Caprice

營業中

休息中

Item: Caprice
Rating: 5
Author: kfcboy

4.5

407 食評

味道

環境

服務

衛生

抵食

33168

中環

$801以上

法國菜 Fine Dining 酒店餐廳

295

kfcboy

等級4

109

Caprice inside the Four Seasons Hotel is probably HK’s most famous French restaurant. So for my wedding anniversary we decided to try it out and see if it was as really good as people say it is. We usually visit Amber in Landmark, but recently their menu is not to my liking especially if you like meat.

We were seated in the lower dining area which has a spectacular view of Victoria Harbour and I could even see Lion Rock from our table.

We decided to go for the 5 course set lunch menu for $1,098 per person plus 10% service charge. This includes an Appetiser + Soup + Fish + Meat + Dessert.

We we served freshly baked breads which we chose from a basket. The breads were served with salted and unsalted butter. We chose a baguette and brioche. They were warm and soft with a nice chewy crust.

For the Appetizers we chose:

• Lobster with Mushroom Bavarois and Anise Flavor - This dish was immaculately presented and the lobster meat was fresh, sweet and tender. The mushroom cream beneath was silky smooth and for some reason I couldn’t figure out complimented the lobster🦞 meat. Very decadent dish.

• Oyster, Gaborian, Celeriac Puree and Green Apple Jelly - the oyster 🦪 was silky smooth and the celeriac purée and green apple jelly which were both light complimented the oyster well.

The Soups we chose the:

• Celeriac Soup with Mushroom and Parmesan Cheese - The soup light and earthy and have an amazing velvet texture. The Parmesan was very strong and localized and elevated the soup making it rich.

• Duck Consommé with Foie Gras Ravioli - the consommé was delicious with a deep flavor. The foie gras ravioli were soft pillows with a smooth tasty filling of luxurious four gras.

The Fish dishes we chose:

• Squid Cooked with Yuzu Butter, Celeriac and Lemon - the squid 🦑 was cut into thin strips and looked like linguine. The squid was fresh, silky and smooth and the yuzu butter sauce was refreshing with a bit of acidity.

• Fish Quenelles with Shellish and Champagne Sauce - the fish was made into almost a light fluffy foam and tasted like fish, it was creamy, smooth and and rich.

For the mains we chose the:

• Roasted Racan Pigeon with Pumpkin Flan, Leg Confit, Cocoa Sauce - the pigeon was cooked medium rare, it was tender and not gamey. The cocoa sauce had chocolate taste which probably helped reduced the gameness of the pigeon.

• Beef Cheek with Mushroom and Potato Panisse - the beef cheek was so tender it just melted in your mouth. The mushroom was turned into a creamy paste and was smooth and silky. The potato pansies was crispy on the outside and fluffy and smooth on the inside. The presentation of the dish was amazing.

The desserts we chose:

• Chestnut and Pear Mont Blanc - can’t go wrong with a sweet baked pear covered in a chest nut and cream. It is not overly sweet and presented like a cup cake. A classic light dessert.

• Chocolate Souffle, Vanilla Ice Cream (Add $150) - the chocolate soufflé was rich with a strong chocolate flavor. The vanilla ice cream was perfect to cut through the richness and it was very filling.

One complaint were our teas were served much later than the desserts.

The petite fours followed and were beautifully presented and a good way to finish the lunch.

Overall a great experience, good service, great setting, immaculately presented food and it probably is the best fine dining French restaurant in Hong Kong at the moment.