295
59
20
7-min walk from Exit E2, Hong Kong MTR Station
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Telephone
31968860
31968888
Introduction
Awarded three Michelin stars, Caprice is a French fine dining restaurant overlooking dramatic Victoria Harbour views. The restaurant offers an extensive selection of wines with Chef Guillaume Galliot’s inventive dishes. Signature dishes include beef-oyster tartare and caviar, Racan pigeon from Maison Bellorr cooked in cocoa pod
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Awards and Titles
Best French Restaurant (2012-13, 2015), Michelin 2 Starred Restaurant (2009,2014-2018), Michelin 3 Starred Restaurant (2010-2013,2019-24), Asia's 50 Best Restaurants (2018,2021)
Good For
Romantic Dining
Business Dining
Special Occasion Dining
Opening Hours
Today
12:00 - 14:00
18:30 - 20:30
Mon
Closed
Tue - Sun
12:00 - 14:00
18:30 - 20:30
Above information is for reference only. Please check details with the restaurant.
Signature Dishes
Recommended Dishes
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一個法國主廚，帶佢嘅美食魔法入嚟四季酒店，已經令Caprice 蟬聯米芝蓮⭐️⭐️⭐️食材直接每日由法國🇫🇷送到香港，希望每道菜式做到令人覺得異想天開🤩一入到餐廳，超寬敞，遠遠已經見到半開放式廚房，但一啲油煙味、食物香味都聞唔到，每個角落只有淡淡嘅清新味道🎍餐廳整體無過多嘅裝飾，只有幾個大型吊燈，唔覺俗氣😆兩層用餐位置嘅設計，下層主要二人枱為主，但唔會阻到上層望出窗外嘅景色👍🏻今次我哋坐係下層窗口位，睇住維港竟然會慢咗落嚟，好似連渡海小輪都行得好慢🐌小食餐包除咗有開胃小食，餐包有五款，作為包控，試哂，我較推鬆軟系列，配佢有鹽無鹽牛油，好味👍🏻前菜傳統法式酥皮肉批伴醃製香梨一上桌一刻，見到一幅非常靚嘅「畫」，好似一道門邀請你入屋咁。法式傳統嘅一道菜，「門框」用咗酥皮，「門身」係肉批，做得好貼好滿，一啲空間都無，味道好足，中間配一小啖梨，梨肉梨蓉均非常濃，做得到稍為中和整碟菜式😋湯🥣特色洋蔥濃湯侍應上碟後倒熱湯一刻，洋蔥香味大爆發，每啖入口都係濃湯，絕對要全清🤭肉🥩香烤法國鴨肉伴鴨肝撻配香梨及咖啡鴨肉味道剛好，侍應上碟一刻倒汁。如果熱度可以多少少，個汁配上去應該好少少。鴨肝撻個樣整到好似甜品，點啜好靚好工整，味道唔膩，舒服，我個人鍾意呢個撻😆法國羊肉伴萵筍及鷹嘴豆泥配燒汁羊肉點咗MEDIUM RARE，質感我哋都鍾意，唔羶，不過令我哋驚喜同樣又係配菜，萵筍鷹嘴豆泥好清新，有助提升肉味🤩甜品🍧法式栗子蛋糕伴柑橘及柚子雪葩栗子算濃，值得提係入面嘅層次靚仔，一啖食落勁豐富，酸甜交錯但配得好好，唔會過凍，好好味🤤多謝靚字寫上HAPPY BIRTHDAY 💛最後朱古力做尾聲服務方面今次用餐有唔穩定嘅地方，初初由一位男經理略略介紹，另一位男仕應介紹餐牌，留我哋自行討論。其後換另一位女侍應嚟，好熱情咁不停推介廚師精選，我想知當日時令魚係咩，佢就退去廚房問（唔係應該本身知😅）問完返嚟答我哋，再強調要點廚師精選，話咩都會有😅最後我哋點FOUR COURSES，開始上餐包時都無乜嘢，都係NICE。未幾就轉咗另一位女侍應嚟招呼我哋，之前嗰位女侍應無論係提供服務去我哋定隔離枱，全程幾乎黑面，我會奇怪「你初初招待時咁熱情，好似變咗第二個人咁😅」我觀察其他侍應係正常水準，同時上菜同時落汁、介紹菜式、一致性仍然做到。以上純係我個人觀察，可能該位女侍應返後台後發生咗啲事，令佢180度大改變，當然服務唔使24/7「四萬哥」，不過太大落差會容易令客人感覺麻麻，定係唔知佢發生咩事。純粹我個人用餐比較易受環境影響，呢點令我感覺美中不足。
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很耐無嚟這米芝連三星餐廳，今次嚟食午餐。叫了個五道菜的lunch ，前菜叫了個阿拉斯加蟹肉伴海鮮啫喱及法國生蠔配特級魚子醬，啖啖鮮美的蟹肉，配上啫喱口感豐富，很滿足，加上滿滿的魚子醬略嫌太咸及多咗，搶了蟹肉味。仲要另加$650，後悔！最喜歡個特色洋蔥濃湯，侍應上菜時淋上熱湯，碟上預先放好洋蔥雪芭同脆鹹芝士，甜洋蔥味道濃郁，又凍又熱，很正！時令多寶魚配藏紅花汁，口感豐富，可惜個汁太濃，完全食吾到魚的味道。主菜香烤法國乳鴿伴鴨肝撻配香梨及咖啡，味道一般。甜品叫了推介的精選法國芝士，waitress 跟據我的口味挑了幾款俾我，連一向不特別愛cheese 的也覺得正，尤其喜愛其signature aged cheese 。Petit Fours，左至右係檸檬、朱古力、紅莓味嘅甜點，配搭咖啡食幾好。環境對住個靚海景，服務也無微不致。可惜食物雖矜貴及賣相靚，不過我還是較喜歡St Regis 的L’Envol （海鮮較原汁原味）及Amber （味道更出色）。
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𝗠𝗶𝗰𝗵𝗲𝗹𝗶𝗻 𝟯-𝘀𝘁𝗮𝗿𝘀 𝗿𝗲𝘀𝘁𝗮𝘂𝗿𝗮𝗻𝘁🌟🌟🌟𝑹𝒆𝒔𝒕𝒂𝒖𝒓𝒂𝒏𝒕 𝑵𝒂𝒎𝒆 🍽️: 𝘾𝙖𝙥𝙧𝙞𝙘𝙚𝐿𝑜𝑐𝑎𝑡𝑖𝑜𝑛📍: 𝐹𝑜𝑢𝑟 𝑆𝑒𝑎𝑠𝑜𝑛𝑠 𝐻𝑜𝑡𝑒𝑙, 𝐻𝑜𝑛𝑔 𝐾𝑜𝑛𝑔𝐶𝑢𝑖𝑠𝑖𝑛𝑒 🥂: 𝐹𝑟𝑒𝑛𝑐ℎ 𝐹𝑖𝑛𝑒 𝐷𝑖𝑛𝑛𝑖𝑛𝑔 🇫🇷𝐷𝑖𝑠ℎ𝑒𝑠 📸：𝘼𝙥𝙥𝙚𝙩𝙞𝙯𝙚𝙧𝙨:1. 傳統法式酥皮肉批伴醃製香梨🦆𝐶𝐿𝐴𝑆𝑆𝐼𝐶 𝑃Â𝑇É 𝐸𝑁 𝐶𝑅𝑂Û𝑇𝐸 𝑊𝐼𝑇𝐻 𝑀𝐴𝑅𝐼𝑁𝐴𝑇𝐸𝐷 𝑃𝐸𝐴𝑅𝑆2. 鯛魚伴椰菜花奶凍配茴香花及日本青檸🥦𝑆𝐸𝐴 𝐵𝑅𝐸𝐴𝑀 𝑊𝐼𝑇𝐻 𝐶𝐴𝑈𝐿𝐼𝐹𝐿𝑂𝑊𝐸𝑅 𝐵𝐴𝑉𝐴𝑅𝑂𝐼𝑆, 𝐹𝐸𝑁𝑁𝐸𝐿 𝐹𝐿𝑂𝑊𝐸𝑅𝑆, 𝑆𝑈𝐷𝐴𝐶𝐻𝐼 𝐿𝐼𝑀𝐸𝙎𝙤𝙪𝙥𝙨:1. 特色洋蔥濃湯🧅𝐻𝑂𝑇 𝐴𝑁𝐷 𝐶𝑂𝐿𝐷 𝑂𝑁𝐼𝑂𝑁 𝑆𝑂𝑈𝑃2. 芹菜頭濃湯伴帕馬森芝士意大利小麵糰及蘑菇蓉 🍄𝐶𝐸𝐿𝐸𝑅𝐼𝐴𝐶 𝑆𝑂𝑈𝑃 𝑊𝐼𝑇𝐻 𝑃𝐴𝑅𝑀𝐸𝑆𝐴𝑁 𝐺𝑁𝑂𝐶𝐶𝐻𝐼𝑆, 𝑀𝑈𝑆𝐻𝑅𝑂𝑂𝑀 𝑃𝑈𝑅É𝐸 𝙁𝙞𝙨𝙝: 1. 法式魚肉慕絲伴海鮮配香檳汁🍮𝐹𝐼𝑆𝐻 𝑄𝑈𝐸𝑁𝐸𝐿𝐿𝐸𝑆 𝑤𝑖𝑡ℎ 𝑆ℎ𝑒𝑙𝑙𝑓𝑖𝑠ℎ 𝑎𝑛𝑑 𝐶ℎ𝑎𝑚𝑝𝑎𝑔𝑛𝑒 𝑆𝑎𝑢𝑐𝑒2. 時令鮮魚配藏紅花汁🐟𝐷𝐴𝐼𝐿𝑌 𝑊𝐼𝐿𝐷 𝐶𝐴𝑈𝐺𝐻𝑇 𝐹𝐼𝑆𝐻 𝑊𝐼𝑇𝐻 𝑆𝐴𝐹𝐹𝑅𝑂𝑁 𝑆𝐴𝑈𝐶𝐸𝙈𝙚𝙖𝙩:1. 香烤法國鴨肉伴鴨肝撻配香梨及咖啡 🦆𝑅𝑂𝐴𝑆𝑇𝐸𝐷 𝐵𝑈𝑅𝐺𝐴𝑈𝐷 𝐷𝑈𝐶𝐾 𝑊𝐼𝑇𝐻 𝐹𝑂𝐼𝐸 𝐺𝑅𝐴𝑆 𝑇𝐴𝑅𝑇, 𝑃𝐸𝐴𝑅𝑆, 𝐶𝑂𝐹𝐹𝐸𝐸2. 法式燉雞伴蘑菇及鴨肝配砵酒汁🐥𝐶𝐻𝐼𝐶𝐾𝐸𝑁 𝐶𝑂𝑂𝐾𝐸𝐷 𝐼𝑁 𝐴 𝑆𝑇𝐸𝑊, 𝑊𝐼𝐿𝐷 𝑀𝑈𝑆𝐻𝑅𝑂𝑂𝑀, 𝐹𝑂𝐼𝐸 𝐺𝑅𝐴𝑆 𝑊𝐼𝑇𝐻 𝑃𝑂𝑅𝑇 𝑊𝐼𝑁𝐸 𝑆𝐴𝑈𝐶𝐸𝘿𝙚𝙨𝙨𝙨𝙧𝙩𝙨:1. 法式栗子蛋糕伴柑橘及柚子雪葩🎂𝐶𝐿𝐴𝑆𝑆𝐼𝐶 𝐶𝐻𝐸𝑆𝑇𝑁𝑈𝑇 𝑀𝑂𝑁𝑇 𝐵𝐿𝐴𝑁𝐶, 𝐼𝑌𝑂𝐾𝐴𝑁, 𝑆𝑂𝑅𝐵𝐸𝑇 𝑌𝑈𝑍𝑈𝐶𝑜𝑛𝑠𝑢𝑚𝑝𝑡𝑖𝑜𝑛 𝑝𝑒𝑟 𝑝𝑒𝑟𝑠𝑜𝑛：𝐻𝐾𝐷 $1,198 +-𝐹𝑖𝑣𝑒 𝑐𝑜𝑢𝑟𝑠𝑒𝑠 𝑚𝑒𝑛𝑢𝐴𝑝𝑝𝑒𝑡𝑖𝑧𝑒𝑟, 𝑆𝑜𝑢𝑝, 𝐹𝑖𝑠ℎ, 𝑀𝑒𝑎𝑡 𝑎𝑛𝑑 𝐷𝑒𝑠𝑠𝑒𝑟𝑡“⭐️𝐶𝑎𝑝𝑟𝑖𝑐𝑒一間高貴典雅且氣氛非常不拘謹既三星法國餐廳🇫🇷，無論是菜式的味道、擺盤，每一道菜都展現左極致的細膩與講究。💍👨🏻值得一提，餐廳既服務絕對係一大亮點👍。員工非常注重細節✨，每一道菜都解釋得好清晰，用餐過程中，員工會主動幫我地影相📸當我去洗手間同離開餐廳時，員工仲會帶路帶到門口，仲藉去廁所既時間幫我地換新既餐巾💁♂️。呢一種賓至如歸既管家式服務真係一個好大既加分位💯⭐️ “
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🌟🌟🌟Michelin 3-Star 🌟🌟🌟The five-course lunch starts at $1198, but you’ve got to spare double cash in your wallet to try out their signature dishes. 😝Caprice has glamorous decoration with giant crystal chandeliers and an exuding extraordinary style, and also a panoramic view of the scenery across Victoria Harbour. 💦⭐️ Amuse BoucheA bite-sized scallop covered by a thin layer of beetroot. The sweet and sour favours will awaken your tastebuds and leave you hungry 🤣 Appetiser: ⭐️ Australian Wagyu Beef and Gillardean Oyster, Kristal Caviar (Add $550) x2 The signature dish must not be missed.😝Every bite is a luxurious taste of the blend of the ocean and the gorgeous wagyu tartare.🤤Soup:⭐️ Duck Consommé with Foie Gras Ravioli⭐️ Celeriac Soup with Mushroom and Parmesan CheeseFish:⭐️ Squid Cooked with Yuzu Butter, Celeriac and Lemon⭐️ Fish Quenelles with Shellfish and Champagne SauceThe fish mousse is shaped into an oval shape, just the right size to finish in one bite. The soft texture and the rich flavor of the fish does not feel too greasy at all. Top it off with champagne juice, which adds a wine aroma to the mousse and makes you feel satisfied.🌸Meat:⭐️ Kagoshima Beef. Potato Croissant Garnished with Beef Cheek (Add$750)The tender Kagoshima Wagyu (鹿兒島和牛), known for its exceptional marbling, is complemented by the buttery potato camouflaged in a croissant. 🥐😂. ⭐️ Beef Cheek with Mushroom and Potato PanisseDessert: ⭐️ Mont Blane and Mandarin, Vanilla Ice Cream⭐️ Raisin Pudding, Orange Caramel Sauce and Coffee Bean Ice Cream
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已經好幾年冇去呢間米芝蓮三星法國餐廳。新一年來臨，相約朋友去試佢嘅假日brunch. 整體食物質素及服務均優質，侍應講解詳細。最喜愛當中嘅洋蔥湯，洋蔥味雪糕好正！Sea Bream with Cauliflower Bavarois, Fennel Flowers and Sudachi LimeMy Hot and Cold Onion SoupDaily Wild Caught Fish with Saltron SauceChicken Cooked in a Stew, Wild Mushroom and Foie Gras with Port Wine SauceClassic Chestnut Mont Blanc, lyokan and Sorbet Yuzu
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