Four Seasons Hong Kong - Caprice

Appetiser

• Duck Foie Gras, Pear Marmalade and Trapper Caramel

  鴨肝伴香梨醬配混合香料及焦糖

• Haddock Panna Cotta with Cold Potato, Daikon and Pike Caviar from « La Maison Petrossian »

  煙燻鱈魚奶凍伴薯仔及大根配特級梭魚子

• Alaskan King Crab Crustacean Jelly, Gillardeau Oyster and Osciètre Prestige Caviar from « La Maison Kaviari » (Add $650)

  阿拉斯加蟹肉伴海鮮啫喱及法國生蠔配特級魚子醬 (另加 $650)

• Land and Sea Tartare Australian Wagyu Beef and Gillardeau Oyster, Kristal Caviar (Add $550)

  澳洲和牛他他拌法國生蠔配特級魚子醬 (另加 $550)

Soup

• My Hot and Cold Onion Soup

  特色洋蔥濃湯

• Bisque Soup with Lobster Ravioli

  龍蝦濃湯配龍蝦雲吞

Fish

• Daily Wild Caught Fish with Paimpol Bean Fricassée and Shellfish Émulsion

  時令鮮魚伴法國白豆及海鮮泡沫

• Fish Quenelles with Shellfish and Champagne Sauce (Add Kristal Caviar $350)

  法式魚肉慕絲伴海鮮配香檳汁 (另加特級魚子醬 $350)

• Brittany Blue Lobster, Beetroot and Chocolate with Ruby Sauce (Add $650)

  法國藍龍蝦伴紅菜頭及朱古力配紅菜頭汁 (另加 $650)

Meat

• Roasted Racan Pigeon with Cherry and Beetroot Ravioli, Chocolate Sauce

  香烤法國乳鴿伴櫻桃及紅菜頭意式雲吞配朱古力汁

• My Approach of the Chicken, Coconut and Lemon Sauce

  特色烤雞配椰子及檸檬汁

• Roasted Lamb from « La Maison Greffeuille », with Yogurt Gel, Mint Condiment (Add$450)

  香烤法國羊肉伴乳酪配薄荷 (另加 $450)

• Japanese Saga Beef with Braised Celeriac, Black Truffle and Beef Sauce Infused with Lemon (Add $750)

  日本佐賀和牛伴燉芹菜頭及黑松露配檸檬牛肉汁 (另加 $750)

Dessert

• Caprice Cheese Cellar (Add $128)

  精選法國芝士 (另加 $128)

• Apple Tart Tatin, Cinnamon Chantilly and Granny Smith Compote

  法式蘋果撻伴肉桂忌廉及糖漬青蘋果

• All About Chocolate, Cocoa Nib Espuma, Mango and Passion Fruit Confit

  特色朱古力伴可可泡沫配芒果及熱情果

• Seasonal Soufflé (Add $150)

  時令梳乎厘 (另加 $150)

• Coffee or Tea

  咖啡或茶

Four Courses (Appetiser + Soup + Fish or Meat + Dessert) ~ 1,088 per person

Five Courses (Appetiser + Soup + Fish + Meat + Dessert) ~ 1,198 per person

Menu Carte Blanche

• Five Course Menu Designed around the Chef’s Inspiration

  廚師精選套餐

• 1,788 per person (For Complete Table Only)

  1,280 per person Wine Pairing