Caprice

Dripping chandeliers, elaborate ceiling mouldings and acres of space combine with modern elegant design at this three-starred Michelin bonne bouche, and that’s before you even open Chef Guillaume Galliot’s inventive menu.  For starters, there’s hot and cold onion soup if you’re sitting on your wallet, and caviar if you’re not: Alaskan crab comes with Oscietra caviar, Australian wagyu beef with Kristal caviar. For main, you might choose lobster roasted in its butter with Paimpol beans, figs and an olive sauce or Racan pigeon, the signature dish, cooked within a cocoa pod and presented simply with an epic cocoa jus, salsify and a potato soufflé. For dessert, it might be almond soufflé or banana and chocolate mille-feuille. Both extrarodinary.   Amazing wine list favours those with deep pockets, while the greeting is warm to all-comers and the service solicitous. And if you’re attention grows weary on all this opulence, you’ve always got the Victoria Harbour views to feast your eyes on. Yawn!