Thursday, 10 November 2011
Caprice, Hong Kong
Hardcore Holden nuts might take offence to a restaurant sharing the name of their top line model.
Other than the name, there’s actually a reasonable number of similarities. A modest, unassuming body, an engine room that’s whisper quiet, fully accessorised and luxurious interior. Both might take you to another place, one metaphorically, the other perhaps from Narre Warren to Hoppers Crossing.
But of course there some bleedin obvious differences. One is only available in Australia.
And the other is a 3 Michelin star restaurant in Hong Kong. Check out what it’s pumping out.
Duck Foie Gras, Crapaudine Beetroot and Smoked Eel in Hazelnut Dressing
Morel Mushroom Consomme, Alaskan King Crab, Chateau Chalon Wine
Vauclause Green Asparagus, Black Truffle Tapanade, Burrata Cream and Balasmic Vinegar
Langoustine Tail a la Plancha, and Vegetable Pastilla in Sweet Spice Naga
Roasted Suckling Pig, Black Sausage Burger, Green Tomato Chutney in Barbecue Sauce
Wagyu Beef Flank, Osetra Black Caviar Tartare and Confit Potato Poelees
Cheese Cellar Selection
Wild Strawberry, Lavender Blossom, Almond Crisps, Malaga Sorbet
Alpaco Chocolate Texture, Tropical Fruits
As good as it looks? Yup. As you’d expect from a 3 Michelin star joint worthy of a 5 star hotel. French techniques showcasing what can be done with top shelf ingredients in a range of temperatures, textures and richness.
4 / 5 yums!
Where? 8 Finance Street, Central, Hong Kong
What? Degustation about AUD $220