Restaurant
Caprice
Clear, precise flavours and innovative creations characterise the cuisine at Caprice in a dining experience rounded out by stunning views and exemplary service
Tatler Says
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.
Amenities
Reservation | Required |
Accept Credit Card | Yes |
Bring Your Own Bottle | Yes |
Smoking Area | Yes |
Car Valet | Yes |
Private Room | Yes |
Private Room Description | 1 room for 5-12 persons |
Dress Code | Smart Casual |
Corkage Charge | HK$750 per bottle |
Location
awards
2020 | Top 20 Best Restaurants |
2018 | Best Pastry Chef |
2018 | Top 20 Best Restaurants |
2017 | Top 20 Best Restaurants |
2016 | Top 20 Best Restaurants |
2016 | Best Pastry Chef |
2015 | Best New Chef |
2015 | Top 20 Best Restaurants |
2014 | Top 20 Best Restaurants |
2013 | Top 20 Best Restaurants |
2013 | Best Chesse |