Time Out says
Updated October 15, 2020
There’s a time and place for everything. Sometimes it simply calls to have a decadently fancy night out on the town and Caprice Bar offers a place to do it.
Award-winning fine French dining kingpin Caprice, housed in the suave Four Seasons hotel, has transformed the small private waiting area, adjacent to the dining room, into Caprice Bar – a tasteful, intimate and comforting fine wine and cheese room, with Persian and European flair, designed by Spin Design Studio and the Alan Chan Design Company.
Bold prints and textiles in deep earthy, purple tones frame a mesmerising lounge-like atmosphere – perfect for winding down after a busy day at the office.
Drop by at the bar and be dressed-to-impress as the establishment has a firm dress code. You’re going to want to make an effort anyway, as you’ll most likely be sitting snugly away on the same lush and expansive sofas together with Hong Kong’s elite, who are sure to stop in and lounge around for some demure pre-dinner sips or a sophisticated nightcap.
The menu includes an extension of Caprice’s far-ranging wine list, spotlighting an array of unique wines and Champagnes – by the glass or by the bottle – that change regularly.
We suggest those who want the ultimate Caprice Bar experience to order the wine and cheese pairings or get A Bit Of Everything sample cheese platter ($450) that includes Caprice's signature aged comté, matured for at least 36 months. For those who aren’t big fans of cheese or wine, Caprice Bar also stocks a pretty well rounded standard supply of other liquors and sips curated and crafted by beverage manager Lorenzo Antinori and his talented team of bartenders.
The bar keeps a rotating cocktail menu that changes quarterly, spotlighting seasonal ingredients available for the season. But they also serve their timeliness classics comprising of three cocktails, Caprice Martini ($220), Champagne Symphony ($220), and our personal favourite, the Truffle Negroni ($220) made with fresh Australian black winter truffle aged for four months in Tanqueray Ten gin. If you want to pay extra to drink a cocktail mixed with spirits as old as the recipe, then go for their Vintage Cocktail menu that includes a 1960 Old Fashioned ($940) made with an antique bottle of Kressmann Armagnac produced in the 1960s.
Want in on a secret? Ask the bar to mix an Old Fashioned using Glyph whiskey (lab-made whiskey, using no actual traditional whiskey-making techniques) fat washed with olive oil made from thousand-year-old olive trees. The olive oil adds a creamier texture to the cocktail and adds an extra depth to the spirit-forward classic.
Caprice Bar does well in this intimate venue and provides a lovely private setting with the kind of class and upscale sophistication that only a French restaurant can bring. If you are in the mood for something refined, then you can be sure you will fit in just fine here.
6/F, Four Seasons Hotel Hong Kong, 8 Finance Street, Central
|Opening hours:||Sun-Wed 5pm-11pm, Thu-Sat 5pm-12:30pm|
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