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Find Reservations
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Make a Reservation

When will you be staying with us?

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Numbers of Nights: 1

Number of Rooms: 1

How many guests?

Adults

Children (0-18 yrs)

Multiple Rooms  |   Corporate/Promo Code
Room 1:

Adults

Children (0-18 yrs)

Room 2:

Adults

Children (0-18 yrs)

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Room 3:

Adults

Children (0-18 yrs)

Remove
Room 4:

Adults

Children (0-18 yrs)

Remove
+ Add Another Room

To add more than 4 rooms, please call (852) 3196-8888. Toll Free Telephone Numbers By Country

We noticed a problem with the reservation details

We’re sorry, we have no individual rooms or suites available online to accommodate that number of guests. We would be happy to accommodate your group in multiple rooms. Please increase the number of rooms and reduce the number of guests in each room.

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If you require assistance, please contact the Hotel directly at (852) 3196-8888 or our Toll-free numbers by country .

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Four Seasons Hotel

Hong Kong

Local Time

Local Temperature

30 °C / 86 °F

Four Seasons now welcomes UnionPay credit cards for reservations and payment.
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  1. Home /
  2. Hong Kong /
  3. Dining /
  4. Caprice /
  5. Set lunch
Tel.(852) 3196-8888
Contact Us
Dining

Set lunch

  • Choice of Two or Three Courses
    Accompanied with a Glass of Sommelier’s Wine Selection on Weekends

  • APPETISERS

    Rockfish Soup, Rouille Sauce, Bread Croûtons and Emmental Cheese

    Chilled Tomato Consommé, Mozzarella and Tomato Cocktail

    Warm White Asparagus, Duck Ham and Ossau Iraty in Piquillo Mousseline

    Angus Beef Carpaccio, French Bean Salad and Aromatic Herbs

    Alaskan King Crab, Tomato Salsa and Avocado Coulis in Shellfish Chilli Oil

  • MAIN COURSES

    Tuna Fillet, Satay Spices, Sautéed Vegetables in Virgin Tomato Sauce

    Sea Bream à la Plancha, Ratatouille and Basil Purée in Warm Balsamic Dressing

    Pike Quenelle, Button Mushrooms and Young Spinach Leaves in Lobster Bisque

    Australian Lamb Rack, Lebanese Tabouleh and Green Pea in Mint Jus

    Roasted Free Range Chicken, Green Vegetables and Mushroom Fricassée

    Pot au Feu of Beef Shoulder, Ox Tongue and Veal Shank

    Fondant Orzo, Black Olive and Mediterranean Vegetables

  • DESSERTS

    Cherry Crumble Tart, Yoghurt Lime Cream and Tarragon Sorbet

    Exotic Fruit and Chocolate Delight, Coconut Ice Cream

    Tahiti Vanilla and Strawberry Napoleon, Mixed Berry Sorbet

    Coffee and Toffee Texture, Cappuccino Ice Cream

    Caprice Cheese Cellar

     

    Coffee or Tea