Land and sea tartare.
Source:
https://scmp.com/magazines/100-top-tables/article/3073886/luxe-french-dining-three-michelin-star-caprice 100 Top Tables
Luxe French dining at three-Michelin star Caprice
- From the crystal chandeliers to exquisite dishes such as turbot with roasted fresh mango and Hokkaido sea urchin sauce, Caprice ticks all the boxes
Caprice features crystal chandeliers and an open kitchen. Photos: handouts
Three-Michelin star Caprice – with crystal chandeliers, leather armchairs, art deco-inspired paintings and an open kitchen – has harbour views, great dishes and impeccable service. Chef de cuisine Guillaume Galliot puts a contemporary twist on French fare such as hot and cold onion soup, turbot with roasted fresh mango and Hokkaido sea urchin sauce, and Miyazaki rib-eye with roasted aubergine, sea urchin, wild mushrooms and mashed potatoes with a choice of black truffle.
Desserts include toasted coconut soufflé with coconut sorbet and chocolate tart with olive oil confit and Maya pepper. The restaurant has an extensive artisanal cheese selection and wine list.
Contact details 6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
3196 8880
Tues-Sat: noon-2.30pm, 6.30pm-9pm
Signature dishes Racan pigeon from Maison Bellorr
Land and sea tartare with Australian Wagyu beef and Gillardeau oyster, Kristal caviar
See more of 100 Top Tables 2020 here