Caprice — Restaurant in Hong Kong Island

I will start by thanking all of the staff who are extremely professional & attentive a total enjoyable experience just interacting with them. CAPRICE Restaurant 3 Michelin Stars at Four Seasons Hotel Hong Kong - Friday 26th September 2025 Decadent decadence a formal occasion in this French 3 Michelin Stars hatted restaurant. Very formal yet slightly fun as we discuss great dishes & wine. A place for special occasions. Loved it. I have spoiled myself as it’s my new birthday.

Alaskan King Crab Crustacean Jelly, Gillardeau Oyster and Osciètre Prestige Caviar from La Maison Kaviari Seafood sensation. Slightly salty from caviar spicy. Oh my crab you crawly deliciousness get in my mouth Popping candy Caviar thank you Words cannot express how good this dish is. The creamy crab herbs wow. Marinated Japanese Sea-Bream, Tomato and Shrimp Heads Juice Cream Excellent dish. Bream handled exceptionally. Prawn head tomatoes cream a highlight. Hmmm the prawn head cream has a slightly spicy flavour it manages the fish beautifully. Brittany Blue Lobster and its « Nage » Emulsion (describes a culinary preparation where a classic nage (a broth typically used to poach seafood, made from vegetables, white wine, and herbs) is thickened into a stable, emulsified sauce, often by incorporating butter or other fats and stabilizers like lecithin.), Flavoured with Yuzu, Coriander and Sumac Oh here I am again in heaven. Delectable lobster stunning sauce bit spice from the sumac & herb just a wonderful place to be. In a bowl of just wow. The most amazing thing about this dish is the whole white beans sauce. The beans bring this comforting chew with slight seafood flavour. It brings the entire dish together with delicious lobster. Wow. Best yet. White beans sauce that has been stewed with RAZOR CLAMS. Yep. Legumes meet the sea. Hmmmmmmmm Roasted Langoustine from Norway with Eggplant, Ruby Sauce (wild raspberries Bisque) The Ruby sauce alone is an amazing beautiful creation. Balance powerful delicious. Add the sweetness deliciousness of the brilliantly handled Langoustine roasted in butter. It just sings yummy I wasn’t sure about the eggplant it was nice. I tried it on its own. Then like the chef wants I combine everything. Eggplants adds this perfect light vegetable flavour that balances out everything perfectly. Plus fun popping crunchy roast buckwheat. Amazing Roasted Burgaud Duck with Textures of Beetroot and Cherry, Duck Juice All hail the Duck all hail the Duck. The jus alone is stunning. Add perfectly cooked Duck beets yep I am back in Heaven I don’t think I ever left. Then this sous vide beets with cherries jam like creation it’s just a flavour bomb exploding in your mouth. Absolutely divine delicious delightful beautiful amazing yummy Almond slivers add great crunch & nuttiness perfect with all the delicious fruits Sweet glorious duck you had me at quack. Chef has managed you with care professionalism and brilliance. I thank them. Dish of the night Caprice Fromage - Cheese Board - Yes very large board. Rockford Blue amazing sensational it’s so well balanced it’s just yuuuuuuuuumy. Love it love the way it explodes no going back here I am I am blue and you better get used to it. I will I am I do blue I love to do Rockford BLUE. Cambert that delicious creaminess Hard cheese very nice creamy with a punch. It is so delicious.

Delightful apricot soup & sorbet & pistachio mouth cleanser

Pistachio Soufflé, Raspberry Sorbet This is amazing fluffy clouds of sweet nuttiness it’s divine. Now I have eaten the delicious cap let’s see what happens when I add the raspberries berries sorbet. I’ll be honest and this is just me. I like the Soufflé on it own. It’s wonderfully light nutty yummy. The fruit adds flavour & brings in that beautiful...

Caprice has the feel of a Michelin fine dining restaurant immediately upon entering. The staff all know you by name great you immediately and are really well trained. They provide high level service without feeling over bearing and really understand the menu. The food is also really outstanding. I came for lunch and you have the choice of 3, 4 or 5 course set. I opted for the 5 course set and wasn’t disappointed. I hope to come back and try some of the signature dishes on my next visit.

Food: 4.75 stars Service: 5 stars Environment: 4.5 stars Recommendations: hake fish with smoked pike caviar and champagne sauce, lemon cheesecake

My meal started off with the bread basket where you are given a choice of 4 types of bread paired with salted or unsalted butter. My favorite of the bunch was the baguette.

Following the bread basket comes the amuse Bouche. On my visit they served a green foam with bacon and croutons. This was really delicious and the bacon was a real star here.

(Appetizer) Aji carpaccio - The fish is cut really finely and served over diced pomelo and topped with shaved fennel. The dill tied the dish nicely together and you get a good mix of sweet, tart, crunch. Enjoyed the dish but not blown away here.

(Soup) Tomato soup with Beef cheek ravioli - The ravioli is the star of the dish and everything is a compliment to the ravioli. Really not what I expected as the casing for the ravioli was extremely thin to the point were it was almost transparent. The almond espuma had a refreshing taste which I really enjoyed. The broth was the least exciting part but put all together a really tasty dish.

(Fish) Hake fish with pike cavier and champagne sauce- This was my favorite dish of the meal. The hake fish is sous vide and dusted with a nori. The fish doesn’t come served as a filet but rather is served in a roll structure. The fish is really cooked perfectly and pairs really well with the caviar and sauce. Unlike most caviar the pike was fairly mild in salinity and was not overpowering.

(Meat) Quail with sweet chard and spinach - This dish show cases classic French technique. The quail is cooked in a way to retain the juices and is stuffed with the sweet chard. Really impressed with the presentation and technique. Hard to beat the fish dish but this was good as well.

(Dessert) Lemon cheesecake with sesame ice cream- The lemon cheesecake comes in two pieces. One is topped with sesame ice cream and the other with a candied lemon. I love lemon desserts and this wasn’t an exception. The cheesecake was relatively light for a cheesecake and I loved the...

There's been several special occasions over the past few years during COVID where we had thought about dining at Caprice to celebrate - but even when we had planned ahead two months in advance, the restaurant was always fully booked and we couldn't get a table. Naturally we assumed that with a 3 Star Michelin rating and being fully booked for months in advance that it must be a truly extraordinary dining experience. You can imagine my surprise when we decided to check to see if we could get a table to celebrate my hubby's 50th.....which was just two weeks away....and a table was available!

We were very excited indeed...but we were both left feeling very disappointed. The food was lackluster, uninspired, and not a single course was even remotely memorable. Almost every dish was overly salty, and I don't think anyone is impressed by caviar & gold flakes anymore are they?

The service was attentive, warm, friendly, and very little to find fault with - with the exception of a few fine dining 'misdemeanors' (reaching across us for cutlery placement for example), as well as my hubby ordering a coffee which never came until the staff were reminded (30 mins later), and my second mocktail didn't come until the staff were reminded as well (close to 20 minutes passed before I reminded them).

At HKD12,000 for the three of us (and our son didn't have the set menu - he had a Bolognese pasta, and he commented that his daddy makes a better Bolognese!) one would have expected to be absolutely blown away. Frankly speaking, the only memorable thing about the restaurant is that the venue itself is quite lovely. I can honestly say that we had an extraordinary fine dining experience in Penang at Macalister Mansion in 2019 when Chef Alfred Wee was at the helm there (we just heard that he's now in Hong Kong at PMQ - Restaurant Louise) and it was only in the region of HKD 1,800 per person for 9 courses.

Caprice - probably the most overrated restaurant we have ever come across, and that's probably why it's so easy to get a table there these days... I don't think it has anything to do with the ailing economy. A bit sad to...