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2013-09-10
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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
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.
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.
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.
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.
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.
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