Restaurant

Caprice

One can always count on Caprice for a pure expression of the fine dining ethos, from the grand interiors and harbourside views, to the rarefied ingredients transformed under chef Guillaume Galliot’s watch into reverie-inducing dishes, and of course, the stellar service and extensive wine and cheese collections. The menu changes seasonally, but highlights not to be missed include a tomato and prawns variation, made with tomatoes from the garden of Galliot’s mother back in France; and the Racan pigeon à l’étouffée in a cocoa pod. Our one complaint? The feeling of bursting at the seams after the epic cheese board and what seems like an endless procession of desserts and amuse-bouches.

Signature Dishes

• Alaskan king crab crustacean jelly and Osciètre Prestige caviar
• Racan pigeon from Maison Bellorr
• Australian wagyu beef and Tarbouriech oyster, Kristal caviar

Tatler Tip

Accessed only via the kitchen and sharing a space with the cheese cellar, the chef’s table at Caprice is as private as it gets.