LOCATIONOn the sixth floor of the Four Seasons Hotel. Close to the central ferry terminals on Finance Street.
DETAILSWith views out onto the Victoria Harbour and the Kowloon Peninsula, this stunning locale features Chinese-inspired Czech crystal chandeliers, white linen-draped tables speckled with luxe table wares, plush armchairs and banquets in velvet red and jet-black hues with ornate patterned throw-pillows to match. A window seat is undoubtedly the most enviable position, but a spot by the open kitchen is equally impressive as heavenly aromas waft through the room subduing diners into a state of ecstasy. There is an elegant lounge area for cocktails replete with a private bar, as well as three private dining rooms with seating for up to 12 guests.
FOOD & BEVERAGECaprice is led by Chef Vincent Thierry together with his team of 25 chefs, who offer contemporary French cuisine that is light and refreshing, yet rich in taste and flavour. Dine on the likes of obsiblue prawn ceviche with fondant tomato, osetra caviar, sweet garden pea and lemon scent for entrée or a duck foie gras terrine with warm brioche, rhubarb jelly and golden apple tatin. A main course of French beef rib eye with osetra caviar tartare and young spinach leaves in brown nut jus is robust in flavour as well as a beautifully presented dish of racan pigeon feuilleté with foie gras, nori seaweed, sweet potato and lime turnip in warm vinaigrette. Be sure to indulge in a dessert by head Pastry Chef Marike Van Beurden like the elderflower soufflé with marinated and tuile apricot, lemon cress and bergeron elderflower sorbet or another tantalizing treat. The cuisine is accompanied by fine French wines from the Bordeaux and Burgundy regions, as well as a variety of European and New World drops from equally reputable vineyards across the globe.