Caprice
Hong Kong
Caprice pairs the theatre of French fine dining with a sweeping view of Victoria Harbour from Four Seasons Hotel Hong Kong. Chef Guillaume Galliot’s cooking draws on classical technique and ingredients from beyond France, with menus that move between familiar luxuries and less predictable combinations. Alaskan king crab with crustacean jelly and Osciètre caviar captures the approach: precise, richly flavoured and carefully composed. Foie gras, Brittany blue lobster and roasted lamb also feature in the restaurant’s repertoire. Choose from several tasting menus or a set lunch, with a wine programme led by Victor Petiot. The sixth-floor setting makes this a particularly appealing place to linger as the harbour changes colour.