Caprice has the enviable combination of commanding views, outstanding dishes and impeccable service. The interior features crystal chandeliers, leather arm chairs, art-deco inspired paintings and an open kitchen.

Helming a 20-strong team, chef de cuisine Fabrice Vulin puts a contemporary twist on traditional French fare producing such memorable signatures as poached fine de Claire oyster in seawater jelly with shellfish tartar and Polmard beef with wild mushroom, shallot tart and red wine sauce. The restaurant is famed for its extensive artisanal cheese selection and its wine list features many vintages from top châteaux in France.

Signature dishes

Brittany blue lobster ravioli, lobster bisque, Kristal caviar