Caprice

營業中

休息中

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

好幾年都無再食過了，聖誕節快到，約了同事慶祝一番。坐低首先叫了杯醒神又開胃的citrus mocktail, 好fruity.叫了lunch-set, 便上了好好味的麵包，我選擇了soft bread. 牛油是用Bordier butter，法國全人手製作，好特別的味道。跟住上了amuse bouche, 是慢煑三文魚配sour cream 同汁。以三星來説，似乎普通了些。頭盤我們兩個點了和澳洲和牛他他拌法國生蠔配特級魚子醬（+550）和法國式鴨肝凍㧗伴核桃配香梨醬來share.見到未食都已好滿足，雖然要另加錢，但食材高質是值得的。Caviar 是用Ossetra的，好高級, 好好味。法式鴨肝凍都好滑及野味，有濃濃的酒香配香梨醬汁，十分balance. 分量頗大，比一般法國菜的分量大，不錯。主菜我們都點了法國乳鴿伴南瓜及榛子脆片配東方風味醬，主菜略遜色一點，乳鴿是法國的一度出色菜，配以略帶咖喱的汁，反而覺得把它降低層次。乳鴿本身煮得好滑，只是不太喜歡他們的醬汁。今次試試cheese platter, goat cheese同sigature cheese 都好特別，好有驚喜。甜品我點

同一樣都係四季staycationcheckin期間咁我就突然心血來潮，口痕問下聽日lunch caprice唔知會唔會仲有位呢，reception哥仔笑住話你想試晒我地d餐廳wor，然後撥個輪，成件事唔洗一分鐘就成左，今次四季酒店由一泊二食變左一泊三食。第二日游完水，番上房前經過caprice門口，問佢可唔可以改兩點，佢地話ok，不過呢個時段就只可以點3 course lunch，我原本都諗住係食最平果個set就無咩所謂啦，咁又可以兩點check out先再上去食lunch。門口成個地獄之門咁。穿過條酒窖走廊，右面就係caprice bar，左面就係餐廳部份，雖然係尋日先book位，但竟然都有得坐窗口位，繼續都係icc景觀，不過其實塊玻璃係現場睇都幾污糟下。餐檯都會擺左四隻杯同兩隻碟，而口罩套都仲係同之前其他餐廳一樣。侍應比例都真係幾多下。首先侍應有問阿乜生今日會唔會飲酒呀，並唔係問想飲d乜酒，成個感覺係好舒服，最後要左普通白水，都係成枝evian拎過黎幫你斟，無收費。之前都講左，因為我地兩點入座，兩點三會last order，所以只會有3 course lunch提供，而個menu

週末舌遊法國。🍽️🍷 Caprice Michelin***今日既Amuse Bouche系一道60°c慢煮鵪鶉蛋伴薯仔慕斯。佐料仲包括Hazelnut、煙三文魚同刁草，增加翻整體既層次感。上碟造型仲非常可愛，非常instagramable 😂 上次既Amuse Bouche系無論口感定味道都好似鯪魚球既野，諗起都有d驚 😂Appetizer就order左法式鴨肝凍批。對於呢道菜，上次一試之後印象非常深刻，所以今次再試。秋天就換上比較清新既香梨醬為佐料，相比上次草莓醬既香甜，別有一番風味。鴨肝凍批則一如以往，味道上佳且無咩膩感，值得再試。Main Course 試左一道南法既傳統菜式（waiter哥哥講既）；法式魚肉慕斯伴海鮮配香檳汁。雖名海鮮，卻不見海鮮。原來早已將龍蝦，帶子，魚肉等剁碎，再做成肉丸狀。看不見鮮卻嘗其鮮，非常特別。口感仲好彈牙添！此外伴碟既仲有青口，蜆肉以及小椰菜。椰菜裡面更加有肉碎及煙肉，椰菜吸收左肉汁，顯得更加鮮味。最後甜品系熱情果巴巴配Mango Sorbet。見到堆滿既生果，以為有好多；其實原來系一鏟到底😂 果然系法國菜😂 不過，的確，造型非常討好，顏色繽紛奪目

人生第一次寫食評，俾咗呢一間餐廳😝突然心血來潮，決定記錄一下自己一直以來食過嘅嘢，希望金錢換黎Ge 除左脂肪外 仲有回憶（無論係好定係壞😛 ）一直以來自己都好鍾意食嘢，基本上一諗唔到食咩 就會上google 睇下d rating 再決定結果見到呢間overall唔錯 就決定去試吓去到第一感覺不錯 service 正常， 環境氣氛舒服（可能因為自己心情不錯）😂因為一開始冇諗過會寫blog, 所以冇影咩相😂依家都係憑回憶寫返低首先係麵包，我諗應該係自己整 記憶中唔錯，但冇咩特別Starter 食左Gillardeau ❤️ 一如既往好食😝 落咗啲應該係青蘋果汁調味，我想食多幾隻 😂First course 我見好多人食 所以我都食😂（都係我唯一有影相嘅食物）和牛他他🥰本身已經鍾意食tartare 加埋魚子醬 好難唔好食😋❤️ 所以鍾意食tartare嘅人一定要試🥰之後好似飲左個洋蔥湯 （應該幾好 因為我唔記得咗好唔好飲）之後食咗個Fish同埋pigeon (我叫左medium ) 唔敢太生😅記憶中個魚好好食 煮得啱啱好 口感有啲Jelly feel 😇係我杯茶Pigeon 就忘記了 但建議可能

又到左一年一度我都想做自己呀媽, 好羨慕佢有個咁好的女的日子LOL我係好中意幫媽安排慶祝活動嫁, 由餐廳到禮物, 我都好中意諗呢類心思野, 興趣黎, 性格黎所以, 緣份安排下做到我重視的人的話, 確實係幸福-我生日冇去, 所以媽生日就去番四季酒店的 caprice 食LUNCH 呢度唔係唔靚, 但個種靚又真係唔係太中意港島呢邊的景, 真係冇尖沙咀望過黎咁靚而且我不嬲中意夜景多d叫左8個courses的lunch,唔虛偽, 法國菜一直都係唔岩食, fine dining永遠只係for食景, 食環境, 食感覺, 從來都唔覺好食 (偶然一兩道菜好似乳鴿同龍蝦從來都ok的)因為法國菜, d汁同調味好鬼奇怪, 好濃烈又搶哂d味, 唔係太咸就太酸, 什至係兩種, 可能中國/日本烹調做法多數堅持係原材料的新鮮度, 調味只係帶出原料的鮮, 所以岩食好多法國菜真係好恐佈lol 擺盤又多餘, 懶靚咁, ok的精緻係好事, 但唔好食lol我係幾中意食法國菜好經典的乳鴿同鴨肝但唔人道麻

上次來Caprice，香港都仲未有米芝蓮，今次再訪，係因為之前買落四季酒店嘅dining voucher，等到而家疫情緩和，急急腳出嚟嘆番個尊貴的long lunch！買voucher嘅時候，四季係唔俾食lunch嘅，但基於疫情反覆，酒店最終都俾客人於午餐時段行使voucher。今日我哋食嘅五道菜餐單，由Chef Guillaume為我們發板，加埋wine pairing，埋單連加一約$2200/位，個人認為這錢花得值。先講環境，午餐時段非常光猛，加上天公做美，喺藍天白雲嘅襯托下用膳，心情都靚啲啦。由終太遲訂位，坐唔到窗邊位置，但甫進餐廳，豪華招牌水晶吊燈在陽光照耀下閃閃新輝，兩個字，氣派！論服務，貼心度100%，郁一郁都會有人過嚟協助你。三星米芝蓮法國餐廳，當然有大量法國型男招呼大家，風度翩翩，再同你詳細介紹每個菜式以及所配對餐酒，都係兩個字，專業！先講麵包，新鮮熱辣是基本，超級推介大家吃辮子麵包，軟熟帶點辣勁。手工法國牛油用上le beurre bordier butter，有salted及unsalted兩款比客人選擇。頭盤～夏天是吃蕃茄的季節，Caprice的蕃茄並唔係普通蕃茄

According to the Michelin's guide, Caprice is 'Not only is this one of the most glamourous and elegant restaurants in Hong Kong'. I do very much agree, as not only the interior is very elegant, the view of the habour is really nice on a sunny day. Even though it was just a lunch, dining at Caprice is an amazing experience for its food and service! Lunch set here is not cheap, but I think it worth the price in a special occasion. It is HKD 645 for a three courses; HKD 790 for a four courses; and

Caprice 藝術之旅身為香港其中一家三星米芝蓮餐廳，這間餐廳一直在我的wish list當中，但一直很難訂位，這次「的」起心肝，在三個月前訂位，終於在九月份能夠一嘗心願，來這裏吃一頓豪華盛宴。位於四季餐廳的6樓，這家法國餐的裝修屬於歐式，高聳的樓底，巨大的水晶燈，處處訴說着宮廷式的奢華。到達的時候還有5分鐘才開業，侍應帶領我來到酒吧區小坐等候，酒吧區可以俯視無敵的維港大海景。很快時間就到了，侍應帶我來到用餐區，我的桌子是面向維港海景的，可惜這天天公不做美，一直在下大雨，令景色大打折扣。雖然天氣不好，不過我心情不錯，所以當時已經介紹酒單的時候，決定喝一杯香檳。根據侍應的推薦，要了一款果味濃厚的($360)。這款香檳是2011年的，由於已經有九年咁耐，所以氣泡已變少，顏色更深，層次豐富，比一般喝的香檳口感更厚。這麼難才能在這裏吃上一餐，當然要叫最豐富的五道菜菜單($895)。下單後不久先送上牛油，一共有兩款：尖塔款的無鹽牛油及比較矮的有鹽牛油。兩款牛油都是普通牛油。很快地，侍應再呈上一個麵包籃，內有四款麵包：辣椒包芝麻酥皮卷酸種麵包合桃黑麥包我先選擇了兩款，辣椒包及芝麻酥皮卷，辣椒包賣