For a special occasion, there are few restaurants as impressive as the Four Seasons’ flagship French restaurant.
Make sure to save room for a cheese course, as Caprice’s affinity for fine fromage is top of the class.
The Gillardeau oysters in sea water jelly is becoming a Caprice classic, the briny bivalves complemented by an umami-packed topping in the form of a shellfish dressing.
The Brittany blue lobster tart combines the shellfish with layers of refreshing watermelon, green apple and avocado—to refreshing results.
The La Framboise Reconstituée, interpretations of raspberry.
comprises multiple 6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central中環金融街8號香港四季酒店6樓TEL: +852 3196 8860 www.fourseasons.com/hongkong
Caramelised pigeon breast, Moroccan spices
La Langoustine Royale, Le Kristal Caviar
Chilled risotto, seabass carpaccio, spider crab and Kristal caviar