫,令人捨不得把它吃掉。希望可以再來!
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朋友為我慶祝生日,預訂了一個月,剛好在我生日月份結束前趕上了。

相信不用多介紹,這間餐廳特色在哪。

徹頭徹尾星級食府,由店面設計、擺設、服務水平、食物質素,以至景觀,一絲不苟。

從飯前小甜品(今次是elcair),麵包、前菜、主菜、甜品、petite four,以至小糖果及餐飲,令人嘗盡視覺與味覺的興奮。

食物的味道不用多說,實在非筆墨可以容易,上桌的造型亦非常講究,實在是一件藝術品。儘管也粗略介紹一下。

Eclair 是 bite size,中間的 cream 有濃香的芝士味,一開始就已經刺激起味蕾,準備「迎接」其餘更精采的美食。

麵包有無鹽和有鹽牛油可供選擇,非常貼心。我們都點了不同款式的前菜,有薄切煙豬肉配哈密瓜及多士和蕃茄凍湯。值得一提是凍湯用乾冰上桌,視覺與味覺都令你嚐得保持冰凍的味道。

主菜呢,日本蛋 beef tartar、椰菜卷鵪鶉鵝肝和香煎石斑柳配火箭菜沙律,有多美味也不用說了。

甜品是我的「主菜」。這次點了芒果菠蘿撻配椰子雪糕,朋友則點了一份焦糖花生朱古力慕絲配花生醬雪糕,每道菜的精緻程度,猶如一幅畫,令人捨不得把它吃掉。

希望可以再來!
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petite four
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
張貼
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用餐日期
2013-08-31
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$600 (午餐)
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生日
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petite four
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38
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2013-07-01 795 瀏覽
風暴前夕,天氣奇佳,响Caprice 落地玻璃下欣賞藍天白雲下的維港,良朋歡聚分享美食,人間樂事。周末午餐要差不多一個月前訂位,我們三位女仕都叫了$54O 三個courses 嘅餐,包—杯餐前酒,頭盤,主菜,甜品,咖啡或茶。頭盤大家都叫咗亞拉斯加蟹肉,蟹肉鮮甜,伴碟擺設好像藝術品,令人不捨得去食,真係又睇得又好味。主菜分別要了魚、雞和羊, 鯛魚鮮,走地雞滑,羊略嫌煎得太熟比較乾,整體主菜非常滿意。甜品亦選了三款不同Share嚟食,最好味嘅係士多啤利拿破侖餅,酥皮鬆化,令人回味無窮。食物,服務,環境都係一流,三星係實至名歸。
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風暴前夕,天氣奇佳,响Caprice 落地玻璃下欣賞藍天白雲下的維港,良朋歡聚分享美食,人間樂事。
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周末午餐要差不多一個月前訂位,我們三位女仕都叫了$54O 三個courses 嘅餐,包—杯餐前酒,頭盤,主菜,甜品,咖啡或茶。
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頭盤大家都叫咗亞拉斯加蟹肉,蟹肉鮮甜,伴碟擺設好像藝術品,令人不捨得去食,真係又睇得又好味。
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主菜分別要了魚、雞和羊, 鯛魚鮮,走地雞滑,羊略嫌煎得太熟比較乾,整體主菜非常滿意。
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甜品亦選了三款不同Share嚟食,最好味嘅係士多啤利拿破侖餅,酥皮鬆化,令人回味無窮。
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食物,服務,環境都係一流,三星係實至名歸。

(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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3
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2013-05-27 673 瀏覽
預早一個月訂位, 可惜都book 唔到窗邊位! 不過是但啦,照book!同男友都叫左set lunch! 我個Corn soup 味道非常strong! 正呀! 佢個雲吞都比我想像中好食! 主菜.. 我個雪魚就咸左些少! 佢就叫左和牛柳... 可能係Medium cook 好似稍為太熟, 有d chewy! 甜品.. Cherry crumble... 當個waitress 問我個sobert 味道如何, 我就話無咩味! 唔知係咪俾d cherry cover 左! 不過之後食真d... 好似藥味! 😰 唔多好食. 隔左一陣, 個waitress 拎左另外一隻sobert (bloody orange)俾我... 試完覺得好fresh! 唔錯!男友就食toffee and coffee... 😱 D chocolate 好苦! 可能因為我唔太鍾意chocolate! 佢就話好正, 好岩佢!Overall, 佢個service 真係好好! 見你起身去洗手間就會行埋黎, direct 你! 其實佢都差唔帶我去到厠所門口!
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預早一個月訂位, 可惜都book 唔到窗邊位! 不過是但啦,照book!

同男友都叫左set lunch! 我個Corn soup 味道非常strong! 正呀! 佢個雲吞都比我想像中好食!

主菜.. 我個雪魚就咸左些少! 佢就叫左和牛柳... 可能係Medium cook 好似稍為太熟, 有d chewy!

甜品.. Cherry crumble... 當個waitress 問我個sobert 味道如何, 我就話無咩味! 唔知係咪俾d cherry cover 左! 不過之後食真d... 好似藥味! 😰 唔多好食. 隔左一陣, 個waitress 拎左另外一隻sobert (bloody orange)俾我... 試完覺得好fresh! 唔錯!

男友就食toffee and coffee... 😱 D chocolate 好苦! 可能因為我唔太鍾意chocolate! 佢就話好正, 好岩佢!

Overall, 佢個service 真係好好! 見你起身去洗手間就會行埋黎, direct 你! 其實佢都差唔帶我去到厠所門口!

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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-05-26
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$600 (午餐)
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2013-03-09 627 瀏覽
多次選擇Caprice,原因除了食物質素外,其服務是最主要原因。店內上上下下,唔會因為你冇著西装,又或者冇靚車而有對你"白鴿眼"的感覺。這是令人吃得愉快的第一步。當然要開心最重要都係食物,一般如非太重覆食物,我都會食Testing,唔使諗又多野食。首先要讚既係麵包用牛油,麵包香軟鬆化,而牛油分有鹽冇鹽兩種,皆軟滑而帶有豐富牛油香味,而我偏好有鹽牛油,感覺多了一分食味,加上麵包可說是絕配,每次不自覺會多吃幾件,停不了ロ。前菜一般,可以不講。羊肚菌湯香濃而清新,鲜甜而有香味,加上鮮蟹肉,是不錯的配合。要留意,好多餐廳由鵝肝轉用鴨肝,原因係質感上不同(或價錢),而鴨肝輕實,有ロ感些,但少了一點鵝肝香。就我個人兩種都喜歡,因各有好處。而今次的鴨肝煎得恰到好處,香脆而內軟,和熱情果甘荀汁的味好夾。野生銀鳕魚不錯,尚算嫩滑,但和我吃過最好的,還差太遠。未食過牛仔核,問經理是什麼,經理說是小牛的胰臟。外表是一顆肉,吃下發覺極香軟,不帶有內臟蘇味之餘,添有點鵝肝的油香,如未試過而又不的吃內臟的人,可以一試。尾聲法國芝士,一大枱任揀任食,可惜我不太懂,只叫經理選些不太濃的,淺嚐便算。如題,要吃得愉快,最
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多次選擇Caprice,原因除了食物質素外,其服務是最主要原因。店內上上下下,唔會因為你冇著西装,又或者冇靚車而有對你"白鴿眼"的感覺。這是令人吃得愉快的第一步。
當然要開心最重要都係食物,一般如非太重覆食物,我都會食Testing,唔使諗又多野食。

首先要讚既係麵包用牛油,麵包香軟鬆化,而牛油分有鹽冇鹽兩種,皆軟滑而帶有豐富牛油香味,而我偏好有鹽牛油,感覺多了一分食味,加上麵包可說是絕配,每次不自覺會多吃幾件,停不了ロ。

前菜一般,可以不講
。羊肚菌湯香濃而清新,鲜甜而有香味,加上鮮蟹肉,是不錯的配合。
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要留意,好多餐廳由鵝肝轉用鴨肝,原因係質感上不同(或價錢),而鴨肝輕實,有ロ感些,但少了一點鵝肝香。就我個人兩種都喜歡,因各有好處。而今次的鴨肝煎得恰到好處,香脆
而內軟,和熱情果甘荀汁的味好夾。
野生銀鳕魚不錯,尚算嫩滑,但和我吃過最好的,還差太遠。
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未食過牛仔核,問經理是什麼,經理說是小牛的胰臟。外表是一顆肉,吃下發覺極香軟,不帶有內臟蘇味之餘,添有點鵝肝的油香,如未試過而又不的吃內臟的人,可以一試。

尾聲法國芝士,一大枱任揀任食,可惜我不太懂,只叫經理選些不太濃的,淺嚐便算。
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如題,要吃得愉快,最後好的甜品是不可或缺的,當然CAPRICE的甜品必能做好這一步。
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(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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  • 煎牛仔核,牛油麵包,羊肚菌湯
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I know it sounds a little cliched, ok a lot, but time really flies when you are enjoying yourself especially when you are spending the time with someone who is dear to you and very soon it had reached the one month mark Knowing that I had always wanted to have dinner at this restaurant, Mr. C very sweetly reserved a table at Caprice to mark our special occasion~Last time I was here for lunch, I was seated by the window and I was happy to find that we were once again allocated a window table offe
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I know it sounds a little cliched, ok a lot, but time really flies when you are enjoying yourself especially when you are spending the time with someone who is dear to you and very soon it had reached the one month mark


Knowing that I had always wanted to have dinner at this restaurant, Mr. C very sweetly reserved a table at Caprice to mark our special occasion~

Last time I was here for lunch, I was seated by the window and I was happy to find that we were once again allocated a window table offering peaceful night views of the ocean. In the daytime, the natural daylight illuminates the restaurant offering a bright, cheerful environment for a business or special lunch occasion, while in the evening it is dimly lit with a yellowish toned lighting enhancing the elegance of the dining room.

When perusing the a la carte menu, I discovered a lot of the dishes I had wanted to order was on the degustation so I was quite happy to agree with Mr. C's suggestion of ordering the 'Taste of Caprice'.

The amuse bouche of the evening came as three bite-sized items. From L-R, smoked salmon on a flaky biscuit, daikon puree atop thinly toasted bread and the spoon held a cylinder of fresh prawn wrapped in thin slices of daikon with a citrusy dressing.
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A server then came around with a bread basket with a selection of four different types of bread. I remember thoroughly enjoying the breads they offered at lunch last time and the croissant-like sesame scroll and baguette I picked this time was just as good. The scroll had a slightly firmer texture than a typical croissant, but its crust was slightly flaky with the fragrance of sesame seeds, while the baguette was nicely crunchy with a thin crust and pillowy insides.

The first course of the evening was a langoustine cannelloni, wrapped in thin slices of marinated salmon dotted with Sologne caviar lain on a bed of lobster jelly. The individual ingredients were definitely fresh, but I found the langoustine to be quite hard to cut through which alerted us to its slightly too chewy texture. The jelly was bland on its own with a faint whisper of lobster flavour, but coupled with the more salty cannelloni it helped balance out the saltiness.
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Our soup course was next, presented very simply with a bowl of chestnut veloute with an accompanying truffled Iberico ham tartine. The flavour of the veloute was quite good, sweet and nutty, punctuated by the smokey, saltiness of the diced ham cubes hidden inside. I would have liked this even more if the texture was thicker as I found it too thin for my liking. The tartine was pleasant, a crunchy toasted base topped with thickly sliced truffles with shaved slices of fatty Iberico ham. The combination of earthy truffles and the oils released from the melting fat really made a gorgeous mouthful.
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I was really looking forward to the coming dish of foie gras as I am quite fond of this delicacy and the way they served it here was steamed (like the one in Spoon) enveloped in slices of pink lady apple with dots of coriander puree. By steaming the foie gras, the texture is a lot firmer with a creamier finish and the subtle sweetness of the apple was a perfect complement to it.
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The last course before our mains showcased Mr. C's favourite item
f scallops. This was served gueridon style, with the scallops wrapped in a plastic bag to absorb the truffle smoke for four minutes before being plated on top of a bed of buttered Savory cabbage and crosnes. There was nothing wrong with this dish, good simple flavours, but nothing too special. The scallops were cooked thoroughly, but I would have preferred them to be a little more raw inside to maintain the buttery softeness.
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And then to our mains. There was a choice between lamb and suckling pig, since I had expressed my want to eat lamb that night, Mr. C chose the suckling pig so we could try both. My lamb arrived as a sum of three parts, lamb cutlet, lamb shoulder pastille and a roulade of lamb with a side of artichokes. All of the lamb was gorgeously tender, but the overall dish had no wow-factor.
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Mr. C's so-called suckling pig did not resemble the suckling pig that I had envisioned. Lacking a crunchy skin, it was presented in a style akin to roast pork accompanied with curried green lentils, a small slice of boudin noir and drizzled with sausage sauce. From the slice I had, it did have a pleasant pork flavour, but was slightly too tough making it quite chewy. I think Mr. C was quite non-committal to this dish.
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Normally the end of the main course would signify desserts, but before that we had a selection of cheeses to look forward too~ Caprice is renowned for their cheese room and we were fortunate enough to be allowed to have a little peek inside. The manager of Caprice is a cheese aficiando and from the manner he was describing the cheeses to us you could feel his passion in this field. He asked us for our preference in textures and flavour and then cut a selection for us to try. I tend to favour cheese that are oozy and soft, while Mr. C asked to try some firmer textured cheese. They were all gorgeous~ and surprisingly I quite liked the mimolette (the two orange cheeses), both pasterurised and unpasteruised, he cut for Mr. C to try.
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After the cheese course, it signaled the time for dessert~ First to arrive were the petit fours, I quite liked the mini strawberry macaron even though it reminded me a little of my lip balm
and the caramel apple tart-like chocolate was enjoyable too, but the green item of lime and pea mousse was a little too interesting for my taste buds.
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The first dessert was light and fruity, a pomegranate and raspberry cremeux tart, accompanied with a peach sorbet. I am a big fan of pastry and the tart base was crisp and buttery, perfect with the sweet creamy filling, but the sorbert seemed a bit too sour for something that was labelled as peach.
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The second dessert was definitely a contrast as it was richer and stronger in flavour than the previous one. A piped line of malt mousse and accompanying sorbet with a scattering of caramelised peanuts. Sadly I was not partial to this dessert as I found the malt alcohol flavour too strong and bitter for me, but I did like the crunchy sweetness of the peanuts.
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And to end, a decent latte with assorted fudge.
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Although the food that evening was good, it was not extraordinary, but the service was friendly and attentive and the ambience and surroundings were perfect for a romantic evening. Happy one month Anniversary~
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-02-03 2603 瀏覽
The Caprice Bar (adjoining the restaurant of the same name) now has a menu of cheese and pate and other snacks to go with a wonderful selection of wines. I went to try it out with a friend, and both of us -- experienced expat global travellers -- came away absolutely thrilled by the experience.We had not made a booking, but we were fortunately able to get a table on arrival about 6:30 pm. (The bar is not very large, so an advance booking would be recommended.) After a brief consultation
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The Caprice Bar (adjoining the restaurant of the same name) now has a menu of cheese and pate and other snacks to go with a wonderful selection of wines. I went to try it out with a friend, and both of us -- experienced expat global travellers -- came away absolutely thrilled by the experience.

We had not made a booking, but we were fortunately able to get a table on arrival about 6:30 pm. (The bar is not very large, so an advance booking would be recommended.) After a brief consultation of the menu, we decided to put ourselves into the hands of the sommelier, and we just ordered the cheese tasting platter and a wine tasting selection to go with.

Wow, was that the right choice! We spent a couple of hours lingering over an astonishing selection of cheeses. We had 2 goat cheeses, 3 cow cheeses and 1 sheep cheese from Corsica. Only one (the standard Fourme d'Ambert blue cheese) had I ever seen previously in in HK. It was a mixure of hard, soft and semi-soft of various flavors and ages. And three glasses of white and red wine to go with different cheeses. Spendid combinations and unique tastes -- for example the highly aged Comte cheese was so nutty and dry it began to taste a bit like an Italian hard cheese (think Parmigiano Reggiano), but with more unique flavors. And the combination with the Vin Jaune from the Jura region (where the cheese comes from) was excellent. The languedoc red was a superb combination with the Corsican sheep cheese, etc. etc. etc.

But the best part was the care and evident love of the staff for their products. The sommelier explained to us the origins and particularities of each cheese, and which wine was recommended to go with it. Of course, having an experienced navigator made the experience even more wonderful. One can find wonderful cheese platters in France, of course, but I really think that even in that country one would be hard-pressed to find a guided tasting that would be so comprehensive, so delicious and so well-thought out.

This was, frankly, an almost unique experience. If I lived in a neighboring Asian country on a visit to HK, I would make this a "must-do" for my holiday.
(以上食評乃用戶個人意見 , 並不代表OpenRice之觀點。)
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2013-01-17
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  • French Cheese and Wine