Beef-oyster tartare and caviar
Four Seasons Hotel, 8 Finance Street, Central, Hong Kong
+852 3196 8888
A word on the chef: Hailing from Chambray-Les-Tours in the Loire Valley, Caprice chef de cuisine Guillaume Galliot has a varied and impressive CV that includes time at the famed Jardin des Sens in Montpellier and heading The Tasting Room by Galliot in the City of Dreams, Macao, for nearly seven years. As a result, he brought a distinct cooking style of expertly executed French cuisine when he joined this well-established Hong Kong destination in April 2017.
On the menu: It is unashamedly French and unreservedly opulent, reflecting the restaurant’s top-end location on the sixth floor of the Four Seasons Hotel with views over Victoria Harbour. A meal might begin with a selection of caviar and move through starters and fish and shellfish courses that have only the finest ingredients as their bedrock – such as Dover sole with gnocchi, artichoke, black truffle and noilly prat sauce.
New dishes: Galliot’s arrival at Caprice brought a series of new dishes on the menu, including the beef-oyster tartare and caviar, crab laksa with confit egg, leeks, coriander, hazelnut and sudachi lime, and roasted pigeon with confit legs, beetroot and port wine sauce.
To finish: Caprice’s pastry chef Nicolas Lambert, voted Asia’s Best Pastry Chef 2018, completes the French experience with refined desserts such as the signature Raspberry, which plays with the structural possibilities of seasonal fruits, sugar, egg whites, flour and chocolate.
And for the drinks: Caprice also boasts an extensive range of wines from Bordeaux and Burgundy, along with a cellar full of artisanal French cheeses.