Caprice

👉🏻MENU CONNAISSEUR (DINNER)💲4,128pp1️⃣Alaskan King Crab Crustacean Jelly, Gillardeau Oyster and Osciètre Prestige Caviar from « La Maison Kaviari »2️⃣Marinated Japanese Seabream, Tomato and Shrimp Heads Juice Cream3️⃣Brittany Blue Lobster and its « Nage » Emulsion, Flavored with Yuzu, Coriander and Sumac4️⃣Roasted Langoustine from Norway with Eggplant, Ruby Sauce5️⃣Roasted Pigeon from Brittany with Textures of Beetroot and Cherry, Pigeon Juice6️⃣Japanese Saga Beef, Zucchini Flower Stuffed with Summer Vegetables, Beef Juice with Blackcurrant (Supplement💲500)(truffle supplement💲500)7️⃣Caprice Cheese Cellar8️⃣Pistachio Soufflé, Raspberry Sorbet9️⃣Coffee and Petit Fours-好似冇想像中咁好食🤣不過成個用餐過程係幾舒服的！唔會好拘謹 唔知係咪因為我哋飲咗酒😹（香檳紅酒白酒飲都晒再飲就搞唔掂🙂‍↕️)賣相方面冷盤嘅seabream最深客印象 刺身切片砌成玫瑰花幾靚🌹和牛超軟熟😋但係成餐飯令我最有印象嘅係cheese cellar🤣揀咗隻硬cheese食落好似鹹蛋黃味好得意！配埋蜜糖同埋個梨醬都真係幾好食😬不過喺我印象中香港嘅法國餐廳都係amber/racines好食啲😳Rating: 7.5/10〰️〰️〰️〰️〰️〰️〰️〰️〰️Caprice (Central)📍6F, Four Seasons Hotel Hong Kong, 8 Finance St, Central…Read More

同朋友慶祝生日，大家都鍾意食法國菜，就book咗呢間三星米芝蓮法國餐廳試吓。餐廳裝修華麗，環境非常之舒服，好適合慶祝。午餐價錢性價比較高，餐廳光猛，座位之間寬敞，可以同朋友慢慢傾偈，確係非常享受的一個下午。每道菜都非常好食，好有驚喜。首先麵包已經有好多選擇，熱辣辣。然後每道菜味道都好豐富及有驚喜，上菜速度合適，服務都算細心。最後甜品都好完美，細至朱古力都好好食。會再來的一間餐廳，不過價錢確實係稍貴。…Read More

頂尖法國菜 Carprice今次招呼外地來的美女朋友，來她到四季酒店，感受一下香港的Fine Dinning前菜法國鴨肝凍批伴時令水果醬及混合香料自家法國蕃茄先講鴨肝凍批，我覺得必須要混合果醬一起吃，不然內臟的味道有點突出，可能留意到朋友不習慣這個口味，細心的服務員馬上換了另一個前菜自家法國蕃茄，蕃茄鮮甜配搭Burrata，味道相得益彰，值得大讚服務高質！法國藍龍蝦伴海鮮泡沫配特色香料這道菜是我最喜歡的一道，運用了東南亞的香料，引出龍蝦的鮮味，而蝦肉的成熟度，在半刺身半熟中間，真的好好吃，現在回想起來都流口水，大讚廚師高明，配搭新穎出色，必推薦這道菜給大家！龍蝦濃湯配龍蝦雲吞慢煮黃油雞伴紅甜椒及芫荽配芒果汁朱古力脆片伴龍篙啫喱及香茅忌廉這些美食都很不錯，但沒有驚喜到令我再開篇幅總括而言，Caprice在我心中，還是排名頭五的Fine dinning餐廳，值得推薦！記得女士要穿長裙，男士不能穿運動服或者拖鞋，彼此尊重☺️🙏🏻…Read More

今晚黎左呢度食左個好豐富又好驚喜既一個晚餐💜黎之前已經知道自己要揀邊一個set，睇中左佢既甜品😜朱古力疏乎厘+薄荷雪糕😋個welcome snacks 好好食，隻creamy 春卷既魚香味好特別⭐️💝MENU CONNAISSEUR💝❤️CRABE ROYAL D’ALASKA GELÉE DE CRUSTACÉS, HUÎTRE GILLARDEAU ET CAVIAR OSCIÈTRE PRESTIGE DE « LA MAISON KAVIARI »Alaskan King Crab Crustacean Jelly, Gillardeau Oyster and Osciètre Prestige Caviar from « La Maison Kaviari »呢個阿拉斯加長腳蟹肉充滿住蠔既味道，配埋魚子牆既咸香，非常濃味🩷ASPERGES BLANCHES DE LA VALLÉE DE LA LOIRE, TRAVAIL AUTOUR DE L’OURSIN ET MANGUE FRAÎCHEWhite Asparagus from Loire Valley, Work on the Sea Urchin and Fresh Mango估佢唔到呢個白蘆筍咁fresh，配埋魚子醬+芒果，每一啖到食到要發出enjoy 既聲音😂🧡LANGOUSTINE RÔTIE ET MORILLE DE YUNNAN FARCIE, PETIT POIS ET SAUCE À L’AIL DES OURSRoasted Langoustine, Stuffed Morel Mushroom from Yunnan and Green Pea, Wild Garlic Sauce羊肚菌入面釀左啲龍蝦仔蓉，口感好creamy，同羊肚菌既味好夾但食到佢既味道層次❣️💛HOMARD BLEU BRETON, BETTERAVE ET CHOCOLAT, SAUCE RUBYBrittany Blue Lobster, Beetroot and Chocolate, Ruby Sauce呢個藍龍蝦非常出色，最意想不到係個紅菜頭係有朱古力味！好好食😋💚CANARD BURGAUD RÔTI « LUR SALUCES », CAROTTES ET AGRUMES, SAUCE MIEL-ÉPICESRoasted Burgaud Duck « Lur Saluces », Carrots and Citrus Fruits, Honey and Spices SauceORBŒUF DE SAGA JAPONAIS, ASPERGES VERTES DE PROVENCE ET ET GEL DE CITRON (SUPPLÉMENT HKD 500)Roasted Japanese Saga Beef, Green Asparagus from Provence and Lemon Gel (Supplement HKD 500)🩵SÉLECTION DE FROMAGES AFFINÉSCaprice Cheese Cellar我地兩個都唔食cheese，所以餐廳轉左另一個甜品比我地，係紫薯蓉，仲有macaron 加埋紅桑子雪sorbet💞💙SOUFFLÉ AU CHOCOLAT, GLACE VANILLE ET MENTHEChocolate Souffle, Vanilla and Mint Ice Cream呢個係我食過咁多間米之蓮又好，普通Fine Dine又好，最出色既一個甜品，佢暫時係我喺香港食過既甜品中既世一！朱古力疏乎厘，佢個味道係似心太軟，配埋個薄荷雪糕（要加喺面度一齊食😝）真係好似食緊心太軟咁🥰💜CAFÉ ET MIGNARDISESCoffee and Petit Fours仲有無限添食既麵包，幾款都唔錯，個人最愛芝麻卷（圖左一）💝HKD $4,128 PP呢間餐廳係我食過暫時既頭5名內😝…Read More

專登去呢度慶祝生日,喜歡個view. 今次超好彩,每次要求窗邊位,總係無,今次無特別要求,但就安排咗喎😂今日天氣好好,好環境,心情都輕鬆愉快😁點完水,睇下lunch有咩好食先. 我點咗法國嘅白露筍, 龍蝦湯雲吞,加咗錢食藍龍蝦,主菜食乳鴿. 甜品又加錢點咗朱古力梳乎厘. 一個3杯酒嘅wine pairing. 今次嘅配酒,枝香檳最好. 另外一份,點咗洋蔥湯,多寶魚,同朱古力.今次去食,又加咗價,配完酒,加錢換D食物後. 個lunch要成$3000. 其實有D貴, 老老實實,唔可以話物有所値添😥…Read More

Caprice 位於香港四季酒店 6 樓，裝潢華麗典雅，維港景色一覽無遺，服務更是 100 分💯！但作為米芝蓮三星餐廳，食物卻未如預期，部分菜式表現不俗，但也有些讓人失望….🤍𝐀𝐏𝐏𝐄𝐓𝐈𝐙𝐄𝐑𝐒附上一片Sourdough很美味，富麥香帶微鹹味▫️鴨肝伴香梨醬配混合香料及焦糖（8.5/10）鴨肝細膩醇厚，配上香甜的梨醬與焦糖，層次感豐富！意外驚喜，連不愛鴨肝的我都愛上💕.▫️煙燻鳕魚奶凍伴薯仔及大根配特級梭魚子（7.5/10）奶凍幼滑帶淡淡煙燻香，但薯仔偏硬，梭魚子的鹹香倒是加分✨.🤍𝐒𝐎𝐔𝐏𝐒▫️特色洋蔥淟湯（8.5/10）洋蔥Mousse甘甜醇厚超讚，湯濃稠得像醬汁，搭配脆片口感豐富🧡.▫️龍蝦濃湯配龍蝦雲吞（9.5/10）超濃郁海鮮精華，質感順滑帶奶油香，再配上龍蝦雲吞，目前心目中 No.1 🏆.🤍𝐅𝐈𝐒𝐇 & 𝐌𝐄𝐀𝐓▫️時令鮮魚件薯仔及柑橘醬配香草汁（6/10）爐魚肉結實，柑橘醬酸甜適中，但香草汁的草青味有點搶戲🤨.▫️法式乳鴿酥皮批配朱古力汁（7/10）像迷你版威靈頓牛，外脆內嫩，朱古力汁甜鹹交織，層次感豐富🍫.▫️特色烤雞配椰子及檸檬汁（6.5/10）雞皮香脆但略乾輆，椰子與檸檬汁增添清新感，旁邊細塊的雞胸肉反而更好吃！.🤍𝐃𝐄𝐒𝐒𝐄𝐑𝐓𝐒▫️法式蘋果撻伴肉桂忌廉及糖漬青蘋果（7/10）外圍是酥脆的撻片，內餡軟綿有肉桂暖香，青蘋果帶來微酸清爽口感.▫️巧克力梳乎厘[另加＄150](5.5/10)可可味香，但口感有點粗糙，不值得額外加錢.🖤小貼士｜來之前要知道！▪️餐包很普通，不要浪費quota▪️最後會送上的朱古力盒超好吃，千萬別錯過▪️環境及服務滿分，超適合打卡慶祝，但對食物不要抱太高期望.💰FOUR COURSES HKD 1,288 PER PERSON (APPETIZER AND SOUP, FISH OR MEAT AND DESSERT)💰FIVE COURSES HKD 1,338 PER PERSON (APPETIZER, SOUP, FISH, MEAT AND DESSERT).📍 Caprice (中環)中環金融街8號香港四季酒店6樓.喜歡我的飲食分享？.…Read More

女朋友想食好啲，所以揀咗間米芝蓮嘅餐廳食嘢，入到去冇乜人，感覺環境幾靚，位置都坐得舒服，揀咗個平平哋嘅套餐食，佢嘅牛肉真係幾好食嘅，但個粟米真畫蛇添足，完全唔知有咩好食，裏面大部份人嘅年紀過咗40歲，證明依間適合老人家嚟嘅餐廳，或者上咗年紀鍾意寧靜嘅地方，個景幾靚，但係冇窗口位安排到，最後尾嘅甜品都唔錯，但係個龍蝦湯唔好飲，服務好好，不停咁換碟，會好有禮貌叫你個名，如果想試服務嘅依間唔錯，但野食就一般般，仲有陣老人院既感覺。可能我唔係佢嘅目標群體。…Read More

去了這間三星⭐️⭐️⭐️米芝蓮餐廳傳統法式酥皮肉批伴醃製香梨，酥皮做得好鬆脆香口💯💯💯。鯛魚伴椰菜花奶凍配茴香及日本青檸，清新又精緻。阿拉斯加蟹肉伴海鮮啫喱及法國生蠔配魚子醬，好難會出錯嘅配搭。香烤法國鴨肉伴鴨肝撻，都好令人驚喜，鴨肉嫩滑，配埋個撻皮食好有層次。法國藍龍蝦配朱古力紅菜頭汁。好特別，龍蝦好鮮味。最尾嘅甜品飾物盒好精緻亦都好好食，完美收尾。整個用餐過程服務超一流，推薦給所有美食愛好者！🍽️✨Ps: 佢嘅餐前麵包款款都好好食，其實真係好想encore，但係一encore咗嘅話後面啲嘢一定食唔晒。想坐Window Seat嘅一定要提前預訂🙇🏻‍♀️…Read More

Had 5 course lunch with buddy! All dishes were sublime in taste and exquisite in presentation. It’s hard to name a favorite dish, Starting with My Hot and Cold Onion Soup, very tasty! We added extra 550$ for Land And Sea Tartare, Aussie Wagyu with Gillardeau Oyster, Kristal CaviarBest Choice! For main, I chose Roasted Racan Pigeon with beetroot Ravioli and Figs Marmalade, I would say this is the best western style pigeon dish in town😋For dessert was cherry clafoutis with cherry amaretto sorbet, yogurt mousse was surprisingly good and refreshing!! We also had Seasonal Souffle ending our lunch🤎We enjoyed it so much! …Read More

又双叒要過18歲生日啦🦭Celebrate 18th birthday again 🦭今年的生日🎂我決定在四季酒店的米其林三星餐廳CAPRICE慶祝！這裡環境、景色、服務都很好，食材質量上乘💖不過吃起來卻沒有驚喜，而且對我們來說味道偏鹹！鹹！鹹！但食材本身不沾醬也很讚，這足以證明它們的新鮮程度和品質👍🏻This year, I chose to celebrate my birthday🎂 at CAPRICE, the Michelin three-star restaurant in the Four Seasons! The ambiance is absolutely stunning, and the service is impeccable, the quality of the ingredients is top-notch💖 However, I must say, there weren’t too many surprises in the flavors, and it was a bit on the salty side for us. On the bright side, the ingredients themselves were delicious even without any sauce, which truly showcases their freshness and quality👍🏻——————————————————🐷Instagram ：is.lambo——————————————————［ CAPRICE ］2024 SEP Menu Connaisseur-💰HKD $3,988 + 10% per person（For Complete Table Only)-📍6F, Four Seasons 8 Finance St, Central, Hong Kong 🇭🇰 -👨🏻‍🍳味道 Taste：🌕🌕🌕🌗🤵🏻‍♀️服務 Service：🌕🌕🌕🌕🌕🏠環境 Environment：🌕🌕🌕🌕🌕💰價錢 Price：🌕🌗💖回訪 Return visit：🌕▪️Alaskan King CrabCrustacean Jelly. Gillardeau Oyster and Osciètre Gros Grains Caviar from « La Maison Kaviari »阿拉斯加蟹肉伴海鲜啫喱及法國生蠔配特級魚子醬▪️Haddock Panna Colla with Cold Potato. Daikon and Pike Caviar from a La Maison Petrossian »煙燻鱈魚奶凍伴薯仔及犬根配特級梭魚子▪️Langoustine from Norway and Seasonal Mushroom Tart, Lemongrass Sance挪威海蝥蝦伴時令蘑菇撻配香茅汁▪️Brittany Blue Lobster, Beetroot and Chocolate with Ruby Sauce法國藍龍蝦伴紅菜頭及朱古力配紅菜頭汁▪️Roasted Burgaud Duck « Lur Saluces », Carrots and Gitrus Fruits, Honey-Spices Sauce香烤法國鸭肉伴甘筍及柑橘配蜜糖香料汁▪️Caprice Cheese Cellar特選法國芝士▪️Roasted Peach from Corsica, Honey Oat Grumble and While Peach Sorbet香烤法國香桃配蜜糖燕麥酥及白桃雪葩▪️Coffee and Petit Fours咖啡及精美甜點…Read More

米芝蓮三星但呢間味道比較heavy個人嚟講唔太適合我打卡係好靚嘅前菜《魚子醬》魚子醬都係比較好食的一道菜環境係好冠冕堂皇的對住個夜景都超級靚《帶子》《松露湯》《魚》佢會倒一個湯落去條魚度味道好中式主菜《牛》比較重味的牛扒好睇你個人鍾唔鍾意重調味嘢唔記得咗係乜野肉？好似係鴨頸定鵝頸？總之呢一碟超難食尤其旁邊啲配菜臨完結之前有芝士呢個比較有心佢呢張芝士枱係慢慢搬去你面前然後砌起來跟住逐款芝士介紹最後切俾你的揀咗兩款軟芝士 味道想要light少少的食落都OK最後甜品仲有一個比較酸嘅甜品 冇影到…Read More

To celebrate 2 consecutive successful closings, have decided to reward myself by embarking on a 3 stars culinary journey this week with different dining buddies.Third and final one on the list: Caprice for lunch.Bubbles to kickstart our meal.Trio of hors d'oeuvres served in the mirrored box (used for petit fours last time I was here): Onion roll, Tomato tart and Brioche topped with caviar.Bread basket- selection not as mesmerizing as the Robuchon one but still very lovely.Tomatoes from Chef’s mum’s garden in the Loire Valley. The delicate sweetness of the perfectly ripe tomatoes and puree was beautifully complemented by the citrusy floral notes of the verbena (馬鞭草, a fragrant herb with a slightly citrusy, lemony aroma) bavaroise (light, airy cream). Very refreshing.Salad with sweet and succulent Alaskan king Crab meat topped with caviar and Tomato Bloody Mary Sorbet. Another example of chef’s unwavering commitment to using the finest seasonal ingredients.Tender Brittany Lobster cooked to perfection, topped wirh Australian black truffle and complemented by the subtle sweetness of seasonal Breton Beans in a rich and aromatic Yellow Wine Sauce infused with Orange juice.Steamed Japanese Red Mullet in Shrimp Consommé spiced with Ginger and Coriander.Roasted Racan pigeon from Loire Valley- perfectly cooked, with the tender meat exhibiting a rich, savory flavor. Topped with truffle shavings infused with bold flavors of yellow Wine sauce. The Fig Marmalade, chocolate sauce, cherry and beetroot ravioli added a touch of sweetness and complexity. Artfully presented.Cheese platter: 5 varieties ranging from Burgundy to Champagne. My favorite was the Comte.Dessert: harmonious combination of strawberry pavlova, super fluffy diplomat cream and strawberry vanilla ice cream.Ending the meal on another sugar high: Raspberry tart, Earl grey chocolate and Hazelnut chocolate.In summary: chef's innovative approach to classic French cuisine, the meticulous attention to detail, artistic plating and use of the finest ingredients combined to create a dining experience that was both memorable and inspiring. My favorite in the trilogy series.…Read More

很久沒發文…打電話Book 檯先接去酒店再轉去餐廳, confirmed有位後會問e mail , Send dress code details 同需提供信用咭資料, 綁定咭號, 如不出席便會扣取HKD500, 用餐前一日會再有同事致電提醒。二訪Caprice, 上次是坐最右手邊靠窗的一張檯, 今是是最左邊的一張, 同樣擁有海景, 即使未能Book 倒窗邊的位置, 其實後排景觀都不會太差, 因為設計是高了2級, 而且樓底極高, 落地玻璃，裝修保養很好, 跟幾年前一樣高質。手袋有另一張櫈擺放，很貼心。Waiter 比例外國人減少，香港人增加星期六MENU, 有3道菜, 4道菜及5道菜, 3道菜就不考慮了, 因為選擇少而且價錢比4道還高。4個course 定價為1088, 不過很多菜式也要加付一開始waitress 會介紹酒品種, 但我地唔飲酒, 所以skip 米芝蓮餐廳水也有多款選擇, sparkling water, still water..., 不同價錢, 我們沒什麼要求, 只點tap water餐前會提供很多款包, 牛角, 酸種包..., 牛油有2款, 正常及加鹽, 包我選了酸種(可選多款的), 質感有點硬。先提供一個湯, 酸酸的, 很開胃第一個course蕃茄小麥餅碟不是平的, 形狀不太規則, 很有藝術氣色, 蕃茄很新鮮, 餅底鬆化另一個點了鵝肝撻, 但賣相似cheese cake (忘了影相)味好濃, 好heavy 第二個course西洋菜湯心目中西洋菜只可做中湯, 是啡色的, 想不到可做青色的西湯, 賣相不錯, 味有點鹹，羊芝士不會羶第三個course日本和牛配櫛瓜(加HKD750)是A4和牛, Chef 建議4成熟, 我怕太生, 最後選了5成, 來到熟度適中, 油脂分佈剛好時令鮮魚伴甘筍魚🐟介紹完我都忘了是什麼品種，只記得是日本甘筍很可愛第四個course榛子忌廉伴雪糕, 撻型, 朱古力味香濃, 餅底出色。另一個選了是日梳乎里 (加150)是日杏仁味, 外表及味道很平凡呢送的甜品有三款，用小盒盛著，伯爵朱古力， berry ..Set lunch 含 coffee or tea 印象中上次有甜品車，現在取消了…Read More

//𝐂𝐚𝐩𝐫𝐢𝐜𝐞//꧁ 𝘼𝙥𝙥𝙚𝙩𝙞𝙨𝙚𝙧 - 𝘾𝙡𝙖𝙨𝙨𝙞𝙘 𝙋â𝙩é 𝙚𝙣 𝘾𝙧𝙤û𝙩𝙚 𝙬𝙞𝙩𝙝 𝙈𝙖𝙧𝙞𝙣𝙖𝙩𝙚𝙙 𝙁𝙞𝙜𝙨 ꧂꧁ 𝘼𝙥𝙥𝙚𝙩𝙞𝙨𝙚𝙧 - 𝙎𝙩𝙧𝙖𝙬𝙗𝙚𝙧𝙧𝙞𝙚𝙨 𝙖𝙣𝙙 𝙏𝙤𝙢𝙖𝙩𝙤𝙚𝙨 𝘼𝙨𝙨𝙤𝙘𝙞𝙖𝙩𝙞𝙤𝙣, 𝘽𝙪𝙧𝙧𝙖𝙩𝙖 𝘾𝙧𝙚𝙖𝙢, 𝙁𝙧𝙚𝙨𝙝 𝘾𝙤𝙧𝙞𝙖𝙣𝙙𝙚𝙧 ꧂꧁ 𝙎𝙤𝙪𝙥 - 𝙈𝙮 𝙃𝙤𝙩 𝙖𝙣𝙙 𝘾𝙤𝙡𝙙 𝙊𝙣𝙞𝙤𝙣 𝙎𝙤𝙪𝙥 ꧂꧁ 𝙎𝙤𝙪𝙥 - 𝙍𝙤𝙮𝙖𝙡𝙚 𝙤𝙛 𝙇𝙚𝙣𝙩𝙞𝙡𝙨 𝙬𝙞𝙩𝙝 𝙊𝙗𝙨𝙞𝙗𝙡𝙪𝙚 𝙋𝙧𝙖𝙬𝙣 "É𝙘𝙪𝙢𝙚" ꧂꧁ 𝘿𝙖𝙞𝙡𝙮 𝙒𝙞𝙡𝙙 𝘾𝙖𝙪𝙜𝙝𝙩 𝙁𝙞𝙨𝙝 𝙬𝙞𝙩𝙝 𝙎𝙖𝙛𝙛𝙧𝙤𝙣 𝙎𝙖𝙪𝙘𝙚 ꧂꧁ 𝙁𝙧𝙚𝙣𝙘𝙝 𝙑𝙚𝙖𝙡 𝙬𝙞𝙩𝙝 𝙂𝙞𝙣𝙜𝙚𝙧 𝙖𝙣𝙙 𝘾𝙖𝙧𝙧𝙤𝙩 ꧂꧁ 𝘽𝙖𝙣𝙖𝙣𝙖 𝘾𝙝𝙤𝙘𝙤𝙡𝙖𝙩𝙚 𝙈𝙞𝙡𝙡𝙚𝙛𝙚𝙪𝙞𝙡𝙡𝙚, 𝘾𝙤𝙘𝙤𝙖 𝙎𝙤𝙧𝙗𝙚𝙩 ꧂° ° °這次來到𝘊𝘢𝘱𝘳𝘪𝘤𝘦吃午餐。在行政總廚𝘎𝘶𝘪𝘭𝘭𝘢𝘶𝘮𝘦 𝘎𝘢𝘭𝘭𝘪𝘰𝘵和餐廳總監 𝘝𝘪𝘤𝘵𝘰𝘳 𝘗𝘦𝘵𝘪𝘰𝘵的帶領下，𝘊𝘢𝘱𝘳𝘪𝘤𝘦已連續六年蟬聯米芝蓮三星殊榮。餐廳環境很美，裝修典雅低調，落地大玻璃可以看到陽光下的維港。餐廳服務與四季酒店的服務一致，服務員有禮貌且貼心，各個菜式都不錯，推薦天氣好過來吃個飯。■ □ ■ □ ■ □ ■ □ ■ □ 𝐋𝐨𝐜𝐚𝐭𝐢𝐨𝐧📍8 Finance Street, Central𝐁𝐮𝐬𝐢𝐧𝐞𝐬𝐬 𝐇𝐨𝐮𝐫 🕘12:00-14:00 (Tuesday to Sunday)18:30-20:30 (Tuesday to Sunday)■ □ ■ □ ■ □ ■ □ ■ □…Read More

好即興同朋友一齊請左半日day off～ 一齊走左去fine dining. caprice lunch set 有4 or 5 courses 選擇, 另外你都可以選擇omakase 由廚師幫你決定。我同友人叫左5 course + 3 glass wine pairing. Caprice 嘅環境真係一流，正望住維港, 內部裝修充滿氣派。講到食物，擺碟同心思更係impressive. 我最鍾意係個sea bass! 成舊魚好似一舊壽司咁，長條形，最高一層塗上厚厚的醬。每切一刀，就好似切蛋糕咁，肉質十分之嫩. 整體食物同環境都好ok, 但我略嫌wine嘅選項並唔係咁合我口味，都係偏酸～…Read More