Not sure there is another restaurant in the region where I get as excited to visit when I punch that book now button , thanks to typhoon Ragusa I had to cancel lunch earlier this week so had the pleasure of hitting Book now , not once but twice .
This year @capricehongkong celebrates its 20 year anniversary, with its iconic HK harbour views , the brilliant service and the classics and new creations of @guillaumegalliot it is destined for many more celebrations.
A choice of 4 tasting menus confronts the lunch time diner, and I opted for the “Carte Blanche “ menu which is a mystery although it usually delivers a mix of new and classic dishes .
My dish of the day was a new creation ,
John Dory , matsutake , piquillo pepper mousse , mango .
Classically butchered and perfectly cooked fish , matsutake with coffee crumb , a punchy piquillo mousse , mango , coriander and lemon sauce .
The diversity of flavours here was a real pleasure .
Japanese sea bream with Japanese tomato concasee , yuzu and fennel gel and prawn head reduction mousse started off the meal .
The texture of the bream is intriguing with a density akin to raw squid , the Japanese tomato shines with acidity and some light herbs send it in a Provençal direction , the yuzu and fennel gel expand on the texture of the fish and bring floral acidity , finally the prawn head reduction reinforces those Provençal bouillabaisse like flavours .
Brittany blue lobster nage , coco de paimpol beans, sumac , coriander and yuzu is a summer version of the usual menu staple . The beans bring a lovely legume earthiness .
Roasted lamb , saddle and shoulder studded with buckwheat , mint condiment and stunning lamb jus
is a worthy classic , the balanced richness of the lamb jus is a bedrock of the dish .
A standout cheese board is a non negotiable here , from brilliant Comte , epoisses , Roquefort to lesser known French cheeses , it’s a great experience , and requires constant top ups of the house made baguette .
Pistachio souffle with rasberry ice cream is a classic finale , using both Iranian and Italian pistachios , this doesn’t require any bells and whistles , just classic pastry work .
