Caprice, Four Seasons Hotel

Tuesday was the Mid-autumn festival holiday, which basically meant I had a day off and more importantly finally write something for lunchquest. It also coincided with my fiancee's mother's birthday so we all headed off to Caprice, which is located on the 6th Floor of the Four Seasons Hotel in Central, Hong Kong. This is one of HK's best restaurants and as soon as you walk into the hotel lobby with it's large atrium and go up in the double height lift, you know you've entered a top class venue.

We were not sat next to the  windows but the glazed facade of the building meant we had a great view of the harbour and Kowloon.  Our dining party all opted for the set lunch which comprised of three courses and a glass of wine and tea/coffee. For starters I chose Foie gras terrine and duck. This was a delightful mix of the firmer meat and softer pate working well with each other. It was complimented with a tomato chutney. 

Starter

For the main course I chose the Guinea fowl and Atlantic crab. What arrived was two cylinders of excellently roasted  meat that was tender and flavoursome on a bed of spinach. However the shredded crab that was lightly fried (I think) was even better. 

Main Course

In between the main and dessert there was the petit four, wee treats for us that we couldn't finish in the end but were able to take home with us. 

Petits Four

Dessert was a selection from their tray. Panna cotta, macaron and a fruit moose. The first was creamy & crunchy with the apple & cinnamon sauce. The second had the nice biscuit and the filling was made from the Chinese / Southeast Asian fruit that I need to find out and was different but pleasant. For the third the fruit was a bit sour but that could be down to the freshness of them. 

Dessert

Service was plentiful, attentive and well mannered. A nice touch was when three waiters placed all our main dishes together on the table and lifted the lids all at once. 


One grumble from one of the diners was of the peas that accompanied her main dish of wagyu beef. Peas were clearly on the menu so I think her dislike of the vegetable  is attributed to her school dinner days. So we can debate further if anyone wants; should peas be on fine dining menus?

Wagyu Beef Flank, Peas & Carrots

Caprice is not cheap but you do get what you pay for in terms of food, presentation, service and setting. Overall an excellent venue!

The condiment set

Earl Grey Tea

Restaurant Interior

Ratings:
Food - 5/5
Presentation - 5/5
Service - 5/5
Setting - 5/5
Overall - 20/20

I ate: Challans Duck Leg and Foie Gras Terrine, Green Tomato Chutney; Roasted Guinea Fowl, Alaskan King Crab, Young Spinach Leaves and Sauternes Sauce; Desserts from their Pastry Chef's selection. 

I drank: San Pellegrino sparkling water, French white wine, Darjeeling tea.

Bill for one: 500HKD plus 10% service charge. (1GBP = approximately 12HKD)

I wore: smart casual grey shirt and blue pants