Caprice

Caprice sits on the sixth floor of the Four Seasons Hotel in Central, with full-height windows over Victoria Harbour and crystal chandeliers over a glamorous dining room. Guillaume Galliot leads the kitchen and the restaurant has held three Michelin stars for eight years running, while senior sommelier Floriane Hureau won the Michelin Sommelier Award in 2026.

Only set menus are served. The signature starter is Alaskan king crab under crustacean jelly and Osciètre caviar, and the land-and-sea tartare pairs Australian Wagyu with a Gillardeau oyster. Set lunch moves through a hot-and-cold onion soup and a daily wild fish with fennel confit to mains such as braised Iberico pork cheek, veal saddle or Greffeuille lamb. Leave room for the cheese trolley from the in-house cellar or the banana and chocolate millefeuille.

It suits milestone dinners and client lunches. Set lunch starts at HK$1,288 for four courses and the Signature dinner menu is HK$3,228, plus 10% service. Smart casual applies: collared shirts and long trousers for men, no sportswear. Children aged eight and over are welcome.