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Caprice
8.4
6/F, Four Seasons Hotel Hong Kong, 8 Finance St (6 dishes)
French Restaurant
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Truffled Chaource, Caramelised Pear with Lemon Confit from Menton
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Roasted Codfish with Lomo, White Bean Purée and Red Wine Vinegar
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Chestnut Profiteroles, Clementine, and Pinetree sorbet with chocolate sauce
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Mojito macarons, strawberry and cherry chocolate tart, chocolate
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Warm Gillardeau Oysters, Young Spinach Leaves and Hazlenut Crumble
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Beetroot with sea bass and truffle
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