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

Petite Fours

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

1 comment:

Jaime said...

Holy mother of god the food looks amazing!

Related Posts with Thumbnails