Caprice, Four Seasons Hotel Hong Kong

DAYS OF BUSINESS

Mon - Sun:	12:00 to 14:30 18:00 to 22:30

Its design integrates guest seating into the open kitchen, providing an on-site show of chefs at work and allowing delicious aromas to accompany the dining experience. The menu of authentic French cuisine offers dishes that are light and refreshing, yet rich in taste and flavour.

Latest User Reviews

"outstanding !!!! just perfect !!!"

"Just superb" more reviews

Payment Options	Cash, Amex, Visa, Mastercard, Diners
Set Menus	Set menu 1 $1930 3 course
Features	Dress smart casual, Licensed, Private dining area, Smoking area, Water views, Wheelchair access
Ambience	Contemporary, Sophisticated, Suitable for business
Food	Vegetarian option

Main Menu

Appetizers

Lobster Carpaccio: with Scented Yuzu Mousse, Nori Seaweed and Aquitaine Caviar

Scallop Tartare : with Cauliflower Cream, “Pain de Campagne” and Tricastin Black Truffle

Ballotine of Duck Foie Gras: with Orange Marmalade and Mayette Walnut

Warm Winter Vegetable Salad: with Fresh Green Leaves and Hazelnut Vinaigrette

Veal Shank Aspic: with Truffled Foie Gras, Baby Leeks and Root Salsify Coulis

Brittany Artichoke Cappuccino Sprinkled: with Périgord Black Truffle

Escargot “Petit Gris” Velouté: with Aromatic Parsley and Lumas Fritots

Langoustine Ravioli: with Sweetbreads and Wild Mushrooms in Delicate Shellfish Sauce

Pan-Sautéed Frog's Legs: with Rattes Potato Chiboust, Resinous Wood Ham and Herbal Infusion

Warm Poppy Seed Foie Gras: with Banana Chutney, Daikon Cappellini and Gewurztraminer Jus

Fish and Shellfish

Line-Caught Sea Bass: with Poivrade Artichokes, Melted Onions and Belbi Black Olives

Meunière Sole Fillet: with Vegetable Minestrone, Crispy Lomo and Parmesan Cream

Roasted Brittany Lobster : with Volcanic Green Lentils, Watercress Salad and Foie Gras Emulsion

Tournedo Cod Fillet: with Sichuan Orange Butter, Avruga Caviar and Saffron Sauce

Roasted John Dory: with Marine Béarnaise, Charlotte Potatoes and Winkles Fricassee (for Two Persons)

Scallops “a la Plancha”: with Jerusalem Artichokes, Poached Quail Eggs and Black Truffle Condiments

Main Courses

Sisteron Lamb Fillet “à l’Olive Noire”: with Sour Aubergine, Provençal Polenta and Natural Jus

Wagyu Beef Fillet: with Madrilène Shallots, Gratinated Zita and Bordelaise Sauce

Imperial Bresse Chicken Casserole: with Crayfish, Wild Mushrooms and Roman Ravioli in Bisque Emulsion (for Two Persons)

Milk-Fed Veal Chop: with Green Apple and Celery Root, Truffled Mashed Potatoes and Albuféra Sauce

Challans Duck Fillet: with Bigarade Essence, Swedish Turnip and Beetroot Mosaic

Pigeon Fillet “en Habit Vert”: with Vegetable Pot au Feu, Roasted Legs and Vendéen Consommé

Wild Venison: with Bayonne Turrón, Root Celery Purée, Chestnut Spätzle and Ice Wine Sauce

Imperial Bresse Chicken Casserole: with Crayfish, Wild Mushrooms and Roman Ravioli in Bisque Emulsion (for Two Persons)

Desserts

Coconut Macaroon: with Fresh Passion Fruit, Victoria Pineapple and Candied Ginger Ice Cream

Black and White Chocolate Geometry : with Caramelised Almond and Cocoa Sorbet

Brazil Nut Biscuit: with Mandarin Jubilée, Ice Chestnut Parfait and Tangerine Emulsion

Warm Fondant Apple: with Cotignac Jelly and Swiss Yoghurt Sorbet

Lemon-Scented Oriental : Poached Pear Vanilla Rice Pudding and Carambar Ice Cream

Selection of Ice Creams and Sorbets

All efforts have been made by www.menulog.hk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Hong Kong Dollars (HKD$) unless otherwise specified.

This menu was last updated on 16/4/07.

User rating

(2 reviews)

Overall		10
Food		10
Ambience		10
Service		10
Value		10

Previous user experiences

Overall 10 - Food 10, Ambience 10, Value 10, Service 10

outstanding !!!!

just perfect !!! (September, 2008)

Overall 10 - Food 10, Ambience 10, Value 10, Service 10

Just superb (October, 2007)

"Featuring authentic French cuisine with a lighter touch, the menu is seasonal with an extensive wine selection featuring predominantly French classics."

N/A, eat2eat - January 2007

"Stepping inro Caprice is to enter a word of restrained opulence. The dramatic chandeliers, red velvet tufted banquette seating and illuminated floor convey contemporary grandeur...Ravioli of Langoustine, sweetbread and chanterelle mushrooms, with delicate shellfish sauce is a favourite starter for many..."

Hong Kong Tatler, Hong Kong's Best Restaurants 2007 - October 2006

Caprice, Four Seasons Hotel Hong Kong

DAYS OF BUSINESS

Latest User Reviews

Payment Options

Set Menus

Features

Ambience

Food

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