Answers from Our Experts (1)
The options at Four Seasons Hotel Hong Kong's Caprice are the same for lunch and dinner, and the well-honed à la carte menu shows the chef has carefully thought out each dish, while still offering a decent amount of choice.
There’s a selection of 10 appetizers, half of them lighter cold dishes such as the tourteau crab tiramisu with a fruity marinade and tandoori spices (HK$330). The remaining items are fuller-fledged hot dishes — the langoustine ravioli with veal sweetbreads and mushrooms in a shellfish bisque emulsion (HK$360) is a highlight.
The menu then moves on to six seafood main courses, including line-caught sea bass with violon zucchini, ratatouille and a confit of niçoise olives (HK$570) or Normandy sole with Iberico ham and chanterelle mushrooms in piquillo butter sauce (HK$590).
There are also six meat entrées, including Périgord milk-fed veal on saffron risotto, with green asparagus and orange blossom (HK$610). The duck dish offers canard in three styles: a Challans duck fillet, a duck leg and duck confit cooked in its own fat with a French bean roll. Dauphine potatoes in rosemary sauce complement the duck.
A set lunch menu at the Hong Kong restaurant offers five of the more popular appetizers followed by a range of main courses, including tenderly grilled scallops à la plancha intriguingly paired with the black blood sausage boudin noir, set off with apple marmalade and a celery and Granny Smith apple puree that resembles mashed potato in look and feel, with a zesty fruity taste. Roasted guinea fowl is teamed with Alaskan king crab, on a bed of spinach leaves with Sauternes sauce.