Caprice
Clear, precise flavours and innovative creations characterise the cuisine at Caprice in a dining experience rounded out by stunning views and exemplary service
Guillaume Galliot's food is unmistakably French, with the love of butter front and centre, but many of the ingredients reflect his experiences abroad and the tastes of local clientele, featuring accents like yuzu (served with fettuccine-like strands of squid), sea urchin and Australian Wagyu. Both tasting menus are indulgent, with a penchant for rich sauces; arriving with an empty stomach is essential. The wine list is extensive and superb, as is the advice, but be prepared to spend. Although well-meaning, service can be a little wooden, especially when something doesn't go according to script.
Signature Dishes
- Alaskan king crab crustacean jelly and Osciètre Prestige caviar
- Racan pigeon from Maison Bellorr
- Australian Wagyu beef, Tarbouriech oyster, Kristal caviar
Tatler Tip
As the world's only ambassador of Château d'Yquem, Caprice offers wine lovers some very special formats and vintages of the famous Sauternes.
Must Try
- Alaskan king crab crustacean jelly and Osciètre Prestige caviar
- Racan pigeon from Maison Bellorr
- Australian Wagyu beef, Tarbouriech oyster, Kristal caviar
Awards
2023
Tatler Dining 20
2022
Best Service
2022
Best Sommelier
General Information
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