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Restaurant Caprice


Restaurant, $$$$, French, Central
For a special occasion, there are few restaurants as impressive as the Four Seasons’ flagship French restaurant, which continues to be at the top of its game—and the view is superb, too
  • ReservationYes
  • Private Room1 room for 1-12 persons
  • Accept Credit CardYes
  • Dress CodeSmart Casual
  • Vegetarian DishBelow 5
  • Bring Your Own BottleYes
  • BuffetNo
  • CorkageHK$825/bottle
  • Smoking AreaNo
  • Car ValetYes


It is rare to find a place where everything comes together—flavours, technique, invention, service, setting—to create a superlative dining experience, but the arrival of new chef de cuisine Guillaume Galliot has shaken up the menu in the best possible way. Galliot’s exciting dishes nimbly combine classics with creativity, all made with the finest ingredients and plated in spectacular style. “The Work of My Journey to Singapore” is a highlight; the king crab laksa with leek, confit egg yolk, hazelnuts, sudachi lime and fresh coriander is an inspired take on the traditional South Asian dish, with a silky aromatic sauce. Pastry chef Nicolas Lambert ensures the meal ends on a high with his divine desserts, such as his headily indulgent chocolate moelleux. Meanwhile, the restaurant’s old-world grandeur feels elegant rather than overstuffed, with crystal chandeliers, plush furnishings, high ceilings and floor-to-ceiling windows that frame stellar views over Victoria Harbour. The impressive wine list is almost intimidatingly comprehensive but Caprice’s magnificent staff are always on hand to offer detailed recommendations, and the service throughout is outstanding – attentive, well-informed but without ever feeling overbearing. Equal parts sparkling, scintillating and sensational, this really is a restaurant that has got it all.


  • Best Pastry Chef
  • Top 20 Best Restaurants
  • Best New Chef
  • Best Chesse
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