Caprice Bar

The menu begins with Flower, an aperitif-style creation inspired by Chef Guillaume Galliot’s culinary use of saffron. This elegant twist on the classic Americano cocktail blends Campari, Mancino Rosso vermouth and house-made carbonated saffron water, resulting in a refreshing, Negroni-like experience that's deliberately lighter and perfect before dinner.

The offering brilliantly merges two classic cocktails – the Grasshopper and Ramos Gin Fizz – to create a textural masterpiece. This after-dinner delight features mint liqueur from Alsace, cream, cacao and vodka, topped with soda water to create a pillowy, cotton-like texture, and finished with mint powder.

For an unexpected flavour journey, Water surprises with its champagne base enhanced by oyster leaf and elderflower, creating a refreshing drink that remarkably evokes mango notes despite containing no tropical fruit – a testament to Saintilan’s creative approach and connection to Caprice restaurant’s oyster offerings.

Moving to slightly more pronounced flavours, Leaf showcases the aromatic pandan leaf in a highball-style cocktail. Botanist gin infused with coconut oil forms the base, complemented by celery, lime, sugar and a touch of absinthe for an herbaceous, refreshing experience with a more pronounced spirit presence.

Leather reinterprets the New York Sour with smoky Kanosuke Japanese whisky, lemon juice, sugar and egg white, topped with Bordeaux wine infused with vanilla. The presentation includes a house-made fruit leather garnish crafted from black currant, emphasizing the textural theme.

The menu heats up with Fire, a theatrical rum-based creation inspired by Saintilan’s wife’s hearty banana chocolate cake. Eminente Cuban rum infused with real banana and chocolate is dramatically flambéed tableside over caramelized banana, creating both visual spectacle and rich flavour.

In the final row of more spirited offerings, Feather pays homage to southwestern France’s culinary heritage. Duck fat–washed Armagnac is combined with Sauternes wine and aged XO Armagnac, creating a powerful yet elegant tribute to the foie gras region that evokes the character of prestigious Château d'Yquem, with Caprice reigning as its most celebrated ambassador across the globe.

Wood offers an evolving experience centred around cognac and sandalwood. The spirits are aged in a barrel with burned sandalwood, allowing the cocktail to transform throughout the year. When served, sandalwood smoke bubbles float atop the glass, bursting upon touch to release aromatic notes.

The journey concludes with Air, a seasonal white Negroni featuring cucumber-infused gin, Lillet and Suze, garnished with house-made pickled cucumber. This refreshing interpretation of the classic will evolve with each season, featuring pineapple, mandarin and pear variations throughout the year.