We let Chef Fabrice surprise us with whatever he decided to bring over from the kitchen, and we ended up with a sumptuous 7-course meal, largely based on the seasonal tasting menu with a few twists. Overall I thought the execution was solid, well on par with what I expected from our favorite fine-dining restaurant in town. Our first course of chilled risotto, topped with crab “roll” with sea-bass carpaccio and caviar was elegantly presented and packed with sea flavors. I personally could live with a more-seasoned crayfish ravioli - our second course - but the cabbage veloute that went underneath was the interesting accompaniment to this light seafood appetizer.
Here's another wonderful evening eating and drinking at our favorite spot. Wish I could say that more often, much more often.
More pictures in my Flickr album: https://www.flickr.com/photos/g4gary/albums/72157671450471104
When? October 7 2016
Where? Caprice, Four Seasons Hong Kong, 8 Finance Street, Central, Hong Kong
Menu Highlights? Wild Turbot, Artichokes, Walnut, Fermented Milk Foam and White Truffles
Champagne Egly-Ouriet Brut Tradition Grand Cru NV2011 Domaine Pithon Paille Savennieres
2007 Yves Cuilleron Cote Rotie Terres Sombres