The menu has probably changed a couple of times already since I was last here for lunch and I love the selection this time, with some dishes I have tried and liked, and also some new, seasonal items that I was eager to check out. Turned out with a few comped dishes that they sent over along the way, my 3-course lunch felt like a feast.
we dined here a few weeks ago, and this time, it's a simpler (but just as sumptuous) version with a piece of poached langoustine, thin slices of Iberico ham and plenty of white truffle shavings. It's an interesting combination and I thought it worked well with the glass of champagne Sebastien poured us from a magnum bottle.
I was already 80% full by the time we finished our starter courses before our main course arrived. I always love the game dishes at the restaurant so for me it's a no-brainer when I saw the wild Colvert duck breast being offered as an option. The piece of the beautifully-scored duck breast was served with the duck leg and the rich and velvety meat jus poured on top. On the side was the well-arranged sautéed savoy cabbage with slices of button mushrooms on top. It took a bit of effort to cut through the fatty skin - I thought they were done entirely in oven or sous-vide without pan-searing so it's a bit chewy, but the meat was tender and tasty. This dish was simply classic.
More photos here: https://www.flickr.com/photos/g4gary/albums/72157673113169233
When? November 26 2016
Where? Caprice at Four Seasons Hong Kong, 8 Finance Street, Central, Hong Kong
Menu Highlights? Wild Colvert Duck Breast, Buttered Savoy Cabbage, Natural Jus
Champagne P. Gimonnet et Fils Brut 1er Cru Blanc de Blancs NV
2011 Domaine Serafin Pere et Fils Gevrey Chambertin