Caprice’s three Michelin stars reflect trinity of views, dishes and service
- Chef Guillaume Gallot puts contemporary twist on traditional French fare
Having recently received three Michelin stars, Caprice has the enviable combination of spectacular harbour views, outstanding dishes and impeccable service. The interior features crystal chandeliers, leather armchairs, Art Deco-inspired paintings and an open kitchen.
Chef de cuisine Guillaume Gallot puts a contemporary twist on traditional French fare such as Alaskan king crab and Gillardeau oyster with crustacean jelly and Osetra caviar Prestige. Desserts of hazelnut soufflé or banana chocolate mille-feuille with cocoa sorbet are enticing. The restaurant is also known for its extensive artisanal cheese selection and wine list.
P6, Four Seasons Hotel Hong Kong,
8 Finance Street, Central
3196 8880
Sat-Sun & PH: 11.30am-3pm, Mon-Fri: noon-2.30pm
Daily: 6pm-10pm
Racan pigeon from maison Bellorr
Land and sea tartare with Australian Wagyu beef and Gillardeau oyster
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