1. Food & Wine

Caprice Hong Kong

Dinner at Caprice in Hong Kong on 28/04/11
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  • Amuse bouche - Brioche of Cauliflower Cream and Garlicked Brioche with Spinach

    Amuse bouche - Brioche of Cauliflower Cream and Garlicked Brioche with Spinach

  • Bread, brioche and Bordier butter

    Bread, brioche and Bordier butter

  • Bouillabaisse jelly, with seasonal vegetables and duck croutons.

    Bouillabaisse jelly, with seasonal vegetables and duck croutons.

  • Tourteau Crab Tiramisu with Fruity Marinade and Tandoori Spices

    Tourteau Crab Tiramisu with Fruity Marinade and Tandoori Spices

  • Shellfish Consommé (not pictured) with Ginger Aroma, Lobster Carpaccio and Crispy Palamos Prawn

    Shellfish Consommé (not pictured) with Ginger Aroma, Lobster Carpaccio and Crispy Palamos Prawn

  • Line caught Sea Bass with Spring Vegetables, Fondant Cevennes Onions and Lemon Balm Infusion

    Line caught Sea Bass with Spring Vegetables, Fondant Cevennes Onions and Lemon Balm Infusion

  • French rib-eye beef with gratin dauphinois and wild mushroom pastry in merlot sauce

    French rib-eye beef with gratin dauphinois and wild mushroom pastry in merlot sauce

  • Pre dessert

    Pre dessert

  • Petit fours

    Petit fours

  • Guanaja Chocolate Souffle with Cactus Flower Jelly and Citrus Cocktail Sorbet

    Guanaja Chocolate Souffle with Cactus Flower Jelly and Citrus Cocktail Sorbet

  • Untitled photo
  • Wild Strawberries with Lavender Blossom, Crispy Almonds and Malaga Sorbet

    Wild Strawberries with Lavender Blossom, Crispy Almonds and Malaga Sorbet

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    Guanaja Chocolate Souffle with Cactus Flower Jelly and Citrus Cocktail Sorbet
    978H0642.jpg
    Wild Strawberries with Lavender Blossom, Crispy Almonds and Malaga Sorbet