Same Good Stuff

It's always a lovely scene to look at with the Caprice dining room filled with people enjoying the meal and the view in one weekend afternoon when we were there a few weeks ago - something we never got bored at. 

We left the menu selection to the kitchen team like we usually do most of the time. The signature "Land and Sea Tartare" was always delightful with the Kristal caviar and gold flakes on top being the perfect icing on the cake. The tomato "tartlet" was refreshing and a good hot weather dish, with all the pleasing colors and flavors. 

The poached Brittany lobster was served with the rich bisque-like "ruby" sauce infused with berries for the hint of contrasting sweet flavor. On the side was a beautifully done eggplant "sandwich" presented in the form of a semi-circle cylinder with lobster mousse underneath. The turbot fillet was done perfectly, slow-cooked on the pan for the delicate texture with mushroom duxelles and a rich champagne sauce underneath, and on top, more winter truffles showered on with much fanfare - the wooden box, the white glove, specialized shaver and all that. 

Our main course was L'Aubrac Lamb done two ways. The tender and slightly gamey saddle/loin was done to medium-rare and served with the meat jus reduction. On the side were pulled lamb shoulder meat with celtuce underneath with the really juicy meat in soft texture thanks to the slow braising, and on the other side was the chickpea puree finished with some exotic spices. We both love this dish a lot. 

After the cheese course - we never know how much we had been missing that until that arrived at our table in the long wooden bloc - our dessert featured the seasonal white peach served with a soft vanilla mousse-filled meringue and basil and semolina sable. It was a great summer dessert with the light, refreshing flavor, especially after a heavy meal like this one. 

We are always thankful for the great hospitality extended by Chef Suveg (and Guillaume in absentia), and somm Victor who poured us this amazingly rich rose champagne made with 100% Pinot Meunier with longer than usual maceration to start our lunch with, followed by a very pleasant white wine from Loire Valley. Same good stuff, over and over again, and they consistently delivered exceeding our expectation. 

Here's more photos: https://www.flickr.com/photos/g4gary/albums/72177720300882955 

When? July 16 2022
Where? Caprice at Four Seasons Hong Kong, Level 6, 8 Finance Street, Central, Hong Kong
Menu Highlights? Lamb from L'Aubrac Two Way, Celtuce, Chickpea Puree and Natural Jus
Drinks?
Laherte Freres 'Rose de Meunier' Extra Brut NV
2018 Thibaud Boudignon Anjou Blanc
Web: www.fourseasons.com/hongkong/dining/restaurants/caprice