Best value option. Four-five courses during lunch service. Same caliber as dinner.
Tips from diners
Lunch is seriously underrated here. Same kitchen, same quality, significantly lower price. Book lunch if you can.
Professional sommelier pairing with your chosen tasting menu. 1680 for lighter option, 2480 for premium.
Tips from diners
Skip pairing if you want to keep total spend down. Just get wine by the glass instead. The food stands on its own.
Chef Guillaume Galliot's greatest hits. Includes house classics like Alaska King Crab with Caviar and foie gras preparations.
Tips from diners
First-timers should try this. It's a cohesive introduction to Caprice's style without the black truffle premium.
Emphasizes sustainable seafood throughout seven courses. Includes lobster and ocean proteins as focal points.
Tips from diners
Choose this if you love seafood and want Caprice's classics with a marine focus. The lobster course is notable.
Premium option featuring black truffles in every course. Luxury experience for special occasions.
Tips from diners
Only order this if you specifically want truffle throughout. It's indulgent and adds dimension, but pricey. Regular menus are just as skillfully cooked.
Under Chef Guillaume Galliot, Caprice holds three Michelin stars and ranks #18 on Asia's 50 Best. Inside Four Seasons Hotel with formal dress code enforced. Dinner-only (5:30pm–12:30am); prix-fixe menus only with no à la carte. Plan 3+ hours; lunch offers best value at HKD1288.
Three Michelin stars under Chef Guillaume Galliot. Only 3-star French restaurant in Hong Kong. Also ranked #18 on Asia's 50 Best.
Dinner only 5:30pm-12:30am. Lunch available different times. Prix-fixe menus only—no a la carte. Reservations absolutely mandatory.
Located inside Four Seasons Hotel. Formal dress code enforced. Men should wear jackets, no athletic wear, no flip-flops.
Expect to spend 3+ hours from start to finish. It's not a quick experience. Pace yourself and enjoy the experience.
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