Hong Kong Madame - English

Caprice launches a three-course business lunch

June 14th 2024


Caprice launches a three-course business lunch

Words by Aude Camus 

I love a Michelin-starred experience, and there’s nothing quite like the anticipation of being treated to excellence, both on the plate and in the service, when I have a booking at an exceptional dining venue like Caprice.

But no matter how much I cherish the entire experience—and let me tell you, I always bring my A-game, opting for the longer tasting menu while ensuring I never skip the cheese course—I rarely have three hours or more to dedicate to a lunch, especially during the week. And I’m sure many of you feel the same.

This is why Chef Guillaume Galliot at Caprice has recently introduced the three-course Refined Power Lunch. This weekday indulgence caters to discerning gourmets for whom time is a constraint.

Priced at HKD 1,288, the experience currently opens with a beautiful dish of white asparagus from the Loire Valley paired with Kristal caviar and razor clam. If you’ve tasted Chef Guillaume’s cuisine before, you’ll recognise his touch in a starter that looks and tastes as if it was taken straight from the à la carte menu, rather than designed for an ‘express’ business lunch at a more affordable price.


The two mains are equally satisfying. You can choose between the Brittany lobster, indecently fleshy and cooked to perfection, and the delicate and tender beef tenderloin. The lobster is served with Chef Guillaume’s signature ruby sauce, for which you shouldn’t hesitate to request an extra piece of bread because it definitely has that umami profile and mop-up-worthy factor. As for the beef, it’s cooked medium rare if you follow the chef’s recommendation (which I believe you should always do when dining out) and presented with glazed potatoes, morel mushrooms, and yet another sauce that deserves to be enjoyed to the last drop.
 
For dessert, you can look forward to a banana-chocolate millefeuille that is satisfyingly crisp and much more refreshing than you might expect. A coffee, or tea, and petit fours later, and that’s a 90-minute maximum lunch that leaves you wishing you could stay longer and already planning your next visit. Do like me and book it on your way out. Maybe next time, you’ll have time for a long dinner?
 
This menu is subject to seasonal changes, please check the restaurant’s website for the latest menu. 



 
Caprice
https://www.fourseasons.com/hongkong/dining/restaurants/caprice/
6/F, Four Seasons Hotel Hong Kong, 8 Finance Street Central 




 
 
This article is based on a complimentary tasting hosted by Caprice. No money has been paid to publish this review which is entirely based on the genuine opinion of its author. 
 



 


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